Article
Food Science & Technology
Beatriz Munoz-Rosique, Eva Salazar, Julio Tapiador, Begona Peinado, Luis Tejada
Summary: This study aimed to investigate the effects of breed and processing on the physical-chemical and sensory characteristics of Iberian dry-cured ham. The results showed that both breed and processing had significant impacts on the composition and properties of the ham. Deboning and salt reduction influenced the hardness and elasticity of the ham, but consumers preferred the original breed with higher fat content.
Article
Food Science & Technology
Alessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, Veronika Halas, Paolo Carnier, Luigi Gallo, Stefano Schiavon
Summary: This study explores the influence of 4 feeding strategies on the quality of dry-cured ham. The results show that different feeding strategies have different effects on the weight of the ham, lean protein content, fat cover depth, and fatty acid composition.
Article
Food Science & Technology
Eva Cebrian, Elia Roncero, Josue Delgado, Felix Nunez, Mar Rodriguez
Summary: The aim of this study was to investigate the antifungal mode of action of Staphylococcus xylosus Sx8 and Staphylococcus equorum Se31 against Penicillium nordicum. The results showed that live cells of both cocci effectively inhibited the growth of P. nordicum at 15 or 20°C, while dead cells and extracellular extracts had no effect. Furthermore, S. xylosus and S. equorum were able to decrease the production of ochratoxin A (OTA) by P. nordicum, and this was associated with alterations in OTA biosynthesis, cell wall integrity, and carbohydrate metabolism.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Yuanshan Chen, Jiang Chen, Qiujin Zhu, Jing Wan
Summary: Traditional dry-cured hams are prone to contamination by toxigenic fungi, particularly ochratoxin A (OTA), which poses a potential health hazard. This review provides an overview of fungal species producing mycotoxins, conditions leading to OTA contamination worldwide, prevalence of OTA in dry-cured hams, and methods used for OTA analysis. The study also suggests strategies to prevent and control OTA in traditional dry-cured hams, such as the use of microbial starters.
Article
Food Science & Technology
Mariacinzia Rutigliano, Pasqua Loizzo, Giuseppina Spadaccino, Antonio Trani, Patrizio Tremonte, Raffaele Coppola, Flavia Dilucia, Aldo Di Luccia, Barbara la Gatta
Summary: Coppa Piacentina, a peculiar dry cured salami, showed a slow proteolysis due to the whole cut of the pork neck. The proteolysis activity was more intense on the external part, mainly due to endogenous enzymes, leading to degradation of myofibrillar or sarcoplasmic proteins at different stages of ripening. The most abundant free amino acids were lysine and glutamic acid, similar to those found in dry cured ham.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Andres Martin-Gomez, Natalia Arroyo-Manzanares, Maria Garcia-Nicolas, Angela Lopez-Lorente, Soledad Cardenas, Ignacio Lopez-Garcia, Pilar Vinas, Manuel Hernandez-Cordoba, Lourdes Arce
Summary: The study used Raman spectroscopy as a rapid screening tool to successfully differentiate dry-cured Iberian ham samples of different feeding regimes and breeds, providing new possibilities for preventing labeling fraud. The method showed high validated classification rates for feeding regime (83.3%) and breed (86.7%), with an interlaboratory study confirming its applicability with a validated rate above 80% for 52 samples.
Article
Food Science & Technology
Elia Roncero, Josue Delgado, David Morcuende, Antonio Silva, Maria J. Andrade
Summary: This study evaluated the activity of essential oils from rosemary, thyme, and oregano, as well as an acorn extract, against three P. nordicum strains. The results showed that the essential oils had different antifungal activity on mould growth, depending on the concentration. The ability of plant extracts to reduce OTA content decreased over time, and certain strains showed differences in OTA production depending on the plant extract. REO 500 μL/mL and OEO 50 μL/mL showed the highest inhibition rates of OTA production, making them potential strategies for controlling OTA presence in dry-cured sausages caused by P. nordicum.
Article
Chemistry, Applied
Ivna Poljanec, Nives Marusic Radovcic, Sandra Petricevic, Danijel Karolyi, Eddy Listes, Helga Medic
Summary: Proteolysis and protein oxidation were concurrently detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles during the five stages of smoked dry-cured ham processing. Proteolysis was more advanced in BF, leading to higher total free amino acid content in BF compared to SM. The SDS-PAGE analysis revealed progressive degradation of sarcomeric and sarcoplasmic proteins in both muscles, with a strong correlation found between protein oxidation and proteolysis.
Article
Food Science & Technology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Xue Zhang, Jasmine D. Hendrix, K. Virell To, Thu Dinh, William D. Rogers, M. Wes Schilling
Summary: Eight treatments of edible coatings and nets, including liquid smoke (SP and 24P) and xanthan gum (XG), were evaluated for their effectiveness in controlling mite growth on dry-cured hams. Both coating and netting treatments of 1% SP + 1% XG effectively controlled mite growth. Increasing the concentration of SP from 1% to 2% in the SP-only treatments did not control mite growth in the coating, but it did in the nets. Coating and netting treatments with 2% 24P + 1% XG also effectively controlled mite growth, with ham cubes infused with 1% and 2% 24P in the nets having mite numbers of 4.6 and 9.4, respectively. SP did not affect the sensory attributes of the ham. The results suggest that liquid smoke can be potentially used in coatings or ham nets to control mites in an integrated pest management program for dry-cured hams.
Article
Agriculture, Dairy & Animal Science
Valentino Palombo, Mariasilvia D'Andrea, Danilo Licastro, Simeone Dal Monego, Sandy Sgorlon, Misa Sandri, Bruno Stefanon
Summary: Italian swine breeding programs for dry-cured ham production have expanded to include novel phenotypes in addition to traditional traits; genomic regions and QTL characterization can provide valuable information for genetic selection; the identification of QTL signals on specific chromosomes suggests potential for future breeding programs to enhance genomic prediction reliability.
Article
Food Science & Technology
Beatriz Munoz-Rosique, Noelia Hernandez-Correas, Adela Abellan, Estefania Bueno, Rafael Gomez, Luis Tejada
Summary: This study evaluated the impact of salt reduction and pig genetic line on the bioactivity of boneless hams. The results showed that both pig genetic line and salt reduction have an influence on the bioactivity of the hams.
Review
Food Science & Technology
Antonia Picon, Manuel Nunez
Summary: High pressure processing (HPP) is widely used in the dry-cured ham industry to effectively eliminate pathogenic and spoilage bacteria, improving microbial safety and extending shelf life. However, the impact of HPP on volatile compounds, odor, and aroma of dry-cured ham remains less understood, indicating a need for further research in this area.
Article
Food Science & Technology
Lijuan Fu, Lujuan Xing, Yuejing Hao, Ziyi Yang, Shuang Teng, Lanlan Wei, Wangang Zhang
Summary: Xuanwei ham crude peptides (XHP) exhibited anti-inflammatory effects by inhibiting the secretion of inflammatory mediators through regulating inflammation-related signaling pathways, with specific peptide sequences showing higher anti-inflammatory capacity.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Hongying Li, Jianping Wu, Jing Wan, Ying Zhou, Qiujin Zhu
Summary: Panxian dry-cured ham, a representative of traditional Chinese dry-cured ham, contains bioactive peptides with antioxidant, ACE, and PAF-AH inhibitory activities. The <3 kDa peptide fraction showed the strongest inhibitory activity among the three fractions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Guangqiang Wei, Xiang Li, Daodian Wang, Weiwei Huang, Yanan Shi, Aixiang Huang
Summary: The aim of this study was to investigate the roles of free fatty acid (FFA) profiles and oxidation in the formation of characteristic volatile compounds in ham. The results showed that FFA and volatile profiles of ham were breed dependent, and that the formation of volatile profiles in ham is closely related to lipid oxidation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Raquel Torrijos, Laura Righetti, Martina Cirlini, Luca Calani, Jordi Manes, Giuseppe Meca, Chiara Dall Asta
Summary: The phytochemical profile and bioactive fraction of yellow mustard and oriental mustard were studied. Various volatile compounds and phenolic compounds were identified, distinguishing the two mustard species. The bran fraction was found to be rich in bioactive compounds and could be used for the recovery of polyphenols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Octavian Augustin Mihalache, Laura Carbonell-Rozas, Sara Cutroneo, Chiara Dall'Asta
Summary: This study aimed to investigate the occurrence of mycotoxins in plant-based meat alternatives in Italy. Multiple mycotoxins were found in the analyzed samples, with the contamination levels ranging from 0.2 μg/kg to 66.9 μg/kg. The exposure assessment showed potential health concerns related to alternariol, aflatoxins, and ochratoxin A in certain plant-based meat alternatives.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Maria Mar Aparicio-Muriana, Renato Bruni, Francisco J. Lara, Monsalud del Olmo-Iruela, Maykel Hernandez-Mesa, Ana M. Garcia-Campana, Chiara Dall'Asta, Laura Righetti
Summary: The increased consumption of blue-green algae (BGA)-based dietary supplements has raised concerns about food safety due to cyanotoxin presence. A study employed ultrahigh-performance liquid chromatography coupled to traveling wave ion mobility spectrometry/quadrupole time-of-flight mass spectrometry (UHPLC-TWIMS-QTOF) to establish a comprehensive database for phycotoxins. Cyanotoxins were confidently identified in commercial BGA dietary supplements based on retention time, m/z, and collision cross section values.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Octavian Augustin Mihalache, Chiara Dall'Asta
Summary: This study discusses the challenges in dietary exposure in chemical risk assessment, particularly due to the high percentage of left-censored data. The findings show that commonly used analytical methods can lead to an overestimation of human risk, resulting in economic implications on agricultural trades.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Giuseppe Sammarco, Chiara Dall'Asta, Michele Suman
Summary: This study examines the use of NIR spectroscopy for assessing the geographical origin of Italian hazelnuts. It shows promising results in detecting false origin declarations in fresh, roasted, and paste hazelnuts, especially in relation to popular Italian varieties. The technology proves to be rapid, direct, non-destructive, and cost-effective, suggesting its strategic role in preventing and fighting illegal activities.
VIBRATIONAL SPECTROSCOPY
(2023)
Article
Environmental Sciences
Octavian Augustin Mihalache, Chiara Dall'Asta
Summary: In this study, we assessed the dietary exposure of Italian consumers to 3-MCPD and glycidol, and evaluated the associated health risks, including potential cancer risk. We found that the risk of exposure to 3-MCPD was negligible, except for high consumption of infant formulas. However, exposure to glycidol posed a health concern for infants, toddlers, other children, and adolescents who consumed certain food products. The estimated cancer cases and burden of disease related to glycidol exposure were also quantified.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Laura Carbonell-Rozas, Linde van der Cruyssen, Chiara Dall'Asta, Marco Camardo Leggieri, Paola Battilani
Summary: Due to the impact of climate change, it is important to consider the potential accumulation of unexpected mycotoxins in susceptible matrices like apples. A fit-for-purpose LC-MS/MS method was proposed to determine co-occurring mycotoxins in apple purees, taking into account the fungal profile isolated from stored apple fruits. The method included fumonisins, Alternaria toxins, aflatoxins, and patulin. The preliminary survey revealed the occurrence of FB1 in apple purees and emphasized the need for monitoring mycotoxin co-occurrence in apples and apple-based products.
FOOD ANALYTICAL METHODS
(2023)
Article
Agriculture, Multidisciplinary
Laura Carbonell-Rozas, Arianna Alabrese, Raffaele Meloni, Laura Righetti, Massimo Blandino, Chiara Dall'Asta
Summary: Ergot alkaloids (EAs) were found to be widely present in major and minor cereals in the Mediterranean growing areas, especially under favorable weather conditions. The contamination of EAs was influenced by the harvest year, with 2020 showing the highest levels of contamination. There was a significant co-occurrence of EAs in the cereal samples, with 60% of the samples being contaminated. Rye was the most susceptible crop to fungal infection, while the accumulation of EAs in tritordeum and emmer was reported for the first time.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemical Research Methods
Giuseppe Sammarco, Chiara Dall'Asta, Michele Suman
Summary: Geographical provenience is important for the authenticity and quality of food products. In this study, a combination of UHPLC-HRMS analysis and multivariate statistical analysis was used to identify key compounds for distinguishing between Italian and non-Italian dehydrated apple samples. A total of 91 samples from 2020 and 2021 harvests, with different dehydration rates, peel/no peel, and apple varieties, were analyzed. The results highlight the potential of UHPLC-HRMS technology as a confirmatory strategy for assessing the geographical origin of dehydrated apple commodities.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Biochemical Research Methods
Eleonora Rollo, Dante Catellani, Chiara Dall'Asta, Michele Suman
Summary: In recent years, there has been a growing interest in toxic plant alkaloids as food contaminants in the EU due to the increasing consumption of plant-based foods. The European Food Safety Authority has highlighted the need to develop risk assessment strategies and accurate analytical methods for detecting these tropane alkaloids (TAs) and pyrrolizidine alkaloids (PAs). This study aims to develop and validate an analytical method using QuEChERS sample preparation approach and UHPLC coupled to HRMS to identify and quantify TAs and PAs in cereals and spices.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Chemistry, Analytical
Laura Carbonell-Rozas, Federico Ferrari, Laura Righetti, Chiara Dall'Asta
Summary: Impressive advancements have been reported in mycotoxin analysis, but little attention has been paid to aligning the sample treatment with green sample preparation principles. This work proposes the use of a natural deep eutectic solvent (NADES) for the extraction of mycotoxins in food samples, employing dispersive liquid-liquid microextraction (DLLME) and DLLME with solidification of floating organic drop (DLLME-SFO) methodologies. The greenness of both methods was compared using the AGREEprep metric tool, with the DLLME-SFO method achieving a higher greenness score. The validated DLLME-SFO-HPLC-MS/MS method showed satisfactory linearity, low limits of detection and quantification, and high recoveries for the studied mycotoxins in apple juice and puree samples.
MICROCHEMICAL JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Martina Cirlini, Laura Righetti, Lorenzo Del Vecchio, Elena Tonni, Luigi Lucini, Chiara Dall'Asta, Gianni Galaverna
Summary: Meat quality is influenced by animal feeding and various studies have shown that incorporating antioxidant components in animal feed can improve meat quality. In this study, an in vitro digestion protocol was applied to pork muscles obtained from pigs fed different diets. The results showed that the addition of linseeds and polyphenols in the animal diet reduced the metabolites generated from oxidative degradation reactions and improved meat quality.
Article
Toxicology
Lorenzo Pedroni, Jean Lou C. M. Dorne, Chiara Dall'Asta, Luca Dellafiora
Summary: Gelsedine-type alkaloids are highly toxic plant secondary metabolites produced by shrubs belonging to the Gelsemium genus. Gelsenicine is one of the most concerning gelsedine-type alkaloids with a lethal dose lower than 1 mg/Kg in mice. Several reported episodes of poisoning in livestock and fatality cases in humans due to the usage of Gelsemium plants extracts were reported. Also, gelsedine-type alkaloids were found in honey constituting a potential food safety issue. However, their toxicological understanding is scarce and the molecular mechanism underpinning their toxicity needs further investigations.
TOXICOLOGY LETTERS
(2023)
Review
Food Science & Technology
Octavian Augustin Mihalache, Marthe De Boevre, Luca Dellafiora, Sarah De Saeger, Antonio Moretti, Laetitia Pinson-Gadais, Nadia Ponts, Florence Richard-Forget, Antonia Susca, Chiara Dall'Asta
Summary: This systematic review aims to update the knowledge on the occurrence and co-occurrence of non-regulated mycotoxins, while also providing an overview of current regulations. The study found 15 non-regulated mycotoxins in 19 food categories worldwide, with 38 different combinations of these mycotoxins. The authors emphasize the importance of continuous monitoring, scientific exchange, and generation of high-quality data to effectively address concerns related to non-regulated mycotoxin toxicity. Additionally, obtaining more data concerning the co-occurrence of regulated and non-regulated mycotoxins could support multiple chemical risk assessment methodologies.
Article
Food Science & Technology
Raquel Torrijos, Laura Righetti, Martina Cirlini, Luca Calani, Jordi Manes, Giuseppe Meca, Chiara Dall'Asta
Summary: The objective of this study was to investigate the phytochemical profile of yellow and oriental mustard flour and bran fractions. The analysis revealed differences in volatile compounds and bioactive compounds between the two mustard species, with yellow mustard being richer in certain phenolic acids. Additionally, the volatile profile of yellow mustard seeds was described for the first time in this study. The findings suggest that the bran fraction, as a by-product of seed processing, is a valuable source of bioactive compounds for various applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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.