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Wang A, Chen Z, Feng X, He G, Zhong T, Xiao Y, Yu X. Magnetic-gold nanoparticle-mediated paper-based biosensor for highly sensitive colorimetric detection of food adulteration. JOURNAL OF HAZARDOUS MATERIALS 2024; 475:134849. [PMID: 38885584 DOI: 10.1016/j.jhazmat.2024.134849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/27/2024] [Accepted: 06/06/2024] [Indexed: 06/20/2024]
Abstract
Food adulteration presents a significant challenge due to the evasion of legal oversight and the difficulty of identification. Addressing this issue, there is an urgent need for on-site, rapid, visually based small-scale equipment, along with large-scale screening technology, to enable prompt results without providing opportunities for dishonest traders to react. Colorimetric reactions offer advantages in terms of speed, visualization, and miniaturization. However, there is a scarcity of suitable colorimetric reactions for food adulteration detection, and interference from colored food impurities and easily comparable color results affects accuracy. To overcome limitations, this study introduces a novel approach utilizing polydopamine magnetic nanoparticles to enrich DNA in food samples, effectively eliminating interfering components. By employing gold nanoparticles to generate magnetic-gold nanoparticles, a single magnetic bead achieves simultaneous enrichment, impurity removal, and detection. The use of paper-based biosensors and visualization equipment allows for the visualization and digital analysis of results, achieving a low detection limit of 4.59 nmol mL-1. The method also exhibits high accuracy and repeatability, with a RSD ranging from 1.6 % to 4.0 %. This innovative colorimetric method addresses the need for rapid, miniaturized, and large-scale detection, thus providing a solution for food adulteration challenges.
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Affiliation(s)
- Anyu Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macao Special Administrative Region of China
| | - Zihan Chen
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macao Special Administrative Region of China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Guangyun He
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macao Special Administrative Region of China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macao Special Administrative Region of China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, Macao Special Administrative Region of China.
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2
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Usman I, Sana S, Afzaal M, Imran A, Saeed F, Ahmed A, Shah YA, Munir M, Ateeq H, Afzal A, Azam I, Ejaz A, Nayik GA, Khan MR. Advances and challenges in conventional and modern techniques for halal food authentication: A review. Food Sci Nutr 2024; 12:1430-1443. [PMID: 38455157 PMCID: PMC10916607 DOI: 10.1002/fsn3.3870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 11/05/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Saima Sana
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muniba Munir
- National Institute for Biotechnology & Genetic Engineering FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree College ShopianShopianJammu and KashmirIndia
| | - Mahbubar Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityBangladesh
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Zhu J, Wang D, Yu H, Yin H, Wang L, Shen G, Geng X, Yang L, Fei Y, Deng Y. Advances in colorimetric aptasensors for heavy metal ion detection utilizing nanomaterials: a comprehensive review. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:6320-6343. [PMID: 37965993 DOI: 10.1039/d3ay01815f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Heavy metal ion contamination poses significant environmental and health risks, necessitating rapid and efficient detection methods. In the last decade, colorimetric aptasensors have emerged as powerful tools for heavy metal ion detection, owing to their notable attributes such as high specificity, facile synthesis, adaptability to modifications, long-term stability, and heightened sensitivity. This comprehensive overview summarizes the key developments in this field over the past ten years. It discusses the principles, design strategies, and innovative techniques employed in colorimetric aptasensors using nanomaterials. Recent advancements in enhancing sensitivity, selectivity, and on-site applicability are highlighted. The review also presents application studies of successful heavy metal ion detection using colorimetric aptasensors, underlining their potential for environmental monitoring and health protection. Finally, future directions and challenges in the continued evolution of these aptasensors are outlined.
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Affiliation(s)
- Jiangxiong Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Danfeng Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
| | - Hong Yu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Hao Yin
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Lumei Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Guoqing Shen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Xueqing Geng
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
| | - Linnan Yang
- School of Big Data, Yunnan Agricultural University, Kunming 650201, China
| | - Yongcheng Fei
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
| | - Yun Deng
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China.
- Yunnan Dali Research Institute of Shanghai Jiao Tong University, Yunnan 671000, China
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
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Hartati YW, Irkham I, Sumiati I, Wyantuti S, Gaffar S, Zakiyyah SN, Zein MIHL, Ozsoz M. The Optimization of a Label-Free Electrochemical DNA Biosensor for Detection of Sus scrofa mtDNA as Food Adulterations. BIOSENSORS 2023; 13:657. [PMID: 37367022 DOI: 10.3390/bios13060657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/06/2023] [Accepted: 06/13/2023] [Indexed: 06/28/2023]
Abstract
Fast, sensitive, and easy-to-use methods for detecting DNA related to food adulteration, health, religious, and commercial purposes are evolving. In this research, a label-free electrochemical DNA biosensor method was developed for the detection of pork in processed meat samples. Gold electrodeposited screen-printed carbon electrodes (SPCEs) were used and characterized using SEM and cyclic voltammetry. A biotinylated probe DNA sequence of the Cyt b S. scrofa gene mtDNA used as a sensing element containing guanine substituted by inosine bases. The detection of probe-target DNA hybridization on the streptavidin-modified gold SPCE surface was carried out by the peak guanine oxidation of the target using differential pulse voltammetry (DPV). The optimum experimental conditions of data processing using the Box-Behnken design were obtained after 90 min of streptavidin incubation time, at the DNA probe concentration of 1.0 µg/mL, and after 5 min of probe-target DNA hybridization. The detection limit was 0.135 µg/mL, with a linearity range of 0.5-1.5 µg/mL. The resulting current response indicated that this detection method was selective against 5% pork DNA in a mixture of meat samples. This electrochemical biosensor method can be developed into a portable point-of-care detection method for the presence of pork or food adulterations.
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Affiliation(s)
- Yeni Wahyuni Hartati
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Irkham Irkham
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Iis Sumiati
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Santhy Wyantuti
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Shabarni Gaffar
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Salma Nur Zakiyyah
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Muhammad Ihda H L Zein
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mehmet Ozsoz
- Department of Biomedical Engineering, Near East University, Mersin 10, 99138 Nicosia, Turkey
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Wang W, You Y, Gunasekaran S. LSPR-based colorimetric biosensing for food quality and safety. Compr Rev Food Sci Food Saf 2021; 20:5829-5855. [PMID: 34601783 DOI: 10.1111/1541-4337.12843] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/16/2021] [Accepted: 08/29/2021] [Indexed: 11/29/2022]
Abstract
Ensuring consistently high quality and safety is paramount to food producers and consumers alike. Wet chemistry and microbiological methods provide accurate results, but those methods are not conducive to rapid, onsite testing needs. Hence, many efforts have focused on rapid testing for food quality and safety, including the development of various biosensors. Herein, we focus on a group of biosensors, which provide visually recognizable colorimetric signals within minutes and can be used onsite. Although there are different ways to achieve visual color-change signals, we restrict our focus on sensors that exploit the localized surface plasmon resonance (LSPR) phenomenon of metal nanoparticles, primarily gold and silver nanoparticles. The typical approach in the design of LSPR biosensors is to conjugate biorecognition ligands on the surface of metal nanoparticles and allow the ligands to specifically recognize and bind the target analyte. This ligand-target binding reaction leads to a change in color of the test sample and a concomitant shift in the ultraviolet-visual absorption peak. Various designs applying this and other signal generation schemes are reviewed with an emphasis on those applied for evaluating factors that compromise the quality and safety of food and agricultural products. The LSPR-based colorimetric biosensing platform is a promising technology for enhancing food quality and safety. Aided by the advances in nanotechnology, this sensing technique lends itself easily for further development on field-deployable platforms such as smartphones for onsite and end-user applications.
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Affiliation(s)
- Weizheng Wang
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Youngsang You
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, Republic of Korea
| | - Sundaram Gunasekaran
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
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Wu Y, Dong Y, Shi Y, Yang H, Zhang J, Khan MR, Deng S, He G, He Q, Lv Y, Deng R. CRISPR-Cas12-Based Rapid Authentication of Halal Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10321-10328. [PMID: 34436881 DOI: 10.1021/acs.jafc.1c03078] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The halal food market is globally growing along with the increased risk of adulteration. We proposed an amplification-free and mix-to-read CRISPR-Cas12-based nucleic acid analytical strategy allowing rapid identification and analysis of pork components, thus enriching the toolbox for ensuring halal food authenticity. We designed and optimized guide RNA (gRNA) targeting the pork cytochrome b (Cyt b) gene. gRNA allowed specific identification of the target Cyt b gene from pork components followed by activation of Cas12 protein to abundantly cleave single-stranded DNA probes with terminally labeled fluorophore and quencher groups, thus turning on fluorescence. The presence of the pork Cyt b gene thus can be mix-and-read- and only-one-step-detected, which may indicate the risk of halal food adulteration. The method allowed specific discrimination of pork meat from beef, mutton, and chicken and yielded a detection limit of 2.7 ng/μL of total DNA from pork meat. The reliability of the method was tested using the following processed meat products: halal foods beef luncheon meat and spiced beef and non-halal foods sausage and dried pork slices. The CRISPR-Cas12-based nucleic acid test strategy is promising for rapid food authentication.
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Affiliation(s)
- Yinhuan Wu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yi Dong
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yachen Shi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Hao Yang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jiaqi Zhang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sha Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Guiping He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
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7
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Song M, Khan IM, Wang Z. Research Progress of Optical Aptasensors Based on AuNPs in Food Safety. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02029-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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8
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Heidari Z, Rezatofighi SE, Rastegarzadeh S. Development and comparison of cross-linking and non-crosslinking probe-gold nanoparticle hybridization assays for direct detection of unamplified bovine viral diarrhea virus-RNA. BMC Biotechnol 2021; 21:30. [PMID: 33892712 PMCID: PMC8063192 DOI: 10.1186/s12896-021-00691-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/12/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Bovine viral diarrhea virus (BVDV) is a major economic disease that has been spread in most countries. In addition to vaccination, one of the main ways to control the disease and prevent it from spreading is to detect and cull infected animals, especially those with persistent infection (PI). We developed and compared two colorimetric biosensor assays based on probe-modified gold nanoparticles (AuNPs) to detect BVDV. Specific probes were designed to detect the 5' untranslated region of BVDV-RNA. The thiolated probes were immobilized on the surface of the AuNPs. Two methods of cross-linking (CL) and non-crosslinking (NCL) probe-AuNPs hybridization were developed and compared. RESULTS The hybridization of positive targets with the two probe-AuNPs formed a polymeric network between the AuNPs which led to the aggregation of nanoparticles and color change from red to blue. Alternatively, in the NCL mode, the hybridization of complementary targets with the probe-AuNPs resulted in the increased electrostatic repulsion in nanoparticles and the increased stabilization against salt-induced aggregation. The CL and NCL assays had detection limits of 6.83 and 44.36 ng/reaction, respectively. CONCLUSION The CL assay showed a higher sensitivity and specificity; in contrast, the NCL assay did not require optimizing and controlling of hybridization temperature and showed a higher response speed. However, both the developed methods are cost-effective and easy to perform and also could be implemented on-site or in local laboratories in low-resource countries.
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Affiliation(s)
- Zahra Heidari
- Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, 6135743135, Iran
| | - Seyedeh Elham Rezatofighi
- Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, 6135743135, Iran.
| | - Saadat Rastegarzadeh
- Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Feng J, Zhu Q, Wang Y. Colorimetric detection of Gadidae species using probe-modified gold nanoparticles. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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10
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Griesche C, Baeumner AJ. Biosensors to support sustainable agriculture and food safety. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115906] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Zia Q, Alawami M, Mokhtar NFK, Nhari RMHR, Hanish I. Current analytical methods for porcine identification in meat and meat products. Food Chem 2020; 324:126664. [PMID: 32380410 DOI: 10.1016/j.foodchem.2020.126664] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 03/20/2020] [Accepted: 03/20/2020] [Indexed: 12/21/2022]
Abstract
Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.
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Affiliation(s)
- Qamar Zia
- A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia.
| | - Mohammad Alawami
- A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia; Depaartment of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge CB3 0AS, United Kingdom
| | | | | | - Irwan Hanish
- Halal Product Research Institute, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
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12
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Seddaoui N, Amine A. A sensitive colorimetric immunoassay based on poly(dopamine) modified magnetic nanoparticles for meat authentication. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109045] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Jia M, Sha J, Li Z, Wang W, Zhang H. High affinity truncated aptamers for ultra-sensitive colorimetric detection of bisphenol A with label-free aptasensor. Food Chem 2020; 317:126459. [PMID: 32113141 DOI: 10.1016/j.foodchem.2020.126459] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 02/04/2020] [Accepted: 02/19/2020] [Indexed: 12/13/2022]
Abstract
The widespread exposure of bisphenol A (BPA) presents a significant risk to human health. A rapid, ultra-sensitive and label-free colorimetric aptasensor using high affinity truncated aptamers was developed for BPA detection. Truncated 38-mer and 12-mer aptamers specific for BPA were obtained through rationally truncation from 63-mer BPA aptamer. The dissociation constants (Kd) of 38-mer and 12-mer aptamers were determined to be 13.17 nM and 27.05 nM. Then, truncated aptamers were used in label-free colorimetric detection assays based on gold nanoparticles (AuNPs). The limit of detections of aptasensors using 38-mer and 12-mer aptamers were 7.60 pM and 14.41 pM, which were 265-fold and 140-fold lower than that of the aptasensor using 63-mer aptamer, respectively. The recovery rates in milk, orange juice and mineralized water samples were 93.88% to 107.30%. Therefore, the developed BPA colorimetric aptasensor using truncated aptamers has great application prospects in food safety control and environmental monitoring.
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Affiliation(s)
- Min Jia
- Key Laboratory of Animal Resistance Biology of Shandong Province, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, PR China.
| | - Junyi Sha
- Key Laboratory of Animal Resistance Biology of Shandong Province, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, PR China
| | - Zhihua Li
- Key Laboratory of Animal Resistance Biology of Shandong Province, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, PR China
| | - Wenjing Wang
- Key Laboratory of Animal Resistance Biology of Shandong Province, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, PR China
| | - Hongyan Zhang
- Key Laboratory of Animal Resistance Biology of Shandong Province, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, PR China
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14
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Nanomaterials as efficient platforms for sensing DNA. Biomaterials 2019; 214:119215. [DOI: 10.1016/j.biomaterials.2019.05.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 02/07/2023]
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15
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Yu X, Lee JK, Liu H, Yang H. Synthesis of magnetic nanoparticles to detect Sudan dye adulteration in chilli powders. Food Chem 2019; 299:125144. [PMID: 31323440 DOI: 10.1016/j.foodchem.2019.125144] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 12/22/2022]
Abstract
Magnetic nanoparticles were synthesised to extract Sudan dyes from chilli powders. The adsorbents used were magnetic ferroferric oxide nanoparticles coated with polystyrene. The extraction procedures for Sudan dyes comprised liquid-solid extraction and magnetic solid phase extraction. The conditions were optimised to achieve efficient magnetic solid phase extraction, including extraction and desorption time, type and volume of the desorption solvent, and the mass of the adsorbents. Repeatability tests showed satisfactory recovery rates of 80.2-115.8%, with a relative standard deviation <3.8%. The results suggested that the proposed extraction method was effective and efficient to extract Sudan dyes from chilli powders. The extraction process was simpler compared with traditional approaches because the adsorbents can be rapidly removed from the sample matrix using a permanent magnet. The use of recyclable adsorbents decreased the cost greatly. Chilli powder samples collected from local markets in Singapore were tested using the proposed method under optimum conditions.
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Affiliation(s)
- Xi Yu
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore 637459, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Jun Kang Lee
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore
| | - Huilin Liu
- Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, PR China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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Jiang L, Wang J, Zhang H, Liu C, Tang Y, Chu C. New Vortex-Synchronized Matrix Solid-Phase Dispersion Method for Simultaneous Determination of Four Anthraquinones in Cassiae Semen. Molecules 2019; 24:molecules24071312. [PMID: 30987185 PMCID: PMC6479586 DOI: 10.3390/molecules24071312] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 03/25/2019] [Accepted: 03/29/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, a green ionic-liquid based vortex-synchronized matrix solid-phase dispersion (VS-MSPD) combined with high performance liquid chromatography (HPLC) method was developed as a quantitative determination method for four anthraquinones in Cassiae Semen. Two conventional adsorbents, C18 and silica gel were investigated. The strategy included two steps: Extraction and determination. Wasted crab shells were used as an alternative adsorbent and ionic liquid was used as an alternative solvent in the first step. Factors affecting extraction efficiency were optimized: A sample/adsorbent ratio of 2:1, a grinding time of 3 min, a vortex time of 3 min, and ionic liquid ([Domim]HSO4, 250 mM) was used as eluent in the VS-MSPD procedure. As a result, the established method provided satisfactory linearity (R > 0.999), good accuracy and high reproducibility (RSD < 4.60%), and it exhibited the advantages of smaller sample amounts, shorter extraction time, less volume of elution solvent, and was much more environmental-friendly when compared with other conventional methods.
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Affiliation(s)
- Luyi Jiang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Jie Wang
- College of Materials Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Huan Zhang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Caijing Liu
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yiping Tang
- College of Materials Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Chu Chu
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China.
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Sow LC, Kong K, Yang H. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin. J Food Sci 2018; 83:1280-1291. [PMID: 29660829 DOI: 10.1111/1750-3841.14123] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 01/25/2018] [Accepted: 02/22/2018] [Indexed: 11/29/2022]
Abstract
Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the Tm increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl2 . These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels. PRACTICAL APPLICATION Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.
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Affiliation(s)
- Li Cheng Sow
- Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore.,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China
| | - Karmaine Kong
- Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore.,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore.,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China
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