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Shao T, Song X, Jiang Y, Wang C, Li P, Sun S, Wang D, Wei W. Vanillin-Catalyzed highly sensitive luminol chemiluminescence and its application in food detection. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 294:122535. [PMID: 36857865 DOI: 10.1016/j.saa.2023.122535] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/03/2023] [Accepted: 02/19/2023] [Indexed: 06/18/2023]
Abstract
Among various chemiluminescence (CL) systems, luminol-H2O2 system is used extensively due to its cheapness and sensitivity. Herein, 4-hydroxy-3-methoxybenzaldehyde, known as vanillin, was firstly found to be able to catalyze H2O2 very efficiently to produce •OH and O2•-, which can be used to enhance the CL of luminol-H2O2 as Co+. In alkaline aqueous solution, vanillin catalyzed the dissociation of H2O2 into active •OH and O2•- radicals and accelerated luminol-H2O2 reaction to emit strong CL signal. Combining the stabilizing function of β-CD, CL intensity of luminol-H2O2 was enhanced further. Thus, dual-signal amplification of luminol-H2O2 chemiluminescence based on the catalyzing function of vanillin and the stabilizing function of β-CD was proposed and its mechanism was explored deeply in the manuscript. Interestingly, vanillin is a highly prized flavor compound broadly used as food additive, however, the excessive intake of vanillin is harmful to human and thus the determination of vanillin is very important. On the basis of the luminol-β-CD-H2O2/vanillin reaction, a low-cost, rapid and simple CL sensor has been established to detect vanillin. The sensor was able to detect vanillin in the range of 1.0 μM ∼ 75 μM with a detection limit of 0.89 μM (S/N = 3). It can also be used for CL imaging detection with satisfactory results.
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Affiliation(s)
- Tong Shao
- Jiangsu Engineering Laboratory of Smart Carbon-Rich Materials and Device, Key Laboratory of Environmental Medicine Engineering of Ministry of Education, School of Chemistry and Chemical Engineering, Southeast University, Nanjing 210009, China
| | - Xiaolei Song
- Jiangsu Engineering Laboratory of Smart Carbon-Rich Materials and Device, Key Laboratory of Environmental Medicine Engineering of Ministry of Education, School of Chemistry and Chemical Engineering, Southeast University, Nanjing 210009, China
| | - Yufeng Jiang
- Jiangsu Engineering Laboratory of Smart Carbon-Rich Materials and Device, Key Laboratory of Environmental Medicine Engineering of Ministry of Education, School of Chemistry and Chemical Engineering, Southeast University, Nanjing 210009, China
| | - Chenchen Wang
- Jiangsu Engineering Laboratory of Smart Carbon-Rich Materials and Device, Key Laboratory of Environmental Medicine Engineering of Ministry of Education, School of Chemistry and Chemical Engineering, Southeast University, Nanjing 210009, China
| | - Peng Li
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
| | - Shihao Sun
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
| | - Dingzhong Wang
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
| | - Wei Wei
- Jiangsu Engineering Laboratory of Smart Carbon-Rich Materials and Device, Key Laboratory of Environmental Medicine Engineering of Ministry of Education, School of Chemistry and Chemical Engineering, Southeast University, Nanjing 210009, China.
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Nixon EJ, Sakthivel R, ALOthman ZA, Ganesh PS, Chung RJ. Lanthanum nickelate spheres embedded acid functionalized carbon nanofiber composite: An efficient electrocatalyst for electrochemical detection of food additive vanillin. Food Chem 2023; 409:135324. [PMID: 36586249 DOI: 10.1016/j.foodchem.2022.135324] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022]
Abstract
Contemporary food marketing is ruined by flavor enhancers rather than emphasizing the nutritional value of food. Vanillin is an overexploited flavor enhancer added to food items, thereby necessitating its detection. In this study, an electrochemical sensor was designed using a modified electrode made up of La2NiO4 functionalized carbon nanofiber (f-CNF) to effectively detect vanillin in food samples. To confirm the successful formation of La2NiO4/f-CNF, structural and morphological studies were performed using X-ray diffraction, Raman spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy. Further electrochemical analysis was performed using cyclic voltammetry and differential pulse voltammetry techniques, which resulted in high sensitivity (0.2899 µA·μM-1·cm-2) and low limit of detection (LOD) (6 nM). This modified electrode material was tested in food samples, which showed an excellent response with recovery percentage and is a promising electrocatalyst for vanillin detection.
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Affiliation(s)
- Evangeline Jafneel Nixon
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology (Taipei Tech), Taipei, Taiwan
| | - Rajalakshmi Sakthivel
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology (Taipei Tech), Taipei, Taiwan
| | | | - Pattan-Siddappa Ganesh
- Interaction Laboratory, Advanced Technology Research Center, Future Convergence Engineering, Korea University of Technology and Education, Republic of Korea
| | - Ren-Jei Chung
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology (Taipei Tech), Taipei, Taiwan.
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Wang J, Qiao L, Wang R, Zhang N, Liu Y, Chen H, Sun J, Wang S, Zhang Y. Effect of Frying Process on the Flavor Variations of Allium Plants. Foods 2023; 12:foods12071371. [PMID: 37048190 PMCID: PMC10093356 DOI: 10.3390/foods12071371] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/08/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils' flavor and promoted the further development of Allium plant industries.
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Affiliation(s)
- Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Lina Qiao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ruifang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Yuping Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400700, China
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Liang L, Qin F, Wang S, Wu J, Li R, Wang Z, Ren M, Liu D, Wang D, Astruc D. Overview of the materials design and sensing strategies of nanopore devices. Coord Chem Rev 2023. [DOI: 10.1016/j.ccr.2022.214998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Bahri M, Gebre SH, Elaguech MA, Dajan FT, Sendeku MG, Tlili C, Wang D. Recent advances in chemical vapour deposition techniques for graphene-based nanoarchitectures: From synthesis to contemporary applications. Coord Chem Rev 2023. [DOI: 10.1016/j.ccr.2022.214910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Nam NN, Do HDK, Trinh KTL, Lee NY. Recent Progress in Nanotechnology-Based Approaches for Food Monitoring. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4116. [PMID: 36500739 PMCID: PMC9740597 DOI: 10.3390/nano12234116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 05/10/2023]
Abstract
Throughout the food supply chain, including production, storage, and distribution, food can be contaminated by harmful chemicals and microorganisms, resulting in a severe threat to human health. In recent years, the rapid advancement and development of nanotechnology proposed revolutionary solutions to solve several problems in scientific and industrial areas, including food monitoring. Nanotechnology can be incorporated into chemical and biological sensors to improve analytical performance, such as response time, sensitivity, selectivity, reliability, and accuracy. Based on the characteristics of the contaminants and the detection methods, nanotechnology can be applied in different ways in order to improve conventional techniques. Nanomaterials such as nanoparticles, nanorods, nanosheets, nanocomposites, nanotubes, and nanowires provide various functions for the immobilization and labeling of contaminants in electrochemical and optical detection. This review summarizes the recent advances in nanotechnology for detecting chemical and biological contaminations in the food supply chain.
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Affiliation(s)
- Nguyen Nhat Nam
- Biotechnology Center, School of Agriculture and Aquaculture, Tra Vinh University, Tra Vinh City 87000, Vietnam
| | - Hoang Dang Khoa Do
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ward 13, District 04, Ho Chi Minh City 70000, Vietnam
| | - Kieu The Loan Trinh
- Department of Industrial Environmental Engineering, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si 13120, Gyeonggi-do, Republic of Korea
| | - Nae Yoon Lee
- Department of BioNano Technology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si 13120, Gyeonggi-do, Republic of Korea
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