Food Control最新文献

{"title":"Integrating ion mobility spectrometry and machine learning for geographical authentication of olive oils","authors":"Ana Isabel Rodríguez-Gutiérrez ,&nbsp;Marta Barea-Sepúlveda ,&nbsp;Oumaima Boutoub ,&nbsp;María José Aliaño-González ,&nbsp;Miguel Palma ,&nbsp;Ceferino Carrera","doi":"10.1016/j.foodcont.2026.112022","DOIUrl":"10.1016/j.foodcont.2026.112022","url":null,"abstract":"<div><div>Interest in ensuring the authenticity and traceability of the geographical origin of high-value agri-food products, such as olive oil, has grown significantly in recent years. This demand stems from the need to protect Protected Designation of Origin products and to comply with quality standards required in export markets. In this study, a method based on Headspace-Gas Chromatography-Ion Mobility Spectrometry was optimized for the analysis of volatile organic compounds in olive oil samples from four different origins (Spain, Portugal, Morocco and Italy). Experimental conditions were optimized using a Box-Behnken design with Response Surface Methodology, obtaining the following optimal conditions: 0.33 g of sample incubated at 35 °C with agitation at 500 rpm, a headspace formation time of 9 min, and an injection volume of 0.11 mL. The precision of the method was assessed by evaluating repeatability and intermediate precision with coefficients of variation below 5 %. Subsequently, the developed method was applied to 24 commercial olive oil samples from the four origins. Using the IMSS approach, advanced machine learning analysis was performed, yielding predictive models that enabled accurate discrimination of samples from different regions using Random Forest algorithms. Finally, a Shiny web application was developed using the Random Forest algorithm. Four new commercial samples were analyzed according to the optimal conditions and entered into the algorithm, obtaining a 100 % classification according to their origin. At the same time, these samples were analyzed by a panel of experts in aroma tasting, achieving an average discrimination accuracy of 68 % across the triangular test.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112022"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Repurposing the food flavoring agent 3-mercapto-2-butanone as a potent polyphenol oxidase inhibitor for fresh-cut product preservation","authors":"Chang Ge ,&nbsp;Qian Gao ,&nbsp;Xueao Zheng ,&nbsp;Chen Wang ,&nbsp;Yalong Xu ,&nbsp;Xiaozhan Qu ,&nbsp;Yixiao Zhang ,&nbsp;Peijian Cao ,&nbsp;Tengfei Liu ,&nbsp;Qiansi Chen","doi":"10.1016/j.foodcont.2026.112020","DOIUrl":"10.1016/j.foodcont.2026.112020","url":null,"abstract":"<div><div>Enzymatic browning in fresh-cut products represents a significant quality deterioration issue impacting commercial value and consumer acceptance. This study investigated 3-mercapto-2-butanone, a naturally occurring thiol compound with established food safety approval, as a novel anti-browning agent. Concentration-response experiments demonstrated that 3-mercapto-2-butanone at 50 μL/L achieved optimal browning inhibition in fresh-cut potato shreds, maintaining excellent color after 4 days while also preventing browning in tobacco leaf pulp, confirming broad cross-species efficacy. Transcriptomic analysis revealed biphasic molecular responses: immediate modulation of phenylalanine metabolism and phenylpropanoid biosynthesis pathways, followed by sustained antioxidant enhancement and metabolic reorganization. Direct enzymatic assays confirmed potent polyphenol oxidase (PPO) inhibition, with complete activity suppression at the optimal concentration. Mechanistic studies demonstrated practical preservation of phenolic substrates while preventing quinone intermediate accumulation during enzymatic reactions. Molecular modeling revealed competitive binding at the PPO active site, with thiol groups forming stable copper coordination complexes that displaced natural substrates and prevented enzymatic oxidation. These findings establish 3-mercapto-2-butanone as a multi-target browning inhibitor operating through direct enzyme inhibition, transcriptional modulation of protective pathways, and competitive substrate displacement. The compound's established safety profile as a food flavoring agent, combined with superior efficacy compared to conventional inhibitors, positions it as a promising commercial alternative for fresh-cut produce preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112020"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From field to fresh-cut: Cutting-edge preservation approaches for quality and safety optimization in beetroot","authors":"Samuel Ferreira Maciel ,&nbsp;Priscilla Efraim ,&nbsp;Maristela da Silva do Nascimento ,&nbsp;Anderson S. Sant’Ana ,&nbsp;Luís Marangoni Júnior","doi":"10.1016/j.foodcont.2026.112037","DOIUrl":"10.1016/j.foodcont.2026.112037","url":null,"abstract":"<div><div>The increasing consumer demand for fruits and vegetables highlights the importance of innovative technologies to ensure food quality and safety. Among them, beetroot stands out as a highly nutritious vegetable rich in bioactive compounds such as betalains. When marketed as minimally processed products, beetroots offer significant health benefits due to the presence of bioactive compounds as betalains, nitrates, dietary fibers, minerals, and vitamins but face challenges related to preserving sensory, microbiological, and biochemical qualities due to physiological changes induced by processing steps such as cutting, sanitation, and packaging. To ensure shelf stability and high product quality, environmentally sustainable technologies are essential; these include non-thermal methods such as pulsed light, ultraviolet radiation, ultrasound, and ozone, which effectively reduce microbial loads without compromising sensory or nutritional attributes. Additionally, chemical agents like organic acids and peracids prove effective, especially when used in combined, optimized treatments. The selection of active and intelligent packaging materials, including biopolymers derived from renewable sources, as well as modified atmosphere systems, provides functional barriers against enzymatic browning, bioactive compound degradation, and external contamination. This review highlights innovative preservation strategies aimed at enhancing the quality, safety, and added value of minimally processed beetroot, ensuring product integrity throughout the entire supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112037"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genomic and one health insights into enterotoxigenic Clostridium perfringens in retail shellfish: Evidence of environmental and zoonotic circulation","authors":"Yeona Kim ,&nbsp;Hyeonwoo Cho ,&nbsp;Kun Taek Park","doi":"10.1016/j.foodcont.2026.112003","DOIUrl":"10.1016/j.foodcont.2026.112003","url":null,"abstract":"<div><div><em>Clostridium perfringens</em> is a widespread pathogen responsible for gastrointestinal diseases in both humans and animals, including foodborne illness. Among its toxinotypes, enterotoxigenic strains harboring the <em>cpe</em> gene are of particular concern due to their role in human infections and environmental persistence. Despite increasing seafood-related outbreaks, data on the prevalence and genomic characteristics of <em>C. perfringens</em> in retail shellfish are limited. Here, we investigated the occurrence, antimicrobial resistance (AMR) profiles, and genetic characteristics of <em>C. perfringens</em> isolated from manila clams and abalones obtained from Korean retail markets. The overall prevalence was 71.0 % (142/200) in manila clams and 64.5 % (129/200) in abalones. Toxinotyping identified type A as predominant (85.6 %), and 12.5 % of isolates carried the <em>cpe</em> gene. The highest level of AMR was observed against tetracycline (43.9 %). Whole-genome sequencing of 30 <em>cpe</em>-positive isolates revealed the presence of 15 virulence genes and 2 AMR determinants, with most strains harboring plasmid-borne IS<em>1151</em>-<em>cpe</em> elements. Phylogenomic analysis demonstrated close genetic relatedness between seafood-derived and human clinical strains, suggesting possible bidirectional transmission between aquatic environments and humans. These findings highlight the role of shellfish as sentinel species for tracking human-derived fecal pollution and emphasize the need for integrated One Health surveillance strategies to monitor the dissemination of AMR and toxigenic <em>C. perfringens</em> across aquatic, environmental, and foodborne pathways.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112003"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in active packaging for enhanced food safety: Insights into functional additives, response strategies and applications","authors":"Huajuan Wang ,&nbsp;Yi Liu ,&nbsp;Yang Yi ,&nbsp;Ting Min ,&nbsp;Hongxun Wang ,&nbsp;Liang Ke ,&nbsp;Wenhao Hu ,&nbsp;Changqing Hang ,&nbsp;Zhiyong Song ,&nbsp;Min Zhou","doi":"10.1016/j.foodcont.2026.111989","DOIUrl":"10.1016/j.foodcont.2026.111989","url":null,"abstract":"<div><div>Given the substantial food waste occurring throughout the supply chain, the critical role of food packaging is increasingly evident. Nevertheless, contemporary food packaging largely depends on physical barriers, which fail to provide continuous protection or adapt to changes in the packaging environment. Active packaging has emerged as a promising solution, offering enduring protection to food by controlled, on-demand release of functional agents. This protective approach demonstrates considerable promise not only in extending the shelf life of products but also in elevating food safety standards and alleviating losses resulting from spoilage. Active packaging technology incorporates key functionalities, notably antimicrobial, antioxidant, and food freshness monitoring capabilities. Furthermore, extensive research into how various packaging materials respond to environmental stimuli is crucial for developing precise and effective food preservation strategies. Hence, this paper provides an overview of recent developments in active packaging, focusing on the types of functional additives typically incorporated, various release mechanisms based on specific stimuli, endogenous (such as pH, humidity, etc.), exogenous (such as light, temperature), or multiple stimuli (humidity and pH, pH and temperature, etc.). It further discusses the challenges confronting active packaging systems, such as material stability, reliability, and safety issues, while also projecting future trends. The aim is to offer valuable insights for developing more efficient, intelligent, and multifunctional active food packaging, thereby effectively extending the shelf life of food and reducing food waste.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111989"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological quality and compliance with good agricultural practices in edible mushrooms from small Brazilian producers","authors":"Beatriz Dal Pian Machado ,&nbsp;Matheus da Silva Mourão ,&nbsp;Dionísio Pedro Amorim-Neto ,&nbsp;Giulia Paes Strabelo ,&nbsp;Matheus Péricles Silva Láscaris ,&nbsp;Eugénio da Piedade Edmundo Sitoe ,&nbsp;Bárbara Cipulo Legabão ,&nbsp;Angelica Zaninelli Screiber ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.foodcont.2026.111975","DOIUrl":"10.1016/j.foodcont.2026.111975","url":null,"abstract":"<div><div>14 edible mushroom small producers (<em>Lentinula edodes</em> and <em>Pleurotus ostreatus</em>) from different regions of the State of São Paulo, Brazil, were selected to verify compliance with good agricultural practices, based on a checklist adapted from the MGAP USDA and quantification of microorganism levels in 70 samples (aerobic mesophilic bacteria, psychrotrophic bacteria, total coliforms, <em>E. coli</em> and investigation of the presence of <em>L. monocytogenes)</em>. The total count of microorganisms ranged from 3.3 to 3.4 log CFU/g and from 3.6 to 6.3 log CFU/g, for psychrotrophic between 2.4 log CFU/g and between 2.0 and 5.3 log CFU/g for <em>L. edodes</em> and <em>P. ostreatus</em> respectively. For total coliform counts, only <em>P. ostreatus</em> samples showed contamination between 1.3 and 4.0 log CFU/g and <em>E. coli</em> was negative for all samples. For <em>L. monocytogenes</em>, although there were colonies characteristic of the genus, no sample confirmed positivity, with microorganisms such as <em>Bacillus circulans</em>, <em>Bacillus pumilus</em>, <em>Cellulomonas hominis</em>, <em>Cellulosimicrobium cellulans</em>, <em>Enterococcus thailandicus</em> and <em>Lactococcus lactis</em> being confirmed in the identification. Regarding good agricultural practices, several critical points were identified, such as the absence of heat treatment certificates for substrates and a high incidence of pests, which favor microbial contamination. Although <em>L. monocytogenes</em> was not detected, the cultivation environment proved the growth of commensal bacteria, which, although generally non-pathogenic, have been associated with infections and even deaths. It is essential to promote good agricultural practices and regulatory support to ensure the microbiological safety of mushrooms, aligning with producers' interest in delivering higher-quality products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111975"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in nanosensors for food safety: Principles, applications and future perspectives","authors":"Sujia Jiao ,&nbsp;Ting Zhang ,&nbsp;Jiawei Liu ,&nbsp;Yu Han ,&nbsp;Qingchun Yin ,&nbsp;Jing Wei ,&nbsp;Long Wu","doi":"10.1016/j.foodcont.2026.112039","DOIUrl":"10.1016/j.foodcont.2026.112039","url":null,"abstract":"<div><div>Addressing the limitations of traditional food safety testing requires rapid, sensitive, and portable analytical innovations. Nanosensors have surfaced as powerful tools for detecting pathogens and contaminants by exploiting the specific physicochemical properties of nanomaterials. This review outlines recent strides in nanosensor technology, covering material design and applications in monitoring diverse food safety indicators. Crucially, it explores the fusion of nanosensing with emerging technologies like Artificial Intelligence (AI), the Internet of Things (IoT), and Lab-on-a-Chip (LOC) systems. However, this review critically identifies that the practical transition of nanosensors from laboratory settings to complex food matrices is still hindered by significant signal interference and insufficient long-term stability of functionalized nanomaterials. While these smart platforms offer real-time decision-making potential, they introduce new complexities regarding data reliability, standardization, and regulatory acceptance. By evaluating current sensor performance against global safety standards, this work emphasizes that future trajectories must prioritize the development of robust, cost-effective, and sustainable sensing platforms that can be rigorously validated under real-world food-processing conditions.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112039"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection of deoxynivalenol, its modified forms, and zearalenone in individual oat grains using visible-near-infrared spectroscopy and near-infrared hyperspectral imaging","authors":"Irene Teixido-Orries ,&nbsp;Francisco Molino ,&nbsp;Carol Verheecke-Vaessen ,&nbsp;Angel Medina ,&nbsp;Sonia Marín","doi":"10.1016/j.foodcont.2026.112033","DOIUrl":"10.1016/j.foodcont.2026.112033","url":null,"abstract":"<div><div><em>Fusarium</em> mycotoxins such as deoxynivalenol (DON), its modified forms, and zearalenone (ZEN) frequently contaminate oats, posing serious health and regulatory concerns. This study assessed the use of visible-near-infrared (Vis-NIR) spectroscopy and near-infrared hyperspectral imaging (NIR-HSI) to classify individual oat grains according to the European legal limits for DON (1750 μg/kg) and ZEN (100 μg/kg). NIR-HSI consistently outperformed Vis-NIR, achieving classification accuracies (CAs) above 91% and F1-scores above 0.65 for DON, ZEN and combined DON + ZEN detection. The most informative spectral regions were in the NIR ranges of 1000-1250 nm and 1300-1500 nm, associated with <em>Fusarium</em>-induced biochemical and structural changes in oat grains. Reducing the spectral input to 20 selected wavelengths preserved NIR-HSI performance, supporting the feasibility of multispectral implementations. These targeted, non-destructive approaches could enable early removal of the few highly contaminated grains responsible for batch rejection, improving food safety, reducing waste, and enhancing the sustainability of oat processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112033"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling Listeria monocytogenes contamination and application of the resilience concept in the soft cheese supply chain","authors":"Himani ,&nbsp;M. Focker ,&nbsp;J.A. Sadik ,&nbsp;G. Samiotis ,&nbsp;N.M.C. Hommels ,&nbsp;L. Alteio ,&nbsp;L. Jacxsens ,&nbsp;P. Williams ,&nbsp;M.H. Zwietering ,&nbsp;H.J. van der Fels-Klerx","doi":"10.1016/j.foodcont.2026.112032","DOIUrl":"10.1016/j.foodcont.2026.112032","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> remains one of the most relevant foodborne pathogens of public health concern, particularly in ready-to-eat products. This research aims to assess the impact of selected control strategies on possible contamination with <em>L. monocytogenes</em> at retail in a virtual soft cheese production facility. An integrated modelling approach that combines Agent-Based Modelling (ABM) and microbial growth modelling, while embedding resilience analysis was used. The resilience of the soft cheese supply chain was evaluated using a performance indicator: the proportion of products at the end of retail storage below the EU legal threshold of 100 CFU/g. The soft cheese production facility is partitioned into three critical post-pasteurization zones: Molding, Brining, and Ripening. The baseline scenario assumed sanitation every three days, representing a standard facility operation for a soft cheese processing facility in Europe. Two potential shocks to the system were considered: elevated initial contamination of <em>L. monocytogenes</em> in raw milk and elevated retail temperature. In addition, three control measures: pasteurization of raw milk, daily sanitation of the facility, and lower retail temperature were considered. Model results indicated that daily sanitation lowered <em>L. monocytogenes</em> concentrations across post-pasteurization zones, resulting in lower contamination levels at retail. A combination of pasteurizing raw milk, sanitizing the processing facility daily, and lowering the retail temperature during cheese handling provided full resilience to <em>L. monocytogenes</em> contamination. These findings are derived from a simulated soft cheese production facility and should be interpreted within the context of the applied modelling assumptions and scenarios.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112032"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Method development and validation of anthocyanin quantification in blueberry and bilberry powder: Analysis of the market integrity of anthocyanin-based food supplements","authors":"Lieselotte Jaspers,&nbsp;Kenn Foubert,&nbsp;Mart Theunis,&nbsp;Tania Naessens,&nbsp;Lissa Leus,&nbsp;Emmy Tuenter,&nbsp;Filip Kiekens,&nbsp;Nina Hermans","doi":"10.1016/j.foodcont.2026.112036","DOIUrl":"10.1016/j.foodcont.2026.112036","url":null,"abstract":"<div><div>A shift towards health-conscious living has increased the popularity of plant-based food supplements, including those derived from blueberries (<em>Vaccinium corymbosum</em>) and bilberries (<em>Vaccinium myrtillus</em>), since they are rich in bioactive compounds. Among these, anthocyanins are the most prominent. As they are known for their strong antioxidant properties and numerous health benefits, anthocyanin-containing food supplements are already established on the market and continue to rise in popularity. However, the high cost of blueberries and bilberries as raw material and the lack of regulation regarding food supplements raises concerns about product quality and possible adulteration. This paper provides a developed, optimised and validated assay to quantify anthocyanins in blueberry and bilberry powder, ensuring accuracy, precision and linearity. Additionally, an HPLC-DAD method was established to analyse anthocyanin fingerprints, which are characteristic for each <em>Vaccinium</em> species. These two methods were then applied to investigate thirteen anthocyanin-containing food supplements available on the Belgian market in terms of content- and authenticity conformity according to their label claims. Major discrepancies arose regarding both the anthocyanin content and authenticity of the supplements. Concerning anthocyanin content, deviations from the label claim ranged from approximately 5% to 300%. When investigating authenticity, only 54% of the products could be verified as authentic. These findings raise serious concerns about the integrity of anthocyanin-based food supplements and underscore the need for stricter quality control and regulatory action. Without proper oversight, adulterated or mislabelled products mislead consumers and may pose a health risk.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112036"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}