Food safety remains a critical global concern, necessitating the development of rapid, sensitive, and reliable analytical technologies for the detection of diverse food hazards. In recent years, magnetic sensing technolo...Food safety remains a critical global concern, necessitating the development of rapid, sensitive, and reliable analytical technologies for the detection of diverse food hazards. In recent years, magnetic sensing technologies have emerged as powerful platforms for food safety monitoring, owing to their rapid signal response, high sensitivity, and inherent resistance to interference from complex food matrices. This review systematically summarizes the fundamental sensing principles and recent advances in magnetic biosensors, including magnetic relaxation switching, magnetic resonance imaging, giant magnetoresistance, and tunneling magnetoresistance-based sensing strategies, for food safety applications. Particular emphasis is placed on target recognition mechanisms, the design of magnetic probes, signal amplification strategies, and the analytical performance of these biosensors in complex food samples. Furthermore, current challenges and future perspectives in the development of magnetic biosensors are critically discussed, providing valuable insights to guide the design of next-generation magnetic sensing platforms for comprehensive and practical food safety analysis.
A novel and sensitive method using ultra-high performance liquid chromatography-tandem triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) was developed for the simultaneous determination of three lipid oxidation marke...A novel and sensitive method using ultra-high performance liquid chromatography-tandem triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) was developed for the simultaneous determination of three lipid oxidation markers: malondialdehyde (MDA), 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonenal (4-HNE) in edible oils and nuts. Optimization of 2,4-dinitrophenylhydrazine (DNPH) derivatization and solid-phase extraction (SPE), combined with isotope compensation to ensure high analytical performance: linearity (R ≥ 0.9990), precision (RSD ≤ 18.75%), accuracy (SD ≤ 19.24%), recovery (80.34-119.78%). Limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.25 μg/kg and 0.50-2.50 μg/kg, respectively. This validated method was further applied to monitor lipid peroxidation levels, revealed that thermal processing significantly increases MDA/4-HHE/4-HNE contents, which reached 7.80 mg/kg from 26.50 μg/kg in oils and 0.98 mg/kg from 8.27 μg/kg in nuts. Notably, the accumulation of MDA and 4-HHE in edible oils was approximately ten fold higher than in nuts.
The application of native myofibrillar protein (MP)-stabilized emulsions is limited by salt dependence and poor stability. This study investigated the effects of ultrasound (U-MP), microwave (M-MP), and combined (UM-MP)...The application of native myofibrillar protein (MP)-stabilized emulsions is limited by salt dependence and poor stability. This study investigated the effects of ultrasound (U-MP), microwave (M-MP), and combined (UM-MP) treatments on MP under no-added-salt conditions. UM-MP significantly reduced particle size (to 537.76 nm), increased surface hydrophobicity (11.093 μg/mg), and shifted secondary structure from α-helix to β-sheet and random coil, resulting in high interfacial adsorption (92.37 ± 2.01%). The UM-MP emulsion showed excellent storage stability with no phase separation after 72 h. This stabilization was attributed to the synergistic effects of ultrasound-induced cavitation and microwave-induced unfolding, which generated restructured nanoscale MP aggregates capable of rapid interfacial coverage. A dual mechanism of mechanical barrier reinforcement and viscoelastic network formation effectively suppressed droplet coalescence. These findings provide an effective strategy for designing a no-added-salt and MP-stabilized emulsion suitable for functional food formulations.
Chemometric methods and artificial neural network (ANN) modeling was used to classify aging categories and quantify adulteration of Sherry wine vinegars using ATR-FTIR spectroscopy as a non-destructive analytical techniq...Chemometric methods and artificial neural network (ANN) modeling was used to classify aging categories and quantify adulteration of Sherry wine vinegars using ATR-FTIR spectroscopy as a non-destructive analytical technique for authenticity verification. A total of 48 vinegar samples, including fresh, Jerez, Reserva, Gran Reserva, and non-Sherry vinegars, were analyzed to obtain ATR-FTIR spectral fingerprints. Principal Component Analysis (PCA) differentiated between Sherry and non-Sherry vinegars and revealed compositional changes associated with aging categories. Quantitative models were developed using Partial Least Squares (PLS), Principal Component Regression, and ANN. The PLS model showed strong predictive performance (R = 0.938, R = 0.937, RMSEP = 8.73), while the ANN model achieved the highest calibration accuracy (R = 0.996) with high validation performance (R = 0.932, RMSEP = 9.97). These findings demonstrate that ATR-FTIR combined with chemometric and ANN modeling provides a rapid, reliable, and practical approach for industrial aging classification and adulteration detection in Sherry vinegar.
Freeze-thaw instability is a critical bottleneck limiting the quality of starch-based foods. This study comprehensively investigated the deterioration mechanisms of starch pearls under repeated freeze-thaw cycles and the...Freeze-thaw instability is a critical bottleneck limiting the quality of starch-based foods. This study comprehensively investigated the deterioration mechanisms of starch pearls under repeated freeze-thaw cycles and the regulatory effects of dextran with different molecular weights (MW). Results showed that freeze-thaw induced severe structural damage, water release, and textural hardening. Low-MW dextran (5-20 kDa) provided limited protection due to weak water binding and steric hindrance. While high-MW dextran (200-500 kDa), through its strong hydration and steric hindrance effects, competitively bound water molecules via its hydroxyl groups, effectively inhibiting starch retrogradation; simultaneously, it reinforced the gel network through hydrogen bonding and chain entanglement, reducing the porosity of the system. These changes improved water retention, reduced cooking loss, and conferred superior textural properties. This study elucidates the MW-dependent mechanism of dextran in improving freeze-thaw stability, providing a theoretical basis and practical strategy for enhancing the quality of starch-based products.
Goat milk's poor gel properties stem from its low casein and high non-protein nitrogen. This study optimized microbial transglutaminase (TGase) treatment (0.8 g/L, 40 °C, 1.5 h) to enhance fermented goat milk quality. Th...Goat milk's poor gel properties stem from its low casein and high non-protein nitrogen. This study optimized microbial transglutaminase (TGase) treatment (0.8 g/L, 40 °C, 1.5 h) to enhance fermented goat milk quality. The treatment significantly improved viscosity and water-holding capacity while inhibiting post-acidification. Flavor analysis showed a reduction in goaty aldehydes (heptanal, hexanal) and an increase in buttery compounds (diacetyl, acetoin). Metabolomics revealed TGase upregulated key pathways: proteolysis, valine/leucine/isoleucine biosynthesis, and nucleotide sugar metabolism, enriching bioactive peptides. These shifts improve protein cross-linking and support exopolysaccharide synthesis. TGase treatment is thus an effective biotechnological strategy for multi-dimensional quality improvement by modulating protein functionality and microbial metabolism.
Polyphenols from Saskatoon berry are promising functional ingredients, yet their value depends on stability during processing, digestion, and transepithelial transfer. This study evaluated freeze-dried inulin (INU) and i...Polyphenols from Saskatoon berry are promising functional ingredients, yet their value depends on stability during processing, digestion, and transepithelial transfer. This study evaluated freeze-dried inulin (INU) and inulin/galactooligosaccharide (INU/GOS) matrices as carriers for purified Saskatoon berry phenolics. Powders containing 5-25% GOS were characterized by SEM, simulated gastrointestinal digestion, Caco-2 transport, antioxidant and anti-inflammatory assays, prebiotic testing, and cytocompatibility assessment. Initial phenolic retention remained high (88.5-92.7%). Digestion markedly reshaped the profile: apparent total polyphenol bioaccessibility reached 106.2-122.6%, anthocyanins were the least stable fraction, and phenolic acids together with selected flavonols dominated the post-digestive pool. Transepithelial transfer was selective; INU90:GOS10 showed the most favorable overall transfer profile, whereas INU80:GOS20 yielded the highest absolute phenolic content after transport. GOS-containing systems improved selected antioxidant, anti-inflammatory, and prebiotic responses, while pure inulin showed the highest cytocompatibility. Overall, carrier composition modulated the post-digestive functionality of Saskatoon berry polyphenols.
Malus coronaria crabapple is a widely cultivated plant worldwide. This study optimized a green extraction process for polyphenols from M. coronaria crabapple fruits (MAPp) using deep eutectic solvents (DES) and evaluated...Malus coronaria crabapple is a widely cultivated plant worldwide. This study optimized a green extraction process for polyphenols from M. coronaria crabapple fruits (MAPp) using deep eutectic solvents (DES) and evaluated their chemical composition and antioxidant properties. A DES system based on chlorocitrate-acetic acid (1:3) was optimized through single-factor experiments and the Box-Behnken design. Under the optimal conditions (56.9% water content, 46 min extraction time, and 42 °C extraction temperature), the polyphenol yield reached 116.48 ± 0.13 mg GAE·g DW, significantly exceeding that of traditional solvents. LC-MS analysis was conducted for six polyphenolic compounds: phloridzin, catechin, chlorogenic acid, quercetin, rutin, and gallic acid. Polyphenolic substances were identified by UPLC-Q-TOF-MS/MS. MAPp exhibited strong in vitro antioxidant capacity. Simulated digestion showed partial recovery of antioxidant activity after digestion. Overall, this study provides a green extraction strategy for plant polyphenols and highlights the antioxidant potential of MAPp.
Edible insect proteins are emerging as sustainable alternative protein sources; however, their use in food systems is limited by allergenicity concerns. This review synthesizes current knowledge on edible insect protein...Edible insect proteins are emerging as sustainable alternative protein sources; however, their use in food systems is limited by allergenicity concerns. This review synthesizes current knowledge on edible insect protein allergenicity, focusing on molecular cross-reactivity, species-specific candidate insect allergens, processing effects, analytical detection, and insect-specific risk management. Conserved arthropod pan-allergens, particularly tropomyosin and arginine kinase, share structural features and IgE-binding epitopes with crustacean and mite allergens, supporting clinically relevant cross-reactivity. Species-specific allergens may also contribute to sensitization and variable allergic responses. Processing methods, including thermal treatment, enzymatic hydrolysis, fermentation, drying, defatting, protein extraction, and food matrix interactions, may alter IgE reactivity by altering epitope accessibility, solubility, digestibility, and allergen release. Immunoassays, LC-MS/MS-based proteomics, and clinical evaluations support allergen identification and risk assessment, although standardized product-specific approaches remain limited. This review highlights the need for species-specific allergen characterization, final-product assessment, and insect-specific labeling to support safe food use.
γ-Aminobutyric acid (GABA) is a non-proteinogenic amino acid with health-promoting effects, which can be synthesized by several organisms, including bacteria. In this study Levilactobacillus brevis Y1 was used to produce...γ-Aminobutyric acid (GABA) is a non-proteinogenic amino acid with health-promoting effects, which can be synthesized by several organisms, including bacteria. In this study Levilactobacillus brevis Y1 was used to produce GABA via Solid-state Fermentation (SsF) of tomato pomace (TP). GABA production was optimised by Response Surface Methodology (RSM) with Central Composite Design (CCD). GABA and L-glutamic acid (L-Glu) were quantified by DAD-HPLC, while the phenolic profile of fermented and unfermented TP was analyzed by LC-ESI-QTOF-MS/MS. Maximum GABA production (14.07 ± 0.58 mg/g) was achieved after 6 fermentation days at 30 °C, pH 4.47, and 3.68% L-Glu, reporting a model accuracy of 108.96%. Fermentation modified the TP phenolic profile, increasing the neochlorogenic acid, quercetin hexoside, rutin hexoside, and naringenin, while decreasing rutin. These findings demonstrate the potential of SsF of TP with L. brevis Y1 to produce GABA and create sustainable value-added, health-promoting ingredients from tomato industry by-products.
Food sensory perception is strongly influenced by interactions between food components and salivary molecules, particularly mucin. This study systematically investigated the molecular interactions between mucin and xanth...Food sensory perception is strongly influenced by interactions between food components and salivary molecules, particularly mucin. This study systematically investigated the molecular interactions between mucin and xanthan gum (XG), a key thickener in dysphagia diets, to provide a theoretical basis for XG-based formulation design. The pyruvate and acetyl groups on XG side chains were identified as major determinants of these interactions. Depyruvylated XG (DPXG) reduced system charge density and weakened electrostatic interactions, resulting in lower intermolecular association and viscoelasticity, while deacetylated XG (DAXG) exposed more hydroxyl groups, enhanced hydrogen bonding, and promoted stronger conformational rearrangement. Circular dichroism analysis showed that XG and its derivatives induced only slight structural rearrangement of mucin rather than significant β-sheet disruption, with DAXG producing the most pronounced structural perturbation. Intrinsic fluorescence revealed that both DPXG and DAXG reduced fluorescence intensity, particularly DAXG, indicating greater tryptophan exposure and stronger fluorescence quenching. Tribological tests indicated scale-dependent lubrication behavior, with native XG maintaining the best lubrication performance, whereas DAXG showed lower friction in macroscale measurements but higher local friction at the microscale. Structural and computational analyses suggested that these differences were associated with changes in hydrogen-bonding and interfacial organization, providing guidance for XG-based dysphagia diet design.
Acrylamide, a probable human carcinogen, forms naturally in certain foods during high-temperature cooking. Various strategies have been explored to reduce its formation, including the use of exogenous additives that lowe...Acrylamide, a probable human carcinogen, forms naturally in certain foods during high-temperature cooking. Various strategies have been explored to reduce its formation, including the use of exogenous additives that lower acrylamide levels by participating in the Maillard reaction or competing with precursors such as reducing sugars and asparagine for covalent binding. While these additives offer a cost-effective and practical solution for high-temperature food processing, their potential adverse effects warrant careful scrutiny. Decomposition, oxidation, or involvement in the Maillard reaction may generate toxic byproducts, posing risks to food safety. Despite this, the literature provides limited insight into the safety concerns associated with these chemical additives. This review focuses on the adverse effects of chemical agents used to mitigate acrylamide formation during heating, while also addressing related topics, including acrylamide distribution in food, metabolic pathways, formation mechanisms, and toxicological properties, to inform safer decision-making in food processing.
This study employed the magnetic field-mediated/gum arabic to prepare low-salt myofibrillar protein (MP) gel and simulated the oral processing of interactions between MP and mucin on the perception of saltiness. The resu...This study employed the magnetic field-mediated/gum arabic to prepare low-salt myofibrillar protein (MP) gel and simulated the oral processing of interactions between MP and mucin on the perception of saltiness. The results indicated that the amalgamation of magnetic fields and gum arabic effectively promoted the release of sodium ions, enhanced the apparent viscosity of MP, and increased its binding affinity with mucin. Consequently, this resulted in the prolongation in the retention time of MP on the tongue surface and ultimately improved the perception of saltiness. Besides, spontaneous endothermic interactions occurred between MP and mucin, which primarily dominated by hydrophobic interactions that induced changes in the structure of MP, such as the occurrence of disulfide bonds. However, it was improbable that there would be direct bonds between mucin and MP. In summary, magnetic field-mediated/gum arabic promoted sodium ions to interact with taste receptors to generate stronger salty taste signals.
L-theanine in tea markedly enhances umami perception, but the mechanism remains insufficiently understood. This study aimed to investigate the umami perception mechanism of L-theanine and its synergistic effect with mono...L-theanine in tea markedly enhances umami perception, but the mechanism remains insufficiently understood. This study aimed to investigate the umami perception mechanism of L-theanine and its synergistic effect with monosodium glutamate (MSG) through sensory evaluation, molecular simulation, and electroencephalogram (EEG) analysis. The threshold of L-Theanine is 0.2-0.95 g/100 mL and an equivalent umami intensity to 0.2 g/100 mL MSG at 4 g/100 mL. In L-theanine-MSG system, molecular-docking analyses revealed a markedly reduced binding free energy of -8.9 kcal/mol relative to either compound alone. This cooperative interaction is stabilized by an extended hydrogen-bonding network (SER-148, THR-149, ALA-170, SER-276 and SER-107) and reinforced by salt-bridge formation with the cationic residues ARG-151 and ARG-277. EEG results further substantiated this synergy. L-theanine recruited the occipital lobe and generated greater inter-individual discriminability between high- and low-umami-sensitivity cohorts. This study provides novel insights into tea's umami modulation and paves the way for advancing natural flavor enhancement.
Plasmalogens (Pls), a subclass of glycerophospholipids, are bioactive lipids that exert neuroprotective functions by mitigating oxidative stress and regulating neuroinflammatory signaling. The depletion of Pls has been s...Plasmalogens (Pls), a subclass of glycerophospholipids, are bioactive lipids that exert neuroprotective functions by mitigating oxidative stress and regulating neuroinflammatory signaling. The depletion of Pls has been strongly implicated in the pathogenesis of neurodegenerative disorders. However, data on the systematic quantification of Pls in dietary and biological sources remain limited. in this study, we comprehensively profiled Pls species in the breast milk of 159 Japanese mothers by LC-MS/MS. Pls concentrations varied significantly with dietary and sociodemographic factors, including age at pregnancy, dietary composition, alcohol intake, gestational duration, and household income. Notably, younger mothers exhibited significantly higher levels of C18-acyl chain Pls species compared with older mothers. Pls concentrations were positively correlated with gestational period, while higher fish consumption increased ω-3 Pls species and decreased ω-6 Pls species in breast milk. This is the first comprehensive study to characterize the relationship between maternal lifestyle determinants and Pls composition in Japanese breast milk.
The rapid postharvest softening of 'Saiwaihong' apples limits their commercial value. This study evaluated the preservative effects of 1-methylcyclopropene (1-MCP) combined with microporous film (MF), polyethylene film (...The rapid postharvest softening of 'Saiwaihong' apples limits their commercial value. This study evaluated the preservative effects of 1-methylcyclopropene (1-MCP) combined with microporous film (MF), polyethylene film (PF), and silicon window film (SF). During 180 days of storage, fruit quality, physiological metabolism, pectin structure, and related gene expression were analyzed. The 1-MCP + SF treatment was most effective, significantly reducing ethylene production, delaying the respiratory peak by about 60 days, and resulting in the lowest firmness loss (21.50%) and weight loss (6.23%). Cell wall analysis showed that softening was mainly associated with pectin degradation. Moreover, 1-MCP + SF markedly suppressed MdGAL1, MdGAL2, MdPG1, and MdPME1 expression and inhibited β-galactosidase (β-GAL), polygalacturonase (PG), and pectin methylesterase (PME) activities, thereby maintaining cell wall integrity. These findings indicate that 1-MCP combined with SF effectively extends storage life and enhances the commercial potential of 'Saiwaihong' apples.
Gestational diabetes mellitus (GDM) represents a systemic metabolic disorder manifesting during pregnancy, with its global prevalence rising annually. This study aimed to systematically investigate the differences in the...Gestational diabetes mellitus (GDM) represents a systemic metabolic disorder manifesting during pregnancy, with its global prevalence rising annually. This study aimed to systematically investigate the differences in the glycoproteome of human milk from healthy (H) mothers and mothers with GDM, focusing on the dynamic changes from colostrum to mature milk by using LC-MS/MS. In total, for healthy mothers, 2474 glycopeptides and 249 glycosites were identified in colostrum and 1064 intact glycopeptides and 163 glycosites were identified in mature milk. For mothers with GDM, 1309 glycopeptides and 256 glycosites were identified in colostrum, and 353 glycopeptides and 97 glycosites were identified in mature milk. With respect to the type of glycans, mothers with GDM had higher proportions of sialylated N-glycans and lower high-mannose N-glycans than healthy mothers. Although glycan complexity of the two groups increased from colostrum to mature milk, the changes were more pronounced in the GDM group. The number of glycoproteins in the mature milk of healthy mothers (162) are significantly higher than those in the mature milk of mothers with GDM (96). During the extended lactation period, the proportions of fucosylated and high-mannose glycan chains significantly decreased, while the proportion of fucosylated-sialylated glycan chains significantly increased in the GDM group. These findings highlight the significant impact of GDM on milk glycoprotein composition and glycosylation patterns, suggesting potential nutritional implications for infants. These results provide a basis for studying the effects of different glycan compositions on infant health in mothers with GDM and healthy mothers.
This study investigates the development of functional packaging films by incorporating nano-TiO₂ into SPI and 7S/11S composite proteins. Cold plasma (CP) treatment and CP combined with transglutaminase (TGase) modificati...This study investigates the development of functional packaging films by incorporating nano-TiO₂ into SPI and 7S/11S composite proteins. Cold plasma (CP) treatment and CP combined with transglutaminase (TGase) modification were applied to enhance film properties and reduce nanoparticle migration. These protein-based films were tested for packaging rapeseed oil. The results showed that the interaction between TiO₂ and proteins was primarily physical and non-covalent. Incorporating TiO₂ reduced protein film solubility by over 15%, decreased water vapor permeability by up to 22.43%, and improved tensile strength and thermal stability at high temperatures. These effects were more pronounced in films treated with CP and CP-TGase. Furthermore, quality tests on the packaged rapeseed oil demonstrated that films treated with CP and CP-TGase delayed oil deterioration. The combination of CP and TGase also helped limit the migration of nano-TiO₂, which is crucial for mitigating the potential hazards of metal nanoparticles in functional food packaging.
Grapes (Vitis vinifera L.) are recognized as the third most popular fruit worldwide. Nevertheless, table grapes are highly perishable. Accurate prediction of shelf-life duration and nutritional components is crucial in s...Grapes (Vitis vinifera L.) are recognized as the third most popular fruit worldwide. Nevertheless, table grapes are highly perishable. Accurate prediction of shelf-life duration and nutritional components is crucial in supply chain of fresh fruit and vegetables. In present study, we developed the machine learning models to predict the shelf-life and total anthocyanin content (TAC) of table grapes intelligently. The artificial neural network (ANN) accurately estimated shelf-life, with a mean absolute error (MAE) of 1.624 days and a coefficient of determination (R) of 0.9873, whereas extreme gradient boosting (XGBoost) effectively predicted TAC (MAE 0.0113 mg C3G g； R 0.9355). SHapley Additive exPlanations (SHAP)-based sensitivity analysis revealed the berry abscission rate, weight loss rate and postharvest treatment were critical factors influencing quality performance, improving model interpretability. These findings successfully provide a reliable approach for monitoring grape quality, providing novel insight into reducing the loss of fresh agricultural produce.
Color deterioration in black rice wine is mainly caused by anthocyanin (ATC) degradation during storage. To delay it, phenolic acid copigments were added and their effects on color, ATC stability, and flavor were evaluat...Color deterioration in black rice wine is mainly caused by anthocyanin (ATC) degradation during storage. To delay it, phenolic acid copigments were added and their effects on color, ATC stability, and flavor were evaluated, with a cyanidin-3-O-glucoside (C3G) model used to clarify the mechanisms. Phenolic acids showed distinct effects. Protocatechuic acid (PA) and syringic acid (SA) improved ATC retention and delayed degradation. In contrast, sinapic acid (SIA), ferulic acid (FA), and caffeic acid (CA) did not improve initial ATC retention, but promoted the formation of stable pyranoanthocyanins during storage and retarded late-stage color deterioration. Gallic acid (GA) showed limited protective effects. In the model system, protection of C3G stability followed the order SIA and FA > CA and PA > SA and GA, mainly through non-covalent interactions, especially hydrogen bonding and π-π stacking. These findings provide a basis for improving color stability in black rice wine and other ATC-rich fermented foods.