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食品品质与安全研究（英文版）
食品品质与安全研究（英文版）
食品品质与安全研究（英文版）/Journal Food Quality and SafetyCSCDSCI
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    Advancements in food authentication using soft independent modelling of class analogy(SIMCA):a review

    Davide De AngelisCarmine SummoAntonella PasqualoneMichele Faccia...
    611-626页
    查看更多>>摘要：Food authentication verifies the match between product characteristics and claims and it is crucial in a globalized and complex food sector.Currently,class-modelling approaches,such as soft independent modelling of class analogy(SIMCA),are powerful tools for assessing food authenticity.The aim of this review is to discuss the application of SIMCA for food authentication and to describe the conceptual differences between discriminant and class-modelling approaches.The discussion of research articles is organized around three elements:(ⅰ)the research objectives,(ⅱ)the analytical methodologies,and(ⅲ)the food products investigated.Moreover,the challenges and future perspectives consid-ering the development of innovative food products are discussed.Adulteration is the most investigated food authentication issue,followed by verification of geographical origin.Food authenticity appeared to be predominantly evaluated using non-destructive spectroscopy.Overall,the articles collectively cover a broad spectrum of food categories,representing those most prone to adulteration.However,there is a notable lack of food authentication studies on innovative food products,underscoring the urgency for further research in this field.
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    Development of an online food safety toolbox based on the Codex Alimentarius General Principles of Food Hygiene:engaging users through mapping,chunking,and learning-by-asking

    Mahdiyeh HasaniS Vanessa Camacho-MartinezBrenda ZaiLara J.Warriner...
    627-638页
    查看更多>>摘要：Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safety toolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP,the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptu-alizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were map-ping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic information was provided for each.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the pre-sented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to em-power the user and ultimately enhance food safety practices.
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    Research on pH-responsive antibacterial materials using citral-modified zinc oxide nanoparticles

    Yanan FanQixiang XuKeyu RenMengge Zhai...
    639-652页
    查看更多>>摘要：Objectives:With the increasing damage caused by foodborne pathogens to human health and the increasing attention given to healthy diets,novel food antimicrobial agents have been widely studied.Materials and Methods:In this study,three different morphologies of citral-modified ZnO nanoparticle antimicrobial materials were pre-pared,and the citral-modified porous ZnO nanorod antimicrobial materials with the highest loading(60.35％)and the strongest inhibitory effect(MIC=0.2-0.1 mg/mL)were screened through a series of characterization and bacterial inhibition experiments.This novel antimicrobial material has excellent and long-lasting antimicrobial properties.It inhibited Escherichia coli by 100％when stowed at 25 ℃ and protected from light for 10 d and inhibited the growth of E.coli by 58.17％after being stowed under the same conditions for 60 d.Furthermore,we tested the pH change during 24 h of E.coli growth and the pH responsiveness of the materials.Results:The results demonstrated that under the acid-producing condition of E.coligrowth,the pH-sensitive imine bond(-CH=N-)formed by the condensation of the amino of functionalized ZnO nanoparticles and citral was hydrolyzed to release the citral,which indicated that the re-lease mechanism of citral in the antibacterial material was pH-sensitive.Conclusions:The antibacterial materials in this study have broad application prospects in the field of food production and packaging in the future.Moreover,this study provides a theoretical basis for guaranteeing food quality and safety.
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    Antibiofilm activity and synergistic effects of DNase Ⅰ and lysostaphin against Staphylococcus aureus biofilms

    Quan LinMaokun ShengYanjun TianBing Li...
    653-664页
    查看更多>>摘要：Background:In recent years,food safety has become a global public health concern.Microbial contamination is one of the most common food safety issues.Staphylococcus aureus is a common foodborne pathogen that can form biofilms on the surface of food processing equipment,leading to greater resistance to antimicrobial agents than occurs with planktonic bacteria.Materials and methods:In this work,recombinant Escherichia coli BL21(DE3)cells expressing optimized lysostaphin(Lst)were constructed,recombinant Lst was produced and purified,and Lst enzymatic assays were performed,followed by antimicrobial testing of Lst.Finally,a mix-ture of Lst and DNase Ⅰ was tested for antibiofilm activity.Results:The protein content of purified Lst was 0.6 mg/mL and the enzyme activity was 240 U/mL.The minimum inhibitory concentration(MIC)of Lst against S.aureus was 0.1 μg/mL.At 1 MIC,Lst exerted an effect on the growth,cell wall integrity and cell membrane permeability of S.aureus.Conclusions:Although Lst alone also showed good inhibition and disruption of S.aureus biofilms,the inhibition and disruption of S.aureus biofilms were significantly greater when Lst was mixed with DNase Ⅰ.This is probably because DNase I removes extracellular DNA,affecting biofilm formation and dispersing mature biofilms,and thereby facilitating the penetration of Lst.
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    Characterization of slightly acidic electrolyzed water(SAEW)on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce

    John ShiSophia Jun XueJoshua Tang
    665-673页
    查看更多>>摘要：Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic electrolyzed water(SAEW)that was produced.Materials and Methods:The properties of the SAEW that were analyzed included pH,oxidation-reduction potential(ORP),available chlorine concentration(ACC),and generated hypochlorous acid(HCIO)concentration.Meanwhile,the total aerobic bacteria and total phenolic content retention were determined.Results:NaCl alone resulted in the lowest pH(＜4)and the highest ORP values(＞1000 mV).Increasing the HCI concentration significantly raised the pH to greater than 5 and lowered the ORP values of SAEW,with the highest pH(5.7)observed with 1.5％HCI and 5％NaCl.The highest HCIO concentration of 19.65±1.03 mg/L was obtained with 1.5％HCI:5％NaCl.Interestingly,the concentration of NaCl had no significant effect on the production of HCIO.Furthermore,different concentrations of combined NaCl and HCI significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content.Increasing HCI concentrations from 0.5％to 2.0％led to an increase in the re-duction of aerobic bacteria counts from 2.51 to 4.22 log colony-forming units(CFU)/g with 5％NaCl and from 2.49 to 3.52 log CFU/g with 10％NaCl.Flow rates significantly contributed to the change in HCIO formation and altered the properties of the produced SAEW.The results indicated that SAEW treatment significantly reduced total aerobic bacteria counts.A lower flow rate(0.3 L/min)produced the highest log reduction.Additionally,SAEW treatment led to a reduction in phenolic content,even though a considerable amount was retained at lower HCIO concentrations.Conclusions:These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce,while considering the impact on the content of phenolic compounds.
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    Synthesis and antibacterial activity of 8-ketoberberine derivatives

    李菲菲吴晶晶岳喜妍索玉娟...
    674-683页
    查看更多>>摘要：Natural berberine(BBR)exhibits good antimicrobial efficacy;however,its limited bioavailability greatly hinders its clinical application.The aim of this study is to synthesize a series of novel lipophilic C-8 substituted BBR prodrugs,conduct in vitro antibacterial activity tests on four common clinical pathogens,and further investigate their inhibitory mechanisms through bacterial membrane formation ability,cell permeability,hydropho-bicity,and self-cohesion.Compound 14 showed the best activity with minimum inhibitory concentration(MIC)of 15.62 μg/mL and minimum bactericidal concentration(MBC)of 31.25 μg/mL against Staphylococcus aureus(ATCC 29213)and Listeria monocytogenes(4b G).In the mech-anism study,compound 14 significantly inhibited bacterial biofilm formation by over 60％at a concentration of 0.5 MIC and enhanced cell mem-brane permeability by 40％.Meanwhile,compound 14 can interact with the cell membrane,exposing its hydrophobic regions and reducing the intercellular self-coagulation index to approximately 20％.The study indicates that the novel compound 14 enhanced the antibacterial efficacy by significantly reducing bacterial surface hydrophobicity and self-cohesion,as well as disrupting bacterial biofilm.In summary,we have created a series of 8-ketoberberine derivatives,which opens new prospects for BBR derivatives in the treatment of bacterial infections.
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    Furanocoumarin profiles and inhibitory effects on cytochrome P450 activity of whole citrus fruit

    孙玉敬王艺华张乐叶兴乾...
    684-694页
    查看更多>>摘要：Furanocoumarins in citrus fruit can cause adverse drug interactions;however,there are few reports on furanocoumarins and drug interactions in common edible citrus cultivars except grapefruit.An ultra-performance liquid chromatography(UPLC)-based method for ten furanocoumarins in citrus fruit was established,and the effects on cytochrome P450 activity were investigated.Furanocoumarins were more abundant(2-43 times)in the peel than in the pulp.The pulp of Xiyou,Hongyou,and Navel orange exhibited P450 inhibition,with 50％maximal inhibitory concentration(IC50)values of 0.63,0.67,and 1.02 mg/mL,respectively.The peel of all the varieties except Huyou and Satsuma exhibited P450 inhibition.Xiyou,Baiyou,Huangjinyou,Hongyou,Ponkan,and Navel orange had IC50 values of 0.33.0.76,0.38,0.35,0.43.and 0.37 mg/mL,respectively.These findings indicate that,except for Xiyou,Hongyou,and Navel orange,the consumption of the pulp of popular Chinese varieties of citrus fruit has a low risk of drug interactions,and the use of citrus products including peel may carry a significant risk of adverse drug interactions.
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    Advancements in nutritional composition of milk and species identification

    Mingxue YuBaiyi LiTiannuo HongZiqi Li...
    695-709页
    查看更多>>摘要：Milk product market is currently experiencing profound diversification,marked by an increasing presence of specialty milk and dairy products alongside traditional cow milk.These specialty varieties include yak,sheep,buffalo,and goat milk.Given their limited availability,these spe-cialty milks often command higher prices than cow milk,rendering them susceptible to adulteration through substitution with the latter.Such fraudulent practices result in significant economic damage and pose risks to public health.Consequently,numerous identification methods have been devised to trace the origin of dairy products.Although the prevailing methods predominantly focus on analyzing the nutrient composition of these products,this review aims to explore more cost-effective,sensitive,accurate,and efficient techniques.This endeavor begins with a comprehensive analysis of the common nutrients found in different dairy sources available on the market.Subsequently,this study elucidates various techniques employed for adulterating milk sources,with a specific emphasis on targeting these nutrients.Furthermore,a systematic comparative analysis was performed to evaluate the strengths and weaknesses of the diverse detection methods.This review provides a theor-etical framework essential for the subsequent development of detection technologies for milk source identification.
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    Application of on-pack pH indicators to monitor freshness of modified atmospheric packaged raw beef

    Debarati BhaduryHumayun NadeemMaoqi LinJennifer.M.Dyson...
    710-719页
    查看更多>>摘要：Objectives:To deveop on-pack visual indicators for the real-time monitoring of raw beef steaks in a modified atmospheric packaging(MAP).Materials and Methods:Three indicators were prepared by spray deposition of a nanocellulose suspension(1.5％,in mass)with the desired concentration of the pH-sensitive indicators,either red cabbage(RC)extract,black carrot(BC)extract,or chlorophenol red(CPR).The responsive-ness of the colorimetric pH indicators,assessed visually and by CIE-Lab quantitative analysis,to the freshness of raw beef steaks stored under MAP conditions at 4 ℃ or 20 ℃,was analysed over 7 d.Results:All the indicators showed a colour change for beef steak stored at 4 ℃ for 7 d that was noticeable with the naked eye and had a ΔE value＞12.The sensitivity of the RC pH indicator was superior to that of the BC and CPR pH indicators.A study linking total microbial count(aerobic+Escherichia coli+coliform)and the quantitative colorimetric response of the indicators(ΔE)revealed a strong linear correlation.Conclusions:The developed colorimetric pH indicators could be used to monitor the freshness of raw beef and as an alternative to the best-before date commonly used in pre-packaged meat.
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    Comprehensive analyses of inhibition of the Chinese traditional food-packaging materials,Indocalamus latifolius leaves(Zongye)on Aspergillus flavus

    Wenjing PengXiaoxu RenHaiting DaiBowen Tai...
    720-739页
    查看更多>>摘要：Objectives:The contamination of Aspergillus flavus and aflatoxins(AFs)is one of the most serious safety problems in food and feed.The dis-covery and application of plant-sourced antifungal agents are hot topics in mycotoxin control.In this study,we aim to develop efficient strategies to control A.flavus and subsequent contamination by AFs.Materials and Methods:We focused on Zongye essential oil,which was extracted from Indocalamus latifolius leaves(Zongye,the trad-itional food-packaging materials).Its antifungal and antitoxin activities were observed by volatile test,and the significant morphological and ultrastructural variations were observed by scanning electron microscopy(SEM)and transmission electron microscopy(TEM)analyses.The main components of Zongye essential oil were analyzed by gas chromatography-mass spectrometry(GC-MS).RNA sequencing(RNA-Seq)and real-time quantitative reverse transcription polymerase chain reaction(qRT-PCR)analyses were used to reveal the inhibitory mechanism.Results:Among them,No.2 Zongye essential oil completely inhibited the growth and toxin production of A.flavus after 10 μL treatment.Under Zongye essential oil treatment,evidently morphological and ultrastructural variations were observed,such as hyphae shrinkage,partial distor-tion,and a decrease in conidia number.Longifolene and linalool were the major constituents of Zongye essential oil,accounting for 9.55％and 7.95％,respectively,and linalool had stronger inhibitory effects on fungal growth and mycotoxin biosynthesis than longifolene.Based on the experimental results,the antifungal mechanism was proposed:down-regulations of membrane proteins(AFLA_005560,AFLA_019420,and AFLA_084310,etc.)and conidial genes(fbIC,steA,and abaA,etc.)inhibited fungal development,and anti-aflatoxigenic activity might be due to significant down-regulation of AF cluster genes and global regulators(AtfA and AtfB).Conclusion:A novel antifungal agent,Zongye essential oil,was identified,and its inhibitory mechanism was comprehensively clarified,which is helpful to control AF contamination in an environmentally friendly way.
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