pH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness.

A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.

Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology.

Profiling of metabolites that contribute to the taste and odor of fruit products is important to produce the desired products. In this study, volatile and non-volatile compounds were analyzed using SPME/GC-MS and UHPLC-Q-Exactive-orbitrap-MS/MS, respectively. A total of 59 volatiles (including alcohols, aldehydes, acids, terpenes, ketones, phenols, and hydrocarbons et al.) and 18 non-volatiles (including phenolic acids, flavones, flavonoids, glucosides, phenols, and quinic acid derivatives et al.) were detected in dried Kirkir fruits. The binding interactions between the key volatiles and the detected non-volatiles with taste and olfactory receptors were also evaluated. Based on the molecular docking, 11 volatile compounds may contribute to the overall odor, while 16 non-volatile compounds may contribute to the taste of the Kirkir fruits. In conclusion, in silico studies can serve as a powerful technique for understanding mechanisms of interaction and predicting the key phytochemicals that contribute to the odor and taste of fruits.

Development of an active biogenic silver nanoparticles composite film based on berry wax and chitosan for rabbit meat preservation.

This study aimed to develop an eco-friendly active biogenic nanocomposite film through the complexation of silver nanoparticles (AgNPs), berry wax (BYW), and chitosan (CT) for maintiaing rabbit functional meat freshness. AgNPs were synthesized using Chinese medicinal paeoniaceae petal extract, and they were loaded at various concentrations (0.5 %, 0.75 %, 1.0 %, 1.25 %, and 1.5 % based on CT w/w) into the CT/BYW complex. The AgNPs exhibited an average size of 55 nm and a zeta potential of -26.3 mV with a spherical shape. The particle size and zeta potential of the film dispersions were 370.5-529.5 nm and 40.17-49.345 mV, respectively. FTIR, SEM, and XRD results showed compatibility among AgNPs and CT/BYW structure. The film water vapor permeability and light transparency decreased from 6.5 to 3.5 and 10 to 0.78 %, respectively, while opacity increased from 1.76 to 9.96 % with increasing concentrations of AgNPs. Among them, the film composite CT/BYW/AgNPs1.5% had better antioxidant and antibacterial properties, which was then applied for rabbit meat preservation at 4 °C for 16 days of storage. CT/BYW/AgNPs1.25%-packed sample had lower values of TVB-N, TBARS, TVC, and pH with greater retention of color properties compared to the control sample, which describes its ability to maintain meat freshness.

Fabrication of biopolymer stabilized microcapsules for enhancing physicochemical stability, antioxidant and antimicrobial properties of cinnamon essential oil.

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.

A paper-based ratiometric fluorescent sensor for NH3 detection in gaseous phase: Real-time monitoring of chilled chicken freshness.

A ratiometric fluorescence sensor platform with easy-to-use and accurate is nanoengineered for NH3 quantitative detection and visual real-time monitoring of chicken freshness using smartphones. The ratiometric fluorescent probe formed by combining the zinc ion complex and carbon dots has a double-emitted fluorescence peak. The fluorescence intensity of the complex changed can be clearly observed with the increase of the concentration of ammonia solution under 365 nm wavelength excitation. In order to detect NH3 concentration in gaseous phase, a portable paper-based sensor was designed. The sensor had a good linear relationship with NH3 concentration ranging from 10.0 to 90.0 µmol/L and the LOD value was 288 nM. This fluorescent paper-based sensor was used to check the freshness of chicken breast refrigerated at 4 °C, revealed observable shifts from blue to green. The fluorescent paper-based sensor can detect NH3 concentration in real time and simplify the monitoring process of meat freshness while ensuring accuracy and stability.

Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety.

Safety and quality aspects of food products have always been critical issues for the food production and processing industries. Since conventional quality measurements are laborious, time-consuming, and expensive, it is vital to develop new, fast, non-invasive, cost-effective, and direct techniques to eliminate those challenges. Recently, non-destructive techniques have been applied in the food sector to improve the quality and safety of foodstuffs. The aim of this review is an effort to list non-destructive techniques (X-ray, computer tomography, ultraviolet-visible spectroscopy, hyperspectral imaging, infrared, Raman, terahertz, nuclear magnetic resonance, magnetic resonance imaging, and ultrasound imaging) based on the electromagnetic spectrum and discuss their principle and application in the food sector. This review provides an in-depth assessment of the different non-destructive techniques used for the quality and safety analysis of foodstuffs. We also discussed comprehensively about advantages, disadvantages, challenges, and opportunities for the application of each technique and recommended some solutions and developments for future trends.

Effects of sodium chloride substitutes on physicochemical properties of salted beef.

In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the effects of the various substitutes on the physicochemical properties, texture profile, sensory properties, volatile compounds, microstructural characteristics, and safety of cured and aged beef. Twenty kilograms of beef were arbitrarily divided into five treatments and pickled with different low-sodium salt substitutes. The results revealed no significant differences in saltiness, physicochemical characteristics, texture profile, or volatile compounds between the T2 and T3 and T1 (100% NaCl, T1; 75% KCl + 25% NaCl, T2; 50% KCl + 50% NaCl, T3) samples. Furthermore, the T4 and T5 (50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T4; 100% yeast extract, T5) samples had lower saltiness than the T1 sample. The plasmolysis percentage and osmotic pressure of the T2 and T3 samples were lower than those of the T1 sample. Therefore, reducing sodium by substituting NaCl with 50% KCl or 75% KCl maintained an acceptable sensory and safety profile for beef consumption.

Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources.

In order to investigate the sensitivity of anthocyanins from different plant origin as indicators for salmon freshness, nine plant anthocyanins were extracted and fabricated into colorimetric sensor arrays to detect NH3, trimethylamine (TMA), dimethylamine (DMA) to indicate salmon freshness. Rosella anthocyanin had the highest sensitivity for amines, ammonia and salmon. HPLC-MSS analysis indicated that Delphinidin-3 glucoside accounted for 75.48 % of the Rosella anthocyanin. UV-visible spectral analysis showed that the maximum absorbance band of Roselle anthocyanins for acid and alkaline forms were located at 525 nm and 625 nm which showed a relatively broader spectrum than other anthocyanins. An indicator film was fabricated by combining Roselle anthocyanin with agar and polyvinyl alcohol (PVA), which showed visible changes from red to green when employed to monitor the freshness of salmon stored at 4 °C. The ΔE value of Roselle anthocyanin indicator film was changed from 5.94 to >10. The ΔE value also can predict the chemical quality indicators of salmon effectively, especially with characteristic volatile components, and the predictive correlation coefficient was above 0.98. Therefore, the proposed indicating film showed great potential monitoring salmon freshness.

Simultaneous quantitation of free fatty acid in rice by synergetic data fusion of colorimetric sensor arrays, NIR, and MIR spectroscopy.

This study evaluated the feasibility of colorimetric sensor array (CSA), near-infrared (NIR) and mid-infrared (MIR) spectroscopy for quantitation of free fatty acids in rice using data fusion. Purposely, different data sets of low-level (CSA-NIRLL, CSA-MIRLL, and NIR-MIRLL) and mid-level (CSA-NIRML, CSA-MIRML, and NIR-MIRML) fusion were adopted to enhance the statistical parameters. The model performance was evaluated using coefficient of determination for prediction, (R2p), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD). Synergetic low-level and mid-level fusion model yielded 0.7707 ≤ R2p ≤ 0.8275, 14.4 ≤ RMSEP ≤ 16.3 and 2.19 ≤ RPD ≤ 2.48; and 0.7788 ≤ R2p ≤ 0.8571, 12.4 ≤ RMSEP ≤ 16.8 and 2.12 ≤ RPD ≤ 2.88, respectively. The CSA-NIRML model delivered an optimal performance for prediction of free fatty acid. The integration of CSA, NIR and MIR was feasible and could improve the prediction accuracy of free fatty acids in rice.

Classification of Black Mahlab seeds (Monechma ciliatum) using GC-MS and FT-NIR and simultaneous prediction of their major volatile compounds using chemometrics.

The identification of geographical origin is an important factor in assessing the quality of aromatic and medicinal seeds such as Black Mahlab (Monechma ciliatum). However, at present, there are no studies concerning Black Mahlab Seeds (BMSs). To identify the geographical origin of BMSs, we have used gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FT-NIR) combined with chemometrics. Chemometrics analysis showed that FT-NIR and GC-MS can be used to discriminate the geographical origin of BMSs. FT-NIR coupled with the partial least squares regression (PLSR) was applied to develop the calibration models. The calibration models had a coefficient of determination (Rc2) of 0.82 for coumarin and 0.81 for methyl salicylate. The prediction model (Rp2) values ranged from 0.83 for coumarin to 0.77 for methyl salicylate. Overall, the chemometrics presented correct classification, and PLSR accurately predicted the volatiles, with an RMSEP range of 0.9 to 0.16 for the two volatiles targeted.

Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness.

Innovative pH-colorimetric sensor film was fabricated from agar and methylcellulose matrix (AM) with various concentrations of sunflower wax (SFW) (6%, 9%, 12%, and 15% w/w) combined with purple Chinese cabbage (CPC) anthocyanins for tracking chicken breast freshness. A bio-composition film AM/CPC with (hydrophobic) SFW exhibited significant color variations in acidic pH level of (2-6) and a slight shift in alkaline pH levels ranging from (7-12), as well as marked color change due to ammonia vapor. Microstructure analyses revealed that SFW was fixed effectively into the AM-CPC matrices. The incorporation of varying SFW concentrations enhanced the mechanical, thermal, antioxidant activity, reduced anthocyanin release and physical properties (mainly water vapor permeability), with the best performance at AM/CPC/9% SFW. Interestingly, SFW films demonstrated perfect defense opposing UV-vis and visible light. Finally, it was proved that the efficiency of the pH-colorimetric film as an indicator for evaluating the freshness of chicken breast.

Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review.

Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 %CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 %CI:17.44-21.94). Furthermore, 4 °C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 °C of 25.65 mg/100 g (95 %CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I2 = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.

Discrimination of rice varieties using smartphone-based colorimetric sensor arrays and gas chromatography techniques.

A smartphone-based colorimetric sensor array system was established for discrimination of rice varieties having different geographical origins. Purposely, aroma profiling of nine rice varieties was performed using solid-phase microextraction gas chromatography-mass spectrometry. Alcohols, aldehydes, alkanes, ketones, heterocyclic compounds, and organic acids represent the abundant compounds. Colorimetric sensor array system produced a characteristic color difference map upon its exposure to volatile compounds of rice. Discrimination of rice varieties was subsequently achieved using principal component analysis, hierarchical clustering analysis, and k-nearest neighbors. Rice varieties from same geographical source were clustered together in the scatter plot of principal component analysis and hierarchical clustering analysis dendrogram. The k-nearest neighbors algorithm delivered optimal results with discrimination rate of 100% for both calibration and prediction sets using sensor array system. The smartphone-based colorimetric sensor array system and gas chromatography technique were able to effectively differentiate rice varieties with the advantage of being simple, rapid, and low-cost.

Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness.

A novel pH colorimetric film was prepared from various sugarcane wax (SW) concentrations (1, 1.5 and 2% w/v) on agar matrix (Agr) combined with butterfly pea flower (BF) extract for monitoring the shrimp freshness. A combination of BF anthocyanins with SW as lipid (hydrophobic) showed different changes in color under acidic conditions (pH 2-6) with slight changes under alkalinity (pH 7-12), which matched the visual color changes of two different ammonia vapors (50 and 100 mmol/l). FTIR, XRD spectra, and SEM micrographs revealed that SW was effectively fixed into the Agr-BF network during the film-forming process. The different homogenized SW films enhanced the physical and mechanical properties without significant differences in elongation and water vapor permeability. Remarkably, SW films displayed complete protection against UV-vis light (0%) and valuable reduction in visible light. This study presents SW colorimetric films as promising natural derivatives for smart packaging in tracking food freshness.

The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013-2020).

The global market for imported, high-quality priced foods has grown dramatically in the last decade, as consumers become more conscious of food originating from around the world. Many countries require the origin label of food to protect consumers need about true characteristics and origin. Regulatory authorities are looking for an extended and updated list of the analytical techniques for verification of authentic oils and to support law implementation. This review aims to introduce the efforts made using various analytical tools in combination with the multivariate analysis for the verification of the geographical origin of oils. The popular analytical tools have been discussed, and scientometric assessment that underlines research trends in geographical authentication and preferred journals used for dissemination has been indicated. Overall, we believe this article will be a good guideline for food industries and food quality control authority to assist in the selection of appropriate methods to authenticate oils.

Electrochemical determination of hantavirus using gold nanoparticle-modified graphene as an electrode material and Cu-based metal-organic framework assisted signal generation.

An electrochemical biosensor was prepared for nucleic acid-based hantavirus detection using a Cu-based metal-organic framework (CuMOF) as a signal tag. The CuMOF was synthesized by the solvothermal method and then covalently bonded with signal DNA (sDNA) probes. The Au nanoparticles and reduced graphene oxide composite were deposited on the electrode surface by electroreduction as support substrate and was then functionalized with capture DNA (cDNA) probes by self-assembly. Through the complementary base pairing, the target DNA (tDNA) fragment of hantavirus hybridized with the cDNA and the sDNA in a sandwich-type format. The tDNA was detected according to the current signal of the CuMOF catalyzed reaction using o-phenylenediamine as redox substrate. The peak current of the biosensor at - 0.55 V increased linearly in proportion to the logarithmic value of the tDNA concentration from 10-15 to 10-9 mol/L, with a detection limit of 0.74 × 10-15 mol/L. Moreover, the proposed biosensor was successfully applied to detect hantavirus and was able to distinguish hantavirus from other arboviruses.

Hypha-templated synthesis of carbon/ZnO microfiber for dopamine sensing in pork.

Carbon/ZnO coaxial microfibers were synthesized with the hypha of Penicillium expansum as low-cost and green template. The SEM images, XRD and Raman spectra were used to characterize the morphology and chemical components of the prepared microfibers. The formation of the coaxial structure could be attributed to the attachment of Zn2+ onto the hypha surface through coordination and electrostatic interactions. Sensing performance of the carbon/ZnO microfibers toward Dopamine (DA) were evaluated by dropping method. Results showed that the proposed sensor exhibited good selectivity, reproducibility, and stability with a detection limit of 0.106 µM. Two linear ranges were obtained from 0 to 50 and 50 to 300 µM. The practicality of the carbon/ZnO microfibers was supported by the successful detection of DA in pork with recovery ranging from 96.85% to 104.51%. Based on the excellent electrochemical performance and easy preparation, the proposed sensor provides a promising method for determination of DA.

Characterization of peanut seed oil of selected varieties and its application in the cereal-based product.

Peanut (Arachis hypogaea) is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3 fatty acids. It contains an abundant amount of vitamin E which also act as an antioxidant. The research work was carried out to estimate the suitability of utilization of peanut oil from different available peanut varieties, i.e., Bari 2001, Bari 2011 in cereal-based products. The main objective of the study is the characterization of peanut seed oil acquired from Bari 2001 and 2011 variety, and explored its application in cookies and shelf life of the product. The purpose of the study is to determine the oil contents and characterization, its application in cookies and shelf life of the product. The data thus collected was analyzed by applying standard statistical procedures. Peroxide, saponification, and free fatty acids in Bari 2001 and Bari 2011 were 1.51 ± 0.09 meq O2/kg and 1.47 ± 0.07 meq O2/kg, 195.81 ± 2.47 mgKOH/g and 191.60 ± 2.66 mgKOH/g and 0.96 ± 0.07% and 0.91 ± 0.04% respectively. Cookies were prepared by incorporating PSO oil (Bari 2011) at concentrations of 5% (FC1), 10% (FC2), 15% (FC3), 20% (FC4), 25% (FC5) and along with control (FC0). Storage study (60 days) assessed the quality, sensory evaluation and oxidative stability of products in order of most suitable to least accepted as FC3 > FC4 > FC5 > FC1 > FC2 > FC0. The cookies produced by 15% replacement peanut seed oil resulted in an acceptable product.

In situ prediction of phenolic compounds in puff dried Ziziphus jujuba Mill. using hand-held spectral analytical system.

A low cost hand-held spectral analytical system was developed for in situ screening of phenolics and flavonoids in puff dried Ziziphus jujuba (Z. Jujuba) samples. Standards of gallic acid, caffeic acid, l-epicatechin, phloridzin and cianidanol were used to quantify the individual phenolics and flavonoids using high performance liquid chromatography-diode array detector (HPLC-DAD). The synergy interval partial least square with ant colony optimization (Si-ACO-PLS) was attempted to optimize and capture informative variables for the prediction of target compounds. The model performance was evaluated using correlation coefficients of prediction (Rp); root mean square error of prediction (RMSEP) and residual predictive deviation (RPD). The Si-ACO-PLS yielded optimal performance, 0.8540 ≤ Rc ≤ 0.9250, 0.8360 ≤ Rp ≤ 0.9056, 0.84 ≤ RMSEP ≤ 16.30 and 2.03 ≤ RPD ≤ 2.26. The hand-held spectral analytical system coupled with Si-ACO-PLS proved to the reliable, rapid and cost-effective method to quantify the phenolics and flavonoids in Z. Jujuba.

Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries.

The marketability of blueberries over long distances has been limited because of their highly perishability. To prolong the postharvest shelf life and conserve quality properties of blueberry, various alternatives have been evaluated. We studied the influence of gum arabic (GA) alone or GA enhanced with African baobab (AB) fruit extract on blueberry during cold storage (4 °C) for 21 days. Physico-chemical properties (e.g. pH, color, firmness, and weight loss), microbial decay, antioxidant properties, polyphenol oxidase (PPO) and peroxidase (POD) activity were investigated. The fruit treated with GA combined AB indicated a significant delay in microbial decay, firmness loss, weight loss, and color change. The treatments on blueberries resulted in better preservation of total phenols and total anthocyanins delayed the increase in total soluble solids as compared to the control. The coatings lowered the activities of PPO and POD enzymes and delayed microbial decay in coated blueberry during 21 days of storage.