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Garlic (Allium sativum L.) is a valuable medicinal plant that is widely used in pharmaceutical, food, cosmetic, and hygiene industries due to the various products it contains in the form of extracts and powders. Non-destructive and rapid methods for assessing food quality are of interest to industries and research. In the present study, garlic powder was determined by spectrometry in the range of 936 to 1660 nm and chemometric techniques. For this purpose, 120 spectra were recorded from the prepared samples of garlic powders during the storage period of 3, 90, and 360 days. The effects of SNV, MSC, D1+SG, and D2+SG preprocessing methods on the performance of ANN, SVM, and KNN classifiers were investigated. The principal component analysis (PCA) technique was used to reduce the spectral variables, and the first 4 principal components (PCs) were considered as the input of the models. The D1+SG preprocessing showed the greatest effect on the identification of the spectra of the garlic powder samples. Results showed that the highest classification accuracy of 96.88% was achieved in all the three classifiers. The results of the present study confirm the feasibility of using the near-infrared (NIR) technique and chemometrics for the rapid identification of the freshness of garlic powder. [ABSTRACT FROM AUTHOR]

In order to study the change rule of freshness and acid ions in reconstituted tobacco slurry, the content changes of 17 organic acids and 5 inorganic anions in reconstituted tobacco slurry with different residence times under confined condition were determined by on-line solid-phase extraction ion chromatography in this study. The results showed that the changes of acetic acid, nitrate ion and isovaleric acid in different reconstituted tobacco slurries with oscillation time were regular and consistent, and the trends of the changes of acetic acid, nitrate ion and isovaleric acid in different reconstituted tobacco slurries with oscillation time were correlated with each other in a highly significant way. Taking the evaluation of olfactory aroma and sensory quality qualities of reconstituted tobacco pulps with different residence times as a benchmark, it was found that the variation patterns of nitrate ions and isovaleric acid in reconstituted tobacco pulps with oscillation time were consistent with the variation patterns of olfactory and sensory qualities in the process of closed oscillation; compared with the fresh pulp, the olfactory aroma and sensory qualities of tobacco pulps had unpleasant odours appearing when the content of nitrate ions was reduced by about 48%. The selection of isovaleric acid and nitrate ion as the characteristic components of tobacco reconstituted pulp for monitoring can provide technology for optimising pulp retention time and production process. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to develop an enhanced model for predicting pork freshness by integrating hyperspectral imaging (HSI) and chemometric analysis Methods: A total of 30 Longissimus thoracis samples from three sows were stored under vacuum conditions at 4°C±2°C for 27 days to acquire data. The freshness prediction model for pork loin employed partial least squares regression (PLSR) with Monte Carlo data augmentation. Total bacterial count (TBC) and volatile basic nitrogen (VBN), which exhibited increases correlating with metabolite changes during storage, were designated as freshness indicators. Metabolic contents of the sample were quantified using nuclear magnetic resonance. Results: A total of 64 metabolites were identified, with 34 and 35 showing high correlations with TBC and VBN, respectively. Lysine and malate for TBC (R² = 0.886) and methionine and niacinamide for VBN (R² = 0.909) were identified as the main metabolites in each indicator by Model 1. Model 2 predicted main metabolites using HSI spectral data. Model 3, which predicted freshness indicators with HSI spectral data, demonstrated high prediction coefficients; TBC R²p = 0.7220 and VBN R²p = 0.8392. Furthermore, the combination model (Model 4), utilizing HSI spectral data and predicted metabolites from Model 2 to predict freshness indicators, improved the prediction coefficients compared to Model 3; TBC R²p = 0.7583 and VBN R²p = 0.8441. Conclusion: Combining HSI spectral data with metabolites correlated to the meat freshness may elucidate why certain HSI spectra indicate meat freshness and prove to be more effective in predicting the freshness state of pork loin compared to using only HSI spectral data. [ABSTRACT FROM AUTHOR]

Urban road traffic congestion has become a serious issue for cold chain logistics in terms of delivery time, distribution cost, product freshness, and even organization revenue and reputation. This study focuses on the cold chain distribution path by considering road traffic congestion with transportation, real-time vehicle delivery speeds, and multiple-vehicle conditions. Therefore, a vehicle routing optimization model has been established with the objectives of minimizing costs, reducing carbon emissions, and maintaining cargo freshness, and a multi-objective hybrid genetic algorithm has been developed in combination with large neighborhood search (LNSNSGA-III) for leveraging strong local search capabilities, optimizing delivery routes, and enhancing delivery efficiency. Moreover, by reasonably adjusting departure times, product freshness can be effectively enhanced. The vehicle combination strategy performs well across multiple indicators, particularly the three-type vehicle strategy. The results show that costs and carbon emissions are influenced by environmental and refrigeration temperature factors, providing a theoretical basis for cold chain management. This study highlights the harmonious optimization of cold chain coordination, balancing multiple constraints, ensuring efficient logistic system operation, and maintaining equilibrium across all dimensions, all of which reflect the concept of symmetry. In practice, these research findings can be applied to urban traffic management, delivery optimization, and cold chain logistics control to improve delivery efficiency, minimize operational costs, reduce carbon emissions, and enhance corporate competitiveness and customer satisfaction. Future research should focus on integrating complex traffic and real-time data to enhance algorithm adaptability and explore customized delivery strategies, thereby achieving more efficient and environmentally friendly logistics solutions. [ABSTRACT FROM AUTHOR]

The degradation of ATP-related compounds is an important biochemical process that reflects the freshness of aquatic products after death. There has been considerable interest in investigating the factors affecting the degradation of ATP-related compounds in aquatic products and in developing techniques to detect them. This review provides the latest knowledge on the degradation mechanisms of ATP-related compounds during the storage of aquatic products and discusses the latest advances in ATP-related compound detection techniques. The degradation mechanisms discussed include mainly degradation pathways, endogenous enzymes, and microbial mechanisms of action. Microbial activity is the main reason for the degradation of IMP and related products during the mid to late storage of aquatic products, mainly through the related enzymes produced by microorganisms. Further elucidation of the degradation mechanisms of ATP-related compounds provides new ideas for quality control techniques in raw aquatic products during storage. The development of new technologies for the detection of ATP-related compounds has become a significant area of research. And, biosensors further improve the efficiency and accuracy of detection and have potential application prospects. The development of biosensor back-end modalities (test strips, fluorescent probes, and artificial intelligence) has accelerated the practical application of biosensors for the detection of ATP-related compounds. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of sodium alginate (SA) and composite ascorbic acid (Vc) coating (SA-Vc) on the appearance quality and physiological characteristics of fresh-cut potato slices during storage. Within 8 d of storage, compared to any individual treatment, the SA-Vc treatment reduced weight loss. Additionally, its respiration rate was 0.58, 0.85 and 0.88 times higher than that of control group, Vc group and SA group, respectively, and its ethylene generation was 0.34, 0.85 and 0.46 times higher than that of control group, Vc group and SA group, respectively. This composite treatment also inhibited the production of hydrogen peroxide (H2O2) and malondialdehyde (MDA) content. The SA-Vc treatment maintained higher firmness as well as Vc (0.37 mg g−1), total phenols (0.34 mg g−1) and flavonoids (0.28 mg g−1) content compared to the other treated groups, thus improving their storage quality. Moreover, the glutathione (GSH) content in SA-Vc treated group was 1.19, 1.14 and 1.18 times higher than that in control group, Vc group and SA group, respectively. SA-Vc treatment inhibited the enzyme activity and relative gene expression levels of polyphenol oxidase (PPO) and peroxidase (POD), which were 0.61-fold and 0.25-fold higher than those in the control, respectively. However, ascorbate enzyme activity and relative gene expression levels of ascorbate peroxidase (APX), catalase (CAT) and superoxide dismutase (SOD) were increased, which were 5.45, 2.99 and 4.60 times that of control group, respectively. These results indicate that the SA-Vc treatment could maintain the sensory quality and nutritional value of fresh-cut potatoes during storage by delaying the browning, reducing the accumulation of reactive oxygen species and enhancing antioxidant contents and enzyme activities. In summary, the SA-Vc treatment is an effective method for preserving the quality of fresh-cut potatoes. Our results highlight the important potential of SA-Vc treatment in extending the shelf-life and improving the antioxidant capacity of fresh-cut potatoes. [ABSTRACT FROM AUTHOR]

The decline in meat freshness can result in resource waste and even pose high risks to human health. Therefore, development of effective evaluation technologies for meat freshness is crucial for ensuring food safety. Nanozymes, as a new generation of artificial enzymes, offer several advantages, including convenient preparation, low cost, high stability, and robust catalytic performance. Consequently, various nanozymes have been extensively applied in sensors for evaluating meat freshness. This paper first systematically summarizes five representative nanozymes and the signal generation mechanisms of different types of sensors (e.g. colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy (SERS) sensors) from the perspective of signal transduction in nanozyme-based freshness sensors. Furthermore, it focuses on the application of various nanozyme-based sensors in evaluating meat freshness. Finally, the challenges facing the application of nanozymes in detecting meat freshness are discussed. Our aim is to provide new ideas for advancing the development of nanozyme-based sensing technology for the detection of meat freshness.

This research provides evidence that globally positioned food brands face an inherent trade-off: the advantages of wide global availability and global sourcing can be outweighed by unfavorable perceptions related to freshness. Through five experiments, with participants from developed and emerging markets, the authors demonstrate that global (vs. local) brand positioning cues dampen product purchase intentions; this happens because globally (vs. locally) positioned brands evoke lower freshness perceptions. This effect is particularly pronounced for minimally or moderately (vs. highly) processed product categories, for which freshness considerations are more important. In addition, the negative effects of globally positioned brands can be reduced with secondary freshness cues, such as freshness seals or guarantees, and such a strategy is particularly effective for individuals high in perceived vulnerability to disease. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of cinnamon extract immersion treatment on the quality improvement of prefabricated small yellow croaker during refrigeration. The changes in total volatile base nitrogen (TVB-N) content, total viable count (TVC), K value, sensory evaluation, pH, texture, color, thiobarbituric acid (TBA) content, total sulfhydryl content, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and muscle tissue microstructure of prefabricated small yellow croaker treated with cinnamon extract immersion group (CE) and distilled water immersion group (CK) during storage at 4 ℃ for 14 days were investigated. Results revealed that, the TVB-N content of the CK group reached 31.85 mg/100 g at day 12, which exceeded the limit requirement for qualified products, while the CE group did not exceed 30 mg/100 g at day 14. At the 10th d, the TVC and K values of the CK group were 7.65 lg CFU/g and 59.82%, respectively, which exceeded the qualified aquatic product limit (7.00 lg CFU/g). At this time, the TVC and K values of the CE group were 6.42 lg CFU/g and 40.65%, respectively, which were still in compliance with the qualified aquatic product limit, and effectively delayed the increase in TVC and K values. At the 14 d, the TBA content and pH values of the CE group were lower than those of the CK group, and sensory score, total sulfhydryl content, hardness, adhesiveness, and chewiness were better than those of the CK group. However, it did not significantly affect its elasticity and gumminess (P>0.05), while maintaining the integrity of the muscle tissue structure. Consequently, cinnamon extract immersion treatment improved the freshness, texture, sensory properties, lipid oxidation, as well as protein oxidation and degradation of prefabricated small yellow croaker during refrigeration, thereby retarding the deterioration of quality. This research provides technical and data support for quality regulation, safety assurance, and shelf-life extension of prefabricated small yellow croaker.

This study aimed to compare the effects of optimal medium-high pressure coupled with heat treatment (OPH), optimal ultra-high pressure treatment (OP) and traditional two-stage heat treatment (H) on the quality characteristics of Nemipterus virgatus sausages during a refrigerated storage period of 60 days. During storage, changes in freshness indexes such as total bacterial count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, pH and conductivity were determined as well as gel properties such as gel strength, water-holding capacity, whiteness and textural properties. The results showed that the total bacterial count, TVB-N content, TBA, conductivity and cooking loss of sausages increased gradually with storage time, while the sensory score, water-holding capacity, whiteness, gel strength, and textural properties progressively decreased. The pH increased first and then decreased. On the 60th day of refrigeration, TVB-N content was 14.04% and 27.12% lower and TBA value was 11.76% and 23.73% lower in the OPH treatment group than in the H and OP treatment groups, respectively. Additionally, the gel strengths of the H, OPH, and OP treatment groups were 2 365.82, 3 229.36 and 1 905.53 g·cm, respectively, and their water-holding capacities were 71.25%, 74.03% and 68.86%, respectively. In summary, OPH treatment was able to better maintain the quality of fish sausages and slow down flavor changes during refrigerated storage.

As a new type of packaging method, natural pigment-based pH-sensitive indicator film packaging can be used to intelligently monitor food freshness, provide consumers with intuitive food freshness information, and own the advantages of small size, low cost and intuitive accuracy. Based on the introduction of the principle of natural pigment in pH-sensitive indicator film intelligent packaging, this paper reviews the types of natural pigment indicators (such as anthocyanins, curcumin) and film-forming matrix materials, and systematically discusses the research progress of their application in freshness monitoring in various foods, and points out the limitations of this intelligent packaging in practical applications. In order to provide natural pigment in the application and promotion of pH-sensitive indicator film packaging for monitoring food freshness, further research and development works are required to overcome the current limitations. The needs for further research and developments are outlined. [ABSTRACT FROM AUTHOR]

Freshness indicator labels are crucial for food quality monitoring. However, existing labels often lack stability and sensitivity. This study aims to develop a safe freshness indicator label with high stability and sensitivity. By evaluating the pH response characteristics and stability of four natural pigments, purple potato anthocyanin (PA) was identified as having the best color properties. Mixing the more stable alizarin (AL) with PA improved the stability of the pigment solution without reducing sensitivity. These film labels are prepared with three natural biomolecules and polymers that are a two-by-two composite of them: soybean isolate protein, acacia bean gum, and sodium alginate. Through comparisons of ammonia response, color stability, water solubility, and mechanical properties, the soy protein isolate and locust bean gum composite were determined to be the optimal substrate system. The label of soybean protein isolate and locust bean gum was initially applied to the freshness identification of shrimp and chicken. The results show that the label can effectively respond to the spoilage of aquatic products and meat products and has great application potential in the field of food packaging. [ABSTRACT FROM AUTHOR]

Frequent intentional mislabeling of particular fish and fish products, such as the sale of frozen and thawed fish instead of fresh fish, occurs on all continents. Therefore, two studies were conducted to classify fish meat using excitation–emission matrix (EEM) nondestructively. The first study assessed EEM for differentiation between fresh and frozen–thawed spotted mackerel fillets. Fresh fillets were yielded with different post-mortem freshness variations (ice storage for 0–40 h). The right-side fillets were used as fresh fillets, whereas the left-side fillets were frozen and stored at −30 °C for three months, then thawed at 4 °C. Subsequently, EEM acquisition and chemical analyses were performed. Results of principal component analysis (PCA) of EEM spectra showed clear discrimination between fresh and frozen–thawed meat of fish fillet. In the second study, post-mortem freshness variations in four fish species (horse mackerel, spotted mackerel, cod, and flounder) were simulated by ice storage (0–48 h) and subsequent freezing. PCA of the EEM demonstrated a clear distinction among the fish meat categories, which was also revealed from the freshness data of chemical analysis. Results show that this novel method can be used to monitor fishery product authenticity. [ABSTRACT FROM AUTHOR]