1
|
Liu X, Han J, Qiao X, Cai H, Zhao Y, Zhang Z, Zhai B, Ni T, Zhao C, Zhu Y. Bimetallic Au and Pd Nanoparticles Modified WO 3 Nanosheets for Enhancing the Sensitivity and Selectivity of Formaldehyde Assessment in Aquatic Products. ACS APPLIED MATERIALS & INTERFACES 2024; 16:22155-22165. [PMID: 38634550 DOI: 10.1021/acsami.4c02211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/19/2024]
Abstract
Formaldehyde, a common illegal additive in aquatic products, poses a threat to people's health and lives. In this study, a novel metal oxide semiconductor gas sensor based on AuPd-modified WO3 nanosheets (NSs) had been developed for the highly efficient detection of formaldehyde. WO3 NS modified with 2.0% AuPd nanoparticles showed a higher response (Ra/Rg = 94.2) to 50 ppm of formaldehyde at 210 °C, which was 36 times more than the pristine WO3 NS. In addition, the AuPd/WO3 gas sensor had a relatively short response/recovery time of 10 s/9 s for 50 ppm of formaldehyde at 210 °C, with good immunity to other interfering gases and good stability for formaldehyde. The excellent gas-sensitive performance was attributed to the chemical sensitization of Au, the electronic sensitization of Pd, and the synergistic effect of bimetallic AuPd, which facilitated the recognition and response of formaldehyde molecules. Additionally, the high sensitivity and broad application prospect of the 2.0% AuPd/WO3 NS composite-based sensor in real sample detection were also confirmed by using the above sensor for the detection of formaldehyde in aquatic products such as squid and shrimp.
Collapse
Affiliation(s)
- Xun Liu
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| | - Jingting Han
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaopeng Qiao
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| | - Haijie Cai
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
- School of Basic Medicine, Xinxiang Medical University, Xinxiang 453003, China
| | - Yong Zhao
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| | - Baiqiang Zhai
- Henan Railway Food Safety Management Engineering Technology Research Center, Zhengzhou Railway Vocational & Technical College, Zhengzhou 451460, China
| | - Tianjun Ni
- School of Basic Medicine, Xinxiang Medical University, Xinxiang 453003, China
| | - Cheng Zhao
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
- Henan Railway Food Safety Management Engineering Technology Research Center, Zhengzhou Railway Vocational & Technical College, Zhengzhou 451460, China
| | - Yongheng Zhu
- College of Food Science and Technology, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China
| |
Collapse
|
2
|
Mahata B, Acharyya S, Banerji P, Guha PK. Assessment of fish adulteration using SnO 2 nanopetal-based gas sensor and machine learning. Food Chem 2024; 438:138039. [PMID: 38011794 DOI: 10.1016/j.foodchem.2023.138039] [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: 08/17/2023] [Revised: 11/02/2023] [Accepted: 11/16/2023] [Indexed: 11/29/2023]
Abstract
The work presents the identification of fish adulteration and quality assessment by incorporating a chemiresistive gas sensor and machine learning (ML) techniques. Highly sensitive SnO2 nanopetals were synthesized chemically and integrated with interdigitated electrodes to fabricate a sensor device. The sensor was calibrated with formaldehyde (37 %) with a theoretical detection limit of 75 ppb and further utilized to detect the vapors emitted from fresh and formalin-adulterated fish. An extensive sensing investigation was conducted with freshly caught Rohu fish samples. The sensing behavior was examined for all the samples at different time intervals to estimate the spoilage level. The classification between fresh and adulterated fish samples was obtained with 100 % accuracy by employing ML tools. Moreover, the storage duration and spoilage level of fish samples were quantified using regression models. This work emphasizes the potential of nanomaterials combined with machine learning for the accurate detection of adulteration in food systems.
Collapse
Affiliation(s)
- Bidesh Mahata
- School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
| | - Snehanjan Acharyya
- Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Pallab Banerji
- Materials Science Centre, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
| | - Prasanta Kumar Guha
- Electronics & Electrical Communication Engineering, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
| |
Collapse
|
3
|
Wijayanti SD, Tsvik L, Haltrich D. Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis. Foods 2023; 12:3355. [PMID: 37761066 PMCID: PMC10529900 DOI: 10.3390/foods12183355] [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: 08/09/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Food analysis and control are crucial aspects in food research and production in order to ensure quality and safety of food products. Electrochemical biosensors based on enzymes as the bioreceptors are emerging as promising tools for food analysis because of their high selectivity and sensitivity, short analysis time, and high-cost effectiveness in comparison to conventional methods. This review provides the readers with an overview of various electrochemical enzyme-based biosensors in food analysis, focusing on enzymes used for different applications in the analysis of sugars, alcohols, amino acids and amines, and organic acids, as well as mycotoxins and chemical contaminants. In addition, strategies to improve the performance of enzyme-based biosensors that have been reported over the last five years will be discussed. The challenges and future outlooks for the food sector are also presented.
Collapse
Affiliation(s)
- Sudarma Dita Wijayanti
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
- Department of Food Science and Biotechnology, Brawijaya University, Malang 65145, Indonesia
| | - Lidiia Tsvik
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
| | - Dietmar Haltrich
- Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, A-1190 Wien, Austria; (S.D.W.)
| |
Collapse
|
4
|
Bokthier Rahman M, Hussain M, Probha Kabiraz M, Nordin N, Anusha Siddiqui S, Bhowmik S, Begum M. An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment. Food Chem 2023; 427:136761. [PMID: 37406446 DOI: 10.1016/j.foodchem.2023.136761] [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: 03/07/2023] [Revised: 06/10/2023] [Accepted: 06/27/2023] [Indexed: 07/07/2023]
Abstract
Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences of adulteration with formaldehyde in food items. These findings suggest that adding formaldehyde to food is considered harmful as it accumulates in the body with long-term consumption. In this review includes study findings on food adulteration with formaldehyde and their assessment of food safety based on the analytical method applied to various geographical regions, food matrix types, and their sources in food items. Additionally, this review sought to assess the risk of formaldehyde-tainted food and the understanding of its development in food and its impacts on food safety in light of the widespread formaldehyde adulteration. Finally, the study would be useful as a manual for implementing adequate and successful risk assessment to increase food safety.
Collapse
Affiliation(s)
- Md Bokthier Rahman
- Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh
| | - Monayem Hussain
- Department of Fish Biology and Genetics, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Meera Probha Kabiraz
- Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Noordiana Nordin
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610, Quakenbrück, Germany.
| | - Shuva Bhowmik
- Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, Dunedin 9054, New Zealand; Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.
| | - Mohajira Begum
- BCSIR Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi-6204, Bangladesh
| |
Collapse
|
5
|
Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review. Foods 2023; 12:foods12010199. [PMID: 36613416 PMCID: PMC9818512 DOI: 10.3390/foods12010199] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/26/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties. Substitution of food or its nutritional content is also accomplished to spark the apparent quality. Substitution with species, protein content, fat content, or plant ingredients are major forms of food substitution. Origin misrepresentation of food is often practiced to increase the market demand of food. Organic and synthetic compounds are added to ensure a rapid effect on the human body. Adulterated food products are responsible for mild to severe health impacts as well as financial damage. Diarrhea, nausea, allergic reaction, diabetes, cardiovascular disease, etc., are frequently observed illnesses upon consumption of adulterated food. Some adulterants have shown carcinogenic, clastogenic, and genotoxic properties. This review article discusses different forms of food adulteration. The health impacts also have been documented in brief.
Collapse
|
6
|
Ou J, Hu J, Ou S. Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15583-15592. [PMID: 36459411 DOI: 10.1021/acs.jafc.2c06538] [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: 06/17/2023]
Abstract
Acrolein (ACR) and formaldehyde (FA) are toxic aldehydes co-produced in foods. This work found that amino acids, the nucleophiles ubiquitously existing in foods, can react simultaneously with them. Six amino acids, including γ-aminobutyric acid (GABA), glycine, alanine, serine, threonine, and glutamine, can scavenge ACR and FA at 37, 85, and 160 °C. GABA had the highest scavenging capacity for ACR and FA, by 79 and 13% at 37 °C for 2 h, and 99 and 48% at 160 °C for 30 min, respectively. Moreover, a new type of compound with a basic structure of 5-formyl-3-methylene-3,6-dihydropyridin was identified in all reactions and formed by 1 molecule of FA and amino acid and 2 molecules of ACR. The content of this compound was higher than that of free ACR in typical thermally processed foods. Moreover, the compounds produced from different amino acids showed different cytotoxicity values. In gastric epithelial and human intestinal epithelial cell lines, the cytotoxicity values of serine-sourced and threonine-sourced products were lower than that of ACR but higher than that of FA, whereas others had less toxicity compared with the two aldehydes. Considering that the content of serine-sourced products was the highest in almost all tested foods, their safety needs to be evaluated.
Collapse
Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou 510632, China
| | - Jiaman Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| |
Collapse
|
7
|
Lin Q, Sun J, Wang Y, Ye M, Cheng H. Rapid determination of aldehydes in food by high-throughput reactive paper spray ionization mass spectrometry. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
8
|
Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
Collapse
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
9
|
Fappiano L, Carriera F, Iannone A, Notardonato I, Avino P. A Review on Recent Sensing Methods for Determining Formaldehyde in Agri-Food Chain: A Comparison with the Conventional Analytical Approaches. Foods 2022; 11:foods11091351. [PMID: 35564074 PMCID: PMC9102064 DOI: 10.3390/foods11091351] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/01/2022] [Accepted: 05/05/2022] [Indexed: 11/16/2022] Open
Abstract
Formaldehyde, the simplest molecule of the aldehyde group, is a gaseous compound at room temperature and pressure, is colorless, and has a strong, pungent odor. It is soluble in water, ethanol, and diethyl ether and is used in solution or polymerized form. Its maximum daily dosage established by the EPA is 0.2 μg g−1 of body weight whereas that established by the WHO is between 1.5 and 14 mg g−1: it is in category 1A of carcinogens by IARC. From an analytical point of view, formaldehyde is traditionally analyzed by HPLC with UV-Vis detection. Nowadays, the need to analyze this compound quickly and in situ is increasing. This work proposes a critical review of methods for analyzing formaldehyde in food using sensing methods. A search carried out on the Scopus database documented more than 50 papers published in the last 5 years. The increase in interest in the recognition of the presence of formaldehyde in food has occurred in recent years, above all due to an awareness of the damage it can cause to human health. This paper focuses on some new sensors by analyzing their performance and comparing them with various no-sensing methods but focusing on the determination of formaldehyde in food products. The sensors reported are of various types, but they all share a good LOD, good accuracy, and a reduced analysis time. Some of them are also biodegradable and others have a very low cost, many are portable and easy to use, therefore usable for the recognition of food adulterations on site.
Collapse
|
10
|
Yeerum C, Issarangkura Na Ayutthaya P, Kesonkan K, Kiwfo K, Boochathum P, Grudpan K, Vongboot M. Modified Natural Rubber as a Simple Chemical Sensor with Smartphone Detection for Formaldehyde Content in a Seafood Sample. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072159. [PMID: 35408559 PMCID: PMC9000404 DOI: 10.3390/molecules27072159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/20/2022] [Accepted: 03/25/2022] [Indexed: 02/06/2023]
Abstract
A new biodegradable platform-based sensor for formaldehyde assay is proposed. Natural rubber latex was modified to polylactic acid–chloroacetated natural rubber polymer blend sheets. The polymer blend sheet was grafted using a water-based system with amine monomers as a platform, with a spot exhibiting positive polarity for immobilizing with anionic dye (Acid Red 27). The sensor was exposed to formaldehyde. The color intensity of the dye on the sensor spot would decrease. Using a smartphone with image processing (via ImageJ program), the color intensity change (∆B) could be followed. A linear calibration, ∆B intensity = 0.365 [FA] + 6.988, R2 = 0.997, was obtained for 10–150 mM FA with LOD and LOQ at 3 and 10 mM, respectively (linear regression method). The precision was lower than 20% RSD. Application to real seafood samples was demonstrated. The ready-to-use sensor with the proposed method was cost-effective, was portable for on-site analysis, and demonstrated green chemical analysis.
Collapse
Affiliation(s)
- Chonnipa Yeerum
- Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (C.Y.); (P.I.N.A.); (K.K.); (P.B.)
| | - Piyanat Issarangkura Na Ayutthaya
- Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (C.Y.); (P.I.N.A.); (K.K.); (P.B.)
| | - Kullapon Kesonkan
- Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (C.Y.); (P.I.N.A.); (K.K.); (P.B.)
| | - Kanokwan Kiwfo
- Center of Excellence for Innovation in Analytical Science and Technology for Biodiversity-Based Economic and Society (I-ANALY-S-T_B.BES-CMU) and Department of Chemistry, Faculty of Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Ploenpit Boochathum
- Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (C.Y.); (P.I.N.A.); (K.K.); (P.B.)
| | - Kate Grudpan
- Center of Excellence for Innovation in Analytical Science and Technology for Biodiversity-Based Economic and Society (I-ANALY-S-T_B.BES-CMU) and Department of Chemistry, Faculty of Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: (K.G.); (M.V.)
| | - Monnapat Vongboot
- Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (C.Y.); (P.I.N.A.); (K.K.); (P.B.)
- Correspondence: (K.G.); (M.V.)
| |
Collapse
|