Determination of sulfur dioxide in food by liquid chromatography with pre-column derivatization

A triphenylamine-benzofuran-derived fluorescent probe for monitoring sulfite in Chinese medicinal materials and bioimaging

In this work, a triphenylamine-benzofuran-derived fluorescent probe TBSF was developed for monitoring the sulfite level in Chinese medicinal materials and imaging in living cells. In the testing system, under 445 nm excitation, TBSF responded to sulfite steadily with a 540 nm fluorescence reporting signal. The testing system showed advantages including high sensitivity, rapid response, and high selectivity. In particular, TBSF achieved the sulfite detection in the water decoction of Chinese medicinal materials from both addition and excessive fumigation. It also realized the intracellular imaging of both exogenous and endogenous sulfite in living HepG2 cells. The imaging in water decoction-treated cells inferred the potential for the interdisciplinary detection.

Rapid visual detection of sulfur dioxide residues in food using acid-sensitive CdTe quantum dots-loaded alginate hydrogel beads

Acid-sensitive CdTe quantum dots-loaded alginate hydrogel (CdTe QDs-AH) beads were designed for the visual detection of SO2 residues. As proof of concept, two types of CdTe QDs were selected as model probes and embedded in AH beads. The entire test was performed within 25 min in a modified double-layer test tube with one bead fixed above the sample solution. Adding citric acid and heating at 70 ℃ for 20 min transformed the sulfites in the solution into SO2 gas, which then quenched the fluorescence of the CdTe QDs-AH beads. Using this assay, qualitative, naked-eye detection of SO2 residues was achieved in the concentration range of 25-300 ppm, as well as precise quantification was possible based on the difference in the average fluorescence brightness of the beads before and after the reaction. Five food types were successfully analysed using this method, which is simpler and more economical than existing methods, and does not require complex pretreatment.

Neo-construction of a SO2-tunable near-infrared ratiometric fluorescent probe for high-fidelity diagnosis and evaluation hazards of Cd2+-induced liver injury

Cadmium-contaminated water and food are seriously hazardous to the human health, especially liver injury. To understand the entanglement relationship between cadmium ion (Cd2+)-induced liver injury and the biomarker sulfur dioxide (SO2), a reliable bioanalytical tool is urgently needed, detecting SO2 to diagnose and evaluate the extent of liver injury in vivo. Herein, based on the Förster resonance energy transfer (FRET) mechanism, a novel SO2-tunable NIR ratiometric fluorescent probe (SMP) was developed, it was used to diagnose and treat liver injury induced by Cd2+ in biosystems. Specifically, it was constructed by conjugating a NIR dicyanoisophorone with a NIR benzopyranate as the donor and acceptor, respectively, and the ratiometric response of SO2- regulated by the Michael addition reaction. In addition, SMP exhibits rapid reaction time (<15 s), two well-resolved emission peaks (68 nm) with less cross-talk between channels for high imaging resolution, superior selectivity, and low limit of detection (LOD=80.3 nM) for SO2 detection. Impressively, SMP has been successfully used for intracellular ratiometric imaging of Cd2+-induced SO2 and diagnostic and therapeutic evaluation in liver injury mice models with satisfactory results. Therefore, SMP may provide a powerful molecular tool for revealing the occurrence and development relationship between SO2 and Cd2+-induced liver injury. ENVIRONMENTAL IMPLICATION: Cadmium ions are one of the well-known toxic environmental pollutants, which are enriched in the human body through inhalation of cadmium-contaminated air or from the food chain, leading to damage in various organs, especially liver injury. Therefore, we developed a novel fluorescent probe that can specifically detect SO2 in Cd2+-induced liver injury, which is critically important for the diagnosis and evaluation of Cd2+-induced liver injury diseases. The specific detection of SO2 of this probe has been successfully demonstrated in live HepG2 cells and Cd2+-induced liver injury mice.

Development of a rapid and sensitive fluorescent probe for high-throughput detecting SO2 in food samples

Sulfur dioxide (SO2), widely used as an antioxidant and preservative in food production, has been associated with detrimental cardiovascular and neurological effects when consumed excessively. This highlights the pressing need to develop a fast and sensitive probe capable of high-throughput screening for the quantitative determination of SO2 in food. Herein, we synthesized a new fluorescent probe, namely B3, specifically designed for high-throughput detection of SO2 in food. The vinyl chloride aldehyde within the B3 structure engages in a nucleophilic addition reaction with SO2, contributing to B3's exceptional selectivity for SO2, and fast response time within 9 s. Furthermore, by integrating B3 with a microplate reader, we effectively achieved high-throughput detection of SO2 concentration up to 45 μM within a pH range of 5.5 to 8.0 in real food samples. This accomplishment serves as a significant contribution to ensuring consumer safety and facilitating health assessments.

What Are We Eating? Surveying the Presence of Toxic Molecules in the Food Supply Chain Using Chromatographic Approaches

Consumers in developed and Western European countries are becoming more aware of the impact of food on their health, and they demand clear, transparent, and reliable information from the food industry about the products they consume. They recognise that food safety risks are often due to the unexpected presence of contaminants throughout the food supply chain. Among these, mycotoxins produced by food-infecting fungi, endogenous toxins from certain plants and organisms, pesticides, and other drugs used excessively during farming and food production, which lead to their contamination and accumulation in foodstuffs, are the main causes of concern. In this context, the goals of this review are to provide a comprehensive overview of the presence of toxic molecules reported in foodstuffs since 2020 through the Rapid Alert System for Food and Feed (RASFF) portal and use chromatography to address this challenge. Overall, natural toxins, environmental pollutants, and food-processing contaminants are the most frequently reported toxic molecules, and liquid chromatography and gas chromatography are the most reliable approaches for their control. However, faster, simpler, and more powerful analytical procedures are necessary to cope with the growing pressures on the food chain supply.

Reactivity-based identification of oxygen containing functional groups of chemicals applied as potential classifier in non-target analysis

In this work, we developed a reactivity-based strategy to identify functional groups of unknown analytes, which can be applied as classifier in non-target analysis with gas chromatography. The aim of this strategy is to reduce the number of potential candidate structures generated for a molecular formula determined by high resolution mass spectrometry. We selected an example of 18 isomers with the molecular formula C12H10O2 to test the performance of different derivatization reagents, whereas our aim was to select mild and fast reaction conditions. Based on the results for the isomers, we developed a four-step workflow for the identification of functional groups containing oxygen.

Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut 'Tommy Atkins' mangoes

Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (L*, a*, and b*) were measured, and use to determine colour intensity (C*), hue angle (h°), and total colour difference (TCD) before and after drying. Based on measured weight, continuous decline in MR was recorded for all dried mango slices over the drying time irrespective on treatment. Out of the eight applied thin layer models Henderson & Pabis and Logarithmic were the best appropriate models describing and predicting the drying behavior of 'Tommy Atkins' mangoes (R2 = 0.94, RMSE ≥ 0.0006). Samples treated with AEW treated samples had lowest L*, h°, and TCD values (p < 0.05). No significant different were found in h° values amongst all pre-treated and dried samples (p > 0.05), but these samples were significantly different from dried untreated (control) and fresh samples (p < 0.05). Pre-treatments maintained the visual quality of dried 'Tommy Atkins' mango slices; SMB > AIEW > AEW > untreated (control). This study provided science-based evidence for the application of acidic and alkaline electrolyzed water as an alternative pre-treatment to sodium metabisulphite for the drying of 'Tommy Atkins' mango.

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption

With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.