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Cheng S, Qin Y, Mao Y, Cao Y, Zheng R, Han J, Tian S, Qin Z. "Reference sample comparison method": A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk. Food Chem 2024; 463:141064. [PMID: 39241430 DOI: 10.1016/j.foodchem.2024.141064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/09/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a "reference sample comparison method" for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (Dd) values. A new "one-to-one" model of milk shelf life was established based on Dd values, and significantly improved predictive accuracy by 11.14 %-17.17 % and 14.86 %-44.47 % in overall quality shelf life assessment compared to "many-to-one" models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the "reference sample comparison method" in assessing food shelf life with V-Et.
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Affiliation(s)
- Shiwen Cheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yumei Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuezhong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yanyun Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; China-UK Joint Research Laboratory of Eating Behaviour and Appetite, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruihang Zheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Collaborative Innovation Center of Statistical Data Engineering Technology & Application, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Zihan Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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2
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Chiu I, Ye H, Aayush K, Yang T. Intelligent food packaging for smart sensing of food safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:215-259. [PMID: 39103214 DOI: 10.1016/bs.afnr.2024.06.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
In this contemporary era, with over 8 billion people worldwide, ensuring food safety has become more critical than ever. To address this concern, the introduction of intelligent packaging marks a significant breakthrough. Essentially, this innovation tackles the challenge of rapid deterioration in perishable foods, which is vital to the well-being of communities and food safety. Unlike traditional methods that primarily emphasize shelf-life extension, intelligent packaging goes further by incorporating advanced sensing technologies to detect signs of spoilage and contamination in real-time, such as changes in temperature, oxygen levels, carbon dioxide levels, humidity, and the presence of harmful microorganisms. The innovation can rely on various packaging materials like plastics, metals, papers, or biodegradable polymers, combined with sophisticated sensing techniques such as colorimetric sensors, time-temperature indicators, radio-frequency identification tags, electronic noses, or biosensors. Together, these elements form a dynamic and tailored packaging system. This system not only protects food from spoilage but also offers stakeholders immediate and adequate information about food quality. Moreover, the real-world application on seafood, meat, dairy, fruits, and vegetables demonstrates the feasibility of using intelligent packaging to significantly enhance the safety and shelf life of a wide variety of perishable goods. By adopting intelligent packaging for smart sensing solutions, both the food industry and consumers can significantly reduce health risks linked with contamination and reduce unnecessary food waste. This underscores the crucial role of intelligent packaging in modern food safety and distribution systems, showcasing an effective fusion of technology, safety, and sustainability efforts aimed at nourishing a rapidly growing global population.
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Affiliation(s)
- Ivy Chiu
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Haoxin Ye
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Krishna Aayush
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.
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3
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Jia Z, Luo Y, Wang D, Holliday E, Sharma A, Green MM, Roche MR, Thompson-Witrick K, Flock G, Pearlstein AJ, Yu H, Zhang B. Surveillance of pathogenic bacteria on a food matrix using machine-learning-enabled paper chromogenic arrays. Biosens Bioelectron 2024; 248:115999. [PMID: 38183791 DOI: 10.1016/j.bios.2024.115999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 01/08/2024]
Abstract
Global food systems can benefit significantly from continuous monitoring of microbial food safety, a task for which tedious operations, destructive sampling, and the inability to monitor multiple pathogens remain challenging. This study reports significant improvements to a paper chromogenic array sensor - machine learning (PCA-ML) methodology sensing concentrations of volatile organic compounds (VOCs) emitted on a species-specific basis by pathogens by streamlining dye selection, sensor fabrication, database construction, and machine learning and validation. This approach enables noncontact, time-dependent, simultaneous monitoring of multiple pathogens (Listeria monocytogenes, Salmonella, and E. coli O157:H7) at levels as low as 1 log CFU/g with over 90% accuracy. The report provides theoretical and practical frameworks demonstrating that chromogenic response, including limits of detection, depends on time integrals of VOC concentrations. The paper also discusses the potential for implementing PCA-ML in the food supply chain for different food matrices and pathogens, with species- and strain-specific identification.
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Affiliation(s)
- Zhen Jia
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Yaguang Luo
- Environmental Microbial and Food Safety Lab and Food Quality Lab, U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, 20705, USA
| | - Dayang Wang
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, 01854, USA
| | - Emma Holliday
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Arnav Sharma
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA; School of Medicine, Duke University, Durham, NC, 27710, USA
| | - Madison M Green
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, 01854, USA
| | - Michelle R Roche
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, 01854, USA
| | | | - Genevieve Flock
- US Army Natick Soldier Research, Development, and Engineering Center, Natick, MA, 01760, USA
| | - Arne J Pearlstein
- Department of Mechanical Science and Engineering, University of Illinois Urbana-Champaign, Urbana, IL, 61801, USA
| | - Hengyong Yu
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, 01854, USA
| | - Boce Zhang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA.
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4
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Fernández González A, Badía Laíño R, Costa-Fernández JM, Soldado A. Progress and Challenge of Sensors for Dairy Food Safety Monitoring. SENSORS (BASEL, SWITZERLAND) 2024; 24:1383. [PMID: 38474919 DOI: 10.3390/s24051383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024]
Abstract
One of the most consumed foods is milk and milk products, and guaranteeing the suitability of these products is one of the major concerns in our society. This has led to the development of numerous sensors to enhance quality controls in the food chain. However, this is not a simple task, because it is necessary to establish the parameters to be analyzed and often, not only one compound is responsible for food contamination or degradation. To attempt to address this problem, a multiplex analysis together with a non-directed (e.g., general parameters such as pH) analysis are the most relevant alternatives to identifying the safety of dairy food. In recent years, the use of new technologies in the development of devices/platforms with optical or electrochemical signals has accelerated and intensified the pursuit of systems that provide a simple, rapid, cost-effective, and/or multiparametric response to the presence of contaminants, markers of various diseases, and/or indicators of safety levels. However, achieving the simultaneous determination of two or more analytes in situ, in a single measurement, and in real time, using only one working 'real sensor', remains one of the most daunting challenges, primarily due to the complexity of the sample matrix. To address these requirements, different approaches have been explored. The state of the art on food safety sensors will be summarized in this review including optical, electrochemical, and other sensor-based detection methods such as magnetoelastic or mass-based sensors.
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Affiliation(s)
- Alfonso Fernández González
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, Avda. Julián Clavería 8, 33006 Oviedo, Asturias, Spain
| | - Rosana Badía Laíño
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, Avda. Julián Clavería 8, 33006 Oviedo, Asturias, Spain
| | - José M Costa-Fernández
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, Avda. Julián Clavería 8, 33006 Oviedo, Asturias, Spain
| | - Ana Soldado
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, Avda. Julián Clavería 8, 33006 Oviedo, Asturias, Spain
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5
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Shruti A, Bage N, Kar P. Nanomaterials based sensors for analysis of food safety. Food Chem 2024; 433:137284. [PMID: 37703589 DOI: 10.1016/j.foodchem.2023.137284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 09/15/2023]
Abstract
The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.
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Affiliation(s)
- Asparshika Shruti
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Nirgaman Bage
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Pradip Kar
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India.
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6
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Zheng A, Liu J, Wang M, Bu N, Liu D, Wei C. Footprint analysis of CO 2 in microbial community succession of raw milk and assessment of its quality. Front Nutr 2023; 10:1285653. [PMID: 38192649 PMCID: PMC10773745 DOI: 10.3389/fnut.2023.1285653] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024] Open
Abstract
With the growing production of raw milk, interest has been increasing in its quality control. CO2, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO2 in a concentration-dependent way. And CO2 treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (p < 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera Acinetobacter and Pseudomonas were replaced with lactic acid bacteria (LAB), including Leuconostoc, Lactococcus, and Lactobacillus. From the perspective of biomarkers enriched in CO2-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO2 improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO2 in raw milk.
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Affiliation(s)
- Anran Zheng
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Jun Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Life Science, Hubei Normal University, Huangshi, China
| | - Mengsong Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Ningxia Bu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Dunhua Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Chaokun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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7
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Ma M, Yang X, Ying X, Shi C, Jia Z, Jia B. Applications of Gas Sensing in Food Quality Detection: A Review. Foods 2023; 12:3966. [PMID: 37959084 PMCID: PMC10648483 DOI: 10.3390/foods12213966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 11/15/2023] Open
Abstract
Food products often face the risk of spoilage during processing, storage, and transportation, necessitating the use of rapid and effective technologies for quality assessment. In recent years, gas sensors have gained prominence for their ability to swiftly and sensitively detect gases, making them valuable tools for food quality evaluation. The various gas sensor types, such as metal oxide (MOX), metal oxide semiconductor (MOS) gas sensors, surface acoustic wave (SAW) sensors, colorimetric sensors, and electrochemical sensors, each offer distinct advantages. They hold significant potential for practical applications in food quality monitoring. This review comprehensively covers the progress in gas sensor technology for food quality assessment, outlining their advantages, features, and principles. It also summarizes their applications in detecting volatile gases during the deterioration of aquatic products, meat products, fruit, and vegetables over the past decade. Furthermore, the integration of data analytics and artificial intelligence into gas sensor arrays is discussed, enhancing their adaptability and reliability in diverse food environments and improving food quality assessment efficiency. In conclusion, this paper addresses the multifaceted challenges faced by rapid gas sensor-based food quality detection technologies and suggests potential interdisciplinary solutions and directions.
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Affiliation(s)
- Minzhen Ma
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Boce Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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8
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Das TK, Ganguly S. Revolutionizing Food Safety with Quantum Dot-Polymer Nanocomposites: From Monitoring to Sensing Applications. Foods 2023; 12:foods12112195. [PMID: 37297441 DOI: 10.3390/foods12112195] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The present review article investigates the prospective utilisation of quantum dot-polymer nanocomposites in the context of ensuring food safety. The text pertains to the advancement of nanocomposites, encompassing their distinctive optical and electrical characteristics, and their prospective to transform the detection and perception of food safety risks. The article explores diverse methodologies for producing nanocomposites and underscores their potential utility in identifying impurities, microorganisms, and harmful substances in food. The article provides an overview of the challenges and limitations associated with the utilisation of nanocomposites in food safety applications, encompassing concerns regarding toxicity and the necessity for standardised protocols. The review article presents a comprehensive examination of the present research status in this area and underscores the potential of quantum dots-polymer nanocomposites in transforming food safety monitoring and sensing.
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Affiliation(s)
- Tushar Kanti Das
- Institute of Physics-Center for Science and Education, Silesian University of Technology, Krasińskiego 8, 40-019 Katowice, Poland
| | - Sayan Ganguly
- Bar-Ilan Institute for Nanotechnology and Advanced Materials, Ramat Gan 5290002, Israel
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9
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Miao B, Yakubu S, Zhu Q, Issaka E, Zhang Y, Adams M. A Review on Tetrabromobisphenol A: Human Biomonitoring, Toxicity, Detection and Treatment in the Environment. Molecules 2023; 28:2505. [PMID: 36985477 PMCID: PMC10054480 DOI: 10.3390/molecules28062505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 03/12/2023] Open
Abstract
Tetrabromobisphenol A (TBBPA) is a known endocrine disruptor employed in a range of consumer products and has been predominantly found in different environments through industrial processes and in human samples. In this review, we aimed to summarize published scientific evidence on human biomonitoring, toxic effects and mode of action of TBBPA in humans. Interestingly, an overview of various pretreatment methods, emerging detection methods, and treatment methods was elucidated. Studies on exposure routes in humans, a combination of detection methods, adsorbent-based treatments and degradation of TBBPA are in the preliminary phase and have several limitations. Therefore, in-depth studies on these subjects should be considered to enhance the accurate body load of non-invasive matrix, external exposure levels, optimal design of combined detection techniques, and degrading technology of TBBPA. Overall, this review will improve the scientific comprehension of TBBPA in humans as well as the environment, and the breakthrough for treating waste products containing TBBPA.
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Affiliation(s)
- Baoji Miao
- Henan International Joint Laboratory of Nano-Photoelectric Magnetic Materials, School of Materials Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Salome Yakubu
- Henan International Joint Laboratory of Nano-Photoelectric Magnetic Materials, School of Materials Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qingsong Zhu
- Henan International Joint Laboratory of Nano-Photoelectric Magnetic Materials, School of Materials Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Eliasu Issaka
- School of Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yonghui Zhang
- Henan International Joint Laboratory of Nano-Photoelectric Magnetic Materials, School of Materials Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mabruk Adams
- School of Civil Engineering, National University of Ireland, H91 TK33 Galway, Ireland
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10
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A flexible and stretchable photonic crystal film with sensitive structural color-changing properties for spoiled milk detection. Food Chem X 2022; 16:100526. [DOI: 10.1016/j.fochx.2022.100526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022] Open
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11
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Bhagat S, Singh S. Nanominerals in nutrition: Recent developments, present burning issues and future perspectives. Food Res Int 2022; 160:111703. [DOI: 10.1016/j.foodres.2022.111703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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12
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Li H, Xi B, Yang X, Wang H, He X, Li W, Gao Y. Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Development of highly stable color indicator films based on κ-carrageenan, silver nanoparticle and red grape skin anthocyanin for marine fish freshness assessment. Int J Biol Macromol 2022; 216:655-669. [PMID: 35798081 DOI: 10.1016/j.ijbiomac.2022.06.206] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 01/11/2023]
Abstract
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan (CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver nanoparticles (AgNPs) as an antimicrobial agent. Anthocyanins in GSE exhibited distinguished pH responsive color changes. GSE and AgNPs were well compatible with CAR with intramolecular interactions, approved by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis, thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). GSE-containing films displayed distinguished color changes in response to pH variations and volatile ammonia. Enhanced UV blocking ability and strong antioxidant activity were revealed for GSE included films without sacrificing the physico-chemical properties of the CAR film. Films containing AgNPs showed improved mechanical strength and strong antimicrobial ability against both Escherichia coli and Staphylococcus aureus. The CAR/AgNPs/GSE film displayed a distinctive color change corresponding to changes in the total volatile basic nitrogen (TVB-N) of fish during storage. In addition, the CAR/AgNPs/GSE film showed excellent color stability to consecutive UV exposure and its storage time at 25 °C is expected to be at least 240 days, which indicates that it has high potential as an intelligent food freshness indicator film.
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14
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Xie D, Wang R, Fu J, Zhao Z, Li M. AuNPs@MIL-101 (Cr) as a SERS-Active Substrate for Sensitive Detection of VOCs. Front Bioeng Biotechnol 2022; 10:921693. [PMID: 35800331 PMCID: PMC9256292 DOI: 10.3389/fbioe.2022.921693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Accepted: 04/27/2022] [Indexed: 11/21/2022] Open
Abstract
Surface-enhanced Raman scattering (SERS) is an important and powerful analytical technique in chemical and biochemical analyses. Metal–organic frameworks (MOFs) can effectively capture volatile organic compounds (VOCs) with high adsorption capacity and fast kinetics, and the local surface plasmon resonance characteristics of gold nanoparticles can quickly and effectively distinguish different VOCs by SERS. Combining both, we designed a novel SERS substrate based on embedding gold nanoparticles (AuNPs) within MIL-101(Cr) for the recognition of various VOCs in the gaseous phase. Occupying of AuNPs inside MIL-101(Cr) increased the micropore-specific surface area of AuNPs@MIL-101(Cr), which enabled AuNPs@MIL-101(Cr) to absorb more toluene molecules and consequently realized its high detection sensitivity. The detection limits for toluene, 4-ethylbenzaldehyde, and formaldehyde were down to 6, 5, and 75, ppm respectively. Moreover, this substrate could be used for detecting different VOCs simultaneously. Finally, we discussed the enhancement of AuNPs outside and inside MIL-101(Cr) on the Raman signal.
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Affiliation(s)
- Dan Xie
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, China
| | - Ruimeng Wang
- Guangxi Key Laboratory of Agro-Environment and Agro-Product Safety, School of Chemistry and Chemical Engineering, Guangxi University, Nanning, China
| | - Jinghao Fu
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, China
| | - Zhongxing Zhao
- Guangxi Key Laboratory of Agro-Environment and Agro-Product Safety, School of Chemistry and Chemical Engineering, Guangxi University, Nanning, China
- *Correspondence: Zhongxing Zhao, ; Min Li,
| | - Min Li
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, China
- *Correspondence: Zhongxing Zhao, ; Min Li,
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15
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Magnaghi LR, Zanoni C, Alberti G, Quadrelli P, Biesuz R. Towards intelligent packaging: BCP-EVOH@ optode for milk freshness measurement. Talanta 2022; 241:123230. [DOI: 10.1016/j.talanta.2022.123230] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 12/14/2022]
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16
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Daramola OB, Omole RK, Akinwale IV, Otuyelu FO, Akinsanola BA, Fadare TO, George RC, Torimiro N. Bio-Receptors Functionalized Nanoparticles: A Resourceful Sensing and Colorimetric Detection Tool for Pathogenic Bacteria and Microbial Biomolecules. FRONTIERS IN NANOTECHNOLOGY 2022. [DOI: 10.3389/fnano.2022.885803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pathogenic bacteria and several biomolecules produced by cells and living organisms are common biological components posing a harmful threat to global health. Several studies have devised methods for the detection of varying pathogenic bacteria and biomolecules in different settings such as food, water, soil, among others. Some of the detection studies highlighting target pathogenic bacteria and biomolecules, mechanisms of detection, colorimetric outputs, and detection limits have been summarized in this review. In the last 2 decades, studies have harnessed various nanotechnology-based methods for the detection of pathogenic bacteria and biomolecules with much attention on functionalization techniques. This review considers the detection mechanisms, colorimetric prowess of bio-receptors and compares the reported detection efficiency for some bio-receptor functionalized nanoparticles. Some studies reported visual, rapid, and high-intensity colorimetric detection of pathogenic bacteria and biomolecules at a very low concentration of the analyte. Other studies reported slight colorimetric detection only with a large concentration of an analyte. The effectiveness of bio-receptor functionalized nanoparticles as detection component varies depending on their selectivity, specificity, and the binding interaction exhibited by nanoparticles, bio-receptor, and analytes to form a bio-sensing complex. It is however important to note that the colorimetric properties of some bio-receptor functionalized nanoparticles have shown strong and brilliant potential for real-time and visual-aided diagnostic results, not only to assess food and water quality but also for environmental monitoring of pathogenic bacteria and a wide array of biomolecules.
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17
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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18
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Wang G, Huang S, He H, Cheng J, Zhang T, Fu Z, Zhang S, Zhou Y, Li H, Liu X. Fabrication of a "progress bar" colorimetric strip sensor array by dye-mixing method as a potential food freshness indicator. Food Chem 2022; 373:131434. [PMID: 34731803 DOI: 10.1016/j.foodchem.2021.131434] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/12/2021] [Accepted: 10/17/2021] [Indexed: 12/20/2022]
Abstract
Colorimetric sensing is a low-cost, intuitive method for monitoring the freshness of food. We prepared a colorimetric strip sensor array by mixing different amounts of bromophenol blue (BPB) and bromocresol green (BCG). As results of NH3 simulation, the array strip turned from yellow to blue, and the number of blue spots increased with the increasing NH3, like a progress bar. Although the actual color is quite different, the color-changing trend was consistent with the simulated model calculated by a computer. The progress bar results remained stable under three lighting conditions. Furthermore, in the Cod preservation experiment, the color-changing progress of the strip sensor array is consistent with the simulation and can indicate Cod freshness while providing more distinguish levels. Therefore, a "progress bar" indicator built by this strategy possess the potential of realizing nondestructive, more accurate, and commercially available food quality monitoring through the naked eye and smart equipment recognition.
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Affiliation(s)
- Guannan Wang
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Shaoyun Huang
- Department of Graphic Information Processing, Jingchu University of Technology, Jingmen 448000, China
| | - Hui He
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Jiawei Cheng
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Tao Zhang
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Zhiqiang Fu
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Shasha Zhang
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Yuzhi Zhou
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China
| | - Houbin Li
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Xinghai Liu
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
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19
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Jeevanandam J, Agyei D, Danquah MK, Udenigwe C. Food quality monitoring through bioinformatics and big data. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00036-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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20
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Cheng H, Xu H, Julian McClements D, Chen L, Jiao A, Tian Y, Miao M, Jin Z. Recent advances in intelligent food packaging materials: Principles, preparation and applications. Food Chem 2021; 375:131738. [PMID: 34922277 DOI: 10.1016/j.foodchem.2021.131738] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 11/23/2021] [Accepted: 11/28/2021] [Indexed: 11/24/2022]
Abstract
Traditionally, food packaging is used for improving food quality and providing consumers with descriptions of products. A new generation of intelligent ("smart") packaging materials is being developed to continuously monitor the properties of packaged foods and provide real-time information about their maturity, quality, and safety. In this paper, recent research in the development, properties, and applications of intelligent food packaging materials is summarized. Initially, we review the different sensing methods that can be used to detect alterations in food properties, such as those based on changes in time, temperature, humidity, oxygen levels, pH, chemical composition, or microbial contamination. The different approaches that can be used to design intelligent packaging materials are then highlighted, including films, bar codes, and labels. A number of applications of these packaging materials are then discussed to demonstrate their potential in the food industry. Finally, the challenges and future directions of food packaging are discussed.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Hao Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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21
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Visual detection of edible oil oxidation by using chitin-based colorimetric sensor for aldehydes. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Xu Y, Hassan MM, Sharma AS, Li H, Chen Q. Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety. Crit Rev Food Sci Nutr 2021; 63:486-504. [PMID: 34281447 DOI: 10.1080/10408398.2021.1950117] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Pathogenic bacteria and their metabolites are the leading risk factor in food safety and are one of the major threats to human health because of the capability of triggering diseases with high morbidity and mortality. Nano-optical sensors for bacteria sensing have been greatly explored with the emergence of nanotechnology and artificial intelligence. In addition, with the rapid development of cross fusion technology, other technologies integrated nano-optical sensors show great potential in bacterial and their metabolites sensing. This review focus on nano-optical strategies for bacteria and their metabolites sensing in the field of food safety; based on surface-enhanced Raman scattering (SERS), fluorescence, and colorimetric biosensors, and their integration with the microfluidic platform, electrochemical platform, and nucleic acid amplification platform in the recent three years. Compared with the traditional techniques, nano optical-based sensors have greatly improved the sensitivity with reduced detection time and cost. However, challenges remain for the simple fabrication of biosensors and their practical application in complex matrices. Thus, bringing out improvements or novelty in the pretreatment methods will be a trend in the upcoming future.
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Affiliation(s)
- Yi Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Arumugam Selva Sharma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
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23
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Metabolomic Markers of Storage Temperature and Time in Pasteurized Milk. Metabolites 2021; 11:metabo11070419. [PMID: 34202014 PMCID: PMC8306400 DOI: 10.3390/metabo11070419] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 11/18/2022] Open
Abstract
The current date labeling system for pasteurized milk is based on the predicted growth of spoilage microorganisms, but inherent inaccuracies and the inability to account for environmental factors (e.g., temperature fluctuations) contribute to household and retail food waste. Improved shelf-life estimation can be achieved by monitoring milk quality in real-time. In this study, we identify and quantify metabolites changing over storage temperature and time, the main factors affecting milk stability. Pasteurized 2% fat milk was stored at 4, 10, 15, and 20 °C. Metabolite change was analyzed using untargeted and targeted nuclear magnetic resonance (NMR) metabolomics approaches. Several metabolites correlated significantly to storage time and temperature. Citric acid decreased linearly over time at a temperature-dependent rate. Ethanol, formic acid, acetic acid, lactic acid, and succinic acid increased non-linearly after an initial period of minimal increase. Butyric acid exhibited strong inverse temperature dependencies. This study provides the first analysis of the effect of time and temperature on the concentration of key metabolites during milk storage. Candidate molecules for shelf-life monitoring have been identified, and the results improve our understanding of molecular changes during milk storage. These results will inform the development of real-time shelf-life indicators for milk, helping to reduce milk waste.
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24
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Tang J, Cao X, Qiu G, deMello A, Wang J. Optical-Switch-Enabled Microfluidics for Sensitive Multichannel Colorimetric Analysis. Anal Chem 2021; 93:6784-6791. [PMID: 33877822 DOI: 10.1021/acs.analchem.1c00674] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The implementation of colorimetric analysis within microfluidic environments engenders significant benefits with respect to reduced sample and reagent consumption, system miniaturization, and real-time measurement of flowing samples. That said, conventional approaches to colorimetric analysis within microfluidic channels are hampered by short optical pathlengths and single-channel configurations, which lead to poor detection sensitivities and low analytical throughputs. Although the use of multiplexed light source/photodetector modules allows for multichannel analysis, such configurations significantly increase both instrument complexity and cost. To address these issues, we present a four-channel colorimetric measurement scheme within an optical-switch-enabled microfluidic chip (OSEMC) fabricated by two-photon stereolithography. The integration of optical switches enables sequential signal readout from each detection channel, and thus, only a single light source and a photodetector are required for operation. Optical switches can be controlled in a bespoke manner by changing the medium in the switch channel between a "light-transmitting" fluid and a "light-blocking" fluid using pneumatic microvalves. Such optical switches are characterized by fast response times (approximately 200 ms), tunable switching frequencies (between 0.1 and 1.0 Hz studied), and excellent stability. Operational performance demonstrates both good sensitivity and reproducibility through the colorimetric analysis of nitrite and ammonium samples using four detection channels. Furthermore, the use of OSEMC for parallel and real-time analysis of flowing samples is investigated via characterization of the adsorption kinetics of tartrazine on activated charcoal and the catalytic reaction kinetics of horseradish peroxidase (HRP).
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Affiliation(s)
- Jiukai Tang
- Institute of Environmental Engineering, ETH Zürich, Zürich 8093, Switzerland.,Laboratory for Advanced Analytical Technologies, Empa, Swiss Federal Laboratories for Materials Science and Technology, Dübendorf 8600, Switzerland
| | - Xiaobao Cao
- Institute of Chemical and Bioengineering, ETH Zürich, Vladimir Prelog Weg 1, Zürich 8093, Switzerland
| | - Guangyu Qiu
- Institute of Environmental Engineering, ETH Zürich, Zürich 8093, Switzerland.,Laboratory for Advanced Analytical Technologies, Empa, Swiss Federal Laboratories for Materials Science and Technology, Dübendorf 8600, Switzerland
| | - Andrew deMello
- Institute of Chemical and Bioengineering, ETH Zürich, Vladimir Prelog Weg 1, Zürich 8093, Switzerland
| | - Jing Wang
- Institute of Environmental Engineering, ETH Zürich, Zürich 8093, Switzerland.,Laboratory for Advanced Analytical Technologies, Empa, Swiss Federal Laboratories for Materials Science and Technology, Dübendorf 8600, Switzerland
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25
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Ma Y, Li S, Ji T, Wu W, Sameen DE, Ahmed S, Qin W, Dai J, Liu Y. Development and optimization of dynamic gelatin/chitosan nanoparticles incorporated with blueberry anthocyanins for milk freshness monitoring. Carbohydr Polym 2020; 247:116738. [DOI: 10.1016/j.carbpol.2020.116738] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/03/2020] [Accepted: 07/03/2020] [Indexed: 02/07/2023]
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26
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Taherkhani E, Moradi M, Tajik H, Molaei R, Ezati P. Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat. Int J Biol Macromol 2020; 164:2632-2640. [PMID: 32853605 DOI: 10.1016/j.ijbiomac.2020.08.177] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/28/2020] [Accepted: 08/21/2020] [Indexed: 12/17/2022]
Abstract
In this work, grape anthocyanins (GA) were embedded in bacterial nanocellulose (BNC) by ex-situ method to fabricate an easy-to-use colorimetric label. The label revealed visible color responses to the pH buffers (2-11). According to the color parameter results [L*, a*, b*, and total color difference (TCD)], the label also presented appropriate color stability during the 60-day storage. During the application in minced beef, the label was bright red on the 1st day of storage at 4 °C. In accordance with the meat quality parameters [TVB-N, total mesophilic count, and sensory attributes], the label turned into purplish-red color on the 3rd and 5th days of storage (medium freshness meat) and turned into blue on the 7th day, representing the spoilage state. All the mentioned color changes could be distinguished by naked eyes. A strong Pearson's correlation coefficient was obtained between the TCD values and meat quality parameters, confirming the capability of the pH-sensing label to correctly distinguish the fresh meat from the spoiled meat.
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Affiliation(s)
- Eshagh Taherkhani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Parya Ezati
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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27
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A polydiacetylene-based colorimetric sensor as an active use-by date indicator for milk. J Colloid Interface Sci 2020; 572:31-38. [DOI: 10.1016/j.jcis.2020.03.040] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/21/2020] [Accepted: 03/10/2020] [Indexed: 01/12/2023]
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28
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Xie M, Dong X, Yu Y, Cui L. A novel method for detection of lipid oxidation in edible oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109068] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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30
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Guo J, Liu Y, Yang Y, Li Y, Wang R, Ju H. A Filter Supported Surface-Enhanced Raman Scattering "Nose" for Point-of-Care Monitoring of Gaseous Metabolites of Bacteria. Anal Chem 2020; 92:5055-5063. [PMID: 32129599 DOI: 10.1021/acs.analchem.9b05400] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This work designs a convenient method for fabrication of surface-enhanced Raman scattering (SERS) devices by loading gold nanostars (AuNSs) on a flat filter support with vacuum filtration. The dense accumulation of AuNSs results in a strong sensitization to SERS signal and shows sensitive response to gaseous metabolites of bacteria, which produces a SERS "nose" for rapid point-of-care monitoring of these metabolites. The "nose" shows good reproducibility and stability and can be used for SERS quantitation of a gaseous target with Raman signal. The impressive performance of the proposed SERS "nose" for detecting gaseous metabolites of common foodborne bacteria like Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa from inoculated samples demonstrates its much higher sensitivity than that of human sense and application in distinguishing spoiled food at an early stage and real-time tracing of food spoilage degree. The strong point-of-care testing ability of the designed SERS "nose" and the miniaturization of whole equipment extend greatly the analytical application of SERS technology in food safety and public health.
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Affiliation(s)
- Jingxing Guo
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P. R. China
| | - Ying Liu
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P. R. China
| | - Yuanjiao Yang
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P. R. China
| | - Yumei Li
- State Key Laboratory of Pharmaceutical Biotechnology, School of Life Sciences, Nanjing University, Nanjing 210023, P. R. China
| | - Ruiyong Wang
- State Key Laboratory of Pharmaceutical Biotechnology, School of Life Sciences, Nanjing University, Nanjing 210023, P. R. China
| | - Huangxian Ju
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, P. R. China
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31
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Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment. Int J Biol Macromol 2020; 153:240-247. [PMID: 32145233 DOI: 10.1016/j.ijbiomac.2020.03.014] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 12/18/2022]
Abstract
An intelligent freshness indicator was developed by immobilizing anthocyanins of black carrot (ABC) within the starch matrix (total anthocyanins content of 10 mg/100 mL) to monitor freshness/spoilage of milk. The microstructural, spectral, swelling and solubility properties as well as color stability (as a function of time, temperature and light) of the indicator at different pHs were characterized. The incorporation of ABC did not change the swelling index and water solubility. The prepared label showed visible color changes as a function of pH and excellent color stability after one month storage at different conditions. The total color difference (TCD) value of the indicator corresponded to the pH, acidity, and microbial growth of the pasteurized milk. The Pearson correlation coefficient showed a high correlation between TCD and pH (R = -0.979), while a high and positive correlation between TCD and acidity as well as TMC (R = 0.983 and 0.968, respectively) was observed. The developed label can discriminate fresh milk form the milk entered into the initial (TCD: 7.8 after 24 h) and final (TCD: 34.8 after 48 h) steps of spoilage. The fabricated label opens a new perspective to use anthocyanins-incorporated biopolymers in the milk intelligent packaging as a simple and easy-to-use freshness indicator.
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32
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Huang J, Sun J, Warden AR, Ding X. Colorimetric and photographic detection of bacteria in drinking water by using 4-mercaptophenylboronic acid functionalized AuNPs. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106885] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Luo X, Lim LT. An inkjet-printed sulfonephthalein dye indicator array for volatile amine detection. J Food Sci 2020; 85:442-454. [PMID: 31976555 DOI: 10.1111/1750-3841.15020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 11/18/2019] [Accepted: 12/03/2019] [Indexed: 11/27/2022]
Abstract
Colorimetric indicators are versatile for applications such as intelligent food packaging, for reflecting the actual quality and/or monitoring distribution history of food products. In this study, a colorimetric indicator array composed of sulfonephthalein dyes was successfully developed by piezoelectric inkjet printing, for the detection of volatile amines-the primary spoilage gases for fish and seafood products. The printing inks were formulated in water/ethanol/1-butanol mixture. By refilling the printer's cartridges with our formulated inks and controlling the red, green, and blue color parameters, a 7 × 9 indicator array was printed onto inkjet transparency films. The color response of the indicator array was tested with different volatile amines at various concentrations. The array indicator was capable of discriminating six different volatile amines: ammonia, trimethylamine, dimethylamine, triethylamine, piperidine, and hydrazine. The printability of the inks was investigated by characterizing their density, surface tension, and dynamic viscosity, dictating that all formulated inks were printable fluid. The microstructural morphologies of the printed dyes on transparency films were evaluated using scanning electron microscopy. Interactions of the dye with the volatiles were studied by Fourier transform infrared spectroscopy. In summary, the piezoelectric inkjet printing method presented in this study offers a convenient, efficient, and flexible means to fabricate colorimetric indicators for detecting food spoilage volatiles. These indicators are promising as sensing components in intelligent packaging systems, to reveal the freshness of fish products by correlating with quality parameters such as total volatile basic nitrogen, microbial growth, and sensory attributes. Further studies on the feasibility of using the array indicators in real food packaging systems, development of strategy to mitigate the potential migration of the indicator dyes, and designing array patterns optimal for machine/human interpretation, are important to commercialize the technology. PRACTICAL APPLICATION: Piezoelectric inkjet printing offers a convenient way to fabricate sensing materials and aligns with industrial packaging operations. The use of indicators on food package helps consumers more accurately perceive real-time food quality information.
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Affiliation(s)
- Xiaoyu Luo
- Dept. of Food Science, Univ. of Guelph, 50 Stone Rd. E, Guelph, ON, N1G 2W1, Canada
| | - Loong-Tak Lim
- Dept. of Food Science, Univ. of Guelph, 50 Stone Rd. E, Guelph, ON, N1G 2W1, Canada
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34
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Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging. Int J Biol Macromol 2019; 136:920-926. [PMID: 31233799 DOI: 10.1016/j.ijbiomac.2019.06.148] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 06/15/2019] [Accepted: 06/20/2019] [Indexed: 12/12/2022]
Abstract
In this study, the possible use of anthocyanins of black carrot (ABC) as a chemo-responsive dye to fabricate a colorimetric pH indicator in a cellulose-chitosan matrix was investigated in order to the monitoring of spoilage in pasteurized milk. Cellulose paper was impregnated with a chitosan solution prepared by a sol-gel method containing ABC (total anthocyanins content of 10 mg/100 mL) and characterized. The swelling and water solubility increased by incorporation of ABC into the chitosan-cellulose film. The colorimetric pH indicator showed an obvious color variation from pink to khaki at different pH values (pH 2-11). Stability tests revealed that the indicator had acceptable color stability during one-month storage at 20 °C. The results also confirmed the immobilization of ABC into the matrix of the polymeric indicator with no significant effect on the chemical and super-molecular structure of the samples. In food trial, fresh pasteurized milk was entirely discerned through a perceptible color change from blue to violet rose color after 48 h storage at 20 °C, which was comfortably observable by the naked eye. The results proved that the fabricated indicator could be used as food grade biomaterials to monitor freshness/spoilage of milk.
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