Journal of Food Measurement and Characterization最新文献

{"title":"Development and validation of an RP-HPLC method for the determination of caffeine and preservatives (sodium benzoate and potassium sorbate) in sports and energy drinks","authors":"Mirjana S. Jankulovska,&nbsp;Simona Stojchevska,&nbsp;Lenche Velkoska-Markovska","doi":"10.1007/s11694-025-03319-1","DOIUrl":"10.1007/s11694-025-03319-1","url":null,"abstract":"<div><p>Preservatives in sports and energy drinks play a crucial role, especially in maintaining their quality and safety, while caffeine is included mainly in energy drinks as a stimulant to enhance alertness, focus, and physical performance. In this study, a rapid, simple and sensitive RP-HPLC method for simultaneous determination of caffeine, sodium benzoate (SB) and potassium sorbate (PS) in sports and energy drinks was developed. Separation of analytes was achieved using Poroshell 120 EC - C18 (3.0 × 50 mm, 2.7 µm) analytical column. The best results were obtained by isocratic elution with mobile phase consisting of acetonitrile and phosphate buffer (KH₂PO₄/H₃PO₄) with pH = 3.8 in volume ratio 85/15 (<i>V/V</i>), flow rate of 1.0 mL/min, and a constant column temperature of (25 °C). The detection was performed at 230, 260 and 275 nm. The developed RP-HPLC method was validated regarding the selectivity/specificity, linearity (<i>R</i>² ≥ 0.996), accuracy (recoveries between 95.99 and 101.5%), precision (intra-day RSD &lt; 1%), limit of detection (LOD) and limit of quantification (LOQ). All the validation parameters were within the acceptance range. The linearity of the RP-HPLC method was confirmed with <i>R</i>² values higher than 0.996 in the concentration range of 49.95 - 449.55 mg/L for caffeine, 29.97 - 269.73 mg/L for SB, and 60.53 - 544.85 mg/L for PS. Intra-day repeatability data demonstrated that proposed method was reliable, and it is characterized by high precision (RSD <span>(le)</span> 0.49%). The recovery data ranged between 95.99 - 101.50%, indicating excellent recoveries for SB, PS and caffeine by the proposed RP-HPLC method. LODs were 0.015 mg/L for caffeine, 0.025 mg/L for SB, and 0.018 mg/L for PS, while LOQs were 0.083 mg/L for SB, 0.059 mg/L for PS and 0.049 mg/L for caffeine. The proposed method was successfully applied for determination of caffeine, SB and PS in sports and energy drinks.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5448 - 5458"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 germination and soaking on the nutritional and functional profile of multigrain porridge premix","authors":"Sadaf Yaqoob,&nbsp;Mamoona Amir,&nbsp;Shabbir Ahmad","doi":"10.1007/s11694-025-03408-1","DOIUrl":"10.1007/s11694-025-03408-1","url":null,"abstract":"<div><p>This study aimed to prepare nutritionally enriched porridge premix using soaked, germinated oat &amp; millet and fruit (mulberry). Five treatments for Soaking (S) and Germination (G) by added germinated oat (75–15%) and millet (15–75%) respectively with a fixed 5% dried mulberry and milk solids for each treatment. The premixes were evaluated for their composition, color, functional properties, and sensory characteristics. Results indicated that in prepared porridge premix (S), protein and fat content increased by 18.33% (S₁) and 74% (S₂) while in porridge premix (G), protein and ash content increased 22% (G₃) and 40% (G₂) respectively. A significant increase was noticed in iron, zinc, calcium, and phosphorus as 54% (S₁), 52% (S₃), 28% (S₅) &amp; 15% (S₅) in soaked grains porridge premix while 54% (G₁), 57(G₄), 28%(G₅) and 12% (G₁ and G₅) increase in germinated grains porridge premix respectively. Similarly, the highest value of invitro protein digestibility (IVPD), 81.78% was in S₅, and 83.01% in G₄ while the lowest values 80.23% and 80.94% were found in S₁ and G₂ respectively. In fatty acids the highest amount of linoleic acid (39.98 ± 1.71) and oleic acid (40.78 ± 1.67) was in S₄ &amp; S₅ while maximum value of leucine and phenylalanine (9.1) was in G₃. Among all, 75% soaked/germinated oats and 15% soaked/germinated millet, were the best treatments for nutritionally enriched porridge premix. This study concludes that the soaking and germination of oats and millets, combined with fruits, may significantly enhance the nutritional quality of porridge premix.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6727 - 6742"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of spoilage indices and physicochemical parameters in goat muscles stored under super-chilled, chilled, and frozen conditions","authors":"Muhammad Sardar Muhammad,&nbsp;Azad Behnan Sabow","doi":"10.1007/s11694-025-03423-2","DOIUrl":"10.1007/s11694-025-03423-2","url":null,"abstract":"<div><p>The present study investigates the spoilage indices and physicochemical parameters of <i>Longissimus lumborum</i> (LL) and <i>Semitendinosus</i> (ST) muscles of goats under super-chilling one degree Celsius (1 °C) conditions compared to refrigerated degree Celsius (4 °C) and frozen degree Celsius (-18 °C) samples over a seven-day post-mortem ageing period. Fifteen local bucks obtained from a commercial farm were used for the study. Results show that super-chilling and frozen storage methods significantly reduced microbial spoilage, and the structure of the bacterial community in goats’ muscles altered over an extended period, contrasting with meat stored under refrigerated conditions. Primarily, the dominant bacterial species identified in muscle samples of goats at the genus level were <i>Pseudomonas</i>,<i> Myroides</i>, and <i>Brochothrix</i>. <i>Pseudomonas</i> has been mainly identified as the bacterium responsible for spoilage under refrigerated conditions (36.23% for <i>longissimus lumborum</i> muscle and 25.45% for <i>semitendinosus</i> muscle). However, the relative abundance of <i>Pseudomonas was</i> significantly reduced in both frozen and super-chilled <i>longissimus lumborum</i> (9.334% and 8.229%, respectively) and <i>semitendinosus</i> (7.098% and 6.999%, respectively) muscle samples, and these results revealed that the low temperature effectively inhibited the growth of <i>Pseudomonas</i>. Muscle samples stored under super-chilled and frozen conditions recorded a slower lipid and protein oxidation rate following ageing. Super-chilling effectively reduced deterioration associated with ice crystal formation and enzyme-mediated changes, which are significantly different from freezing and refrigerated storage methods. The quality attributes of LL and ST were minimally impacted. Super-chilling is practical and can be used for storage as it ensures the quality preservation of meat.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6759 - 6778"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains","authors":"Ahmed H. Mousa,&nbsp;Alaa Abd Al-Gwad,&nbsp;Gang Wang,&nbsp;Hao Zhang,&nbsp;Mohamed Ghamry,&nbsp;Ahmed Mohamed Abdeldaiem,&nbsp;Amr M. Bakry","doi":"10.1007/s11694-025-03413-4","DOIUrl":"10.1007/s11694-025-03413-4","url":null,"abstract":"<p>Kiwi juice promoted the growth of lactobacilli in reconstituted milk.</p><p><i>Saccharomyces</i>, <i>Lb. casei</i> 20,975, and <i>Lb. plantarum</i> JXJ (6–12) worked synergistically.</p><p>The growth of lactobacilli is significantly inhibited by ethanol production.</p><p><i>S. boulardii</i> used glucose and galactose to produce ethanol.</p>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6743 - 6758"},"PeriodicalIF":3.3,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03413-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrients, antioxidants, and invitro glycemic index assessment of Pupuru, a fermented cassava flour, enriched with Moringa oleifera seeds","authors":"Oluwatoyin Ajoke Oladeji,&nbsp;Kayode Olaleye Karigidi,&nbsp;Emmanuel Sina Akintimehin,&nbsp;Adeyanmola Oluwaseyi Faturoti,&nbsp;Foluso Olutope Adetuyi","doi":"10.1007/s11694-025-03441-0","DOIUrl":"10.1007/s11694-025-03441-0","url":null,"abstract":"<div><p>This study investigated Pupuru (a form of fermented cassava flour commonly consumed in Nigeria and other countries) enriched with <i>Moringa oleifera</i> (MO) seeds for its estimated glycemic index and associated composition. Peeled cassava was subjected to fermentation in water for 72 h and subsequently roasted to obtain Pupuru flour. MO seeds at concentration of 1, 5 and 10% were introduced into the Pupuru production line at three different points to obtain nine enriched Pupuru samples. The samples obtained were analysed via standard methods. Crude protein, fat, fibre and total ash contents ranged from 1.43 to 6.84%, 0.28–2.17%, 0.32–2.87% and 0.40–3.14%, respectively. The mineral element composition examined improved significantly. The estimated glycemic index of all the enriched samples, except one, ranged from 35.06 to 49.26% whereas that of the control was 65.27%. The total phenolic and flavonoid contents of the enriched Pupuru were 11.59–54.68 mg GAE/100 g and 23.84–44.48 mg QUE/100 g respectively. The antioxidant activities (DPPH, ABTS and FRAP) were greater than those of the control, except for a sample with 1% MO seeds. The results obtained were dependent on the points of inclusion of MO seeds. The enriched samples had low glycemic index and could be useful in the control and treatment of blood sugar.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6705 - 6713"},"PeriodicalIF":3.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 colorimetric immunoassay for visual detection of zearalenone based on the Fenton reaction on gold nanorods","authors":"Yuanlong Hu,&nbsp;Jiamin Chen,&nbsp;Sifang Wu,&nbsp;Yi Zhong,&nbsp;Jialin Ye,&nbsp;Lingqing Ye,&nbsp;Yuanzi Wu,&nbsp;Da Huang,&nbsp;Qi Sun,&nbsp;Fang Zhang,&nbsp;Zuquan Weng","doi":"10.1007/s11694-025-03409-0","DOIUrl":"10.1007/s11694-025-03409-0","url":null,"abstract":"<div><p>Zearalenone (ZEN) is a common contaminant in crops with serious food safety implications. By leveraging the etching effect of H₂O₂ on gold nanorods (Au NRs) and the catalysis of Fenton reaction, we have successfully developed two enzyme-linked immunosorbent assay (ELISA) kits with distinct principles. ZEN can be accurately quantified by both methods by measuring changes in the longitudinal surface plasmon resonance (LSPR) absorption peaks of Au NRs. Direct detection kit is simpler and faster, with a linear range of 0.2–4000 ng/mL, while indirect competitive kit is more complex and has a narrower linear range of 0.02–10 ng/mL. This study is expected to provide an effective analytical strategy for rapid screening and accurate monitoring of mold contaminants in food and agricultural products. </p><p>In this study, a novel dual-mode ELISA system was developed for the detection of zearalenone (ZEN) using Au NRs and their longitudinal surface plasmon resonance (LSPR) properties. By integrating H₂O₂-mediated nano-etching and Fenton reaction catalysis, the system enables both direct (0.2–4000 ng/mL) and indirect competitive (0.02–10 ng/mL) detection modes. The main work includes: (1) replacing the traditional enzyme colorimetric signal with an LSPR shift for accurate UV-visible quantification and visual multicolor readout; (2) optimizing the nanoenzyme catalytic system for improved reaction sensitivity; (3) eliminating the need for enzyme-labeled secondary antibodies in direct mode, thereby reducing cost and improving stability. The system was validated on grain samples with recoveries of 93.1-107.1% and detection limits of 0.2 ng/mL (direct) and 0.02 ng/mL (indirect). The modular design of the method allows it to be used for the detection of other mycotoxins (e.g., aflatoxin, ochratoxin) and offers great potential for food safety screening, agricultural monitoring, and environmental assessment. This work provides a cost-effective, sensitive and versatile platform for mycotoxin analysis.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6665 - 6676"},"PeriodicalIF":3.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 different polyphenols on the stability and digestibility of multilayer emulsions fabricated from polyphenol-protein covalent complexes","authors":"Shanshan Ren,&nbsp;Zhenni Yu,&nbsp;Xue Wu,&nbsp;Xianggui Chen,&nbsp;Qin Wang,&nbsp;Lijun Wang,&nbsp;Xiao Yang","doi":"10.1007/s11694-025-03418-z","DOIUrl":"10.1007/s11694-025-03418-z","url":null,"abstract":"<div><p>Whey protein isolate (WPI), as a common emulsifier, is sensitive to environment conditions, reducing the multilayer emulsion stability. The covalent binding between WPI and polyphenols is commonly used to improve the physicochemical properties of WPI, and further improve the performance of multilayer emulsions. However, minimal studies are available that systematically examine the effect of different polyphenol-WPI complexes on the performance of multilayer emulsions. This study used three common polyphenols (i.e. luteolin, epigallocatechin gallate (EGCG), and rutin) for covalent coupling to WPI. The degree of covalent coupling of WPI and polyphenols was determined, suggesting the degree of covalent binding was EGCG &gt; luteolin &gt; rutin. Fourier transform infrared spectroscopy confirmed the potential coupling sites of WPI-polyphenol complexes. Fluorescence spectrum and circular dichroism spectrum determined changes in WPI structures. Among three WPI-polyphenol complexes, the WPI-EGCG (WPI-E) complexes displayed the best physicochemical characteristics, including emulsification property, antioxidant property, and thermal property. Then, the WPI-polyphenols complexes were used to fabricate multilayer emulsions for caffeic acid phenethyl ester (CAPE) encapsulation. The WPI-E complexes stabilized multilayer emulsion demonstrated the highest stability on pH, ionic strength, and temperature. The WPI-luteolin (WPI-L) stabilized multilayer emulsion presented the highest encapsulation rate, while the non-covalent complex WPI stabilized multilayer emulsion demonstrated the highest release rate during simulated in vitro digestion. This study helped us to better understand the structure-function relationships associated with the fabrication of multilayer emulsions from polyphenols.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6677 - 6693"},"PeriodicalIF":3.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 drying techniques on strawberry powder characteristics","authors":"Beril Kocaman,&nbsp;Sultan Acun,&nbsp;Fadime Seyrekoğlu,&nbsp;Ebru Batı Ay","doi":"10.1007/s11694-025-03430-3","DOIUrl":"10.1007/s11694-025-03430-3","url":null,"abstract":"<div><p>Convection dryers are cost-effective and widely used, but they present challenges for fruit and vegetable powders. High temperatures or prolonged drying times can cause browning and nutrient degradation, leading to a loss in color vibrancy and nutritional value. These limitations reduce their suitability for functional applications that require high-quality powders with preserved bioactive integrity. This study examines the effects of freeze-drying and air-drying on the physicochemical properties, color attributes, and phenolic composition of strawberries. Both drying methods resulted in similar moisture (~ 6.5%) and ash (~ 3.5%) contents. However, freeze-dried samples retained higher potassium and magnesium levels, while air-dried strawberries exhibited higher iron content. Color analysis showed that freeze-drying better preserved redness (a* value: 29.14 vs. 24.04) and resulted in a lower total color difference (ΔE: 38.93 vs. 44.72), highlighting its superior ability to maintain visual quality. Polyphenolic composition analysis revealed a notable variation. Freeze-dried strawberries contained higher concentrations of catechin (18.720 ng/g vs. 3.463 ng/g) and syringic acid, while air-dried samples were richer in coumaric acid (12.755 ng/g vs. 653 ng/g) and ellagic acid (131.527 ng/g vs. 118.454 ng/g). These findings demonstrate that the choice of drying method significantly affects the nutritional and bioactive profiles of strawberries. Freeze-drying is advantageous for retaining antioxidant-related compounds and visual quality, whereas air-drying enhances specific bioactives like coumaric and ellagic acids. These insights provide a foundation for optimizing drying processes to enhance the functional and nutritional value of strawberries in food applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6694 - 6704"},"PeriodicalIF":3.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03430-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of type II Rice bran sourdough with dominant lactic acid bacteria (with evaluated antimicrobial & co-aggregation potentials) on pan bread quality using RSM","authors":"Fariba Ghorbani Serayedashti,&nbsp;Abbas Abedfar,&nbsp;Alireza Mehregan Nikoo","doi":"10.1007/s11694-025-03301-x","DOIUrl":"10.1007/s11694-025-03301-x","url":null,"abstract":"<div><p>This study focused on enhancing bread quality by incorporating type II rice bran sourdough (RBS) fermented with <i>Pediococcus stilesii</i>, a dominant lactic acid bacteria species isolated from spontaneous RBS. <i>P. stilesii</i> exhibited robust coaggregation ability (48.32% ± 2.4), strong antimicrobial activity against <i>Escherichia coli</i> (27.46 ± 0.41 mm inhibition zone), and moderate activity against <i>Staphylococcus aureus</i> (27.23% ± 0.25 coaggregation ability, 10.53 ± 0.68 mm inhibition zone). It also displayed antifungal properties against <i>Aspergillus niger</i>. Using Response Surface Methodology (RSM), the study optimized key parameters in RBS bread formulation: sourdough content (15%, 25%, and 35%), fermentation time (16, 24, and 32 h), and substrate concentration (0.5%, 1.5%, and 2.5%). Results indicated that substrate concentration and fermentation time significantly influenced bread characteristics such as chewiness (164.1 ± 31.7; <i>p</i> &lt; 0.05), porosity (39.64 ± 1.33; <i>p</i> &lt; 0.05), browning index (187.35 ± 6.62; <i>p</i> &lt; 0.05), and overall acceptance (4.38 ± 0.09; <i>p</i> &lt; 0.05). Sourdough content and fermentation time significantly affected hardness (9.207 ± 2.93; <i>p</i> &lt; 0.05), chewiness, specific volume (2.58 ± 0.084; <i>p</i> &lt; 0.05), porosity, and overall acceptance. The optimal parameters identified were 18.61% sourdough content, 23 h of fermentation, and 2.1% substrate concentration. These parameters maximized quality traits, confirmed by second-degree modeling, goodness-of-fit tests, and response evaluations, paving the way for improved bread formulations using this novel sourdough technology.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5377 - 5393"},"PeriodicalIF":3.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Highly selective and sensitive detection of D-Limonene in Indian Cumin based on Quartz Crystal Microbalance Sensor coated with biosynthesized silver nanoparticle","authors":"Subhojit Malik,&nbsp;Amrik Basak,&nbsp;Amar Ghosh,&nbsp;Ujjal Kumar Sur,&nbsp;Prolay Sharma","doi":"10.1007/s11694-025-03399-z","DOIUrl":"10.1007/s11694-025-03399-z","url":null,"abstract":"<div><p>The development of a highly sensitive and selective Quartz Crystal Microbalance (QCM) gas sensor coated with bio-synthesized silver nanoparticle has been studied to detect D-Limonene (DL) in Indian cumin. The sensor was developed by coating a quartz crystal with silver nanoparticles, referred to as AgNPs, which were synthesized by reducing silver ions (Ag +) using Hibiscus (Hb) flower extract as a reducing agent. The presence of solvated electrons aided this process, resulting in the creation of a composite material known as HBSNP (Hibiscus-based Silver Nanoparticles Material). A series of experiments assessed various performance measurements like sensitivity, effect of temperature and relative humidity, characterization of sensor, selectivity, stability, reproducibility, repeatability, equilibrium dynamics and sensor's response towards real samples. The findings highlighted the sensor's outstanding sensitivity and selectivity for DL, evidenced by a remarkable sensitivity rate of 0.1325 Hz/mg L⁻¹, a strong correlation (R² = 0.9947) and high percentage selectivity (26.76). Additionally, the sensor's response to the aroma of cumin samples are highly correlated (R² = 0.9417) with data from Gas Chromatography Mass Spectrometry (GCMS) analysis. A notable feature of this sensor is its incorporation of natural green materials and a simple manufacturing process, which contribute to its cost-effectiveness. These attributes render it highly appropriate for practical use in aroma sensing applications, presenting a valuable tool for spice or food quality control and environmental monitoring.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6625 - 6652"},"PeriodicalIF":3.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}