FOOD CONTROL
·
2023
·
IF 6
Shang Wang,Silin Huang,Yuying Han,Jian Wu,Tianhui Jiao,Jie Wei,Xiaomei Chen,Qingmin Chen,Quansheng Chen
Total volatile basic nitrogen (TVB-N) content is one of the critical safety evaluation indexes in seafood . This study investigated the colorimetric sensing array (CSA) technique with two data collection blocks, imaging and visible near-infrared spectroscopy, for non-destructive prediction of TVB-N content in Fujian oysters. Three data fusion strategies coupled with variable selection approaches including variable combination population analysis (VCPA), ant colony optimization, and competitive adaptive reweighted sampling were applied to establish the partial least squares (PLS) model for predicting the TVB-N content of oysters. Better prediction performance was obtained using data fusion of two information blocks than using individual block data. The results showed that the high-level-VCPA strategy showed the best performance with the correlation coefficient of the prediction set (R p ) at 0.9128. This work demonstrates that the use of CSA has the potential for non-destructive monitoring of TVB-N content in Fujian oysters.
研究领域:
食品科学
·
光谱学
·
传感器技术
·
水产养殖
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyao Wang,Shanshan Liu,Xinxin Yang,Shihao Zhang,Xing Li,Qi Zhang,Yisheng Chen
Biosafe colorimetric labels that can accurately evaluate food freshness have been widely investigated in recent years. The colorimetric macro-array sensor, with the composite solution of curcumin, alizarin and acetic-acid as the indicator, was prepared by means of a self-developed 2D printing device to detect shrimp freshness. The results evidenced the sensor which had high stability, uniform color distribution and great sensitivity could be drop-on-demand printed in batches under the premise of micro-printing. When the TVB-N content of shrimp exceeded 20 mg/100g at all observed temperatures, the sensor abruptly turned from yellow to reddish-brown meanwhile the ΔE value raised sharply, indicating that there was a color mutation at the critical value of shrimp freshness. The macro-array sensor could be recognized by the smartphone to obtain the correlation between the color information (RGB) and TVB-N content, by which the shrimp freshness was determined. Furthermore, the correlation was verified through the WeChat mini-program. When the R value was less than 200 or the G value was below 140, the sensor was brown, suggesting the sample was inedible. Consequently, the system can be applied in food quality control throughout the supply chain.
研究领域:
食品科学
·
生物传感技术
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Yuan Li,Jiaqi Huang,Chunhong Yuan,Tian Ding,Shiguo Chen,Yaqin Hu
The study aims to develop a new potential algorithm to quantify the spoilage degree in the blocks of croaker packaged under vacuum condition at 4 °C. Firstly, 3 high spoilage potential bacteria isolated from contaminated blocks of croaker were used as test bacteria in storage experiments. During chilled storage, the chemical indexes of each inoculated blocks of croaker were examined every two days, including total viable count (TVC), total volatile base nitrogen (TVB-N), trimethylamine (TMA), and K value was examined to indicate the freshness of small yellow croaker. Based on these parameters, a new method to quantify spoilage potential of small yellow croaker was established by using a calculus formula. In the parallel experiments, the spoilage volatiles of each Specific Spoilage Organism (SSO)-inoculated groups with positive correlation to TVB-N value (R-value > 0.85) were identified by GC-MS, while S. glacialipiscicola and C. maltaromaticum groups possessed highest alkanes, as shown in principle component analysis plot. The study provided a more comprehensively spoilage potential algorithm and proposed a rapid detection method of contaminated SSOs by analyzing the correlation between spoilage volatiles and TVB-N.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2023
·
IF 4.8
Wenqian Yan,Jiayi Yao,Zilin Yue,Hong Lin,Lei Wang,Kaiqiang Wang,Jinjie Li
TVB-N is a commonly used chemical indicator for assessing the freshness of aquatic products during storage. In this study, the combination of Raman spectroscopy with multivariate analysis for monitoring the freshness of sea bass ( Lateolabrax japonicus ) fillets was investigated. Orthogonal signal correction (OSC) method was applied to pre-process the Raman spectra of sea bass fillets with different freshness levels. Results suggested that PLSR models outperformed PCR and SVMR models in monitoring TVB-N values of sea bass fillets. In comparison, the OSC-PLSR model with full-band Raman spectra showed the best performance for predicting TVB-N contents, with R 2 C of 0.981, RMSEC of 1.162 mgN/100 g, R 2 CV of 0.804, RMSECV of 3.756 mgN/100 g, R 2 P of 0.898, RMSEP of 2.199 mgN/100 g, and RPD of 3.824. In addition, sea bass fillets with three different freshness grades (first-grade, second-grade, and spoilage) could be distinguished from the PCA score plot. The PLS-DA model showed an average classification accuracy of 91.11% for different freshness grades. The combination of Raman spectroscopy and chemometrics provided a new tool for the non-destructive evaluation of fish quality.
研究领域:
食品科学
·
光谱学
·
化学计量学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qian You,Wenhong Gao,Zhong Han,Xin-an Zeng,Linlin Ye,Yuwen Huang,Yunqi Zhang,Ji Ma
Rapid and accurate quantification of total volatile basic nitrogen (TVB-N) is required to evaluate the freshness of meat products. In this study, a multichannel fluorescence sensing system was constructed by means of two pH-responsive fluorescent dyes and four amine-specific recognition metal nanoclusters as recognition elements. Besides, a continuous fluorescence spectrum was reconstructed by the six-channel fluorescence spectra based on the characteristic response of TVB-N molecules. And a chemometric model was used to establish the quantitative relationship between the reconstructed spectra and TVB-N values. The results indicated that the LS-SVM model exhibited the best performance ( R 2 = 0.951, RMSE = 1.04 mg/100 g). Moreover, this approach enabled accurate detection of TVB-N through simple sample pretreatment in complex food matrices and was successfully applied to the freshness monitoring of beef, chicken, sea bass, and shrimp. This is of great benefit to the rapid and accurate detection of freshness of meat products in cold-chain.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuxiao Hu,Zhijian Tan
Sensitive intelligent films can be used to accurately monitor food freshness. In this study, a cellulose acetate curcumin-loaded cyclodextrin (CD)-based metal-organic framework intelligent film (CA-Cur@CD-MOF) was developed to monitor shrimp freshness at different spoilage stages in real time. The mechanical, barrier, optical, and ammonia-sensitive properties of this film were studied. Notably, this film demonstrated effective ammonia-sensitive color development, reaching a Δ E value of 8.5 in 2 min under an ammonia atmosphere of approximately 0.4 mM. This intelligent film exhibits good DPPH free radical scavenging ability, high thermal stability, and excellent theoretical limit of detection (LOD). Interestingly, shrimp can be classified as “fresh”, “sub-fresh”, and “spoilage” during the monitoring of shrimp freshness. Furthermore, a significant correlation ( R 2 = 0.9641) was observed between the TVB-N and Δ E value for this film. Therefore, this intelligent film is promising for the real-time monitoring of freshness of shrimp and other protein-rich foods.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xinru Wen,Yixiang Zhen,Ruizhi Yang,Huimin Gao,Nasra Seif Juma,Liang Bai,Yan Chen,Yadong Zhao
In this study, an ultra-light porous aerogel was synthesized utilizing Blueberry anthocyanin (BA) and cellulose nanofibrils (CNF), and the freshness of shrimp was assessed through the colorimetric response of the aerogel. Through modification by Vinyltrimethoxysilane (VTMO), the aerogel's surface properties were altered from hydrophilic to hydrophobic, thereby enhancing its practicality in wet environments. By adjusting the concentrations and ratios of BA and CNF, key physical characteristics such as density, porosity, and specific surface area of the aerogel can be precisely controlled. These properties influence the aerogel's capacity to adsorb gases, thereby affecting its color change reversibility, sensitivity, and stability. Among all aerogels with varying proportions of BA/CNF (1:2, 1:3 and 1:4), the one prepared with a ratio of 1:3 (BA/CNF 1:3 aerogel) exhibited a high porosity and specific surface area, demonstrating exceptional sensitivity to alkaline gases and remarkable stability under light conditions. The detection limits of total volatile basic nitrogen (TVB-N) in BA/CNF 1:3 aerogel for detecting shrimp meat spoilage were 20.02 mg/100 g at 4 °C and 29.87 mg/100 g at 25 °C respectively. This kind of composite aerogel could be used for sensitive and visual monitoring of shrimp freshness, thereby reducing food waste and offering a novel approach to intelligent development within the food packaging industry.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiuying Liu,Yu Wang,Zexin Zhang,Lijie Zhu,Xue Gao,Keli Zhong,Xiaofei Sun,Xuepeng Li,Jianrong Li
Freshness is an important parameter of fish quality. This study aims to develop a ratiometric fluorescent sensing label that is responsive to volatile amines, affording real-time and visual detection of fish freshness. For developing of the sensing label, an aggregation-induced emissive (AIE) polymer was prepared from the stimuli-responsive polymer polymethacrylic acid and the AIE molecule tetraphenylethylene and coated on to filter paper with rhodamine B as an internal reference. By exploiting the ratiometric response, the freshness of fish could be identified clearly and easily according to the color of on-package label, which changes from pink (fresh) to dark blue. The difference was linearly correlated with the total volatile basic nitrogen (TVB-N, R 2 = 0.995 and 0.994 at 25 °C and 4 °C, respectively) in the range of 15–25 mg/100 g for the salmon samples, which indicated that the sensing label feasibly and non-destructively quantified TVB-N.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2024
·Vol. 17
·期 5
·689-700
·
IF 2.6
He Hongmei,Wang Luwei,Huang Hui,Li Yongxin
In this study, a novel gallic acid-based anthocyanin electrospun sensor was developed to monitor the freshness of the shrimp. “The sensor contains blueberry anthocyanin as indicator dye, polyacrylonitrile as polymer, and gallic acid as copigment. The sensor was studied by SEM, FT-IR, color stability, and its response to dimethylamine and trimethylamine. The results showed that the anthocyanin electrospun sensor was copigmented with gallic acid, which improved the color stability during storage (Δ E <5) and sensitivity to dimethylamine and trimethylamine. The color changes were obvious by the naked eye, which proved that the anthocyanin-gallic of the anthocyanin-gallic acid electrospun sensor during shrimp storage over 5 days at 4 °C was positively correlated with the contents of TVB-N ( R 2 = 0.9905) and pH ( R 2 = 0.9906). The color of the sensors ranged from pink to purple to yellow, and they represented the freshness, medium freshness, and spoilage of shrimp. The color changes are obvious to the naked eye. The indicated membrane had good application value in the nondestructive testing of shrimp, as the anthocyanin-gallic acid sensor could evaluate the freshness of the shrimp. This membrane demonstrates significant potential for nondestructive testing of shrimp freshness. The combination of electrospun technology and copigmentation provided a new idea for detecting the freshness of food.
研究领域:
食品科学
·
传感器技术
·
高分子科学
·
分析化学
·
食品安全
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Qingyong Zhu,Xin Zhang,Huimin Xu,Qin Qin,Xiaoe Chen,Qihe Chen,Zhengjie Liu
The qualities of Penaeus vannamei that are prone to spoilage have a significant impact on its economic profitability. To extend the shelf life of shrimp, this study formulated a novel composite preservative with pullulan and protoilludane sesquiterpene aryl esters (melleolides). Two melleolide compounds, namely armillarin and armillaripin, were identified using high-performance liquid chromatography-triple quadrupole time-of-flight mass spectrometry (HPLC–Q-TOF-MS/MS) analysis of the ethyl acetate extract of Floccularia luteovirens . The antibacterial activity of melleolides was investigated through the disc diffusion method, and it exhibited the most potent effect against methicillin-resistant Staphylococcus aureus (MRSA) among the tested bacteria, producing an inhibition zone diameter of 15.6 mm. The composite preservative displayed competitive inhibition of polyphenol oxidase, with an IC 50 value achieved at a melleolides content of 6.27%. Furthermore, the effects of the composite preservatives on shrimp quality were evaluated through sensory, colour, pH, TVB-N, APC, and TBARS assessments. The results indicated that S-PM8 treatment group inhibited the growth of the APC in shrimp from 8.98 log CFU/g (S–C) to 7.48 log CFU/g. The TVB-N content was maintained within 28.7 mg/100 g throughout the storage period. The content of TBARS was 0.97 mg MDA/kg at Day 12, which was significantly lower than that of the control group. Additionally, the composite preservatives substantially improved sensory scores and colour retention during storage. These findings demonstrate the potential of pullulan-melleolides composite preservative to extend the shelf life of P. vannamei .
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Okon Johnson Esua,Da-Wen Sun,Jun-Hu Cheng,Ji-Lin Li
The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4 ℃ for 15 days. Conformational modifications in myofibrillar proteins, improvements in nutritional value and biomedical index of fatty acids and lipids, reduced pH of 5.70, increased K -value, TBARS, and TVB-N at values of 12.05%, 0.576 mg MDA/kg, and 9.15 mg N/100 g, respectively, and 1.99 log reductions in spoilage microorganisms were evident immediately after treatments. UPFL presented better quality preservative effects when compared with individual applications of US or PFL, and vacuum packaging ensured optimal quality enhancement effects such as stability of myofibril fragmentation, inhibition of physicochemical quality degradation, and microbial growth control. The results also revealed the predominant cultivable spoilage microbiota of vacuum-packaged silver Pomfret treated with UPFL, providing valuable information towards developing broad-spectrum sanitisers and hurdle technology for the seafood industry.
研究领域:
食品科学
·
海洋生物学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jin Wang,Qijun Wang,Liang Xu,Da-Wen Sun
Effects of extremely low frequency pulsed electric field (ELF-PEF) on the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), total microorganism number, protein oxidation and denaturation, enzymatic activity, microstructure, and sensory quality of tilapia fillets during cold storage at 4°C for 6 days are evaluated. The results show that the TVB-N value and total microorganism number in the treated group are within the international standard (< 20 mg/100 g, < 7 log 10 CFU/g) during the storage, and the shelf-life of the treated group is extended by 1 - 2 days as compared with the control. In addition, ELF-PEF treatment inhibits sample quality deterioration during storage, as reflected by a small change in colour, slow softening of texture, less protein oxidation and denaturation, lower endogenous enzyme activity, and tighter microstructure compared to the control, indicating the promising of ELF-PEF treatments for fish preservation during cold storage.
研究领域:
食品科学
·
食品保鲜
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）