Food Research International最新文献

{"title":"Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions","authors":"Jean Michel Fernandes ,&nbsp;Olivia Ménard ,&nbsp;Marie-Françoise Cochet ,&nbsp;Jordane Ossemond ,&nbsp;António A. Vicente ,&nbsp;Ana C. Pinheiro ,&nbsp;Didier Dupont","doi":"10.1016/j.foodres.2025.116751","DOIUrl":"10.1016/j.foodres.2025.116751","url":null,"abstract":"<div><div>Age-related physiological decline negatively impacts nutrient digestion and absorption, making older adults more susceptible to diet-related diseases. Fortified and functional foods are promising strategies to enhance the delivery of nutraceuticals and bioactive compounds. However, understanding how these foods behave under age-specific gastrointestinal conditions is essential. Despite the relevance of <em>in vitro</em> gastrointestinal models, there is a lack of dynamic systems that accurately replicate the digestive physiology of older adults.</div><div>This study employed the DIDGI® dynamic <em>in vitro</em> gastrointestinal model, following the INFOGEST guidelines, to simulate the digestive processes of both young and old adults. Fortified yogurts containing α-tocopherol encapsulated in oil-in-water nanoemulsions were tested to assess the impact of age-related digestive conditions on digestibility and release kinetics of α-tocopherol.</div><div>The intestinal recovery of α-tocopherol was significantly higher in the young adult model (97.3 ± 5.9 %) compared to the older adult model (79.8 ± 5.2 %). Although bioaccessibility during the intestinal phase was comparable in both models (ranging from 60.54 ± 7.38 % to 78.90 ± 8.88 %), the overall estimated bioavailability was significantly greater in the young adult model (67.76 ± 7.15 %) than in the older adult model (57.59 ± 4.50 %). Distinct release kinetics were also observed between models, indicating that physiological stage significantly affects nutrient release and absorption. This study demonstrates that aging alters digestive function, impacting the bioavailability of encapsulated bioactives.</div><div>These findings underscore the importance of developing age-specific fortified foods and digestion models to optimize nutritional support for older adults.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116751"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280185","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":"Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism","authors":"Lulu Wu ,&nbsp;Fujing Zheng ,&nbsp;Huiying Li ,&nbsp;Mario Prejanò ,&nbsp;Tiziana Marino ,&nbsp;Nino Russo ,&nbsp;Yongsheng Tao ,&nbsp;Yunkui Li","doi":"10.1016/j.foodres.2025.116763","DOIUrl":"10.1016/j.foodres.2025.116763","url":null,"abstract":"<div><div>The effect of hydroxycinnamic acids on the aroma formation of Cabernet Sauvignon dry red wine and the molecular mechanism were explored. Four hydroxycinnamic acids were added singly before alcoholic fermentation. Volatile components were analyzed qualitatively and quantitatively and aroma characteristics were evaluated by sensory analysis. The thermodynamic parameters of caffeic acid interacted to five esters were determined in simulated solution, and the effect of caffeic acid on the volatility of the esters was explored with GC-FID. Dispersion-corrected density functional theory (DFT) was applied for the molecular mechanism investigation between caffeic acid and esters. The results showed that the addition of hydroxycinnamic acid to wine caused an increase of esters, particularly in acetate, with ranging from 3.01 to 43.03 mg/L. Sensory evaluation revealed maximum intensity increases of 79.4 % (floral aroma), 26.3 % (fruity aroma), and 21.1 % (sweet aroma) in the treatment group. The interaction between caffeic acid and esters is a spontaneous exothermic reaction that inhibited the volatilization of esters. The retention effect is affected by the concentration of caffeic acid and the skeletal structure of esters. Theoretical studies have shown that the interaction between caffeic acid and esters is mainly driven by a combination of hydrophobic interactions, hydrogen bonding and dispersion, with the main driving force varying depending on the ester backbone. The hydroxyl group of caffeic acid and the ester group on the esters are the key sites for molecular interactions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116763"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307305","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":"Baru (Dipteryx alata Vog.) by-product following gastrointestinal digestion: bioaccessibility, antioxidant capacity and in vitro effects on inflammatory response of phenolic compounds","authors":"Daniela Canuto Fernandes ,&nbsp;José Rodrigues do Carmo Neto ,&nbsp;Amanda de Oliveira Matos ,&nbsp;Marcos dos Santos Lima ,&nbsp;Helioswilton Sales-Campos ,&nbsp;Maria Margareth Veloso Naves","doi":"10.1016/j.foodres.2025.116825","DOIUrl":"10.1016/j.foodres.2025.116825","url":null,"abstract":"<div><div>Partially defatted baru nut cake (BNC), a baru processing by-product, is a remarkable source of phenolic compounds. However, little is known about the bioaccessibility of its phenolic compounds and antioxidant capacity after gastrointestinal digestion, as well as the cytotoxicity and anti-inflammatory potential of the digested fraction. This study aimed to evaluate the antioxidant capacity and bioaccessibility of phenolic compounds in BNC after <em>in vitro</em> simulation of gastrointestinal digestion. The effect of the bioaccessible fraction on the cytotoxicity and the inflammatory response of LPS/IFN-γ-stimulated macrophages (J774A.1 cell line) were also assessed. Undigested BNC had a high content of phenolic compounds (476.98 mg GAE/100 g), particularly catechin, hesperidin, gallic acid, and procyanidin B2. After the <em>in vitro</em> simulated gastrointestinal digestion, the total phenolic content increased to 2746.1 mg GAE/100 g at the intestinal phase. The dialyzed fraction was not deleterious to cell viability and reduced the production of IFN-γ (DF 1:10), IL-6 (DF 1:50), and ROS (DF 1:50 and 1:100) in LPS/IFN-γ-stimulated cells. Non-dialyzed fraction, which may exert potential prebiotic effects, showed high antioxidant capacity, and the main compounds found in this fraction were procyanidin B2 (30.7 mg/100 g), gallic acid (16.6 mg/100 g), quercetin-3-glucoside (8.6 mg/100 g), and procyanidin B1 (8.3 mg/100 g). Our results indicate that the baru by-product may have promising beneficial effects on health, with antioxidant and anti-inflammatory potential, as part of novel foods or as a functional ingredient in food formulations.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116825"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307324","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":"A dual-species fermentation strategy enhances the flavor profile and hepatoprotective effects of blueberry puree against alcohol induced liver injury by modulating bioactive compound composition in mice","authors":"Xianying Fang ,&nbsp;Xiaoqing Liu ,&nbsp;Zeheng Du ,&nbsp;Wenhui Zhu ,&nbsp;Jiaxi Ouyang ,&nbsp;Wuyang Huang ,&nbsp;Linguo Zhao","doi":"10.1016/j.foodres.2025.116769","DOIUrl":"10.1016/j.foodres.2025.116769","url":null,"abstract":"<div><div>Blueberries are widely recognized as both nutritious and delicious fruits full of various metabolites. However, due to their short shelf life, the taste and functional components of blueberries may undergo significant changes after storage. Therefore, a new fermentation method was explored to produce high-quality blueberries in this study. Sequential fermentation with <em>Lachancea thermotolerans</em> and <em>Lactobacillus plantarum</em> for 24 h yielded puree (sequential fermentation puree, SeqF) with a pleasant aroma, sweet taste, and significantly increased total phenolics, particularly ferulic, caffeic, and gallic acids, while minimizing anthocyanin loss. In a mouse model of alcohol-induced liver injury, SeqF-fermented puree demonstrated superior hepatoprotection, reducing serum enzyme activities and lipid levels while increasing HDL-C (high-density lipoprotein cholesterol). It enhanced liver antioxidant enzyme activities, suppressed the rise of IL-1β (Interleukin-1 beta), IL-6 (Interleukin-6), and TNF-α (tumor necrosis factor-alpha), inhibiting TLR4 (Toll-like receptor 4) signaling, and activating the Nrf2 (nuclear factor erythroid 2-related factor 2) signaling pathway. Our study provides a novel fermentation approach to produce high-quality blueberry puree with improved flavor and liver-protective effects.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116769"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262167","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":"Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control","authors":"Jiali Wang ,&nbsp;Zisheng Luo ,&nbsp;Rouwang Jiang ,&nbsp;Yun Xiao ,&nbsp;Zhenbiao Li ,&nbsp;Jing Huang ,&nbsp;Yanpei Chen ,&nbsp;Dong Li ,&nbsp;Qingqing Wang ,&nbsp;Shenghua Ding ,&nbsp;Jingjun Wu ,&nbsp;Song Shi ,&nbsp;Ahmed Abou El-yazied ,&nbsp;Mohamed F.M. Ibrahim ,&nbsp;Amr Elkelish ,&nbsp;Yanqun Xu","doi":"10.1016/j.foodres.2025.116808","DOIUrl":"10.1016/j.foodres.2025.116808","url":null,"abstract":"<div><div>Plants emit volatile compounds to defend against pathogens, and applying this mechanism in perishable food supply chains enhances preservation, safety, and sustainability. Here, we synthesized a sustained-release preservative, glutathione hexenal (Glut-SH-al), using the reversible Michael addition reaction between glutathione (GSH) and the natural compound E-2-hexenal. The reaction achieved 75.59 % efficiency, enhancing E-2-hexenal's thermal stability. This preservative ensures stable, controlled release of E-2-hexenal, with rates increasing with temperature and humidity. Glut-SH-al exhibits prolonged antifungal activity, inhibiting <em>B. cinerea</em> colony growth at 5 mg L⁻¹ and completely inhibiting other fungi at 100 mg L⁻¹, with sustained effects over time compared to pure E-2-hexenal. Glut-SH-al extended strawberry shelf life by inhibiting microbial growth, modulating key metabolites, and regulating genes (<em>FaRAP, FaMYB10, FaPG1, FaPL</em>) to reduce ripening and senescence. This sustained-release preservative adapts to various conditions, releasing E-2-hexenal in packaging to extend shelf life and enhance food safety, making Glut-SH-al a promising preservative for fruits, particularly berries.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116808"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270171","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":"Identification of immunomodulatory peptides from crocodile head protein hydrolysates: Targeted screening and immunomodulatory activity by activating NF-κB signaling pathway","authors":"Ge Xu ,&nbsp;Wenhao Ma ,&nbsp;Wenzhu Zhao ,&nbsp;Zhipeng Yu","doi":"10.1016/j.foodres.2025.116792","DOIUrl":"10.1016/j.foodres.2025.116792","url":null,"abstract":"<div><div>Long-term unhealthy lifestyles are prone to triggering immune disorders, leading to infections and chronic diseases, posing serious health risks. Immunomodulatory peptides, with the advantages of being natural and having low toxicity and few side effects, contribute to maintaining immune balance. However, their mechanism of action remains unclear. It is crucial to conduct in-depth research on immunomodulatory peptides to understand their potential health benefits. This study aims to identify novel immunomodulatory peptides from the crocodile (<em>Crocodylus siamensis</em>) head protein hydrolysates (CHPHs) and explore their intracellular immunomodulatory mechanisms. Four crocodile-derived peptides with potential immunomodulatory activity were screened from CHPHs, i.e.<em>,</em> AKLDLEEVIK (AK-10), LEKEKSELK (LEK-9), DFLDLPSIER (DR-10), and LDLEEVIKK (LDK-9), which stably bind to TLR4-MD2 and activate the immune response. These four peptides promoted the proliferative and phagocytic activities of RAW264.7 cells, activated the resting state of the cells, and boosted the expression of NO and cytokines. Peptide DR-10 had the most significant immunomodulatory function and promoted up-regulation of intracellular immune-related factors Acod1, Ccl9, COX2, CD40, NF-κB1, IKKε, and NF-κB2. Additionally, the peptide DR-10 activated the NF-κB signaling pathway, thereby releasing immune effectors and exerting immune effects. These findings suggest that crocodile-derived immunomodulatory peptides may be considered an effective immune supplement, providing new ideas for future research on dietary supplements.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116792"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270608","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":"Partial enhancement of soluble fiber through pyrodextrinization of the residual starch in cassava pulp: Developing a novel dietary fiber with modified functional and improved prebiotic properties","authors":"Montri Pattarapanawan ,&nbsp;Sukanya Phuengjayaem ,&nbsp;Nattaphong Akrimajirachoote ,&nbsp;Ditpon Kotatha","doi":"10.1016/j.foodres.2025.116747","DOIUrl":"10.1016/j.foodres.2025.116747","url":null,"abstract":"<div><div>A novel cassava pulp–derived dietary fiber (CPDF) was developed by converting the residual starch in cassava pulp (CP) into resistant maltodextrin (RMD) through pyrodextrinization and enzymatic hydrolysis. This process produced a novel dietary fiber product with distinct properties, containing both insoluble fiber and high levels of soluble fiber. The effects of pyrodextrinization temperature were investigated at 140, 160, 180, and 200 °C. The CPDF product obtained from pyrodextrinization at 200 °C (pH 3 for 4 h) and subsequent enzymatic hydrolysis (CPDF-200) exhibited a significant soluble fraction content of 25.8 g per 100 g of product (43.3 % yield). Nuclear magnetic resonance spectra and high-performance liquid chromatography analyses confirmed the presence of RMD in the soluble fraction. Fourier transform infrared spectral analysis revealed a decrease in α-configuration and an increase in β-configuration of glycosidic bonds in the final product. The CPDF products were finely powdered, brown fibrous materials. As the pyrodextrinization temperature increased, the color darkened and the average particle size and the degree of crystallinity decreased. Functional properties, including water-holding capacity, oil-holding capacity, swelling capacity, and bulk density, also changed. Notably, CPDF-200 enhanced prebiotic potential by promoting <em>Limosilactobacillus reuteri</em> TBRC291 growth more effectively than CP without pyrodextrinization. The innovative application of pyrodextrinization and enzymatic hydrolysis to the residual starch in CP enhanced the soluble fiber content in the newly developed dietary fiber, offering a promising strategy for upcycling agricultural by-products into value-added functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116747"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280305","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":"Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure","authors":"Gaomin Han ,&nbsp;Qiqi Li ,&nbsp;Hui Hong ,&nbsp;Juan You ,&nbsp;Tao Yin ,&nbsp;Shanbai Xiong ,&nbsp;Ru Liu","doi":"10.1016/j.foodres.2025.116765","DOIUrl":"10.1016/j.foodres.2025.116765","url":null,"abstract":"<div><div>Freshwater fish roes possess high nutritional value but exhibit limited industrial utilization due to their pronounced fishy flavor. This study aimed to investigate the improvement in fishy flavor and changes in the texture of carp roe under different heating conditions. Results demonstrated that increasing heating temperature and time significantly reduced fishy-flavored compounds (nonanal, (E, E)-2,4-nonadienal), as well as grassy and fruity compounds (hexanal, E-2-octenal) compared with fresh roe. Furthermore, fatty and fragrant compounds (2-nonen-1-ol, eugenol, 3,4-dimethoxy styrene and 2-pentyl furan) were generated, enriching the flavor profiles. Heating promoted the oxidation of unsaturated fatty acids to form aldehydes, ketones and alcohols. Odor activity value (OAV) analysis further identified eleven key aroma components that imparted a unique flavor to carp roe. Meanwhile, heating reduced the roe diameter and stabilized their morphology. It was also beneficial for suitable color, hardness and chewiness formation. Microstructural analysis revealed smoother cross-sections and denser reticulated pores in heat-treated roes. In conclusion, heating effectively improved the fishy flavor and had no significantly negative effect on texture, providing insights for industrial processing and utilization.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116765"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313594","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":"Investigating the rheological properties and structure of grass pea protein isolate- sesame oil bigels for effective fat substitution in low-fat cream formulation","authors":"Sorour Lotfi Shirazi,&nbsp;Arash Koocheki","doi":"10.1016/j.foodres.2025.116820","DOIUrl":"10.1016/j.foodres.2025.116820","url":null,"abstract":"<div><div>In this study, bigels with optimized mechanical properties (high firmness and viscoelasticity) and long-term stability were developed to identify the most effective formula for use as a fat substitute in low-fat cream. For this purpose, bigels were prepared using different concentrations of grass pea protein isolate (GPPI) for the hydrogel and carnauba wax (CW) for the sesame oil oleogel, along with different hydrogel to oleogel mixing ratios. All bigels exhibited gel-like behavior with semicrystalline structures. The maximum hardness (1.12 N) and adhesiveness (1.61 N.s⁻¹) were observed at a hydrogel to oleogel ratio of 70:30 when 9 % CW and 12 % GPPI concentrations were used. The increase in hydrogel to oleogel ratio to 70:30, GPPI concentration to 12 %, and CW concentration to 9 % resulted in a more compact structure in the bigel, which led to an increase in G' and G\" values. During 90 days of storage at refrigeration temperature, no phase separation was noticed. The thermal stability of the bigels improved with increasing oleogel content, reaching optimal properties at a hydrogel to oleogel ratio of 30:70. The fluorescence micrographs showed that the bigels were of the O/W, bicontinuous, and W/O types at hydrogel to oleogel ratios of 70:30, 50:50, and 30:70, respectively. To replace fat in the cream at varying substitution levels (0 %, 25 %, and 50 %), a bigel was formulated using 12 % GPPI and 9 % carnauba wax at a 70:30 hydrogel to oleogel ratio. The results demonstrated that replacing cream fat with bigel improved the structural strength of the bigel-cream. Moreover, up to 50 % fat replacement with bigel yielded a product that closely resembled the rheological properties of commercial cream.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116820"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280307","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":"Sensor detection of shelf life: a multi-technique food analytical platform for mushroom analysis","authors":"Patricia Yukari Saiki ,&nbsp;Fernando Cesar Rufino ,&nbsp;Cassio Roberto de Almeida ,&nbsp;Geovana Manzan Sales ,&nbsp;Arthur Noin de Oliveira ,&nbsp;Dunieskys Roberto Gonzalez Larrude ,&nbsp;Ricardo Cotrin Teixeira ,&nbsp;José Alexandre Diniz ,&nbsp;Rodrigo Ramos Catharino","doi":"10.1016/j.foodres.2025.116801","DOIUrl":"10.1016/j.foodres.2025.116801","url":null,"abstract":"<div><div>Food quality and safety have always been major concerns worldwide, impacting directly the lives of millions of people. Our study aims to propose an innovative approach to differentiate freshly packaged <em>Agaricus bisporus</em> mushrooms from expired <em>Agaricus bisporus</em> using a graphene field-effect transistor (GFET) sensor. Commercial samples analyzed with GFET sensor demonstrated distinct electrical current measurements, presenting a difference of nearly one order of magnitude between fresh and expired groups. Results obtained with the device are considered promising and are attributed to the innovative layout adopted for the graphene channel structure in the GFET, which enabled direct contact between the analyte and the titanium dioxide (TiO₂) surface. Protonation and deprotonation processes were possible due to such interactions between the analyte and the GFET sensor surface, which in turn led to the release and capture of electrons, modulating the device electrical outputs, according to the analyzed sample. Sensor performance was corroborated by Fourier-transform infrared (FTIR) spectroscopy and ultra-high-resolution mass spectrometry (UHRMS) techniques. FTIR analysis revealed subtle spectral differences between fresh and expired samples, particularly in protein and carbohydrate regions. UHRMS analysis enabled the identification of differentiating compounds, including sugars, nucleotides, peptides, and fungal contaminants, providing molecular insights into changes that led to expiration after storage. This novel approach boasts potential to enhance the predictability of shelf life in fresh products, which may contribute to promote food waste reduction, as well as to assist in decision-making processes to put food safety measures into place.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116801"},"PeriodicalIF":7.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270139","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}