Boronic acid ester-based hydrogel as surface-enhanced Raman scattering substrates for separation, enrichment, hydrolysis and detection of hydrogen peroxide residue in dairy product all-in-one.

Rapid and selective separation, enrichment and detection of trace residue all-in-one in complex samples is a major challenge. Hydrogels with molecular sieve properties can selectively separate and enrich target analytes, and the combination with high sensitivity detection of surface-enhanced Raman scattering (SERS) is expected to achieve the above all-in-one detection. Herein, the core-shell structured Au@poly(N-isopropylacrylamide)-phenylboronic acid hydrogel (Au@PNIP-VBA) with boronic acid ester groups was prepared by thermally initiated polymerization. The boronic acid ester groups in hydrogel are selectively hydrolyzed by hydrogen peroxide (H2O2) to hydroxyl structures, leading to a reduction in SERS signals. The Au@PNIP-VBA hydrogel has molecular sieve properties and high SERS activity, making it suitable for separation, enrichment, hydrolysis and detection of H2O2 all-in-one. A rapid SERS method was developed for analysis of H2O2 based on the Au@PNIP-VBA hydrogel with the linear range of 8.5 × 10-2-6.8 mg L-1 and the detection limit of 33 µg L-1. The method was successfully applied to the determination of H2O2 residue in fresh milk, pure milk, yogurt and camel milk, with the recoveries were in the range of 82.2%-109.3% and the relative standard deviations were 2.8%-8.3%. This efficient all-in-one strategy has the advantages of simple sample pre-treatment, rapid analysis (30 min) and high sensitivity, making it highly promising for food quality and safety analysis.

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase.

Suspoemulsions are used for food, cosmetic and pharmaceutical products, including food such as dairy products and non-dairy alternatives. Product properties, such as flow behavior or sensory perception of non-dairy products differ from those of dairy products and are therefore perceived by consumers as products of inferior quality. One reason for this may be the crystallization behavior of the added triglycerides leading to differences in solid fat content in comparison to cow milk. This is discussed with the solidity of the dispersed phase as a parameter of suspoemulsions. The solidity was varied by using low and high melting triglycerides and measuring at different temperatures. The dispersed phase fraction is φ = 30%. The droplet size distribution showed a x50,3 of 1.2 and 3.66 µm, mimicking the droplet sizes of milk and dairy cream. Rheological frequency sweeps were carried out within a temperature range from 5°C to 50°C. The differences in solidity of the dispersed phase caused no changes in viscosity at each temperature. In contrast, oral tribology distinguished different solidities of the dispersed phase with changes in the friction coefficient. The friction coefficient was determined for increasing rotational speeds (0.01-100 mm/s), to compare the so called Stribeck curves with each other. In general, with increasing solidity of the dispersed phase, the friction coefficient increases. Comparing the Stribeck curves of pure butter fat suspoemulsion with those of plant-based fat suspoemulsions, different plant-based fats can be mixed, to mimic the friction profile of milk products in plant-based alternatives.

Surface-enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects.

Antibiotic residues in dairy products have become an undeniable threat to human health. Surface-enhanced Raman spectroscopy (SERS) has been widely used in efficiently detecting antibiotics because of its characteristics including fast response, high resolution, and strong resistance to moisture interference. However, as a core part of SERS technology, the design principle and detection performance of enhanced substrates used in monitoring antibiotics in dairy products have not yet received enough attention. Thus, it is necessary to give a critical review of the recent developments of SERS substrates for monitoring antibiotics in dairy products, which can be expected to provide inspiration for the efficient utilization of SERS technology. In this work, advances in various SERS substrates applied in sensing antibiotics in dairy products were comprehensively reviewed. First, the enhancement mechanisms were introduced in detail. Significantly, the types of enhanced materials (plasmonic metal particles [PMPs], PMPs/semiconductor composite materials) and biometric design strategies including immunoassay, aptamer, and molecularly imprinted polymers-based SERS biosensors applied in dairy products were systematically summarized for the first time. Meanwhile, the performance of SERS substrates used for the detection of antibiotics in dairy products was addressed from the aspects of dynamic linear range and detection restriction strategy. Finally, the conclusions, challenges, and future prospects of SERS substrates for antibiotic monitoring in dairy products were deeply discussed, which also provide new opinions and key points for constructing SERS substrates applied in complex food matrix in the future.

Meat and dairy consumption in Scottish adults: insights from a national survey.

BACKGROUND: Reducing meat and dairy consumption has been advocated for environmental benefits. This study aimed to better understand meat and dairy consumption in a population with high intakes. METHODS: Dietary data were obtained from up to two online 24-h dietary recalls of adults (≥16 years) in the 2021 Scottish Health Survey, a nationally representative, repeated cross-sectional survey. The contribution of food groups to meat and dairy intake and the nutritional contributions of meat and milk products to intake of 28 nutrients were examined. Weighted mean (95% confidence interval [CI]) daily intakes were reported per capita, overall, and by demographic subgroups (age, gender and Scottish Index of Multiple Deprivation). RESULTS: Mean daily intakes of total meat and dairy were 80.4 g (95% CI 77.1-83.7) and 238.6 g (95% CI 228.9-248.3) per capita, respectively. Chicken dishes, beef dishes and sandwiches were the primary contributors to meat intake, together accounting for 56.1% of meat consumed. Liquid milk accounted for 63.4% of the dairy consumed. Meat products were an important source of selenium and zinc (accounting for 26% and 25% of intake, respectively), whereas milk products were an important source of calcium (34%), iodine (38%) and vitamin A (25%). CONCLUSIONS: Although meat and dairy consumption in Scotland is high, a number of food groups contributed to meat intake, providing several opportunities to target for a reduction in line with climate change ambitions. However, careful attention is required for replacements to ensure Scottish diets are nutritionally adequate.

Magnetic conjugated microporous polymer for rapid extraction and sensitive analysis of environmental endocrine disruptors in environmental waters and dairy products.

BACKGROUND: Environmental endocrine disruptors (EEDs) are a class of new pollutants that are diffusely used in the medical industry and animal husbandry. In view of toxicity concerns, elevated levels of EEDs in the environment and food, which cause potential harm to human beings and ecosystems, must be monitored. Determination of EEDs contaminants to ensure environment and food safety has became a major concern worldwide, it is also a challenging task because of their trace level and probable matrices interference. Thus, developing rapid adsorption and efficient analysis methods for EEDs is apparently necessary. RESULTS: A magnetic conjugated micro-porous polymer (Fe3O4@TbDt) was designed and synthesized, which was endowed with large specific surface area, rich functional groups and magnetic responsiveness. The material showed high extraction efficiency for EEDs via magnetic solid-phase extraction (MSPE). The quantum chemistry calculations showed the adsorption mechanism of Fe3O4@TbDt on EEDs mainly included electrostatic interactions, van der waals forces (N-H … π interaction, C-H … π interaction), and multiple hydrogen bonds. Finally, a trace analysis method for nine EEDs was established combined with HPLC-MS/MS under optimized MSPE conditions. The method showed a good linearity (R2 ≥ 0.996), low limits of detection (0.25-5.1 ng L-1), high precision (RSD of 1.1-8.2 %, n = 6). The applicability of this method was investigated by analyzing four water samples and two dairy products, and satisfactory recovery rates (82.1-100.7 %) were obtained. The proposed method showed the potential for the analysis of EEDs residues in food and environmental samples. SIGNIFICANCE: The developed MSPE method based on conjugated micro-porous polymers (CMPs) is simple, green, and efficient compared to existing techniques. The application of CMPs provides a new idea for preparing versatile sample pre-treatment materials. What's more, this work has certain reference value for addressing of EEDs residues in the environment and food.

Development of a Novel SPME Coating for Efficient Extraction of Organochlorine Pesticides in Liquid Dairy Products.

A sensitive and accurate analysis of organochlorine pesticide (OCP) residues in dairy products poses a significant challenge. Herein, a novel covalent organic polymer, Azo-COP-1, was synthesized for the enhanced extraction of OCPs in dairy products. The solid phase microextraction fiber coated with Azo-COP-1 demonstrated excellent extraction performance for the OCPs via hydrogen bonding, halogen bonding, π-π stacking, and electrostatic interactions. Coupled with gas chromatography-electron capture detection, we developed a facile and reliable method for detecting OCPs in six types of dairy products with low limits of detection (2.0-400 pg g-1) and high method recoveries (82.6-113%). Azo-COP-1 coatings exhibited good stability and durability. The results verified the feasibility of using Azo-COP-1-based SPME to extract OCP residues in dairy product samples, highlighting its potential for routine monitoring of pesticide residues and food safety assessments.

Opinion Piece: New Plant-Based Food Products Between Technology and Physiology.

The rapid growth of product sectors for plant-based meat and dairy alternatives has raised significant scientific interest in their nutritional and ecological benefits. Here, it outlines the fractionation of plant-based raw materials and describes the technologies applied in the production of meat and dairy substitutes. Moreover, the study describes the effects of these new products on human nutrient supply and metabolic responses. Examples of meat-like products produced by extrusion technology and dairy alternatives are provided, addressing production challenges and the effects of processing on nutrient digestibility and bioavailability. In contrast to animal-based products, plant-based protein ingredients can contain many compounds produced by plants for defense or symbiotic interactions, such as lectins, phytates, and a wide range of secondary metabolites. The intake of these compounds as part of a plant-based diet can influence the digestion, bioaccessibility, and bioavailability of essential nutrients such as minerals and trace elements but also of amino acids. This is a critical factor, especially in regions with limited plant species for human consumption and inadequate technologies to eliminate these compounds. To fully understand these impacts and ensure that plant-based diets meet human nutritional needs, well-controlled human studies are needed.

Dairy versus non-dairy cheese texture: Sensory and instrumental contrasts.

With growing consumer demand for plant-based products that mimic the eating experience of animal-based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non-dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better than Texture profile analysis. Commercial dairy and non-dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures. Sensory evaluation used the check-all-that-apply methodology with 73 consumers. Texture profile analysis force-distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash). The major textural differences between dairy and non-dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5-fold higher failure stress and 2.2-fold higher failure strain) and sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non-dairy cream cheese had 5.7-fold higher modulus of deformability, 4.7-fold higher failure stress). For mozzarella, there were large differences in both sensory attributes (chewy, crumbly, jelly-like, stretchy) and instrumental parameters (13.6-fold difference in modulus, 2.7-fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameter G 3 ' / G 1 ' $$ {G}_3^{\prime }/{G}_1^{\prime } $$ correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Enhancement of ß-galactosidase catalytic activity and stability through covalent immobilization onto alginate/tea waste beads and evaluating its impact on the quality of some dairy products.

The current study aimed to evaluate the hydrolysis of whole fat milk (WFM) and sweet whey (SW) using ß-galactosidase (ß-gal) after covalent immobilization onto activated alginate/tea waste (Alg/TW) beads as a novel carrier. The optimum temperature for free and Alg/TW/ß-gal was 40 °C and the ideal pH was 7.0. However, Alg/TW/ß-gal displayed better stabilities at high temperatures and a wide pH range. Additionally, the value of Km and Vmax for Alg/TW/ß-gal was higher than the free enzyme. The Alg/TW/ß-gal showed better residual activity (78.6 %) after 90 storage days at 4 °C. The reusability of Alg/TW/ß-gal was very good as it conserved its full activity after 15 consecutive cycles and conserved 93 % of its initial activity after 10 cycles with ONPG (O-nitrophenyl-ß-D-galactopyranoside) and lactose as a substrate, respectively. The impact of Alg/TW/ß-gal on WFM and SW using HPLC analysis revealed a remarkable decrease in lactose concentration and increase of glucose and galactose concentrations. The SW exhibited higher degree of lactose hydrolysis (97.3 %) compared to WFM (62.4 %). Besides, SW had a prominent increase in total phenolic content (96.8 mg/L) compared to WFM (54.3 mg/L). The antioxidant activity had increased after enzyme treatment in both WFM and SW. The GC-MS analysis for volatile compounds identified twenty-five flavour constituents. Finally, Alg/TW/ß-gal has a potential application for obtaining healthy, acceptable, and commercial dairy products of low lactose.

Stability study of ptaquiloside biotoxin from P. esculentum var. Arachnoideum in bovine milk and artisanal dairy-food products.

The potential health risk of consuming dairy products made from milk processed in an artisanal manner was investigated due to possible contamination with Ptaquiloside (PTA), a carcinogenic compound found in the food chain of the bracken fern. The study aimed to assess the occurrence and stability of PTA across various processing stages, including pasteurization, cheese production, and yogurt production. Results indicated that pasteurization effectively converted all PTA to Pterosin (PTB), with PTB levels decreasing during refrigerated storage for up to two weeks. The stability and occurrence of initial PTA contamination remained unchanged in yogurt production. Biotoxin concentrations in soft cheeses decreased over time, independent of ionic strength; cheeses with low salt concentrations showed lower retention of the biotoxin within the cheese protein network. These findings offer valuable insights into the stability and occurrence of PTA, facilitating the monitoring and identification of potential adverse health effects.

Determination of multi-residue pesticides in dairy products using single-step emulsification/demulsification clean-up strategy combined with low-pressure gas chromatography-tandem mass spectrometry.

In this study, a simple, sensitive, and rapid method was developed for the simultaneous determination of 99 kinds of pesticides in fatty milk samples. This novel emulsification-demulsification clean-up approach, coupled with an automatic demulsification-dehydration cartridge, allowed rapid single-step clean-up operation and high throughput. It also achieved effective and selective removal of lipids. The analysis was performed using low-pressure gas chromatography-tandem mass spectrometry (LPGC-MS/MS). Based on the optimal conditions, the targeted pesticides showed good linearity in the range of 5-250 µg/kg, with recoveries of 70-120% at spiking levels of 5, 10, and 20 µg/kg in cow milk, goat milk, and almond milk, respectively. The limit of quantification for most pesticides was 5 µg/kg, and the RSDs were lower than 20%. Analysis of real dairy products obtained from local markets revealed a potential risk in plant-derived almond milk, but no significant risks were found for cow and goat milk.

Self-Responsive Fluorescence Aptasensor for Lactoferrin Determination in Dairy Products.

In this study, a self-responsive fluorescence aptasensor was established for the determination of lactoferrin (Lf) in dairy products. Herein, the aptamer itself functions as both a recognition element that specifically binds to Lf and a fluorescent signal reporter in conjunction with fluorescent moiety. In the presence of Lf, the aptamer preferentially binds to Lf due to its specific and high-affinity recognition by folding into a self-assembled and three-dimensional spatial structure. Meanwhile, its reduced spatial distance in the aptamer-Lf complex induces a FRET phenomenon based on the quenching of 6-FAM by amino acids in the Lf protein, resulting in a turn-off of the fluorescence of the system. As a result, the Lf concentration can be determined straightforwardly corresponding to the change in the self-responsive fluorescence signal. Under the optimized conditions, good linearities (R2 > 0.99) were achieved in an Lf concentration range of 2~10 µg/mL for both standard solutions and the spiked matrix, as well as with the desirable detection limits of 0.68 µg/mL and 0.46 µg/mL, respectively. Moreover, the fluorescence aptasensor exhibited reliable recoveries (89.5-104.3%) in terms of detecting Lf in three commercial samples, which is comparable to the accuracy of the HPCE method. The fluorescence aptasensor offers a user-friendly, cost-efficient, and promising sensor platform for point-of-need detection.

Children's Iodine Intake from Dairy Products and Related Factors: A Cross-Sectional Study in Two Provinces of China.

Dairy products are a significant source of iodine, and their contribution to iodine intake must be evaluated regularly. However, there is a lack of data on iodine intake from dairy products in China. Through a cross-sectional study, we determined the iodine content of dairy products in the Chinese diet and estimated iodine intake among Chinese children. Intake records for 30 consecutive days were used to investigate the consumption of dairy products by 2009 children from Yunnan and Liaoning Provinces. The iodine contents of 266 dairy products with high intake frequency were determined using inductively coupled plasma-mass spectrometry (ICP-MS). We then calculated the iodine intake and contribution of dairy products and explored the related factors of dairy iodine intake through a generalized linear mixed model. Ultra-high-temperature (UHT) sterilized milk accounted for 78.7% of the total dairy products, with an iodine content of 23.0 µg/100 g. The dairy product intake rate of children in China was 83.6%, with an average daily intake of 143.1 g. The median iodine intake from milk and dairy was 26.8 µg/d, 41.5% of the estimated average recommendation (EAR) for younger children and 31.8% of the EAR for older children. The daily milk iodine intake of children in Yunnan Province was 9.448 µg/day lower than that of children in Liaoning Province (p < 0.001), and the daily iodine intake of children in rural areas was 17.958 µg/day lower than that of children in urban areas (p < 0.001). Chinese dairy products were rich in iodine, and the content of iodine was intermediate to that reported in Europe and the USA. However, children's daily intake of milk iodine was lower than that of children in other developed countries due to the lower daily intake of dairy products, especially those in rural areas.

Risks of dairy derived excipients in medications for lactose intolerant and cow milk protein allergic patients.

The use of lactose and cow milk protein (CMP) as potential allergens in pharmaceuticals and their ability to cause allergic reactions remains a significant concern in medicine. Lactose, a common pharmaceutical excipient due to its inert, inexpensive, and stable properties, is found in many prescription-only and over-the-counter medications. However, despite their widespread use, individuals with lactose intolerance (LI) or cow milk protein allergy (CMPA) may experience adverse reactions to these excipients. This study investigated the prevalence of lactose and other dairy-derived ingredients in pharmaceuticals marketed in Portugal. Using the Summary of Product Characteristics (SmPC) from the INFOMED database, various medications, including analgesics, antipyretics, non-steroidal anti-inflammatory drugs (NSAIDs), and antiasthmatics, were analyzed. Results showed a high prevalence of dairy-derived excipients, particularly in antiasthmatic drugs (62.6%) and NSAIDs (39%). Although CMP are not explicitly mentioned in SmPCs, the presence of lactose as an ingredient poses a risk of cross-contamination. The findings emphasize the need for healthcare professionals to be aware of potential allergens in medications and the importance of developing lactose-free alternatives to ensure the safety of patients with LI and CMPA. Further research is required to assess the safety and implications of lactose in medicines for these populations.

A New Method for Growth Factor Enrichment from Dairy Products by Electrodialysis with Filtration Membranes: The Major Impact of Raw Product Pretreatment.

This study is focused on fractionation of insulin-like growth factor I (IGF-I) and transforming growth factor-ß2 (TGF-ß2) using a new electro-based membrane process calledelectrodialysis with filtration membranes (EDFM). Before EDFM, different pretreatments were tested, and four pH conditions (4.25, 3.85, 3.45, and 3.05) were used during EDFM. It was demonstrated that a 1:1 dilution of defatted colostrum with deionized water to decrease mineral content followed by the preconcentration of GFs by UF is necessary and allow for these compounds to migrate to the recovery compartment during EDFM. MS analyses confirmed the migration, in low quantity, of only α-lactalbumin (α-la) and ß-lactoglobulin (ß-lg) from serocolostrum to the recovery compartment during EDFM. Consequently, the ratio of GFs to total protein in recovery compartment compared to that of feed serocolostrum solution was 60× higher at pH value 3.05, the optimal pH favoring the migration of IGF-I and TGF-ß2. Finally, these optimal conditions were tested on acid whey to also demonstrate the feasibility of the proposed process on one of the main by-products of the cheese industry; the ratio of GFs to total protein was 2.7× higher in recovery compartment than in feed acid whey solution, and only α-la migrated. The technology of GF enrichment for different dairy solutions by combining ultrafiltration and electrodialysis technologies was proposed for the first time.

Variation in milk­iodine concentration around the world: a systematic review and meta-analysis of the difference between season and dairy-production system.

Iodine is essential for thyroid hormone production. Milk and dairy products are important sources of iodine in many countries. We aimed to review systematically the variation in milk­iodine concentration between countries, seasons and farming practice. We searched online food composition tables and published literature for data since 2006. Milk­iodine concentration was available for 34 countries (from 66 sources) and ranged from 5.5 to 49.9 µg/100 g (median 17.3 µg/100 g). Meta-analyses identified that iodine concentration is significantly higher in: (i) winter than summer milk (mean difference 5.97 µg/100 g; p = 0.001), and (ii) in conventional than in organic milk (mean difference 6.00 µg/100 g; p < 0.0001). Sub-group analysis showed that the difference between organic and conventional milk was only significant in summer (p = 0.0003). The seasonal variation in milk­iodine concentration may affect iodine intake and status so should be considered in dietary surveys, and when assessing population iodine status.

Invited review: Application of biosensors and biomimetic sensors in dairy product testing.

This article summarizes the applications of biosensors and biomimetic sensors in the detection of residues in dairy products. Biosensors use biological molecules, such as enzymes or antibodies, to detect residual substances in dairy products, demonstrating high specificity and sensitivity. Biomimetic sensors, inspired by biosensors, use synthetic materials to mimic biological sensing mechanisms, enhancing stability and reproducibility. Both sensor types have achieved notable success in detecting pesticide residues, veterinary drugs, bacteria, and other contaminants in dairy products. The applications of biological and biomimetic sensors not only improve the efficiency of residue detection in dairy products but also have the potential to reduce the time and cost of traditional methods. Their specificity and high sensitivity make them powerful tools in the dairy industry, thus contributing to ensuring the quality and safety of dairy products and meeting the growing consumer demands for health and food safety.

Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC-MS/MS.

The prohibition of processed animal proteins (PAPs) has been relaxed gradually since 2007. The official control method for PAPs in feedingstuff, a combination of light microscopy (LM) followed by PCR, is no longer sufficient. Thus, a targeted LC-MS/MS method was developed, which enables a tissue-specific distinction between egg and dairy products, gelatine, and PAPs derived from blood or muscle tissue of the species ruminants, pigs, poultry, and fish. Tissue-specific proteins were analyzed after tryptic digestion to peptides with high-resolution ESI-QTOF-MS. A targeted method was developed based on untargeted proteomics approaches and the selection of specific peptides (45 unique peptides in total). Proficiency testing of blank and spiked samples revealed excellent results for trueness and selectivity. Furthermore, sensitivity was achieved at a level of 0.1% (w/w) for assessed peptides. Summing up, the developed method seems to be suitable for routine analysis after verification by ring trials.

Multi-residue determination of biocides in dairy products and slurry feed using QuEChERS extraction and liquid chromatography combined with high resolution mass spectrometry (LC-ESI-QOrbitrap™-MS).

Given that the determination of biocides in food and feed is currently not routinely done, more information on these compounds is useful for consumer's safety. This work describes a sensitive and reliable method for quantitative analysis of a wide range of biocides in dairy products and slurry feed. The method comprises acetate-buffered QuEChERS extraction without clean-up. Analyses were performed by LC-Q-Orbitrap™-MS and a full-scan acquisition event without fragmentation was followed by five fragmentation events (data-independent acquisition-DIA). The quantitative validation was performed according to SANTE/11312/2021 at 10, 50 and 200 ng g-1 spiking levels, and the results showed that the vast majority of the compounds met the criteria for trueness and precision. The LOQ was 10 ng g-1 for the majority of biocides depending on the matrix. The method was successfully applied to quantify biocides in dairy products and feed.