Innovative Food Science & Emerging Technologies最新文献

{"title":"OhmNet: Advanced neural network-based viscosity prediction of sauces for efficient Ohmic heating processing","authors":"Tasmiyah Javed,&nbsp;Muhammad Akmal,&nbsp;Timofei Breikin,&nbsp;Caroline Millman,&nbsp;Hongwei Zhang","doi":"10.1016/j.ifset.2025.104099","DOIUrl":"10.1016/j.ifset.2025.104099","url":null,"abstract":"<div><div>Industrial food processes such as Ohmic Heating (OH) are gaining popularity due to their lower carbon emissions and improved energy efficiency. The effectiveness of OH largely depends on the electrical conductivity, physical properties, and rheological characteristics of the food product, with dynamic viscosity directly influencing the fluid flow, residence time, and heating rate in a Continuous Flow Ohmic Heating (CFOH) system. Therefore, accurate prediction of viscosity during CFOH processing is crucial for optimising heating efficiency and maintaining the desired output temperature, ultimately reducing energy consumption and operational costs. To address this challenge, this study introduces <em>OhmNet</em> - an advanced Neural Network (NN)-based predictive model designed to accurately estimate the dynamic viscosity of tikka sauce during OH, offering a robust solution for viscosity prediction in CFOH applications. The predictive model has been developed using real-time data obtained from heating experiments, where viscosity measurements were recorded using a rheometer at varying target temperatures. To achieve the optimal configuration of <em>OhmNet</em>, three different approaches were explored: separate network development for each target temperature, a transfer learning-based neural network, and a one-hot encoding-based unified neural network model. These approaches were systematically evaluated through a grid search for hyperparameter tuning to identify the most accurate and robust dynamic viscosity predictive model during Continuous Flow Ohmic Heating. The resulting <em>OhmNet</em> model demonstrates high performance and reliability, achieving a Mean Squared Error (MSE) of 0.002, a Mean Absolute Error (MAE) of 0.025, and a coefficient of determination (R²) equal to 0.99. This optimal configuration of <em>OhmNet</em> offers a powerful tool for enhancing process efficiency and control in industrial food processing applications. In the future, the model can be seamlessly integrated with advanced process controllers for precise temperature control and power consumption optimisation, driving sustainable and energy-efficient food processing applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104099"},"PeriodicalIF":6.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563754","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":"pH shift combined with high-pressure homogenisation induced remodelling of the air-water interface: Effect of structural and viscosity changes of soy protein isolate on interfacial properties","authors":"Yue Kong,&nbsp;Lina Sun,&nbsp;Yuqi Xie,&nbsp;Zimeng Kang,&nbsp;Shuang Zhang,&nbsp;Fengying Xie","doi":"10.1016/j.ifset.2025.104097","DOIUrl":"10.1016/j.ifset.2025.104097","url":null,"abstract":"<div><div>The high viscosity of soy protein isolate (SPI) limits its performance at the air-water interface in multiphase colloidal systems. Since structure and aggregation state of proteins strongly influence their interfacial behaviour, this study explores the impact of the physicochemical properties of SPI on its interfacial adsorption mechanism, with a particular focus to broaden its applications in soft food materials, such as foams or colloids. Low-viscosity SPI with high interfacial activity was obtained through the combined use of pH shift (pH 9) and high-pressure homogenisation (60, 80, and 100 MPa). This treatment (100 MPa) promoted protein unfolding and reduced average particle size, thereby lowering steric hindrance and internal friction. As a result, viscosity (16.9 mPa·s) decreased in treated SPI compared to untreated SPI. These structural changes reduced surface tension of SPI, which in turn accelerated the rate of penetration and rearrangement at the air-water interface, and improved interfacial activity in SPI. Correlation analyses further showed that smaller, more flexible, and disordered proteins generally exhibited better interfacial properties compared to larger, more rigid, and ordered proteins. This study provides new insights into the interplay between structure, viscosity, and interfacial behaviour of SPI, providing a theoretical basis for improving its use as an interfacial stabiliser in foam-based-foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104097"},"PeriodicalIF":6.3,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144500974","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 requirement-driven approach to design food packaging: A new decision support system relying on structured database","authors":"Emma Pignères ,&nbsp;Patrice Buche ,&nbsp;Patrice Dole ,&nbsp;Sébastien Gaucel ,&nbsp;Hélène Angellier-Coussy ,&nbsp;Nathalie Gontard ,&nbsp;Fanny Coffigniez ,&nbsp;Valérie Guillard","doi":"10.1016/j.ifset.2025.104096","DOIUrl":"10.1016/j.ifset.2025.104096","url":null,"abstract":"<div><div>The selection of a food packaging solution is a multi-criteria process and compliance with these criteria is not always straightforward. Decision Support Systems (DSS) are elaborated numerical tools designed to help users in such decision-making processes. For food packaging, food needs must guide the decision process. However, this knowledge is not always available, or is scattered across the scientific literature and industry. The aim of this study was to provide an innovative DSS relying on a structured database allowing the collection and compilation of food and packaging material data for a simpler and more comprehensive food requirement-driven approach. It also relies on queries allowing this data to be combined to suggest optimal packaging materials for a food product. The novelty of this DSS relies also on the possibility to be used in a reverse mode, to provide food packaging applications for a material with given properties. The DSS was validated on three case studies: strawberries and processed spreadable cheese, as food case studies for which optimal packaging materials were provided, and a polymer-coated cardboard, as packaging material, for which food applications were found. This paper shows the relevance of the DSS architecture and process. The case studies highlighted the benefit of considering not only food sensitivities, but also storage temperature and desired shelf life as inputs to the DSS, demonstrated the ability of the tool to retrieve near-optimal solutions when no optimal solution was found, and the potential to find more sustainable alternative packaging materials to the current benchmark.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104096"},"PeriodicalIF":6.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563752","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":"High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties","authors":"Erika Keiko Martinez Vargas ,&nbsp;Alvija Šalaševičienė ,&nbsp;Jose Martin Ramos-Diaz ,&nbsp;Asmo Kemppinen ,&nbsp;Kirsi Jouppila ,&nbsp;Per Ertbjerg","doi":"10.1016/j.ifset.2025.104094","DOIUrl":"10.1016/j.ifset.2025.104094","url":null,"abstract":"<div><div>High-moisture extrusion (HME), a key technology for producing plant-based meat analogs with desirable fibrous structure, was applied in this study to develop formulations enriched with hempseed press cake (HPC), combined with soy protein isolate (SPI) and oat press cake (OPC) in ratios of 70:20:10 and 30:60:10 (HPC:SPI:OPC). These formulations were processed under different conditions of water content (50, 55, and 60 %) and long cooling die temperature (40, 60 and 80 °C) to investigate their effect on the textural and physicochemical properties of the extruded meat analogs. Partial least squares regression results revealed HPC and water content as the main drivers of textural and physicochemical properties. Low-HPC formulations yielded structurally resilient and fibrous textures, supported by texture profile analysis, standard and fluorescent imaging, and protein bond analyses. HPC enhanced the textural resemblance to cooked meat, reducing hardness, gumminess, and chewiness, while maintaining relatively high protein levels. Increasing water content softened the extrudates and decreased structural resilience, whereas long cooling die temperature had moderate influence, enhancing anisotropy and promoting protein bond formation at higher temperatures. Protein solubility assays indicated that hydrogen bonding was the dominant interaction stabilizing the fibrous structure, followed by disulfide bonding and hydrophobic interactions. Imaging analysis corroborated these findings, revealing more organized protein networks in low-HPC formulations. The incorporation of HPC improved nutritional value without compromising structural integrity. This study demonstrates the feasibility of using upcycled plant-based ingredients such as HPC and OPC in meat analogs. Through composition and process optimization, sustainable and nutritionally valuable products with meat-like texture can be achieved.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104094"},"PeriodicalIF":6.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144500990","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":"Novel coaxial 3D printing for future foods: Multi-material structuring for functional and sustainable resource innovation","authors":"Demei Kong ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Dongcui Fan ,&nbsp;Chunli Li","doi":"10.1016/j.ifset.2025.104087","DOIUrl":"10.1016/j.ifset.2025.104087","url":null,"abstract":"<div><div>The advancement of future food production relies on technological innovation to optimize resource utilization. Recent research highlights the transformative potential of coaxial nozzle printing (CNP), a novel technique surpassing conventional single-nozzle printing (SNP) and dual-nozzle printing (DNP). By integrating multi-channel nozzles into a coaxial configuration, CNP enables the construction of “core-shell structures” for diversified ingredient recombination and synchronous deposition, offering new possibilities to meet consumer demands for functionally specialized and diversified future food products. This study systematically compares the technical distinctions among SNP, DNP, and CNP in nozzle design, material extrusion mechanisms, and precision-determining factors. The innovative applications of CNP in future food production are summarized and analyzed in detail, including the one-step integration of effective encapsulation, the innovative design of specialized dietary, also the sustainable production of meat analogues. Current challenges in the industrial implementation of CNP along with feasible solutions, have been identified to advance sustainable and functional-oriented future food innovation.</div></div><div><h3>Industry relevance</h3><div>The “core-shell structure” enabled by CNP offers multiple advantages for innovating functional and diversified future food processing: 1) Simultaneous multi-material deposition allows one-step integration encapsulation to realized functionalization or customization; 2) Cross-linking during printing facilitates texture modification and regulation; 3) Masking capabilities for undesirable flavors/colors enhance functional utilization of sustainable alternative ingredients. For scalable implementation, CNP's technical principles and printing determinants are systematically reported, its diverse applications in food manufacturing are summarized, and theoretical solutions for industrial-scale production are proposed.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104087"},"PeriodicalIF":6.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491031","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":"Rheological property modification and microbial inactivation of hawthorn jam under ultra-high-voltage electrostatic field","authors":"Xianglin Lei ,&nbsp;Bo Wang ,&nbsp;Yuchuan Wang ,&nbsp;Jiguang Liu ,&nbsp;Min Zhang","doi":"10.1016/j.ifset.2025.104095","DOIUrl":"10.1016/j.ifset.2025.104095","url":null,"abstract":"<div><div>Ultra-high-voltage electrostatic field sterilisation (UVEFS) is an emerging technology for the non-thermal modification and microbial inactivation of soft food materials. However, the effect of UVEFS on soft food materials remains unclear. In this study, hawthorn jam, a type of soft food material, was subjected to continuous UVEFS at 60 kV and a flow rate of 5 g/min to assess its rheological properties, microbial inactivation, and quality attributes in comparison with those of hawthorn jam treated with water bath, microwave, radio frequency. The UVEFS-treated hawthorn jam displayed higher viscoelasticity (G' = 1902 Pa, G\" = 718 Pa), rheological properties (K = 310 Pa·sⁿ), gel strength (20.84 g*cm), and water-binding capacity than the jams treated using other methods. Furthermore, the UVEFS group demonstrated a microbial lethality rate of over 90 %, with the population of moulds and yeasts were reduced by 1.78 log CFU/mL, and its nutrient contents were better maintained. Unlike the jams subjected to other thermal treatments, which showed a decrease in total phenolic content (TPC), hawthorn jam treated by UVEFS demonstrated a 2 % increase in TPC. The pectin content of the UVEFS-treated jam was basically identical to that of the non-treated sample, and improvements in flavor and colour were observed (ΔE = 1.32). Overall, the rheological and quality properties of the hawthorn jam prepared by UVEFS were significantly better than those of hawthorn jam prepared by other thermal treatment methods. Therefore, as a new non-thermal processing technology for soft food materials, UVEFS has potential application value in the processing and storage of uniform and viscous soft food materials such as fruit and vegetable jams and pastes.</div></div><div><h3>Industrial relevance</h3><div>Soft foods are thermally treated to achieve sterilisation. However, this process can affect the gel properties and quality of food. In this study, we developed a novel non-thermal sterilisation technology using ultra-high-pressure electrostatic fields. Food treated using this technology showed improvements in gel properties and better quality than food subjected to thermal treatment. Therefore, as a new non-thermal processing technology for soft food materials, UVEFS has potential application value in the processing and storage of uniform and viscous soft food materials such as fruit and vegetable jams and pastes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104095"},"PeriodicalIF":6.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144500975","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":"Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment","authors":"Lihui Zhang ,&nbsp;Yunshi Ran ,&nbsp;Dahui Liu ,&nbsp;Qiyong Jiang ,&nbsp;Qing Sun","doi":"10.1016/j.ifset.2025.104093","DOIUrl":"10.1016/j.ifset.2025.104093","url":null,"abstract":"<div><div>This study investigated the effects of high hydrostatic pressure (HHP: 100–300 MPa) on the microstructure, cell wall polysaccharides, drying kinetics, and bioactivity retention of <em>Gastrodia elata</em> (<em>G. elata</em>). Microstructure analysis revealed HHP-induced cellular damage of <em>G. elata</em>, including wall rupture and intercellular space expansion, proportional to pressure intensity. HHP altered pectin fractions, converting covalently/ionically bound polysaccharides (CSP, NSP) into water-soluble forms (WSP), weakening cell adhesion. Fourier transform infrared spectroscopy and principal component analysis confirmed structural modifications in pectin matrices, correlating with pressure-dependent depolymerization. Drying time decreased by 32.46 % at 250 MPa, while rehydration improved due to microstructural changes. HHP enhanced retention of phenolic compounds, flavonoids, and polysaccharides of <em>G. elata</em> during in vitro digestion, with elevated gastrodin and parishins bioavailability. Furthermore, HHP-treated samples exhibited superior inhibition of acetylcholinesterase (48.65 %), α-glucosidase (54.28 %), and xanthine oxidase (42.03 %), linked to enhanced bioactive accessibility. These findings demonstrate HHP's potential to optimize <em>G. elata</em> processing while preserving functional properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104093"},"PeriodicalIF":6.3,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338482","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":"Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles","authors":"Maryam Zabihzadeh Khajavi ,&nbsp;Anton Nikiforov ,&nbsp;Rino Morent ,&nbsp;Ilse Fraeye ,&nbsp;Frank Devlieghere ,&nbsp;Peter Ragaert ,&nbsp;Nathalie De Geyter","doi":"10.1016/j.ifset.2025.104091","DOIUrl":"10.1016/j.ifset.2025.104091","url":null,"abstract":"<div><div>Designing sustainable food packaging materials with targeted antimicrobial activity is a promising approach to extend food shelf life while minimizing environmental pollution. This study employs a green, atmospheric pressure, aerosol-assisted plasma deposition (AAPD) to develop nanocomposite coatings based on polyethylene glycol (PEG) and glycine (Gly)-coated zinc oxide nanoparticles (ZnO NPs), aiming for targeted antimicrobial activity. The results indicate that Gly-coated ZnO NPs can be homogeneously dispersed into the PEG matrix, forming uniform coatings with a well-structured nanoscale roughness, when using up to 2 wt% of Gly-coated ZnO NPs. In contrast, using uncoated ZnO NPs leads to non-homogeneous coatings with enhanced NP agglomeration. The developed nanocomposite coatings closely resemble the chemical structure of conventional PEG polymers and exhibit enhanced hydrophilic characteristics, particularly the coatings with Gly-coated ZnO NPs. Furthermore, the Gly-coated ZnO NPs exhibited stronger activity against <em>S. aureus</em> (Gram-positive), whereas uncoated ZnO NPs were more potent against <em>E. coli</em> (Gram-negative). The release of Zn ions from the coatings in different food simulants was below the specific migration limit. To evaluate the antibacterial activity when exposed to actual food products, sterilized pork sausages inoculated with a combination of <em>Listeria monocytogenes</em> (<em>L. monocytogenes</em>) and Lactic Acid Bacteria (LAB) strains were wrapped in the polyethylene (PE) film coated with PEG/ZnO and sealed in vacuum packaging, after which the growth of bacteriawas evaluated while stored at 7 °C. The nanocomposite coatings, particularly those containing Gly-coated ZnO NPs, effectively inhibited bacterial growth during storage time. Overall, novel nanocomposite coatings indicate potential as efficient targeted antimicrobial coatings for food storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104091"},"PeriodicalIF":6.3,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491032","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":"Impact of blue-LED as a non-thermal preservation technology on bio-active compounds, quality parameters, microbial and enzymatic spoilage of guava juice","authors":"Marwa Rashad Ali ,&nbsp;Manar Hassan ,&nbsp;Mohamed Mohamed El-Mogy ,&nbsp;Reda Mahgoub Mohamed","doi":"10.1016/j.ifset.2025.104092","DOIUrl":"10.1016/j.ifset.2025.104092","url":null,"abstract":"<div><div>Even though pasteurization is commonly practiced and efficient in inhibiting the growth of microorganisms in fruit juices, there is a desire for non-thermal processes that retain the nutrients and sensory attributes of the juices. Therefore, this study aimed to produce healthy guava juice with high bioactive compounds using LED technology (T1: treated with blue wavelength 445 nm for 10 min and T2: treated with blue wavelength 445 nm for 30 min), compared to C: control (juice without treatment) and T3: pasteurized juice (at 90 °C for 60 s). All samples were evaluated during storage at 5 °C for 2 weeks. The results found that T2 was the superior processing method that maintained the juice's bioactive compounds, such as vitamin C, total phenol, and antioxidants, which reached 37.54 and 15.54 mg/100 mL; 30.46 and 17.89 mg/100 mL and 65.98 and 13.33 % in the T2 and C juice samples, respectively. In addition, LED treatments maintained sensory characteristics (taste, odor, and color) with no significant difference from the control sample, without an aftertaste at zero time, and extended the shelf life for over 14 days, as indicated by the microbial load, which did not exceed the acceptable limit (6 Log CFU/g). Additionally, the T3 recorded no microbial growth, enzymatic activity, and optimal preservation of vitamin C, compared to the control, which showed a gradual degradation of vitamin C. reaching 15.45 mg/100 mL (<em>p</em> &lt; 0.05). Therefore, LED technology could be a promising non-thermal food preservation technique for producing high-quality, healthy products with a long shelf-life and low production costs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104092"},"PeriodicalIF":6.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471420","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 portable electrochemical detection system for rapid quantitative carbendazim analysis in agricultural food","authors":"Phuritat Kaewarsa ,&nbsp;Vitsarut Primpray ,&nbsp;Hossein Khosropour ,&nbsp;Chanpen Karuwan ,&nbsp;Wanida Laiwattanapaisal","doi":"10.1016/j.ifset.2025.104090","DOIUrl":"10.1016/j.ifset.2025.104090","url":null,"abstract":"<div><div>Carbendazim is fungicide used in agriculture. Its contamination harms well-being due to its classification as a carcinogenic compound. Codex Alimentarius Commission (CAC) has established regulations for carbendazim use. However, the current analytical methods are hard to implement due to the advanced instruments and operations. Here, we proposed a simple, rapid, and low-cost method consisting of 1) a sensitive screen-printed carbon-50 % AuNP electrode, 2) a working solution of 0.04 M Britton Robinson buffer pH 5.0 with a sample preparation procedure, extracting for 15 min by 10 g of crops with 20 mL of working solution, 3) an in-house portable potentiostat enabling immediate result delivery. This electrochemical sensor directly quantifies the oxidation of carbendazim in differential pulse voltammetry mode, demonstrating efficiency comparable to the commercial compact potentiostat. Our proposed carbendazim assay had a detection range of 0.05 to 5 mg/kg (<em>r</em>^<em>2</em> = 0.983), with a limit of detection (LOD) of 0.246 mg/kg. The carbendazim-contaminated fresh fruit models, including tomatoes, grapes, and chilis, demonstrated an excellent correlation between our proposed carbendazim detection method and UPLC-MS/MS analysis (<em>r</em>^<em>2</em> = 0.818). Each test costs approximately USD 1.50 and can be stored in a zip-lock plastic bag at room temperature for over seven months. Our proposed device is a step forward in the development of rapid carbendazim tests, making it suitable for field applications in food and agricultural products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104090"},"PeriodicalIF":6.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330918","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}