Innovative Food Science & Emerging Technologies最新文献

{"title":"Removal of Aflatoxin B1 from solid and liquid matrices using cold atmospheric plasma reactors: Insights into reactor configurations and food quality testing","authors":"T. Pushparaj Gandhi ,&nbsp;P.S.N.S.R. Srikar ,&nbsp;Shaik Mahamad Allabakshi ,&nbsp;Reetesh Kumar Gangwar ,&nbsp;Shihabudheen M. Maliyekkal","doi":"10.1016/j.ifset.2025.104203","DOIUrl":"10.1016/j.ifset.2025.104203","url":null,"abstract":"<div><div>The study describes the distinct performance of surface dielectric barrier discharge (SDBD) and corona discharge (CD) in removing aflatoxin B1 (AF B1) from solid surfaces and liquid. Reactive chemical species (RCS) generated within these reactors were thoroughly characterized using chemical probe methods, optical emission spectroscopy (OES), and optical imaging. Optical imaging of the CD reactor confirmed higher emission intensities for key RCS transitions, including the OH rotational band <span><math><mo>(</mo><msup><mi>A</mi><mn>2</mn></msup><msup><mi>Σ</mi><mo>+</mo></msup><mo>→</mo><msup><mi>X</mi><mn>2</mn></msup><mi>Π</mi><mo>)</mo><mspace></mspace></math></span>at 308.4 nm, N₂ second positive system <span><math><mo>(</mo><msup><mi>C</mi><mn>3</mn></msup><msub><mi>Π</mi><mi>u</mi></msub><mo>→</mo><msup><mi>B</mi><mn>3</mn></msup><msub><mi>Π</mi><mi>g</mi></msub><mo>)</mo><mspace></mspace></math></span> between 330 and 380 nm, and O <span><math><mo>(</mo><mn>2</mn><msup><mi>s</mi><mn>2</mn></msup><mn>2</mn><msup><mi>p</mi><mn>3</mn></msup><mfenced><mrow><msup><mrow></mrow><mn>4</mn></msup><msup><mi>S</mi><mn>0</mn></msup></mrow></mfenced><mn>3</mn><msup><mi>s</mi><mn>5</mn></msup><msub><mi>S</mi><mn>2</mn></msub><mo>−</mo><mn>2</mn><msup><mi>s</mi><mn>2</mn></msup><mn>2</mn><msup><mi>p</mi><mn>3</mn></msup><mfenced><mrow><msup><mrow></mrow><mn>4</mn></msup><msup><mi>S</mi><mn>0</mn></msup></mrow></mfenced><mn>3</mn><msup><mi>p</mi><mn>5</mn></msup><msub><mi>P</mi><mrow><mn>1</mn><mo>,</mo><mn>2</mn><mo>,</mo><mn>3</mn></mrow></msub><mo>)</mo><mspace></mspace></math></span> at 777 nm. Water sample analysis indicated greater RCS production in the CD reactor (0.21 mM H₂O₂ and 0.05 mM •OH) compared to the SDBD reactor (0.12 mM H₂O₂ and 0.02 mM •OH). The optical imaging showed that CD generated more intense but spatially localized RCS, while SDBD exhibited a low-intensity but more uniform RCS distribution over a larger plasma area. Despite these differences, both reactors achieved comparable AF B1 degradation in liquid. Notably, SDBD outperformed in removing AF B1 from solid surfaces, delivering an order of magnitude higher energy yield. The reactors generate reactive species like •OH, H₂O₂, O₃, ¹O₂, and other oxygen- and nitrogen-containing compounds, which facilitate AF B1 degradation. Among these, •OH radicals are especially important due to their high oxidation potential and non-selective reactivity. The study also assessed the impact of plasma exposure on peanuts. Exposure to SDBD caused negligible changes in the appearance of peanuts, whereas CD treatment resulted in noticeable alterations in color and texture. The findings suggest that reactors like SDBD, which produce a uniform RCS distribution over a broader area, are safer and more effective for decontaminating AF B1 on solid food samples such as peanuts.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104203"},"PeriodicalIF":6.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989297","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":"Variations in quality attributes of cow and goat milk subjected to microwave and high-pressure treatments over a two-week storage period","authors":"Nina Ding ,&nbsp;Qiyue Sun ,&nbsp;Zhongna Yu ,&nbsp;Qijing Du ,&nbsp;Rongbo Fan ,&nbsp;Guangxu Ren ,&nbsp;Liangliang You ,&nbsp;Shuo Feng ,&nbsp;Yongxin Yang ,&nbsp;Rongwei Han","doi":"10.1016/j.ifset.2025.104200","DOIUrl":"10.1016/j.ifset.2025.104200","url":null,"abstract":"<div><div>This study investigates the effects of heat, microwave (MW), and high-pressure (HP) treatments on microbial inactivation, physicochemical properties, and storage changes in cow and goat milk to clarify processing-induced differences. MW (1000 W, 45 s) and HP (500 MPa, 5–10 min) significantly reduced microbial counts and eliminated <em>coagulase-</em>positive <em>Staphylococci</em>, indicating improved microbial quality. HP treatment further decreased brightness (L*) in both milk types, and L* declined significantly across all treatment groups during the 14 d storage period, suggesting altered visual quality. HP treatment also enlarged casein micelle and fat globule size, while storage resulted in a reduction of micelle size and an increase in fat globule size in cow milk. MW treatment notably increased α-helix content in goat milk proteins, whereas HP treatment reduced α-helix structures while increasing β-sheet and random coil conformations in both milk types. During storage, both MW and HP treatments exhibited further reductions in α-helix content and increases in disordered structures, although HP-treated samples maintained greater structural stability. MW and HP also enhanced milk protein fluorescence intensity and surface hydrophobicity, both of which declined progressively during storage, likely due to aggregation and conformational changes. These results support MW and HP as viable non-thermal pasteurization technologies that enhance microbial safety and influence structural attributes of dairy proteins. Further optimization is needed to improve product stability and shelf life, with process conditions customized to specific milk types for industrial application.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104200"},"PeriodicalIF":6.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913510","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":"Ultrasound-assisted glycosylated pea protein isolate for lutein nanoencapsulation: Structural characterization, stability enhancement, and interaction mechanisms","authors":"Xiaoyuan Wang ,&nbsp;Yue Zhao ,&nbsp;Megan Povey ,&nbsp;Xiaopeng Wei ,&nbsp;Lihua Zhang ,&nbsp;Wei Zong","doi":"10.1016/j.ifset.2025.104194","DOIUrl":"10.1016/j.ifset.2025.104194","url":null,"abstract":"<div><div>Ultrasonic pre-treatment can significantly accelerate the reaction rate of glycosylation, improve the efficiency of protein modification, and avoid the disadvantage of long-time required by traditional glycosylation. Moreover, this method has mild reaction conditions, which can reduce the destruction of essential amino acids. Therefore, this study aimed to modify pea protein isolate (PPI) with ultrasound-assisted glycosylation by xylose. The effects of protein-to-xylose ratios on the structural and functional properties of PPI were systematically examined. The results demonstrated that ultrasonic pretreatment could improve the glycosylation grafting efficiency, and the structure and properties of modified PPI (UPPIXs) underwent significant changes. Modified PPI with protein-to-xylose ratio of 2:1 (UPPIX-2:1) exhibited superior solubility, emulsifying and foaming characteristics. Subsequently, UPPIXs were used to fabricate lutein-loaded nanoparticles (UPPIXs-LUT), and their characteristics were analyzed. The results indicated that nanoparticle prepared with UPPIX-2:1 displayed the highest encapsulation efficiency (89.46 %). Spectral analyses, fluorescence quenching, and thermodynamic studies confirmed that hydrophobic interactions dominated nanoparticle formation. Antioxidant activity and stability assessments showed that UPPIXs-LUT possessed excellent antioxidant properties, and improved stability under light, heat, storage, and pH. This study provides a theoretical foundation to use self-assembled glycosylated protein nanoparticles as an efficient delivery system for hydrophobic nutrients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104194"},"PeriodicalIF":6.8,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908659","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 a feedback-regulated temperature control system to enable supercooling reversion in beef preservation","authors":"Seokhyeon Yun ,&nbsp;Taeho Kim ,&nbsp;In-U Jeong ,&nbsp;Song-Yi Choi ,&nbsp;Soyeon Kim ,&nbsp;Jin Hong Mok ,&nbsp;Taiyoung Kang","doi":"10.1016/j.ifset.2025.104199","DOIUrl":"10.1016/j.ifset.2025.104199","url":null,"abstract":"<div><div>Supercooling preservation offers significant advantages for maintaining food quality by delaying ice crystal formation, however, owing to its inherent thermodynamic instability, sustaining the supercooled state of food matrices is difficult. To address this limitation, we developed a temperature-feedback control-based supercooling (TFCS) system that extends the supercooled state of beef tenderloins and reverts it to supercooling by inducing immediate micro-thawing upon ice nucleation. TFCS is equipped with modules for temperature monitoring to detect ice nucleation events and control the electric resistance heater for micro-thawing. During the 7-day storage tests at −5 °C, as up to three nucleation events occurred, TFCS effectively responded to these events and continuously prolonged the supercooled state, as intended. All beef samples stored with TFCS maintained superior freshness in terms of color presevation, texture, and microstructure compared to those stored using conventional refrigeration and freezing. These findings suggest that the temperature-responsive feedback control module, incorporating ice nucleation and micro-thawing, enables the practical application of supercooled preservation in commercial settings.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104199"},"PeriodicalIF":6.8,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895055","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":"Preparation of nanocellulose/tannic acid-stabilized emulsions combined synergistic co-pigments incorporated polysaccharide-based film for fresh-keeping monitoring and efficient preservation","authors":"Shiqi Li ,&nbsp;Xueer Wang ,&nbsp;Xinyan Li ,&nbsp;Xingnan Wang ,&nbsp;Rui Cai ,&nbsp;Yahong Yuan ,&nbsp;Tianli Yue ,&nbsp;Junjun Wang ,&nbsp;Zhouli Wang","doi":"10.1016/j.ifset.2025.104192","DOIUrl":"10.1016/j.ifset.2025.104192","url":null,"abstract":"<div><div>Developing active and indicative packaging is an effective strategy for controlling and monitoring food quality. Here, a double-layer intelligent active film was fabricated. Firstly, the emulsified layer was made of carrageenan (Car) and high-stability Pickering emulsions (CTO) (named Car/CTO layer). The CTO was prepared by using the cellulose nanocrystals (CNC)-tannic acid (TA) composite (CNC/TA)-stabilized oregano essential oil. Secondly, the indicator layer was made of alginate (Alg), anthocyanin (An) and/or alizarin (Al) and co-pigment TA. The four kinds of indicator layer (Alg/Al, Alg/An, Alg/Al/An, Alg/Al/An/TA) were formed. Finally, different double-layer films were successfully developed using layer-by-layer casting strategy. In particularly, the leading role of intrinsic functional properties of TA in bilayer was explored. Results showed that CNC/TA composite endowed CTO excellent stability. Furthermore, CTO enabled controlled release of essential oil, effectively preserving fruit freshness with bactericidal rate of 98.8 % (<em>S. aureus</em>) and 87.6 % (<em>E. coli</em>). The CTO incorporation within the double-layer structure improved mechanical strength, hydrophobic and barrier properties. More importantly, the colorimetry and antibacterial properties were enhanced via dual TA strategy. The combination of natural and assisted pigments improved the sensitivity and stability by increasing the color intensity and the range of color variations. During food preservation, the co-pigment effect further strengthened the indication response. The Car/CTO-Alg/Al/An/TA film showed the smallest change in TVB-N (15.87 mg/100 g) after 48 h of maintaining shrimp freshness. In addition, the loading of functional substances had no effect on the biodegradability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104192"},"PeriodicalIF":6.8,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895052","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":"Multiobjective optimization of cyclodextrin-enhanced extraction of caffeoylquinic acids and trigonelline from Coffea arabica pulp via homogenate–ultrasound synergy and hybrid modeling","authors":"Zhan Shen ,&nbsp;Hao Tian ,&nbsp;Yang Yang ,&nbsp;Min Li ,&nbsp;Zhen Wang ,&nbsp;Lei Yang ,&nbsp;Jialei Li","doi":"10.1016/j.ifset.2025.104188","DOIUrl":"10.1016/j.ifset.2025.104188","url":null,"abstract":"<div><div>Caffeoylquinic acids, including chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, and trigonelline were simultaneously extracted from <em>Coffea arabica</em> pulp via a synergistic method. An ethanol solution of a defined concentration was employed as the solvent, with cyclodextrin (β-CD) serving as a synergistic enhancer. Molecular docking analysis revealed that β-CD formed hydrogen bonds with all target analytes and accommodated them well within the hydrophobic cavity of β-CD, indicating strong host–guest interactions. Response surface methodology (RSM) combined with particle swarm optimization-support vector regression (PSO–SVR) was used to predict the yields of caffeoylquinic acids and trigonelline yields. The yields of caffeoylquinic acids and trigonelline reached 1.71 ± 0.09 mg/g dry weight (DW) and 8.39 ± 0.42 mg/g DW, respectively, under the optimized extraction conditions. Compared with conventional extraction techniques, homogenate–ultrasound synergistic extraction using a β-CD/ethanol solution demonstrated significantly greater efficiency and yield.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104188"},"PeriodicalIF":6.8,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903582","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":"Machine learning-driven multimodal optimization of selenium biotransformation and flavor profiling in fermented apple–Yacon functional beverages","authors":"Tao Guan ,&nbsp;Jue Gong ,&nbsp;Jiaxi Lin ,&nbsp;Chella Perumal Palanisamy ,&nbsp;Jinjin Pei ,&nbsp;A.M. Abd El-Aty","doi":"10.1016/j.ifset.2025.104198","DOIUrl":"10.1016/j.ifset.2025.104198","url":null,"abstract":"<div><div>This study developed an artificial intelligence (AI)-driven framework to optimize selenium-enriched Yacon-apple juice fermentation. By integrating response surface methodology (RSM) and extreme gradient boosting (XGBoost) modeling, key parameters (34.8 °C, 1:2.2 apple:yacon ratio, 0.65 g/L enzyme) were identified, resulting in 89.78 % selenium conversion and high bioactive yields (149.42 mg/100 mL polysaccharides; 1.250 mg/mL flavonoids). XGBoost demonstrated superior predictive accuracy (<em>R</em>^<em>2</em> = 0.953) over traditional RSM, revealing temperature thresholds (34–35 °C) critical for <em>Lactiplantibacillus plantarum</em> YKX (<em>L. plantarum</em> YKX) activity. Headspace-gas chromatography–ion mobility spectrometry (HS–GC–IMS) analysis revealed fermentation-driven flavor evolution: 442 % ester accumulation (ethyl acetate) at 4 days correlated with sensory improvement (<em>r</em> = 0.91), whereas the content of aldehydes decreased by 23 %. Multimodal machine learning linked polysaccharide metabolism to flavor enhancement (<em>R</em>^<em>2</em> = 0.927) and identified a critical 12–24 h selenium conversion window (1.52 %/h rate). This work bridges empirical optimization with explainable AI, providing actionable guidelines (temperature control ±0.5 °C, enzyme synergy) for scaling functional foods. Limitations in dataset size highlight the need for sensor-augmented monitoring. This approach advances precision fermentation technologies to balance nutrient bioavailability, flavor complexity, and bioactive retention in selenium-enriched beverages.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104198"},"PeriodicalIF":6.8,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903583","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 electrospun nanofiber membranes based on ZIF-8 MOF loaded tea polyphenols with pH-responsive release capabilities for food preservation","authors":"Yu Ma ,&nbsp;Xinjian Zhang ,&nbsp;Junjie Li ,&nbsp;Zhichun Bi ,&nbsp;Jie Li ,&nbsp;Zhenglong Ma ,&nbsp;Hui Huang ,&nbsp;Yongxin Li","doi":"10.1016/j.ifset.2025.104193","DOIUrl":"10.1016/j.ifset.2025.104193","url":null,"abstract":"<div><div>The traditional packaging of food lacks a controlled-release mechanism, resulting in a relatively low preservation efficiency of the food. The development of controlled-release packaging can effectively solve this problem. In this study, based on the acid responsiveness collapse of ZIF-8, a nanomaterial, tea polyphenols@ZIF-8 (TZ8, ZIF-8 with tea polyphenols encapsulated) with pH-responsive release of tea polyphenols (TPs), was prepared, then polyacrylonitrile/TZ8 nanofiber membranes (PT8-NF) were fabricated in combination with electrospinning. The release of TPs could be controlled based on the pH changes that occurred during food spoilage and deterioration. When the pH is 5, the release rate can reach a maximum of 73.41 %. The membrane also had excellent antibacterial, antioxidant and biocompatibility properties. Its inhibitory effect on <em>E. coli</em> and <em>S. aureus</em> is both over 99 %, and it has an inhibitory effect on the formation of their biofilms. The scavenging rates of the two free radicals, DPPH and ABTS, were the highest, reaching 86.55 % and 91.61 % respectively. After co-cultured with the membrane for 48 h, the L929 cell's survival rate was all above 90 %, and the highest hemolysis rate was only 0.81 %. The membrane was used to preserve strawberries and salmon. At 25 °C, the shelf life of strawberries was successfully extended to 8 days, and at 4 °C, the shelf life of salmon was successfully extended to 12 days.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104193"},"PeriodicalIF":6.8,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892313","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":"Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system","authors":"Kaina Duan ,&nbsp;Lechang Sun ,&nbsp;Jie-ting Geng ,&nbsp;Wenge Yang ,&nbsp;Huamao Wei ,&nbsp;Tao Huang ,&nbsp;Ru Jia","doi":"10.1016/j.ifset.2025.104191","DOIUrl":"10.1016/j.ifset.2025.104191","url":null,"abstract":"<div><div>This study investigated the effects of setting time (0–90 min) at 30 °C on the quality of frozen shrimp gels using <em>Litopenaeus vannamei</em> as the raw material within a novel “setting-freezing-cooking\" processing system. The results revealed that with increasing setting time, hydrogen bonds, hydrophobic interactions, α-helix, and β-sheet initially increased and then decreased, which in turn influenced the gel's properties. After 15 min of setting, shrimp proteins were fully unfolded, with hydrogen bonds and hydrophobic interactions contributing to the maintenance of conformational stability in the shrimp gels. This resulted in an increase in α-helix and β-sheet, which in turn enhanced the textural properties of the gels, elevated the content of immobilized water and bound water, and optimized the viscoelastic properties to their peak state. During frozen storage, ice crystal formation damaged the protein structure of the shrimp gels, leading to reduced dynamic viscoelasticity, loosening of the gel network, and an increase in random coil structures - changes that consequently enhanced drip loss. However, shrimp gels that were set for 15 min exhibited enhanced resistance to ice crystal damage during frozen storage. This finding indicated that a 15-min setting time more effectively inhibited gel deterioration during frozen storage. It is anticipated to provide a theoretical basis and practical guidance for optimizing shrimp gel production and quality control.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104191"},"PeriodicalIF":6.8,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892314","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":"Redefining the monitoring of antioxidants: Interfacial charge redistribution in SrTiO3@GCN nanocomposite for improved electrochemical detection of propyl gallate in food matrices","authors":"Gopika Meenakumari Gopakumar ,&nbsp;Aiswarya Bindu ,&nbsp;Beena Saraswathyamma ,&nbsp;Amel Ayari-Akkari ,&nbsp;Ali Akremi ,&nbsp;Pin-Yi Chen ,&nbsp;Mani Govindasamy","doi":"10.1016/j.ifset.2025.104195","DOIUrl":"10.1016/j.ifset.2025.104195","url":null,"abstract":"<div><div>The synthetic food preservative propyl gallate (PG), which is added to oils and other processed foods, has raised concerns among researchers due to its toxicity and environmental impacts. This study reports a new electrochemical sensor based on the heterostructured strontium titanate-graphitic carbon nitride (SrTiO₃@GCN) nanocomposite that detects PG quickly and selectively even in complicated food matrices. SrTiO₃ particles were prepared by a sonochemical route and then ultrasonicated with exfoliated GCN sheets to yield a porous hybrid with very high surface area. Since the assembly creates an internal electric field and rearranges charge at the interface, the SrTiO₃@GCN material shows better conductivity, fast redox response, and stronger adsorption of PG. Electrochemical tests showed that the glassy carbon electrode modified with SrTiO₃@GCN delivered enhanced current response and reduced the resistance to charge transfer. The synergistic effect of SrTiO₃ and GCN in promoting electron transfer as well as active sites for PG interaction increases the sensitivity of the sensor significantly. When experimental parameters were optimized, the sensor produced a broad linear response between 5.0 and 1300.0 μM and a very low limit of detection, measured at 0.014 μM. In the presence of common food matrix components, the device retained high reproducibility, clear selectivity, and remarkable long-term operational stability. Analyses of peanut butter, noodle samples, and cooking oil yielded recovery rates of 96 to 104 %, underscoring the sensors usefulness in real applications. Overall, the work advances a heterointerface-driven electrocatalytic approach for tracking additives in food and presents a promising tool for at-line safety tests.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104195"},"PeriodicalIF":6.8,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893204","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}