Ag@Au core-shell nanoparticle-based surface-enhanced Raman scattering coupled with chemometrics for rapid determination of chloramphenicol residue in fish.

The alarming increase in drug-resistant bacteria in fish resulting from the misuse of antibiotics poses a significant threat to ecosystems and human health. Therefore, the development of a reliable approach for detecting antibiotic residues in fish is crucial. In this study, a rapid and simple method for detecting chloramphenicol (CAP) residue in tilapia was developed using surface-enhanced Raman scattering (SERS) combined with chemometric algorithms. Silver and gold core-shell nanoparticles (Ag@Au CSNPs) were used as SERS nanosensors to achieve strong signal amplification with an enhancement factor of 2.67 × 106. The results demonstrated that the variable combination population analysis-partial least square (VCPA-PLS) model combined with the standard normal variable transformation pretreatment method exhibited the best predictive performance with a detection limit of 1 × 10-5 µg/mL. Thus, an SERS technique was established based on Ag@Au CSNPs combined with VCPA-PLS to rapidly detect CAP in tilapia.

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion.

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels' mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel's strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel's improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.

On-line monitoring of total sugar during kombucha fermentation process by near-infrared spectroscopy: Comparison of linear and non-linear multiple calibration methods.

Kombucha is widely recognized for its health benefits, and it facilitates high-quality transformation and utilization of tea during the fermentation process. Implementing on-line monitoring for the kombucha production process is crucial to promote the valuable utilization of low-quality tea residue. Near-infrared (NIR) spectroscopy, together with partial least squares (PLS), backpropagation neural network (BPANN), and their combination (PLS-BPANN), were utilized in this study to monitor the total sugar of kombucha. In all, 16 mathematical models were constructed and assessed. The results demonstrate that the PLS-BPANN model is superior to all others, with a determination coefficient (R2p) of 0.9437 and a root mean square error of prediction (RMSEP) of 0.8600 g/L and a good verification effect. The results suggest that NIR coupled with PLS-BPANN can be used as a non-destructive and on-line technique to monitor total sugar changes.

Detection of wheat toxigenic Aspergillus flavus based on nano-composite colorimetric sensing technology.

Volatile organic compounds (VOCs) are an important indicator for fungal-infected wheat identification. This work proposes a novel approach for toxigenic Aspergillus flavus infected wheat identification through characteristic VOCs analyzed by nano-composite colorimetric sensors. Nanoparticles of poly styrene-co-acrylic acid (PSA), porous silica nanoparticles (PSN), and metal-organic framework (MOF) were combined with boron dipyrromethene (BODIPY) to fabricate nano-composite colorimetric sensors. The combination mechanisms for nanoparticles and the information extracted from nano-colorimetric sensors by digital images were analyzed in the current work. Furthermore, linear discriminant analysis (LDA) and k-nearest neighbor (KNN) were used comparatively to analyze the data from images, and toxigenic Aspergillus flavus infected wheat samples could be 100.00% correctly identified when using the optimal KNN model. This research contributes to the practical analysis of VOCs and the detection of toxigenic Aspergillus flavus infected wheat.

Overview of advanced technologies for volatile organic compounds measurement in food quality and safety.

Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field.