Article
Food Science & Technology
Chao Ji, Yihan He, Jinxin Liu, Wei Liu, Xingyu Wang, Liangjuan Zhao, Wenjie Zheng, Xiaonan Lu
Summary: A reference material (RM) for determining rat ingredient in meat was developed in this study. The RM was produced using rat muscle tissues with fascia removed, followed by freezing, slicing, drying, and grinding to obtain the meat powder. Cod meat was chosen as the representative meat matrix and the developed RM contained 1% w/w rat meat in cod meat. The reliability of the raw material was confirmed through quantitative real-time PCR. The RM showed homogeneity and stability during storage and transportation conditions and was characterized in eight laboratories, providing a CT value of 20.14 with an uncertainty of 1.26 (k=2). This RM can be utilized for method validation and quality control in determining rat ingredient in meat products.
Article
Food Science & Technology
Chao Ji, Yihan He, Yuanying Xing, Wei Liu, Yuxin Xie, Haoran Ba, Min Yang, Xiahong He, Wenjie Zheng, Xiaonan Lu
Summary: A PCR-based lateral flow immunoassay (LFIA) was developed to quickly identify rainbow trout ingredient in foods. The assay combines PCR amplification of rainbow trout DNA with the detection of labeled amplicon using LFIA, which allows color signals to be observed by the naked eye within 5 minutes. The reliability of the assay was confirmed by quantitative real-time PCR (qPCR) and showed high specificity and sensitivity in detecting rainbow trout DNA even at a low concentration of 0.1 ng/μL. This PCR-LFIA method offers a simpler and faster alternative to conventional qPCR for the authentication of rainbow trout ingredient in foods.
Review
Food Science & Technology
Nurhayatie Sajali, Sie Chuong Wong, Suhaili Abu Bakar, Nur Fadhilah Khairil Mokhtar, Yanty Noorzianna Manaf, Mohd Hafis Yuswan, Mohd Nasir Mohd Desa
Summary: The meat industry sector is at risk of illegal practices involving the substitution of meat ingredients with other animal species. Individual consumption patterns are influenced by religious beliefs and health reasons. Food authentication plays a crucial role in protecting consumers from fraudulent acts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Narjiss Seddaoui, Aziz Amine
Summary: A colorimetric smartphone-based immunoassay was developed for on-site detection of pork adulteration in meat, providing rapid, sensitive, and portable analytical method. The method demonstrated excellent precision and accuracy in detecting as low as 0.01% of pork in meat mixtures, with high stability and selectivity towards pork.
Article
Agriculture, Multidisciplinary
Christina Decker, Reiner Krapf, Thomas Kuballa, Mirko Bunzel
Summary: This study used H-1 NMR spectroscopy and multivariate data analysis to determine the animal species of raw meat and processed meat products. By extracting lipids and using a nontargeted approach, most of the meat samples were correctly classified and relevant spectral regions for potential chemical markers were identified.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Yang Chen, Yulong Wang, Mingya Xiao, Shuqin Wei, Haiyan Yang, Rui Yin
Summary: A rapid and accurate detection method, Horse-PCR-LFS, was developed in this study for the identification of horse meat. The test utilizes PCR to amplify horse cytb gene sequence and combines with a lateral flow sensor assay, providing results that can be read with the naked eye within 2-3 minutes. The assay successfully detected horse DNA in various commercial food samples.
Article
Food Science & Technology
Johannes Spoerl, Karl Speer, Wolfgang Jira
Summary: Food fraud, particularly the undeclared use of foreign proteins in meat products, is a concerning issue in the food industry. A new method utilizing UHPLC-MS/MS was developed to simultaneously detect proteins from ten different oilseed species in meat products. The study identified potential tryptic peptide markers for each species and successfully calibrated the method using emulsion-type sausages with various protein additions.
Article
Food Science & Technology
Xi Wu, Sungho Shin, Carmen Gondhalekar, Valery Patsekin, Euiwon Bae, J. Paul Robinson, Bartek Rajwa
Summary: Laser-induced breakdown spectroscopy (LIBS) is a technique that uses a laser beam to create microplasma and analyze the composition of agricultural products. In this study, portable LIBS equipment was used to authenticate regional agricultural goods such as cheeses, coffee, spices, vinegar, and vanilla extracts. The results showed that portable LIBS devices are a reliable and simple platform for agricultural product verification, requiring minimal sample preparation.
Article
Chemistry, Applied
Gang Zhao, Jin Wang, Chanyu Yao, Peichun Xie, Xiangmei Li, Zhenlin Xu, Yanping Xian, Hongtao Lei, Xing Shen
Summary: The study successfully established a sensitive and rapid detection method for pig-derived components using CRISPR/Cas12a combined with recombinase polymerase amplification. The researchers obtained satisfactory results by testing beef and pork binary mixture models under different processing conditions, as well as combining with two different DNA extraction methods.
Article
Food Science & Technology
Chia-Hao Chang, Meng-Ling Tsai, Ting-Ting Huang, Yu-Chun Wang
Summary: Fish fraud is a global issue, with a mislabeling rate of 17.36% found in sushi samples in Taiwan. Establishing a reliable DNA database is crucial to tackle fish substitution.
Article
Chemistry, Applied
Markus Jungen, Philipp Lotz, Claus-Dieter Patz, Christof B. Steingass, Ralf Schweiggert
Summary: The mutual adulteration of lemon and lime juices can be detected using coumarins and psoralens as markers. Differentiating between the two fruits and juices produced under varying mechanical stresses is possible through analyzing these compounds. Combining quantitative 1H-NMR spectroscopy with HPLC data provides the best results for distinguishing the mechanical stress levels of the juices.
Article
Food Science & Technology
S. Vaithiyanathan, M. R. Vishnuraj, G. Narender Reddy, Ch. Srinivas
Summary: In this study, a species-specific PCR method for identifying camel meat in suspected samples was developed based on mitochondrial CYTB gene and a PCR-RFLP assay of mitochondrial 12S rRNA. The method successfully identified camel meat in suspected samples and can be used for regular screening of vetero-legal samples in the lab, showing cost-effectiveness and rapid detection.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Madhushri S. Varunjikar, Carlos Moreno-Ibarguen, Juan S. Andrade-Martinez, Hui-Shan Tung, Ikram Belghit, Magnus Palmblad, Pal A. Olsvik, Alejandro Reyes, Josef D. Rasinger, Kai K. Lie
Summary: The study shows that both DNA and protein-based approaches can efficiently tackle current challenges in feed and food authentication analyses.
Review
Chemistry, Applied
Poonam Chaudhary, Yogesh Kumar
Summary: Meat adulteration is a significant problem in the global food industry. The use of DNA-based multiplex PCR techniques has become popular for accurate identification of animal species in meat products, as they can simultaneously detect multiple species. However, the design and detection process of multiplex primers are affected by various factors.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Olga D. Hendrickson, Elena A. Zvereva, Natalia L. Vostrikova, Irina M. Chernukha, Boris B. Dzantiev, Anatoly Zherdev
Summary: This study presents the development of an immunochromatographic test system for detecting chicken additives in meat products, based on sandwich-format lateral flow immunoassay (LFIA) of immunoglobulins. The LFIA using gold nanoparticles as labels showed high specificity, sensitivity, and rapid detection of chicken meat in raw meat mixtures. The assay can reliably recognize specific immunoglobulins even after heat processing, making it suitable for on-site screening control of meat product composition and quality.
Review
Food Science & Technology
Zhilong Yu, Dongyun Jung, Soyoun Park, Yaxi Hu, Kang Huang, Barbara A. Rasco, Shuo Wang, Jennifer Ronholm, Xiaonan Lu, Juhong Chen
Summary: This article discusses the potential of smart food traceability systems to improve food safety in global food supply chains. It introduces various detection strategies and technologies for food safety, including portable detection devices, smart indicators and sensors, and data-assisted whole-genome sequencing. It also discusses the application of new digital technologies such as the Internet of Things and cloud computing in smart food traceability systems.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Analytical
Xiangyun Ma, Kaidi Wang, Keng C. Chou, Qifeng Li, Xiaonan Lu
Summary: Raman spectroscopy is a powerful tool for studying cellular heterogeneity, but its application in single-cell analysis is limited by low signal-to-noise ratio. In this study, a simple and reliable spectral recovery conditional generative adversarial network (SRGAN) is developed to improve the SNR and reduce data acquisition time. The performance of SRGAN is tested on the classification of five major foodborne bacteria based on single-cell Raman spectra, achieving a significantly higher identification accuracy compared to unprocessed spectra. SRGAN has the potential to enhance the throughput of Raman spectroscopy and enable real-time monitoring of single living cells.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Shuting Huang, Shenmiao Li, Xiaonan Lu, Yixiang Wang
Summary: The study demonstrated the use of modified cellulose nanocrystals (CNCs) as antibacterial nanofillers, which significantly improved the mechanical and UV barrier properties of plastic films, and exhibited excellent antibacterial efficacy in active packaging.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Microbiology
Mohammed J. Hakeem, Jinsong Feng, Luyao Ma, Lina Ma, Xiaonan Lu
Summary: This study evaluated the killing efficacy of single agent or combinational use of three anti-microbials against Campylobacter jejuni and investigated their antimicrobial mechanisms using RNA-Seq analysis. The combinational use of these agents showed synergistic antimicrobial effects and distinct mechanisms of action compared to single treatment.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Jingbin Zhang, Xiaonan Lu
Summary: Many bacteria, including pathogens like Campylobacter, can enter the viable but nonculturable (VBNC) state to survive in adverse environments. This study explored how food processing conditions and food products could induce Campylobacter jejuni to enter the VBNC state. The results showed that chlorine treatment reduced the culturability but preserved the viability of C. jejuni cells. Under aerobic and low-temperature conditions, approximately 10% of the cells entered the VBNC state. The cells remained viable in ultrahigh-temperature and pasteurized milk, but the number of culturable cells decreased over time.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Yabing Xiao, Yihan He, Chao Ji, Marti Z. Hua, Wei Liu, Shuang Yang, Da Chen, Wenjie Zheng, Xiaonan Lu
Summary: In this study, an instrument for solid phase extraction of heavy metals was developed, which offers advantages of small size, less reagent consumption, time saving, easy operation, and good reproducibility compared to conventional separation equipment. The accuracy and stability of this instrument were verified through inter-laboratory testing, demonstrating its reliability in separating and enriching lead in high-salt foods.
Article
Chemistry, Analytical
Li Xiao, Shaolong Feng, Marti Z. Hua, Xiaonan Lu
Summary: A flexible nanocomposite composed of bacterial cellulose (BC) and gold nanoparticles (AuNPs) was developed as a SERS substrate for the sensitive and rapid detection of thiram residues on apple surface. The SERS substrate showed a high enhancement factor and a good linear correlation, with a detection limit satisfying regulatory requirements. This BC-based SERS substrate demonstrated excellent analytical performance and is suitable for the quantitative analysis of pesticides on food surfaces.
Article
Chemistry, Multidisciplinary
Yunxuan Chen, Yaxi Hu, Xiaonan Lu
Summary: We developed a portable origami microfluidic device that can rapidly detect Salmonella-contaminated food. The device incorporates nucleic acid extraction, amplification, and detection on a paper dipstick. We optimized the amplification reaction using a polyethersulfone membrane, which showed high sensitivity and specificity to S. enterica. The device achieved nucleic acid amplification in 20 minutes with a detection limit of 260 CFU/mL.
Article
Biotechnology & Applied Microbiology
Yunxuan Chen, Yaxi Hu, Xiaonan Lu
Summary: This study developed a hybrid paper/polymer-based microfluidic device for the point-of-need identification of Campylobacter jejuni. The device integrates paper-based DNA extraction, isothermal nucleic acid amplification, and lateral flow detection. It has high specificity and sensitivity, making it a promising tool for rapid detection of Campylobacter in food.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Chao Ji, Yuxiao Lu, Yuanying Xing, Wei Liu, Yuxin Xie, Haoran Ba, Min Yang, Xiahong He, Wenjie Zheng, Xiaonan Lu
Summary: In this study, a specific and sensitive qPCR assay was developed to detect Panax notoginseng in different products. The assay was based on the comparison of gene sequences among different Panax species and used the 18S rDNA gene as an internal control. The results showed that the assay was rapid, specific, and sensitive.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Food Science & Technology
Zhilong Yu, Valeriya Boyarkina, Ziyu Liao, Mengshi Lin, Weicai Zeng, Xiaonan Lu
Summary: World hunger worsens, with one-third of global food production being wasted. Promoting sustainability in agri-food systems is crucial to reduce food waste. Intelligent packaging with freshness indicators can monitor food freshness in real-time, cutting waste and ensuring food safety. Biodegradable halochromic films show promise as freshness indicators due to their low environmental impact. This review discusses recent advances in biodegradable halochromic indicators for intelligent packaging, including pH-responsive natural pigments, biodegradable solid supports, colorimetric response, and emerging technologies like sensor arrays and smartphone-assisted detection.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Kaidi Wang, Jing Chen, Jay Martiniuk, Xiangyun Ma, Qifeng Li, Vivien Measday, Xiaonan Lu
Summary: Reliable typing of yeast strains is crucial for the alcoholic beverage industry, and this study proposes a method using Raman spectroscopy and CNN for species identification and strain discrimination of S. cerevisiae and S. uvarum. The results demonstrate high accuracy and fast speed, providing significant implications for improving the quality of fermented beverages and conducting high-throughput screening.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Review
Food Science & Technology
Xinran Wang, Yunxuan Chen, Yaxi Hu, Jinhui Zhou, Lanzhen Chen, Xiaonan Lu
Summary: This review summarizes the progress of research in the last decade towards discriminating honey origins using characteristic markers. The identification of honey origins can be accurately achieved through the use of characteristic markers. The composition of honey is influenced by various factors, requiring the combination of multiple parameters for discrimination.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Pierre-Luc Lonchamps, Yihan He, Kaidi Wang, Xiaonan Lu
Summary: This article introduces the application of microfluidics in the field of food. By integrating multiple analysis procedures onto a miniaturized chip, the goals of portability and point-of-care testing can be achieved. The advantages and disadvantages of different materials for fabricating microfluidic chips are compared, and methods for detecting foodborne pathogens are described. The article also outlines the future trends of microfluidics in the food industry and the major challenges that need to be addressed.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2022)
Article
Chemistry, Analytical
Xing Ma, Marti Z. Hua, Chao Ji, Jing Zhang, Rui Shi, Yabing Xiao, Xiaojing Liu, Xiahong He, Wenjie Zheng, Xiaonan Lu
Summary: This study presents a high-sensitivity X-ray fluorescence method for rapid and low-cost detection of arsenic, lead, and cadmium residues in herbal medicines. The method offers fast and accurate analysis, improving the efficiency of heavy metal contamination monitoring in herbal medicines.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.