Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 049–054

DOI: 10.46882/2026/AFST/000248

Article Type: Original Research Paper

Title: Quantifying Botanical Origin Drift in Artisanal Honey Batches via Automated DNA Barcoding Pipelines

Names of Authors: Elena R. Rostova¹, Kofi Mensah²

Authors’ Affiliations: ¹Department of Food Science, Advanced Research Center, Stockholm, Sweden; ²School of Computing, University of Digital Sciences, Accra, Ghana

Abstract: Abstract: Premium monofloral honey variants suffer from extensive global product mislabeling due to unintentional pollen mixing or fraudulent dilution with polyfloral syrups. This research presents an automated validation framework that uses high-throughput DNA barcoding targeted at the rbcL and matK chloroplast genes to verify honey botanical origins. We collected and extracted residual pollen DNA from 220 commercial artisanal honey samples claiming monofloral origins (including Manuka and Acacia varieties). The sequence data pools were run through a dynamic reference database using a machine learning clustering protocol to determine floral fractions. The diagnostic mapping revealed that 34.2% of the test batches displayed significant botanical origin drift, with secondary pollen inclusion tiers exceeding a 45% volume fraction. The automated analysis pipeline isolated minor trace contamination down to a boundary of 1.5%, establishing high precision. This molecular approach offers code inspectors a scalable method to enforce truth-in-labeling standards.

Keywords: Honey Authentication, DNA Barcoding, Monofloral Verification, Food Fraud, Chloroplast Genes, Clustering Algorithms

Manuscript Timeline: Received: April 02, 2026; Revised: June 10, 2026; Accepted: July 18, 2026; Published: August 14, 2026

Citation: Rostova, E. R., & Mensah, K. (2026). Quantifying Botanical Origin Drift in Artisanal Honey Batches via Automated DNA Barcoding Pipelines. Advances in Food Science and Technology, 14(8), 049–054. DOI: 10.46882/2026/AFST/000248

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 043–048

DOI: 10.46882/2026/AFST/000247

Article Type: Original Research Paper

Title: Microstructural Transformations of Vacuum-Fried Shiitake Mushrooms Pretreated with Frozen Hydrocolloid Infusions

Names of Authors: Min-Ji Kim¹, Yuki Tanaka²

Authors’ Affiliations: ¹School of Electronics and Informatics, Seoul National University, Seoul, South Korea; ²Food Science Division, Tokyo Institute of Technology, Tokyo, Japan

Abstract: Abstract: Producing crisp, low-fat vegetable chips via traditional frying mechanisms is challenging because cellular moisture collapse triggers substantial oil uptake paths through open capillaries. This study evaluated how infusing frozen hydrocolloid matrices (xanthan gum and sodium carboxymethyl cellulose at 0.5% to 1.5% concentrations) alters the microstructural and oil-retention indicators of vacuum-fried shiitake mushrooms. Mushroom slices were soaked in hydrocolloid baths, frozen at -20 °C to form microcrystalline structures, and processed in a vacuum fryer at 90 °C. Scanning electron microscopy confirmed that the frozen hydrocolloid barriers formed structural cross-linked networks along cell walls, preventing tissue shrinkage. Processing evaluations proved that a 1.0% xanthan infusion reduced total oil absorption parameters by 38.2% while enhancing crunchiness indices by 24.5% compared to untreated control batches. Total color modifications were limited, preserving natural raw pigment fractions. This structural pretreating design offers a functional approach to developing lower-calorie vegetable crisps.

Keywords: Vacuum Frying, Shiitake Mushrooms, Hydrocolloids, Microstructure, Oil Uptake Reduction, Texture Analysis

Manuscript Timeline: Received: March 25, 2026; Revised: June 02, 2026; Accepted: July 12, 2026; Published: August 09, 2026

Citation: Kim, M. -J., & Tanaka, Y. (2026). Microstructural Transformations of Vacuum-Fried Shiitake Mushrooms Pretreated with Frozen Hydrocolloid Infusions. Advances in Food Science and Technology, 14(8), 043–048. DOI: 10.46882/2026/AFST/000247

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 037–042

DOI: 10.46882/2026/AFST/000246

Article Type: Original Research Paper

Title: Degradation Profiles of Acrylamide Formations in Extruded Cereal Snacks Using Cold Plasma Post-Treatments

Names of Authors: Siddharth Mehta¹, Amara Okafor²

Authors’ Affiliations: ¹Department of Food Processing Technology, Institute of Tech Engineering, Mumbai, India; ²Department of Food Technology, University of Nigeria, Nsukka, Nigeria

Abstract: Abstract: High-temperature short-time extrusion processing of starchy grain formulations often yields elevated accumulations of toxic acrylamide through localized Maillard reactions. This research introduces a non-thermal mitigation strategy utilizing atmospheric dielectric barrier discharge (DBD) cold plasma post-treatments to degrade acrylamide deposits on extruded cereal surfaces. Prepared corn-wheat snack samples were exposed to variable operating voltages (40 kV to 80 kV) under gaseous combinations of argon and oxygen for processing durations up to 5 min. High-performance liquid chromatography coupled with tandem mass spectrometry was used to monitor pesticide residue profiles and toxin levels across treating cycles. The kinetic evaluations show that a 60 kV cold plasma exposure for 3 min achieved an acrylamide breakdown rate of 44.5 ± 1.8% compared to control samples. Spectrophotometric surface evaluations confirmed that the treatment did not alter the macro-structural brightness indexes or expand crumb deformation metrics. This surface remediation tool presents an automated option to satisfy safety regulations within high-volume snack manufacturing chains.

Keywords: Acrylamide Degradation, Cold Plasma, Extruded Snacks, Food Contaminants, Dielectric Barrier Discharge, Food Safety

Manuscript Timeline: Received: March 20, 2026; Revised: May 28, 2026; Accepted: July 05, 2026; Published: August 04, 2026

Citation: Mehta, S., & Okafor, A. (2026). Degradation Profiles of Acrylamide Formations in Extruded Cereal Snacks Using Cold Plasma Post-Treatments. Advances in Food Science and Technology, 14(8), 037–042. DOI: 10.46882/2026/AFST/000246

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 031–036

DOI: 10.46882/2026/AFST/000245

Article Type: Original Research Paper

Title: Structural Modification of Pea Protein Isolates via Dual-Frequency Ultrasound Conjugated Glycation

Names of Authors: Yuki Tanaka¹, Elena Rostova²

Authors’ Affiliations: ¹Food Science Division, Tokyo Institute of Technology, Tokyo, Japan; ²Department of Biomaterials, Advanced Research Institute, Oslo, Norway

Abstract: Abstract: Plant proteins like pea protein isolates (PPI) are widely utilized in food formulations, but their applications are often restricted by poor structural solubility and low emulsifying capacities around their isoelectric regions. This research explored the structural changes and functional performance modifications of PPI subjected to a dual-frequency ultrasound-assisted Maillard glycation process using maltodextrin. The reaction was executed under multi-frequency sonic parameters (20 kHz and 40 kHz) at 60 °C over processing cycles ranging from 10 to 60 min. Spectroscopic analyses confirmed that ultrasound processing accelerated the covalent bonding between pea proteins and maltodextrin, increasing the graft degree by 2.5x compared to classical thermal heating blocks. The functional measurements indicate that modified conjugates displayed a 58.4% improvement in aqueous solubility across an acidic pH range (pH 4.0 to 6.0). The resulting oil-in-water emulsions exhibited high droplet uniformity and structural resilience against salt-induced flocculation. This hybrid modification protocol offers an efficient engineering approach to design high-performance, clean-label plant protein ingredients.

Keywords: Pea Protein Isolate, Maillard Reaction, Dual-Frequency Ultrasound, Protein Solubility, Emulsifying Properties, Structural Modification

Manuscript Timeline: Received: March 15, 2026; Revised: May 22, 2026; Accepted: June 29, 2026; Published: August 31, 2026

Citation: Tanaka, Y., & Rostova, E. (2026). Structural Modification of Pea Protein Isolates via Dual-Frequency Ultrasound Conjugated Glycation. Advances in Food Science and Technology, 14(8), 031–036. DOI: 10.46882/2026/AFST/000245

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 025–030

DOI: 10.46882/2026/AFST/000244

Article Type: Original Research Paper

Title: Development of an Electrochemical Immunosensor for Rapid Quantification of Aflatoxin B1 in Maize Crops

Names of Authors: Kofi Mensah¹, Sanjay Nair²

Authors’ Affiliations: ¹School of Nutrition and Food Security, University of Digital Sciences, Accra, Ghana; ²Department of Analytical Chemistry, Indian Institute of Science, Bangalore, India

Abstract: Abstract: Contamination of staple grain crops by Mycotoxins, specifically dangerous Aflatoxin B1 (AFB1), poses severe public health threats and economic constraints across global import pathways. Standard diagnostic methods like high-performance liquid chromatography require destructive sample handling, prolonged processing timelines, and expensive laboratory infrastructure. This paper details the development of a highly sensitive, portable electrochemical immunosensor designed to perform rapid screening for AFB1 contamination directly at field locations. The sensor surface was engineered by coating gold nanoparticles onto a carbon screen-printed electrode, followed by the immobilization of specific anti-AFB1 antibodies. Differential pulse voltammetry measurements verified a linear response range for AFB1 concentrations from 0.5 to 50.0 ng/mL, with a low limit of detection (LOD) established at 0.15 ng/mL. Validation testing across verified contaminated maize samples showed a recovery percentage of 96.8% to 102.4%, aligning closely with laboratory reference standards. The sensor executed complete analysis loops within 8 min per sample, providing a viable tool for decentralized safety monitoring.

Keywords: Aflatoxin B1, Mycotoxin Detection, Electrochemical Immunosensor, Gold Nanoparticles, Maize Safety, Rapid Field Testing

Manuscript Timeline: Received: March 10, 2026; Revised: May 15, 2026; Accepted: June 22, 2026; Published: August 28, 2026

Citation: Mensah, K., & Nair, S. (2026). Development of an Electrochemical Immunosensor for Rapid Quantification of Aflatoxin B1 in Maize Crops. Advances in Food Science and Technology, 14(8), 025–030. DOI: 10.46882/2026/AFST/000244

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 019–024

DOI: 10.46882/2026/AFST/000243

Article Type: Original Research Paper

Title: Supercritical Fluid Extraction of Carotenoids from Tomato Processing By-Products: Kinetic Modeling and Optimization

Names of Authors: Lucia Rossi¹, Carlos Silva²

Authors’ Affiliations: ¹Food Safety Infrastructure Lab, University of Rome, Rome, Italy; ²Department of Food Engineering, Federal University of Minas Gerais, Belo Horizonte, Brazil

Abstract: Abstract: Tomato manufacturing industries generate massive quantities of pomace by-products containing high levels of hydrophobic lycopene and beta-carotene pigments. This study optimized the recovery of these functional carotenoids using green Supercritical Fluid Extraction (SFE) with carbon dioxide (CO²) combined with an ethanol co-solvent. Extraction runs were systematically performed under varying system pressures (20 to 40 MPa), temperatures (40 °C to 80 °C), and co-solvent fractions (5% to 15% molar ratio). The experimental mass transfer kinetics were mathematically simulated using the Sovová broken-and-intact cell model (R² = 0.99). The optimized SFE parameters were established at a pressure of 35 MPa, a process temperature of 65 °C, and a 10% ethanol addition level. Under these conditions, the total lycopene yield reached 384.6 ± 5.2 μg/g of dry pomace weight. High-performance liquid chromatography confirmed the extraction of non-degraded all-trans lycopene isomers. This validated extraction framework offers a sustainable, solvent-free approach to upcycling industrial agricultural wastes into premium clean-label food colorants.

Keywords: Tomato Pomace, Supercritical Fluid Extraction, Lycopene Recovery, Sovová Kinetic Model, Green Solvents, Bio-Waste Upcycling

Manuscript Timeline: Received: March 02, 2026; Revised: May 05, 2026; Accepted: June 15, 2026; Published: August 24, 2026

Citation: Rossi, L., & Silva, C. (2026). Supercritical Fluid Extraction of Carotenoids from Tomato Processing By-Products: Kinetic Modeling and Optimization. Advances in Food Science and Technology, 14(8), 019–024. DOI: 10.46882/2026/AFST/000243