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• Emulsions were digested in an in vitro dynamic gastric model (HGS) and an intestinal model. • WPI-stabilized emulsions flocculated with small flocs at low pH. • Heated WPI-stabilized emulsions flocculated with large flocs at low pH. • The distinct gastric behaviours of these emulsions affect the lipolysis in the intestine. The stability behaviours of whey-protein-stabilised emulsions under gastric conditions and the effects on the lipolysis of the emulsions were investigated using an in vitro dynamic human gastric simulator and a subsequent small intestinal model. Under gastric conditions, heated whey-protein-stabilised emulsions flocculated to a greater extent and with a larger floc size, whereas unheated emulsions were more prone to coalescence. The greater extent of flocculation delayed the delivery of oil droplets to the small intestine, leading to a lower amount of oil in the emptied gastric digesta from the heated emulsion in the early period of digestion. The differences in oil content, droplet size and interfacial composition led to a greater rate and extent of lipolysis in the subsequent intestinal digestion in the heated emulsion than the unheated emulsion. The results suggest that the lipid digestion of whey-protein-stabilised emulsions in the intestinal stage could be manipulated by thermal treatment. [ABSTRACT FROM AUTHOR]

Electronic nose is a bionic technology that uses sensor arrays and pattern recognition algorithms to mimic the human olfactory system. This study developed a thermal desorption-photoionization ion mobility-electronic nose (TD-PIM-Nose) system, employing thermal desorption for direct sampling and humidity control, with a photoionization ion mobility tube as virtual sensor array for component separation and detection, and pattern recognition algorithms for signal processing to differentiate and identify samples. Furthermore, it was applied to assess four quality grades of Daqu samples ("Excellent+", "Excellent", "Grade I", and "Grade II") determined by the Check-All-That-Apply (CATA) method. Characteristic compound differences among these grades were identified using fingerprint spectra and reduced mobility values. A distance-probability joint decision support vector machine (SVM) algorithm model was established, validated against sensory CATA standards. Results showed identification accuracies: 90 %, 90 %, 96.88 %, and 100 % for respective grades. These findings demonstrated the promising potential of the TD-PIM-Nose system in Daqu quality grading., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a "reference sample comparison method" for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (D d ) values. A new "one-to-one" model of milk shelf life was established based on D d values, and significantly improved predictive accuracy by 11.14 %-17.17 % and 14.86 %-44.47 % in overall quality shelf life assessment compared to "many-to-one" models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the "reference sample comparison method" in assessing food shelf life with V-Et., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)