Food Control最新文献_第9页

Smartphone app with cloud-based machine learning and visual sensor array for instrument-free detection of species, geographic origin, and quality marker in functional food Gancao 利用基于云的机器学习和视觉传感器阵列的智能手机应用程序，无需仪器即可检测功能食品中的物种、地理来源和质量标记 Gancao

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111219

Yun Huang , Aifen Hu , Lixue Ren , WanJun Long , Wei Lan , Yi He , Yuanbin She , Hengye Chen , Haiyan Fu

{"title":"Smartphone app with cloud-based machine learning and visual sensor array for instrument-free detection of species, geographic origin, and quality marker in functional food Gancao","authors":"Yun Huang , Aifen Hu , Lixue Ren , WanJun Long , Wei Lan , Yi He , Yuanbin She , Hengye Chen , Haiyan Fu","doi":"10.1016/j.foodcont.2025.111219","DOIUrl":"10.1016/j.foodcont.2025.111219","url":null,"abstract":"<div><div>Glycyrrhizae Radix et Rhizoma (Gancao) is a functional food whose quality varies significantly owing to the genetic and geographical factors, and is often used by unscrupulous merchants as a substitute for profit. This study developed a rapid identification method for Gancao that determined the species, geographical origin, and main quality marker using a six-channel visual array sensor. This sensor detected the color changes resulting from the competitive coordination with metal ions and color-changing organic dyes. The combination of the array sensor with a random forest (RF) algorithm achieved 100% accuracy in identifying Gancao. Additionally, the smartphone app enabled the rapid and intelligent identification of Gancao within 1 min. The identification accuracy was 91.43%, and the prediction error of two quality markers was less than 13%. This research provides a foundation for rapid and reliable assessment of Gancao quality, enabling the industry to combat fraudulent practices effectively.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111219"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429629","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

Concentration of 210Po in vegan diet foods commercialized in Italy and dose calculation

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111221

Maria Assunta Meli, Carla Roselli

{"title":"Concentration of 210Po in vegan diet foods commercialized in Italy and dose calculation","authors":"Maria Assunta Meli, Carla Roselli","doi":"10.1016/j.foodcont.2025.111221","DOIUrl":"10.1016/j.foodcont.2025.111221","url":null,"abstract":"<div><div>Ingestion of food and drink is one of the main routes by which radioactive elements in the environment enter the human body, which is why it is essential to know the concentration of the most significant naturally occurring and anthropogenic radionuclides in the diet.</div><div>The radionuclide that is the subject of this work is <sup>210</sup>Po, a radionuclide whose radiotoxicity is comparable to that of <sup>239</sup>Pu and is about five times greater than that of <sup>226</sup>Ra.</div><div>To date, natural and artificial radioactivity has been measured in various foodstuffs in Italy. However, there needs to be more sufficient data concerning the vegan diet. This particular diet excludes all foods of animal origin, which is becoming increasingly popular. According to Eurispes' Italy 2021 Report, it has been estimated that 2,4 % of the Italian population follows a vegan diet.</div><div>The first objective of this work was to complete previous alpha spectrometry measurement campaigns of <sup>210</sup>Po carried out by the same research group on typical foods of the vegan diet (legumes, cereals, and their derivatives, pseudocereals, algae, and spices) to contribute to more comprehensive databases.</div><div>The second objective was calculating the committed effective dose resulting from one year of food consumption, using the concentration data obtained in the analyzed samples.</div><div>The concentration values obtained ranged from a minimum of 0,069 ± 0,051 Bq kg<sup>−1</sup> in cereal and legume products to a maximum of 3,89 ± 2,79 Bq kg<sup>−1</sup> in algae. The committed effective dose for the average adult related to the consumption of these foods was 67,7 μSv y<sup>−1</sup>.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111221"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Stable isotopic fingerprinting of authentic basmati rice from Pakistan” [Food Control 157 (2024) 110166]

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111211

Syed Abdul Wadood , Chunlin Li , Jing Nie , Karyne M. Rogers , Hanyi Mei , Yongzhi Zhang , ImranUllah Shah , Aiza Qamar , Yuwei Yuan

引用次数: 0

Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-11 DOI: 10.1016/j.foodcont.2025.111206

Suriya Palamae , Umesh Patil , Jirakrit Saetang , Matsapume Detcharoen , Watcharapol Suyapoh , Lukai Ma , Bin Zhang , Soottawat Benjakul

{"title":"Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage","authors":"Suriya Palamae , Umesh Patil , Jirakrit Saetang , Matsapume Detcharoen , Watcharapol Suyapoh , Lukai Ma , Bin Zhang , Soottawat Benjakul","doi":"10.1016/j.foodcont.2025.111206","DOIUrl":"10.1016/j.foodcont.2025.111206","url":null,"abstract":"<div><div>Asian green mussel (<em>Perna viridis</em>) poses public health risks due to the contamination of pathogenic bacteria from its aquatic environment. It is highly perishable and deteriorates within 1–2 days. This study investigated the effectiveness of combining chitooligosaccharide-catechin (CC) conjugate treatment with sous vide (SV) cooking to enhance the safety, quality, and shelf life of half-shelled mussel (H-AM) edible portion (EP). H-AM samples were vacuum-packed and cooked in a water bath at 45 °C, 65 °C, and 85 °C. SV cooking at 45 °C for 30 min (SV 45/30) was the optimal condition, effectively inactivating vegetative microflora, preserving texture and protein patterns, and maintaining high edible portion yields with minimal disruption to collagen fibers, muscle, and connective tissues. When SV cooking at 45 °C was combined with 400 ppm CC (H-AM + CC + SV45/30), pathogenic and spoilage bacteria were significantly inhibited during refrigerated storage for 45 days. Untreated samples (day 5) showed increased total volatile basic nitrogen and microbial loads, while H-AM + CC + SV45/30 samples had no marked changes. <em>Leuconostoc mesenteroides</em> (92.27%) became predominant over <em>Vibrio</em> spp. and <em>Pseudomonas</em> spp. in the H-AM + CC + SV45/30 sample. Volatile organic compounds determined using HS-SPME-GC-EI/MS revealed that the abundance of alcohol and ketone was high in untreated samples, indicative of spoilage, while hydrocarbons were predominated in treated samples at the end of storage. Sensory evaluation confirmed acceptability of H-AM + CC + SV45/30 for up to 45 days. This study highlights the potential of CC pretreatment combined with SV cooking as an effective method to enhance microbiological safety, maintain quality, and extend the shelf life of mussels.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111206"},"PeriodicalIF":5.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419398","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

Solidification of plant essential oils by electrostatic adsorption and Ca2+ crosslinking for pot-stewed duck neck preservation

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-11 DOI: 10.1016/j.foodcont.2025.111214

Junping Liu , Yuhao Huang , Xing Lu , Wenzhi Yu , Kaibo Yu , Shengfeng Peng , Lei Zhou , Wei Liu

{"title":"Solidification of plant essential oils by electrostatic adsorption and Ca2+ crosslinking for pot-stewed duck neck preservation","authors":"Junping Liu , Yuhao Huang , Xing Lu , Wenzhi Yu , Kaibo Yu , Shengfeng Peng , Lei Zhou , Wei Liu","doi":"10.1016/j.foodcont.2025.111214","DOIUrl":"10.1016/j.foodcont.2025.111214","url":null,"abstract":"<div><div>Pot-stewed duck neck (PSDN) is a popular leisure food in China. However, PSDN is rich in nutrients and has high water activity, which can easily cause the oxidation of fat and protein, and microbial growth, resulting in a short shelf life. As a potential preservative, plant essential oils have restricted application due to their poor water solubility, effumability, and easy oxidizability. In this study, the porous starch that had absorbed cinnamon and zanthoxylum essential oils (EOs) was encapsulated by electrostatic adsorption between chitosan and sodium alginate, and solid preservative (SP) was further formed by crosslinking of Ca<sup>2+</sup> with sodium alginate. Results showed that SP exhibited good encapsulation property and sustained-release effect on EOs. Cinnamon EO showed antibacterial properties and the main component was cinnamaldehyde. Antioxidant property was observed in zanthoxylum EO and the main components were linalool and D-limonene. Subsequently, SP was used to preserve PSDN and stored in modified atmosphere packaging (MAP). Results showed that the SP-MAP treatment provided at least double-time extension of the PSDN shelf life for 3 and 11 days at 25 and 4 <sup>○</sup>C, respectively. The lower values of volatile base nitrogen and thiobarbituric acid indicated that the lipid oxidation of PSDN was delayed. Besides, microbial growth of PSDN with SP-MAP was inhibited with the lowest total viable and fungal counts, and the results of incubation and enumeration of pathogenic bacteria in PSDN samples indicated that <em>Escherichia coli</em>, <em>Bacillus subtilis</em> and <em>Staphylococcus aureus</em> were effectively inhibited during the storage time. Therefore, solidifying essential oils combined with MAP was a promising method to preserve pot-stewed meat products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111214"},"PeriodicalIF":5.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445696","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

Investigating the synergistic effects of acylglycerols on the selective formation of 3-MCPD and glycidyl esters in model soybean oil systems

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-11 DOI: 10.1016/j.foodcont.2025.111212

Yaoyao Zhang , Zhaohan Feng , Shangde Sun

{"title":"Investigating the synergistic effects of acylglycerols on the selective formation of 3-MCPD and glycidyl esters in model soybean oil systems","authors":"Yaoyao Zhang , Zhaohan Feng , Shangde Sun","doi":"10.1016/j.foodcont.2025.111212","DOIUrl":"10.1016/j.foodcont.2025.111212","url":null,"abstract":"<div><div>The 3-monochloropropane-1, 2-diol esters (3-MCPDEs) and glycidyl esters (GEs), which are recognized as contaminants often produced during the deodorization process of refined edible oils, have garnered widespread attention and research interest in recent years due to their potential health risks to humans. Although there have been studies on the formation mechanisms of 3-MCPDEs and GEs, further clarification is still needed in the intrinsic synergistic effects of precursors. Herein, the synergistic effects of acylglycerols, including monoacylglycerols (MAGs), diacylglycerols (DAGs), and triacylglycerols (TAGs) on the formation of 3-MCPDEs and GEs were innovatively investigated through simulated deodorization experiments in model soybean oil systems. Additionally, the effects of simulated deodorization conditions, including temperatures, heating duration, chloride contents, and acylglycerol compositions on the production of 3-MCPDEs and GEs, were also investigated. The results indicated that under the simulated deodorization process and in the presence of chloride ions, the formation of 3-MCPDEs and GEs was facilitated by the synergistic interaction among MAGs, DAGs and TAGs. It is noteworthy that MAGs were more susceptible to forming 3-MCPDEs in the presence of chloride ions, whereas GEs predominantly resulted from the cyclization reaction of DAGs. Concurrently, when the MAGs content was less than 1%, or the presence of DAGs was less than 4% in the model system, the formation of both 3-MCPDEs and GEs was found to be below the EU regulatory limits, thus offering a solid theoretical basis for the control of 3-MCPDEs and GEs in refined oils.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111212"},"PeriodicalIF":5.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429630","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

Infrared thermogenesis: Review of multifaceted effects on cereal grains' functional, morphological & rheological properties and safety concerns

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-10 DOI: 10.1016/j.foodcont.2025.111207

Manisha Bhandari, Rajan Sharma, Hanuman Bobade, Savita Sharma, Baljit Singh

{"title":"Infrared thermogenesis: Review of multifaceted effects on cereal grains' functional, morphological & rheological properties and safety concerns","authors":"Manisha Bhandari, Rajan Sharma, Hanuman Bobade, Savita Sharma, Baljit Singh","doi":"10.1016/j.foodcont.2025.111207","DOIUrl":"10.1016/j.foodcont.2025.111207","url":null,"abstract":"<div><div>Infrared radiation is a non-ionizing electromagnetic radiation ranging from 0.78 to 1000 μm and lies between red visible and microwave region. With an advent in atomic age, it has been gaining considerable interest in the food processing industries as it attenuates the disadvantages caused by other thermal processing treatments leading to enhanced yield of milling along with improved functional properties. Infrared radiation is a thermal processing treatment; however, it possesses several benefits over methods of conventional thermal treatment as it has a reduced time of heating, lower rate of quality losses, versatile in nature, low energy requirements, causes uniform heating, reduced surface hardening and equipment is simple and compact. Once infrared radiations come in contact with food particles, they start penetrating the food material further leading to vibration of water molecules that causes the food product to heat up. This article examines the working principles of infrared heating and how it affects cereal grains and flours. The changes that infrared heating causes on structural morphology, functional characteristics, physico-chemical properties and other aspects may help to support the use of exploration as a food processing alternative in the future.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111207"},"PeriodicalIF":5.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394925","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

Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-10 DOI: 10.1016/j.foodcont.2025.111208

Harsh Kumar , Shivani Guleria , Nidhi Sethi , Richard Cimler , Ashok Kumar Pathera , Daljeet Singh Dhanjal , Sivakumar Manickam , Dinesh Kumar , Eugenie Nepovimova

{"title":"Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection","authors":"Harsh Kumar , Shivani Guleria , Nidhi Sethi , Richard Cimler , Ashok Kumar Pathera , Daljeet Singh Dhanjal , Sivakumar Manickam , Dinesh Kumar , Eugenie Nepovimova","doi":"10.1016/j.foodcont.2025.111208","DOIUrl":"10.1016/j.foodcont.2025.111208","url":null,"abstract":"<div><div>Human society views meat as food from different perspectives, yet it remains a valuable source of nutrition. Because meat is perishable and fraudulent activities can compromise its quality, consumers are always curious about its quality. The significant development of analytical techniques, particularly protein-based sensing technology, has made it easy for food safety agencies to use them as point-of-care testing methods to detect various biological or chemical agents present in meat and its products. In the current review, we have elucidated the issues that impact the quality of meat and its products, which pose significant health risks to consumers. The review comprehensively discussed the use of protein-based sensing technologies, including enzyme-linked immunosorbent assay, lateral flow immunoassay, antibody-based, and enzyme-based sensors. With the advent of nanotechnology, lateral flow immunoassay, antibody-based sensors, and enzyme-based sensors have become much more popular.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111208"},"PeriodicalIF":5.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419337","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

Qualitative and relative abundance analysis of Alternaria alternata metabolites in pomegranate (Punica granatum L.) cultivars affected by Heart Rot using UHPLC-Q-TOF-MS

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-10 DOI: 10.1016/j.foodcont.2025.111204

Mario Riolo , Carlos Luz , Cristian Bua , Salvatore Barreca , Maria Catena Tambè , Jorge Calpe , Marco Masi , Alessio Cimmino , Gaetano Tirrò , Giuseppe Meca , David Ezra , Santa Olga Cacciola

{"title":"Qualitative and relative abundance analysis of Alternaria alternata metabolites in pomegranate (Punica granatum L.) cultivars affected by Heart Rot using UHPLC-Q-TOF-MS","authors":"Mario Riolo , Carlos Luz , Cristian Bua , Salvatore Barreca , Maria Catena Tambè , Jorge Calpe , Marco Masi , Alessio Cimmino , Gaetano Tirrò , Giuseppe Meca , David Ezra , Santa Olga Cacciola","doi":"10.1016/j.foodcont.2025.111204","DOIUrl":"10.1016/j.foodcont.2025.111204","url":null,"abstract":"<div><div>Secondary metabolites of <em>Alternaria alternata</em> in juice extracted from fruit of pomegranate (<em>Punica granatum</em>) ‘Acco’ and ‘Wonderful’ affected by heart rot were identified using the UHPLC-Q-TOF-MS analytical method. Juice from healthy and infected fruit was analyzed comparatively with particular focus on mycotoxin content. Overall, 22 metabolites were detected, including the mycotoxins tenuazonic acid, alternariol, alternariol monomethyl ether (AME) and altenuene (ALT). Multivariate analyses, including Principal Component Analysis and Random Forest models, clearly separated the metabolic profiles of healthy and infected fruit. Symptomatic fruits, especially those of ‘Wonderful’, exhibited markedly higher levels of mycotoxins, such as alternarlactone A and altertoxin, suggesting that these metabolites are potential biomarkers for early detection of heart rot. In contrast, they were characterized by a substantial lower level of punicic acid, indicating heart rot infection affected negatively the nutraceutical value of juice due to the depletion of the content in this omega−5 fatty acid. This study provides better insights into the effects of <em>A. alternata</em> infection on the quality of pomegranate juice as well as new evidences in favour of a regulation of the mycotoxin level in pomegranate juice.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111204"},"PeriodicalIF":5.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reduction of polycyclic aromatic hydrocarbon (PAH) toxicity risks in crude rice bran oil during storage using membrane filtration

IF 5.6 1区农林科学

Food Control Pub Date : 2025-02-08 DOI: 10.1016/j.foodcont.2025.111186

Jingya Wang, Bolin Mou, Shimin Wu

{"title":"Reduction of polycyclic aromatic hydrocarbon (PAH) toxicity risks in crude rice bran oil during storage using membrane filtration","authors":"Jingya Wang, Bolin Mou, Shimin Wu","doi":"10.1016/j.foodcont.2025.111186","DOIUrl":"10.1016/j.foodcont.2025.111186","url":null,"abstract":"<div><div>Storage before refining can degrade oil quality and increase toxicity risk from polycyclic aromatic hydrocarbon (PAH) contamination. At present, few studies have focused on reducing PAHs in crude oil, especially the effectiveness of membrane filtration in reducing PAHs needs further evaluation. This study investigated oxidation changes and 54 PAHs in stored crude vegetable oils during storage and evaluated membrane filtration's effectiveness in reducing PAH contamination. Our findings revealed that the formation of PAHs primarily involved increased heavy PAHs (HPAHs) and oxygenated PAHs (OPAHs). During the storage, parent PAHs can be oxidized to OPAHs, with OPAH levels in crude oils reaching as much as 4.38 times their initial concentrations. The toxic equivalent quantity (TEQ) also increased, with crude rice bran oil rising to 2.03 times its pre-oxidation level. Notably, membrane filtration, which has not been reported in the removal of PAHs contained in vegetable oils, has shown potential for removing light PAHs (LPAHs). The removal rate of anthracene-d<sub>10</sub> (Ant-d<sub>10</sub>) in the n-hexane system was 61.13%, while in oil samples, it dropped to 15.82%. Further comparing three market-available nanofiltration membranes for PAH removal from crude oils, NT103 performed the best, achieving a 30.12% removal rate for PAH54. In summary, this study provides scientific insight into the quality changes of crude oils during accelerated oxidation and provides a green solution based on membrane filtration technology for removing PAHs from vegetable oils.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111186"},"PeriodicalIF":5.6,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388124","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