Latest ArticlesTo investigate the changes in sulfur dioxide (SO2) residues in 4 kinds of pickled vegetables under different packaging materials, evaluate their sensory quality, and analyze the correlation between them.
The 4 kinds of pickled vegetables—chopped peppers, pickled mustard, chili oil cowpeal and crystal Allium Chinense—packaged with different materials, stored under room temperature and natural light conditions. On 0, 7, 14, 21, 28, 35, 60, 90 and 150 d, detected the SO2 residues by the acid-base titration method, the first method of National food safety standard-Determination of sulfur dioxide in food, analyzed alongside the sensory quality scores on 35 d and 150 d.
The SO2 residues decreased significantly in the first 7 d in chopped peppers, pickled mustard and crystal Allium Chinense. The SO2 residues in chopped peppers packaged with polyethylene terephthalate (PET) plastic bottles decrersed faster, with more pronounced quality degradation. The SO2 residues in pickled mustard packaged with biaxially oriented polyethylene/vacuum metallized polyethylene terephthalate (BOPP/vmPET) and biaxially oriented nylon/aluminum oxide-biaxially oriented polyester terephthalate/polyethylene (BOPA/Al2O3-BOPET/PE) decreased relatively slowly, remaining 32.7% and 14.1% after 150 d, respectively. On 35 d, significant differences were observed in color and texture scores. The SO2 residues in crystal Allium Chinense packaged with BOPA/Al2O3-BOPET/PE decreased slowly, remaining 25% on 150 days, with better sensory quality. The SO2 residues in chili oil cowpeal packaged with poly⁃ethylene terephthalate/aluminum foil/polyethylene (PET/Al/PE) and BOPP/vmPET decreased slowly, with stable sensory quality. On 150 d, the SO2 residues decreased by 14.2% and 41.7%, respectively, and only the texture score of BOPP/vmPET samples was lower than 7 points.
The SO2 residues in all 4 kinds of pickled vegetables decrease over time, with noticeable declines in color, texture and aroma as SO2 levels drop. However, differences are observed in the rate of SO2 residues and sensory quality scores among different packaging materials.Additionally, variations in SO2 residue decline are noted between different kinds of pickled vegetables packaged in the same material. By analyzing the changes in SO2 residues and sensory quality of 4 kinds of pickled vegetables packaged with different materials over time, this study summarizes the variation patterns of SO2 residues under various packaging conditions, examined the correlation between the sensory quality of pickles and SO2 residue changes, and provides references and recommendations for product packaging materials, sensory quality improvement and market risk supervision.
To investigate the compliance between the labeled and plant-derived components in commercially available sweet potato starch and its products.
A total of 77 samples of sweet potato starch, sweet potato vermicelli and noodles were collected. Detection of sweet potato, cassava, potato and corn-derived ingredients was performed using real-time fluorescent polymerase chain reaction (PCR), and the labeling consistency of the products was evaluated.
The detection rate of sweet potato-derived components in the commercially available sweet potato starch and its products was 57.14%. Unlabeled plant-derived components were detected in 37.66% of the samples, primarily corn and cassava-derived components. The main labeling inconsistency in sweet potato starch was the detection of unlabeled other plant-derived components, while for sweet potato vermicelli and noodles, it was mainly the non-detection of sweet potato-derived components. The overall labeling consistency index for all samples was 38.96%. Specifically, the labeling consistency index was 43.59% for sweet potato starch and 34.21% for sweet potato vermicelli and noodles.
The discrepancy between the labeled and actual plant-derived components in commercially available sweet potato starch and its products is prominent. It is recommended to implement differentiated monitoring targeting the main inconsistencies found in sweet potato starch and its products to enhance the overall compliance level within the industry.
Organophosphate esters (OPEs), introduced as substitutes for traditional brominated flame retardants,were widely applied across various sectors in recent years. Consequently, they emerged as ubiquitous emerging environmental contaminants and constituted a significant source of dietary exposure in human populations. The contamination status of OPEs in food commodities and the associated health risks thus attracted increasing attention within the field of public health. This review systematically synthesized the chemical classification, physicochemical properties and contamination distribution patterns of OPEs across diverse food categories, as well as the characteristics of human exposure. Additionally, that summarized all kinds of potential health damage effects it has on the human body.Comprehensive analysed of existing studies yields the following core conclusions: OPEs contamination in food was found to be pervasive, with contamination levels varying significantly across different food categories. The OPEs contamination profiles were characterized in cereals, meat, dairy products and other food groups, and the contribution of food contact materials was delineated. Dietary intake was identified as the predominant route of human exposure to OPEs, with vulnerable populations such as infants and young children exhibiting particularly elevated exposure risks.OPEs were demonstrated to exert toxic effects on the nervous system, endocrine regulation, reproductive function and metabolic processes in humans, and these effects varied by age and sex. Nevertheless, notable gaps persisted in the existing literature, particularly concerning mixed-exposure risk assessment, the health effects of chronic low-dose exposure, and the development of effective risk mitigation strategies, which requires further in-depth exploration. This review concluded by discussing these limitations and offering a forward-looking perspective from a public health standpoint, with the aim of identifying promising directions for future research in this field.
To isolate and screen lactic acid bacteria with antioxidant capacity from Chaenomeles speciosa.
The probiotic properties and antioxidant capacity of Chaenomeles speciosa were evaluated by screening, isolating and identifying the lactic acid bacteria strains in it.
The 4 dominant strains, namely MG3,MG9, MG13 and MG21, were identified as Lactiplantibacillus plantarum. Strain MG13 exhibited excellent probiotic performance and strong antioxidant activity. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rates of its fermentation supernatant and bacterial suspension reached 90.93% and 59.30%, respectively; the hydroxyl radical scavenging rates were 93.47% and 49.19%; and the superoxide anion radical scavenging rates were 91.00% and 72.25%.When MG13 was applied to ferment Chaenomeles speciosa juice, the antioxidant activity of the juice was significantly improved. Compared with unfermented juice, the DPPH and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)radical scavenging rates of fermented juice increased significantly to 78.91% and 87.02%, respectively. The content of flavonoids and polyphenols in fermented juice rose by 55.44% and 30.25%, which effectively enhanced the functional properties of Chaenomeles speciosa juice.
Fermentation with strain MG13 significantly optimizes the quality of Chaenomeles speciosa juice. This study provides theoretical support and high-quality strain resources for the microbial fermentation and utilization of medicinal and edible plant materials.
To investigate the contamination level, antimicrobial resistance patterns and health risks to consumers of Campylobacter in fresh poultry meat in Beijing, and evaluate its public health significance within the food safety context.
A total of 738 fresh poultry meat samples were collected from farmers’ markets and supermarkets in Beijing between 2021 and 2023. Campylobacter was isolated using a membrane filtration-based method and identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. The minimum inhibitory concentrations (MICs) of 11 kinds of commonly used antimicrobial agents were determined using the agar dilution method, and the drug resistance characteristics were analyzed. Based on residents’ poultry meat consumption behavior,Campylobacter contamination data and relevant literature parameters, a quantitative microbial risk assessment model was constructed to estimate the infection risk of the population and conduct sensitivity analysis.
The overall isolation rate of Campylobacter was 43.63%, with a higher detection rate in samples collected from farmers’ markets than those from supermarkets. A total of 343 Campylobacter strains were isolated in this study. Severe antimicrobial resistance to fluoroquinolones and tetracyclines, as well as a high multidrug resistance rate, were observed among the isolates. Specifically, the multidrug resistance rate of Campylobacter coli reached 87.83%. Risk assessment indicated that the probability of Campylobacter infection per consumption of fresh poultry meat among residents in Beijing was 4.16×10–5, leading to approximately 72073 annual infection cases, with a considerable proportion attributed to multi-drug resistance strains. Sensitivity analysis identified cross-contamination behaviors, such as failure to wash hands or replace cutting boards, were major risk factors.
Fresh poultry meat in Beijing is heavily contaminated with Campylobacter, and antimicrobial resistance pose a prominent problem. It is necessary to strengthen microbial control throughout the poultry meat supply chain, standardize the application of antibiotics, raise residents’ awareness of food safety, and prevent and control cross-contamination, so as to reduce the incidence of foodborne diseases.
As food safety regulations tighten, food producers require faster, more efficient and more accurate detection methods. Conventional culture techniques are time-consuming and cannot detect non-culturable or slow-growing microorganisms, limiting their utility for real-time monitoring. The breakthroughs in molecular biology techniques have provided various solutions. However, the current technical system generally faces a core contradiction where it is difficult to balance sensitivity, speed and convenience. That is, high-sensitivity techniques rely on complex equipment, while rapid detection techniques, to some extent, reduce specificity. This study focused on mainstream molecular detection technologies in recent years. It systematically compared and comprehensively analyzed these technologies in terms of detection principles, performance parameters, cost compositions and applicable scenarios,and clarified the comprehensive performance positioning and application scope of each technology. On this basis, this study further explored the pathways through which multi-technology combination strategies broke through the limitations of single technologies. It also investigated the potential of cutting-edge directions, including amplification-free direct detection, artificial intelligence-assisted analysis and full-process integrated systems, to narrow the trade-off range among the three key attributes. Finally, this study forecasted the future development trends of microbial detection based on current technological progress. The findings aims to provide a systematic reference for the selection of microbial detection methods and technological upgrading in food ingredients and other broader fields.
With growing public concern over food safety and quality, the detection of duck blood and its products has emerged as an important area of research. Prized for their distinctive flavor and nutritional value, duck blood and its products have gained widespread popularity. However, surging market demand has been accompanied by increasingly rampant adulteration, posing serious risks to consumer health and legitimate rights. Current detection technologies for duck blood continue to evolve and primarily encompass chemical, physical and biological methods. Nevertheless,existing approaches still suffer from shortcomings such as inadequate sensitivity, long analysis times and high costs. To safeguard the quality and safety of duck blood and its products, there is an urgent need to refine established detection methods and to develop new ones. The aim of this paper was to provide a comprehensive review of the state of research on adulteration detection in duck blood and its products, with an emphasis on the strengths and weaknesses of available techniques, prevailing technical bottlenecks and future research directions. By synthesizing relevant studied from recent years and comparing the practical performance and limitations of various methods for identifying adulteration in duck blood and its products, we put forward suggestions for improving current detection approaches. This work is intended to serve as a reference for advancing safety research and applications concerning duck blood and its products and to promote further development of safety testing in this field.
To systematically evaluate the multi-dimensional quality attributes of Lycium barbarum L.shaped by geographical terroir.
This study conducted a comprehensive assessment of 95 representative Lycium barbarum L. samples from the 4 major production areas in northwest China, namely Gansu (GS), Ningxia (NX),Qinghai (QH) and Xinjiang (XJ). The morphology, nutritional components, flavor metabolites and antioxidant capacity were analyzed, and the analysis was carried out using multiple chemometrics methods.
The longitudinal diameter of the fruits in the QH region was the most prominent, averaging 21.86 mm, which was significantly higher than that in other regions (P<0.05). However, the fruits from the XJ region were relatively short in longitudinal diameter (averaging 16.40 mm); the QH region demonstrated the highest standard of commercial quality, followed closely by the XJ region. Analysis of the basic nutritional components of Lycium barbarum L. from 4 production areas: samples from the XJ production area showed lower moisture content (average 12.39 g/100 g) and protein content(average 12.86 g/100 g), and their ash content (20.15 g/100 g) was significantly higher than that of the other three regions. The crude fat content (average 0.61 g/100 g) was the lowest among the 4 production areas. The content of vitamin C was relatively high. Lycium barbarum L. from all production areas had demonstrated excellent free radical scavenging capabilities, but they showed different free radical preferences. The sensory quality showed significant characteristic differences in different production areas (P<0.05). The aroma and taste of Lycium barbarum L. from the XJ production area were significantly higher than those from other regions (P<0.05), and the color showed obvious abnormal pigment deposition or a tendency of browning of the fruit skin.
There are significant morphological differentiations among different production areas, and this variation is influenced by the interaction between genetics and the environment. This study identify 12 key biomarkers driving regional differentiation, providing a scientific basis for the origin traceability, quality standardization and variety screening of Lycium barbarum L. in different ecological environments.
To investigate the sensory characteristics and determine the biochemical components of different grades of Daguan Cuihua tribute tea.
The 5 green tea samples were selected, including flat-shaped tea and 4 grades of golden ear curly tea (special grade I, special grade III, grade I, grade II). Sensory evaluation shall be conducted in accordance with GB/T 23776—2018 Methods for sensory evaluation of tea. The content of water extract,tea polyphenols, free amino acids, catechins, caffeine and flavonoids were determined using the constant weight method,folin-phenol colorimetry, ninhydrin colorimetry and high performance liquid chromatography, respectively.
Golden ear special grade II showed the highest water extract content (49.37%), while golden ear special grade III had the lowest (42.67%). The content of free amino acids (2.34%) and tea polyphenols (32.52%) in flat-shaped tea were both significantly higher than those in other samples, whereas golden ear grade II had the significantly lowest free amino acid content (1.33%). Sensory evaluation results indicated that flat-shaped tea presented a “rich, mellow and refreshing taste with prominent bean fragrance”, golden ear special grade I “tasted fresh, strong and mellow with distinct tender aroma”,and golden ear special grade III “delivered fresh, strong and rich flavor with lasting sweet aftertaste and obvious tender aroma”, while golden ear grade I and II had relatively weaker taste intensity.
Daguan Cuihua tribute tea exhibits excellent sensory evaluation and abundant biochemical components, making it suitable for development as a premium green tea in Yunnan.
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