AIMC Topic: Food Additives
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An ultra-sensitive, intelligent platform for food safety monitoring: Label-free detection of illegal additives using self-assembled SERS substrates and machine learning.
Food chemistry
Mar 7, 2025
To overcome the limitations of SERS in food safety monitoring, particularly significant interference from citrate ions, this study introduces an intelligent SERS-based platform for food safety monitoring. The platform utilizes sodium borohydride to a...
Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning.
Food research international (Ottawa, Ont.)
Feb 26, 2025
Oleogelators are considered food additives that require approval from regulatory authorities. Therefore, classifying these ingredients that may have characteristics (e.g., waxiness), cost and origin (e.g., animal or vegetable) is crucial to ensure co...
High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning.
Food chemistry
Jan 19, 2024
The emergence of cultured meat presents the potential for personalized food additive manufacturing, offering a solution to address future food resource scarcity. Processing raw materials and products in synthetic food products poses challenges in ide...
Identification of coumarin-based food additives using terahertz spectroscopy combined with manifold learning and improved support vector machine.
Journal of food science
Feb 4, 2022
The purpose of this paper is to use terahertz (THz) spectroscopy combined with manifold learning and improved support vector machine (SVM) model to identify the coumarin-based food additives. The 216 THz absorbance spectra (144 for calibration set an...
Establishment of a 13 genes-based molecular prediction score model to discriminate the neurotoxic potential of food relevant-chemicals.
Toxicology letters
Nov 5, 2021
Although many neurotoxicity prediction studies of food additives have been developed, they are applicable in a qualitative way. We aimed to develop a novel prediction score that is described quantitatively and precisely. We examined cell viability, r...
In vitro intestinal epithelium responses to titanium dioxide nanoparticles.
Food research international (Ottawa, Ont.)
Oct 12, 2018
Titanium dioxide (TiO) is enclosed in many consumer products including pharmaceuticals, cosmetics, and foods. TiO (E171) is daily ingested as mixed nano- and submicron-sized particles since it is approved as a white colorant in Europe in a wide varie...
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine.
Analytica chimica acta
Dec 12, 2017
A novel analytical method was developed for quantitative determination of eight limonene-derived monoterpenes responsible for the mint aroma in red wine. As these aromatic compounds are present at trace levels, a new dual extraction approach was prop...
Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken.
Food microbiology
Dec 5, 2017
For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been in...
Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds.
Food chemistry
Nov 14, 2017
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli ...
Characterization of dietary fucoxanthin from Himanthalia elongata brown seaweed.
Food research international (Ottawa, Ont.)
Sep 22, 2016
This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chlorofo...
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