Food Control最新文献_第5页

Pesticide Residues in Egyptian Olives: Prevalence, Compliance with MRLs, Co-occurrence, and Implications for Consumer Health 埃及橄榄中的农药残留：流行，符合MRLs，共发生，以及对消费者健康的影响

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-30 DOI: 10.1016/j.foodcont.2025.111389

Farag Malhat , Mohammed Abdel-Megeed , El-Sayed Saber , Shokr Abdel Salam Shokr , Fawzy Eissa

{"title":"Pesticide Residues in Egyptian Olives: Prevalence, Compliance with MRLs, Co-occurrence, and Implications for Consumer Health","authors":"Farag Malhat , Mohammed Abdel-Megeed , El-Sayed Saber , Shokr Abdel Salam Shokr , Fawzy Eissa","doi":"10.1016/j.foodcont.2025.111389","DOIUrl":"10.1016/j.foodcont.2025.111389","url":null,"abstract":"<div><div>Pesticide residues in olives are a significant concern for consumer safety. This study investigated the presence of 430 pesticide residues in 1,104 olive samples from Egyptian markets using GC-MS/MS and LC-MS/MS. While 55.07% of samples had no detectable residues and 39.13% had residues at or below MRLs, 5.8% exceeded MRLs. Lambda-cyhalothrin, cypermethrin, and chlorpyrifos were the most frequently detected pesticides in 17.57%, 16.12%, and 12.59% of the samples at mean residue levels of 0.019 mg/kg, 0.015 mg/kg, and 0.011 mg/kg, respectively. Of the contaminated samples, 25.27% contained a single pesticide residue, while 19.66% contained multiple residues. Two pesticide residues were found in 11.68% of samples, 3 in 4.53%, 4 in 2.08%, and 5 in 0.82%. The most prevalent pair of co-occurring pesticides was lambda-cyhalothrin and cypermethrin, found in 52 samples. Among three-compound combinations, lambda-cyhalothrin, cypermethrin, and chlorpyrifos were the most common, appearing in 15 samples. Based on the EFSA PRIMo 3.1 model, the chronic risk assessment indicates no health risk to diverse consumer populations from pesticide residues in the analyzed olives. These findings underscore the need for stricter regulations and monitoring of pesticide use in olive production to ensure consumer safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111389"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899709","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}

引用次数: 0

Evaluation of cold storage effect on Murrah buffalo milk yoghurt quality and safety attributes through fourier transform infrared spectroscopy and multivariate analysis 利用傅里叶变换红外光谱和多变量分析评价冷藏对Murrah水牛奶酸奶品质和安全属性的影响

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-30 DOI: 10.1016/j.foodcont.2025.111395

Muzammeer Mansor , Afiefah Zulkifli , Anis Ruwaida Mohamad Lotfi , Muhamad Shirwan Abdullah Sani , Jameel R. Al-Obaidi , Mahmud Ab Rashid Nor-Khaizura , Alfi Khatib , Ahmad Faizal Abdull Razis , Anis Shobirin Meor Hussin , Jinap Selamat , Nuzul Noorahya Jambari

{"title":"Evaluation of cold storage effect on Murrah buffalo milk yoghurt quality and safety attributes through fourier transform infrared spectroscopy and multivariate analysis","authors":"Muzammeer Mansor , Afiefah Zulkifli , Anis Ruwaida Mohamad Lotfi , Muhamad Shirwan Abdullah Sani , Jameel R. Al-Obaidi , Mahmud Ab Rashid Nor-Khaizura , Alfi Khatib , Ahmad Faizal Abdull Razis , Anis Shobirin Meor Hussin , Jinap Selamat , Nuzul Noorahya Jambari","doi":"10.1016/j.foodcont.2025.111395","DOIUrl":"10.1016/j.foodcont.2025.111395","url":null,"abstract":"<div><div>Buffalo milk yoghurt is valued for its flavour, nutrition, and health benefits, but storage conditions affect its quality. This study assessed physicochemical and microbiological changes in buffalo milk yoghurt during cold storage (4 °C) using FTIR spectroscopy and multivariate analysis. A commercial starter culture was inoculated into standardised buffalo milk, and samples were collected at six time points (0, 24, 48 h, 7, 14, and 28 days). Analyses included colour, texture, syneresis, pH, titratable acidity, water activity, and microbial counts. FTIR-OPLS-DA effectively discriminated storage times (Q<sup>2</sup> = 0.91, R<sup>2</sup>Y = 0.979). Over time, redness (a∗), yellowness (b∗), consistency, and syneresis changed significantly, while lightness (L ∗) and firmness remained stable. Cohesiveness and work of cohesion decreased after 28 days. Lactic acid bacteria and total aerobic bacteria increased post-fermentation, with titratable acidity rising from 0.16 ± 0.02 to 1.64 ± 0.08 and pH dropping to 4.10 ± 0.01. These findings highlight the impact of cold storage on yoghurt quality and the effectiveness of FTIR spectroscopy for rapid assessment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111395"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906174","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}

引用次数: 0

A pinch of danger on our plates: are culinary herbs and spices always only herbs and spices? 我们的盘子里有一点危险：烹饪用的草药和香料总是只有草药和香料吗？

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-30 DOI: 10.1016/j.foodcont.2025.111390

Mina Janković , Ljilja Torović

{"title":"A pinch of danger on our plates: are culinary herbs and spices always only herbs and spices?","authors":"Mina Janković , Ljilja Torović","doi":"10.1016/j.foodcont.2025.111390","DOIUrl":"10.1016/j.foodcont.2025.111390","url":null,"abstract":"<div><div>Herbs and spices are traditionally used to enhance the aroma of food, making it more appealing to consumers. The question is whether culinary herbs and spices are always only herbs and spices? In light of the increased awareness of food safety and environmental protection, data from the RASFF database were extracted and assessed. Among 2547 notifications related to herbs and spices recorded during 2011–2023, the majority of serious risks were attributed to pathogenic microorganisms (648) ≫ mycotoxins (468) ≫ pesticide residues (248) ≫ natural toxins ≫ allergens > food additives > environmental pollutants ≫ heavy metals, with the highest incidence found in paprika > pepper > spice mixtures > nutmeg > curry. Exceptionally worrying are carcinogenic hazards - primarily Group 1 aflatoxins and ethylene oxide, but also pyrrolizidine alkaloids, pesticide residues etc. It is of utmost importance to prioritize the food products and hazards in food safety systems, based on risk analysis, thereby enabling optimization of necessary resources and increasing the safety of our food environment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111390"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927549","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}

引用次数: 0

Intelligent food quality monitoring: A hybrid dilated convolutional network and BiLSTM-MSVM model for robust beef quality assessment 智能食品质量监测：用于鲁棒牛肉质量评估的扩展卷积网络和BiLSTM-MSVM混合模型

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-30 DOI: 10.1016/j.foodcont.2025.111396

Vincent Viancy , Natesan Gobalakrishnan

{"title":"Intelligent food quality monitoring: A hybrid dilated convolutional network and BiLSTM-MSVM model for robust beef quality assessment","authors":"Vincent Viancy , Natesan Gobalakrishnan","doi":"10.1016/j.foodcont.2025.111396","DOIUrl":"10.1016/j.foodcont.2025.111396","url":null,"abstract":"<div><div>Beef is a globally consumed food source on a large scale. It contains a large amount of protein and fat. So it cannot be stored for a longer time. Ensuring the quality of beef is an important measure to be followed to satisfy the customer's requirements. To solve the issue of excess time consumption in manual beef quality analysis, a device known as an electronic nose consisting of several sensors for detecting the volatile gases released from the beef has been used in recent times. Hence, this paper proposes a Dilated Convolutional network –Bidirectional long short-term memory-multi-class support vector machine system to evaluate the quality of beef based on four standard qualities. The proposed system is evaluated using the Electronic Nose from Various Beef Cuts dataset. In this system, the noise filtering technique Discrete Wavelet Transform is used to preprocess the data collected by the sensors. Then one-dimensional-detailed convolution network is used to extract the optimal features from the preprocessed data. Next, these features are classified using the hybrid Bidirectional Long Short Term Memory-Multiclass Support Vector Machine architecture. This evaluation done indicates that the proposed model attained 98.74 % accuracy, 98.24 % precision, 97.91 % recall, 98.07 % F1-score, and 99.32 % specificity. It significantly outperformed existing models in both training and testing efficiency, with training and testing times reduced to 38 min and 3.8 min, respectively. This indicates the superiority of the proposed model in beef quality assessment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111396"},"PeriodicalIF":5.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906173","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}

引用次数: 0

Development of quantum dot-based tetrodotoxin immunochromatographic test strips and the effect of different aquatic product matrices on detection results 基于量子点的河豚毒素免疫层析试纸条的研制及不同水产品基质对检测结果的影响

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-29 DOI: 10.1016/j.foodcont.2025.111400

Xinyi Zhao , Jinmin Zhang , Wenye Zhu , Hong Lin , Yaqing Wang , Zhenxing Li

{"title":"Development of quantum dot-based tetrodotoxin immunochromatographic test strips and the effect of different aquatic product matrices on detection results","authors":"Xinyi Zhao , Jinmin Zhang , Wenye Zhu , Hong Lin , Yaqing Wang , Zhenxing Li","doi":"10.1016/j.foodcont.2025.111400","DOIUrl":"10.1016/j.foodcont.2025.111400","url":null,"abstract":"<div><div>Tetrodotoxin (TTX) is a highly potent marine neurotoxin that can cause fatal poisoning. It is found not only in pufferfish but also in other marine organisms such as shellfish. In recent years, the number of poisoning incidents due to the accidental consumption of TTX-containing aquatic products has increased. Therefore, the development of a rapid and sensitive TTX assay is urgently needed. In this study, quantum dot-based fluorescent lateral flow immunochromatographic test strips (LFICS) were developed, and the effects of different aquatic matrices on the assay were investigated. The fluorescent probe was synthesized by coupling a monoclonal antibody against TTX with carbonylated quantum dots, and the conditions for strip preparation were optimized. The results of the developed test strips could be observed within 15 min, with a visual detection limit (VDL) of 500 ng/mL and an instrumental detection limit (IDL) of 8.7 ng/mL. The linear range of detection (DLR) was 5–1000 ng/mL. The intra-assay and inter-assay coefficients of variation for the LFICS were 2.15 %–13.71 % and 2.7 %–14.55 %, respectively. Five aquatic samples (pomfret, cod, whelk, clam, and South American white shrimp) spiked with TTX were analyzed using the developed LFICS. The average recoveries ranged from 76 % to 96 % at spiked concentrations of 100 ng/mL and 1000 ng/mL, and from 47.97 % to 94.87 % at a spiked concentration of 10 ng/mL.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111400"},"PeriodicalIF":5.6,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904136","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}

引用次数: 0

Development and evaluation of PANI-PecPaper strip sensor for detection of total plate count in milk and milk products 用于牛奶及乳制品中总平板计数检测的聚苯胺- pecpaper条带传感器的研制与评价

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-29 DOI: 10.1016/j.foodcont.2025.111397

Shreya Saha , Mohit Singh , Maharshi Prajapathi , Rashmi Hogarehalli Mallappa , Naresh Kumar , Rajan Sharma , Anjali M. K , Raghu Hirikyathanahalli Vishweswaraiah

{"title":"Development and evaluation of PANI-PecPaper strip sensor for detection of total plate count in milk and milk products","authors":"Shreya Saha , Mohit Singh , Maharshi Prajapathi , Rashmi Hogarehalli Mallappa , Naresh Kumar , Rajan Sharma , Anjali M. K , Raghu Hirikyathanahalli Vishweswaraiah","doi":"10.1016/j.foodcont.2025.111397","DOIUrl":"10.1016/j.foodcont.2025.111397","url":null,"abstract":"<div><div>Traditional total plate count (TPC) methods are time-consuming and labor-intensive. To address this, a Polyaniline-Pectin (PANI-Pec) paper strip sensor was developed for rapid TPC detection in milk and milk products. The sensor detects bacterial growth by measuring pH and conductivity changes, triggering a color shift from blue to green as PANI-Pec transitions from emeraldine base to emeraldine salt form. A glucose-activated PANI-Pec solution was synthesized and characterized for particle size, zeta potential, and electrical conductivity. The optimized solution was immobilized onto Whatman filter paper No. 4 using a printing device. The growth medium composition was optimized to enhance microbial load detection based on conductivity and pH variations. To further reduce detection time, the sample volume was increased to 500 μL.The developed paper strip sensor was capable of detecting 4.0 ± 0.15 log CFU/mL of microorganisms in milk within 4 ½ ± ¼ hours at 30 ± 2 °C. The presence of preservatives such as formalin and hydrogen peroxide completely inhibited sensor performance, preventing the color change due to microbial growth suppression. However, detergents like NaOH and urea had no effect. The sensor maintained consistent performance across various bacterial groups, except for endospore formers and antibiotics. The PANI-Pec paper strip sensor was validated in raw and pasteurized milk, butter, ice cream, and milk powder, demonstrating high accuracy, precision, bias, linearity, and repeatability compared to IS 5402:2012, AOAC-approved methods, and MBRT.This rapid, cost-effective, and reliable sensor enhances milk safety and quality and can be applied at RMRD centers for assessing raw milk and dairy products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111397"},"PeriodicalIF":5.6,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904138","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}

引用次数: 0

Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change 以风味变化为重点，评价冷藏盐鲈鱼的新鲜度和保质期

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-29 DOI: 10.1016/j.foodcont.2025.111394

Ying Tian , Zhiyu Xiong , Li Yuan , Chenya Lu , Xiaoli Zhang , Kexin Chen , Yuanxiu Liu , Jiani Xue , Ruichang Gao

{"title":"Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change","authors":"Ying Tian , Zhiyu Xiong , Li Yuan , Chenya Lu , Xiaoli Zhang , Kexin Chen , Yuanxiu Liu , Jiani Xue , Ruichang Gao","doi":"10.1016/j.foodcont.2025.111394","DOIUrl":"10.1016/j.foodcont.2025.111394","url":null,"abstract":"<div><div>Steamed perch is a favorite dish in China, and salting is a necessary step before steaming. Due to the abundance of microorganisms in freshwater fish, the cold storage time during the sales stage after salted affects its flavor and safety. This study investigated the dynamic changes in the freshness of the salted perch (salt, 2 %, w/w) during cold storage (0–8 days), and evaluated the shelf life by the conventional methods (TVB-N, TVC, and K-values) (before steaming) and the sensory method (after steaming). The results showed: (1) As refrigeration time extended to 8 days, the freshness of salted perch declined significantly, with TVB-N content increasing to 16.5 mg/100 g, TVC to 5.9 log CFU/g, and K-values to 38.61 %; (2) The optimal shelf life for sensory evaluation was 2 days, which was 6 days shorter than the shelf life obtained by the conventional method; (3) The changes in some flavor compounds might be the main contributors to flavor deterioration and could serve as potential markers for decreased freshness. These compounds include a significant reduction in tartaric acid and inosine-5′-monophosphate (IMP) content (<em>P</em> < 0.05), an increase in the level of bitter amino acids, and alterations occurring in the 18 major key flavor compounds, such as 1-octen-3-ol, methyl trans-9-octadecenoate, hexanal, and nonanal. This research offers novel insights into evaluating the shelf life of aquatic-prepared dishes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111394"},"PeriodicalIF":5.6,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895944","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}

引用次数: 0

N-propyl gallate treatment maintains postharvest quality and doubles the shelf life of Akebia trifoliata fruit n -丙酯没食子酸盐处理保持采后质量，并使三叶黑果的保质期翻倍

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-29 DOI: 10.1016/j.foodcont.2025.111392

Xiaoxiao Yi , Ju Guan , Jie Li , Shengfu Zhong , Chen Chen , Feiquan Tan , Jinliang Shen , Huabai Han , Zongxiang Tang , Peigao Luo

{"title":"N-propyl gallate treatment maintains postharvest quality and doubles the shelf life of Akebia trifoliata fruit","authors":"Xiaoxiao Yi , Ju Guan , Jie Li , Shengfu Zhong , Chen Chen , Feiquan Tan , Jinliang Shen , Huabai Han , Zongxiang Tang , Peigao Luo","doi":"10.1016/j.foodcont.2025.111392","DOIUrl":"10.1016/j.foodcont.2025.111392","url":null,"abstract":"<div><div><em>Akebia trifoliata</em> is increasingly popular in East Asian markets, particularly in China. However, <em>A. trifoliata</em> fruits tend to crack at maturity, limiting their shelf life and hindering the growth of this bourgeoning industry. While existing postharvest treatments partially address these challenges, their practical application is often constrained by high costs, complex preparation protocols, or potential security risks. Here, we propose a simplified, cost-effective strategy: treatment with 0.5 mM n-propyl gallate (nPG) for 30 min followed by storage at room temperature. We evaluated the effects of this protocol on the postharvest quality of <em>A. trifoliata</em> fruit compared to traditional low-temperature storage (untreated, storage at 4 °C) and the control (untreated, storage at room temperature). An array of quality indicators, including physicochemical properties, nutrient content, volatile compounds, taste, and aroma were analyzed throughout the storage period up to 15 days. Compared with the control, treatment with nPG achieved a 77 % reduction in the decay rate. In addition, nPG treatment effectively maintained both nutritional quality and flavor (flavor retention >90 %) and increased the contents of flavonoids and free amino acids by 92 % and 97 %, respectively. On the other hand, low-temperature storage maintained the physicochemical properties of <em>A. trifoliata</em> fruits. Overall, nPG treatment doubled the shelf life from seven to 15 days while preserving fruit quality, offering a promising solution for industrial-scale <em>A. trifoliata</em> commercialization.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111392"},"PeriodicalIF":5.6,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899710","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}

引用次数: 0

Integrating HS-SPME-GCMS with chemometrics for identifying adulterated flaxseed oils and tracing origins of additives 将HS-SPME-GCMS与化学计量学相结合用于鉴别掺假亚麻籽油并追踪添加剂来源

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-28 DOI: 10.1016/j.foodcont.2025.111391

Yan-Jin Wen , Long-He Wang , Meng Zhai , Hui Ma , Hua-Peng Cui , Lu Han , Guo-Bi Chai , Yi Lv , Qing-Xia Zheng , Yong-Jie Yu , Yuan-bin She

{"title":"Integrating HS-SPME-GCMS with chemometrics for identifying adulterated flaxseed oils and tracing origins of additives","authors":"Yan-Jin Wen , Long-He Wang , Meng Zhai , Hui Ma , Hua-Peng Cui , Lu Han , Guo-Bi Chai , Yi Lv , Qing-Xia Zheng , Yong-Jie Yu , Yuan-bin She","doi":"10.1016/j.foodcont.2025.111391","DOIUrl":"10.1016/j.foodcont.2025.111391","url":null,"abstract":"<div><div>The widespread occurrence of adulteration in the flaxseed oil requires urgent and efficient methods for addressing oil adulteration. In this study, we proposed a new strategy for efficiently identifying adulterated flaxseed oil and tracing botanical origin of illegally added oils. A data analysis guided parameter optimization was designed for head space solid-phase microextraction. Volatile compounds were then analyzed with gas chromatography-mass spectrometry, whose data files were processed with our automatic untargeted data analysis software, AntDAS-GCMS. The flavor difference between pure flaxseed oil and the other types of oils like soybean oil, peanut oil, and rapeseed oil, were comprehensively studied. Finally, a two-stage classification strategy was conducted to identify the adulterated flaxseed oils and, meanwhile, tracing botanical origins of additives, which was accomplished by designing two independent partial least squares-discrimination (PLS-DA) models. Results indicated that the developed strategy can obtain an accuracy of 100 % for identifying adulterated flaxseed oils by the first PLS-DA in the first stage and another accuracy of 96.0 % for tracing botanical origins of added oils by the other PLS-DA in the second stage. In conclusion, the developed data analysis strategy may provide a new solution for oil adulteration.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111391"},"PeriodicalIF":5.6,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895943","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}

引用次数: 0

Formulation optimization, antimicrobial mechanisms, and application of Amomum tsao-ko essential oil nanoemulsion 砂仁精油纳米乳的配方优化、抑菌机理及应用

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-27 DOI: 10.1016/j.foodcont.2025.111393

Xueyan Zhang , Yun Niu , Juan Shu, Yingrun Fan, Tingting Zheng, Shuang Song, Jiangping Fan

{"title":"Formulation optimization, antimicrobial mechanisms, and application of Amomum tsao-ko essential oil nanoemulsion","authors":"Xueyan Zhang , Yun Niu , Juan Shu, Yingrun Fan, Tingting Zheng, Shuang Song, Jiangping Fan","doi":"10.1016/j.foodcont.2025.111393","DOIUrl":"10.1016/j.foodcont.2025.111393","url":null,"abstract":"<div><div>This study aimed to develop a nanoemulsion based on <em>Amomum tsao-ko</em> Crevost et Lemaire (A. <em>tsao-ko</em>) essential oils (EOs) with enhanced packaging properties. A. <em>tsao-ko</em> was extracted using steam distillation, yielding approximately 42 main compounds, with cineolol as the most abundant (41.49 %). The optimal preparation process for the nanoemulsion (ATEON) was determined using response surface methodology (RSM). Disk diffusion assays confirmed that ATEON exhibited significant antibacterial activity against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, with inhibition zone diameters of 1.12 ± 0.07 cm and 1.22 ± 0.17 cm, respectively. The antibacterial properties of ATEON can be due to its ability to disrupt bacterial cell membrane integrity, damage cell walls, and alter cell surface hydrophobicity. Additionally, preservation experiments demonstrated that chitosan (CS) film supplemented with ATEON more effectively preserved pork quality and extended shelf life than CS film alone. In conclusion, ATEON presents a promising active packaging material for fresh meat preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111393"},"PeriodicalIF":5.6,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895942","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}

引用次数: 0