To address challenges of low sensitivity, complex operation, and matrix interference in detecting deoxynivalenol (DON) in cereals, this study developed a novel wash-free detection system using amplified luminescence proximity homogeneous assay (AlphaLICA) technology.
The method leverages energy transfer between microspheres and antigen-antibody interactions: DON antibodies competitively bind to DON-BSA-luminescent microspheres and DON standards/samples, with bound antibodies detected via goat anti-mouse IgG-conjugated photosensitive microspheres.
Results demonstrated a detection limit (LOD) of 1.03 ng/mL and quantitation limit (LOQ) of 7.57 ng/mL. Intra-/inter-batch coefficients of variation were <6.13% and 6.67%, respectively. Recovery rates in wheat, corn, and rice reached 97.52%–105.83% (relative standard deviation (RSD) ≤12.83%), with <0.21% cross-reactivity to aflatoxin B1. Compared to enzyme-linked immunosorbent assay (ELISA), AlphaLICA showed superior sensitivity (1.03 vs. 10 ng/mL), faster detection (5 vs. 35 min), broader linear range (7.57–800 vs. 12.5–200 ng/mL), and lower variability (6.13%/6.67% vs. 8%/12%). Pearson correlation analysis confirmed a strong association with ELISA results (p < 0.001, r = 0.8374).
The established DON-AlphaLICA method provides a simple, rapid, sensitive, and accurate solution for DON detection, effectively addressing current limitations in grain safety monitoring. This innovative method enables efficient screening of mycotoxin contamination in agricultural products while minimizing procedural complexity.
The increasing demand for transparency, safety, and sustainability in the food industry necessitates the adoption of advanced digital technologies. Thus, this study aimed to examine the synergistic integration of the blockchain, artificial intelligence (AI), and the Internet of Things (IoT) as a transformative framework to enhance hygiene, safety, and operational efficiency throughout food supply chains. Hence, by ensuring end-to-end traceability, these technologies collectively mitigate food fraud, improve regulatory compliance, and foster environmentally responsible practices in fisheries and aquaculture. The paper highlights the capacity of the IoT for real-time data acquisition, the immutable record-keeping of the blockchain, and AI-driven predictive analytics in decision support. Furthermore, this study evaluates various mathematical and analytical models, including Mixed-Integer Linear Programming (MILP), Branch and Efficiency (B&E), Simultaneous Data Envelopment Analysis (SDEA), Karush–Kuhn–Tucker (KKT) optimization, and Fuzzy DEMATEL, as practical tools for designing IoT-integrated blockchain systems. By addressing adoption barriers and future opportunities, this study highlights the critical role of regulatory alignment, cross-sector collaboration, and standardization in fostering a safer, more transparent, and sustainable food industry.
This work aimed to investigate the impact of adding different spices on the accumulation of biogenic amines throughout the ripening process of Chorizo and Salchichón (two Spanish traditional sausages).
Five distinct batches of chorizo (A: produced only with sweet paprika; B: with sweet paprika + spicy paprika; C: with sweet paprika + garlic; D: with sweet paprika + oregano; E: with sweet paprika + spicy paprika + garlic + oregano) and three different batches of salchichón (A: produced with white pepper; B: with black pepper; C: with white + black peppers) were manufactured and analyzed in triplicate. Along 30 days of ripening, samples were taken from each replicate of each batch, and the Aw and pH values were assessed, as well as the contents of tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine using high-performance liquid chromatography methods.
The final total average content of biogenic amines in chorizo sausage was 355.23 mg/kg of T.S in batch A. The addition of spices (spicy paprika, garlic, and oregano) significantly reduced this value (p < 0.001), with percentage reductions of 13.72%, 28.01%, 14.36%, and 23.89% in batches B, C, D, and E, respectively, compared with the content in batch A. Meanwhile, the accumulation of amines during ripening was notably lower in the salchichón sausage compared with chorizo (83.77–87.43 mg/kg of TS at the end of manufacturing), and no effect was observed regarding the type of spices added (p > 0.05).
The generation and accumulation of biogenic amines were notably lower in salchichón than in chorizo sausage, possibly due to differences in the ingredients other than spices, integrating the mixture formulas. The addition of spicy paprika, oregano, and, especially, garlic promoted a reduction in the generation of biogenic amines in the chorizo sausage, particularly cadaverine, putrescine, and tyramine. This reducing effect appears to be due to an enhancement of acidification that occurs during manufacturing, as well as the subsequent inhibitory effect on amine-producing microbial groups.