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De Maria L, Arcadio F, Gabetta G, Merli D, Alberti G, Zeni L, Cennamo N, Pesavento M. An Optical Device Based on a Chemical Chip and Surface Plasmon Platform for 2-Furaldehyde Detection in Insulating Oil. SENSORS (BASEL, SWITZERLAND) 2024; 24:5261. [PMID: 39204956 PMCID: PMC11359362 DOI: 10.3390/s24165261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/07/2024] [Accepted: 08/12/2024] [Indexed: 09/04/2024]
Abstract
2-Furaldehyde (2-FAL) is one of the main by-products of the degradation of hemicellulose, which is the solid material of the oil-paper insulating system of oil-filled transformers. For this reason, it has been suggested as a marker of the degradation of the insulating system; sensing devices for 2-FAL analysis in a wide concentration range are of high interest in these systems. An optical sensor system is proposed; this consists of a chemical chip, able to capture 2-FAL from the insulating oil, coupled with a surface plasmon resonance (SPR) probe, both realized on multimode plastic optical fibers (POFs). The SPR platform exploits gold nanofilm or, alternatively, a double layer of gold and silicon oxide to modulate the sensor sensitivity. The capturing chip is always based on the same molecularly imprinted polymer (MIP) as a receptor specific for 2-FAL. The system with the SPR probe based on a gold nanolayer had a higher sensitivity and a lower detection limit of fractions of μg L-1. Instead, the SPR probe, based on a double layer (gold and silicon oxide), has a lower sensitivity with a worse detection limit, and it is suitable for the detection of 2-FAL at concentrations of 0.01-1 mg L-1.
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Affiliation(s)
| | - Francesco Arcadio
- Department of Engineering, University of Campania L. Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (F.A.); (L.Z.); (N.C.)
| | | | - Daniele Merli
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (D.M.); (G.A.)
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (D.M.); (G.A.)
| | - Luigi Zeni
- Department of Engineering, University of Campania L. Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (F.A.); (L.Z.); (N.C.)
| | - Nunzio Cennamo
- Department of Engineering, University of Campania L. Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (F.A.); (L.Z.); (N.C.)
| | - Maria Pesavento
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (D.M.); (G.A.)
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2
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Gao Q, Wang Y, Li Y, Hou J, Liang Y, Zhang Z. Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing. Food Res Int 2024; 190:114546. [PMID: 38945559 DOI: 10.1016/j.foodres.2024.114546] [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: 08/21/2023] [Revised: 04/30/2024] [Accepted: 05/25/2024] [Indexed: 07/02/2024]
Abstract
The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.
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Affiliation(s)
- Qingchao Gao
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
| | - Yingxin Wang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yahui Li
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
| | - Jianbo Hou
- Zhejiang Academy of Science and Technology for Inspection and Quarantine, Hangzhou 310016, China
| | - Ying Liang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhiyong Zhang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China.
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3
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Tavoletta I, Arcadio F, Renzullo LP, Oliva G, Del Prete D, Verolla D, Marzano C, Alberti G, Pesavento M, Zeni L, Cennamo N. Splitter-Based Sensors Realized via POFs Coupled by a Micro-Trench Filled with a Molecularly Imprinted Polymer. SENSORS (BASEL, SWITZERLAND) 2024; 24:3928. [PMID: 38931712 PMCID: PMC11207874 DOI: 10.3390/s24123928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/13/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024]
Abstract
An optical-chemical sensor based on two modified plastic optical fibers (POFs) and a molecularly imprinted polymer (MIP) is realized and tested for the detection of 2-furaldehyde (2-FAL). The 2-FAL measurement is a scientific topic of great interest in different application fields, such as human health and life status monitoring in power transformers. The proposed sensor is realized by using two POFs as segmented waveguides (SW) coupled through a micro-trench milled between the fibers and then filled with a specific MIP for the 2-FAL detection. The experimental results show that the developed intensity-based sensor system is highly selective and sensitive to 2-FAL detection in aqueous solutions, with a limit of detection of about 0.04 mg L-1. The proposed sensing approach is simple and low-cost, and it shows performance comparable to that of plasmonic MIP-based sensors present in the literature for 2-FAL detection.
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Affiliation(s)
- Ines Tavoletta
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Francesco Arcadio
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Luca Pasquale Renzullo
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Giuseppe Oliva
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Domenico Del Prete
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Debora Verolla
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Chiara Marzano
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (G.A.); (M.P.)
| | - Maria Pesavento
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (G.A.); (M.P.)
| | - Luigi Zeni
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
| | - Nunzio Cennamo
- Department of Engineering, University of Campania Luigi Vanvitelli, Via Roma 29, 81031 Aversa, Italy; (I.T.); (F.A.); (L.P.R.); (G.O.); (D.D.P.); (D.V.); (C.M.); (L.Z.)
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Wang S, Wang M, Wang Y, Wu Z, Yang J, Li H, Li H, Yu J. Control of the Maillard reaction and secondary shelf-life prediction of infant formula during domestic use. J Food Sci 2023; 88:681-695. [PMID: 36576128 DOI: 10.1111/1750-3841.16437] [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: 08/19/2022] [Revised: 11/24/2022] [Accepted: 12/07/2022] [Indexed: 12/29/2022]
Abstract
To control the Maillard reaction of infant formula (IF) during secondary shelf-life (SSL) and establish an SSL prediction model, the effects of storage temperatures (25°C, 37°C) and relative humidity (RH) levels (32%, 57%, and 75%) on the Maillard reaction products (MRPs) were evaluated. Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% RH. At the end of storage, the 5-hydroxymethylfurfural, 3-deoxyglucuronide, fluorescence of advanced Maillard products and soluble Tryptophan (FAST) index, and Nε -carboxymethyllysine (CML) of two commercial IFs increased by 0.48-3.32, 1.26-12.65, 0.01-4.87, and 0.30-1.05 times, respectively. During storage, the glyoxal content in two commercial IFs tended to increase and then decrease in the range of 0.21-3.43 mg/100 g. The SSL of IFs was predicted using the multivariate accelerated shelf-life test and the Arrhenius model. At 25°C, the estimated SLL of two commercial IFs were 10-9 and 7-6 weeks at 57% and 75% RH, respectively. MRPs and ΔE* could be used as indicators for predicting the SLL of infant formula. PRACTICAL APPLICATION: The results of the study suggested that the increase in storage temperature and humidity during the SSL can promote the MR of IF, which affects the sensory and safety of IF. Therefore, consumers need to focus on controlling storage conditions during the SSL to avoid degradation of IF quality.
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Affiliation(s)
- Sihui Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Mengqi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ying Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Zhengyan Wu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jingjing Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongjuan Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongbo Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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5
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Peng Z, Li Y, Yan L, Yang S, Yang D. Correlation Analysis of Microbial Contamination and Alkaline Phosphatase Activity in Raw Milk and Dairy Products. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1825. [PMID: 36767192 PMCID: PMC9915017 DOI: 10.3390/ijerph20031825] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/10/2023] [Accepted: 01/15/2023] [Indexed: 06/18/2023]
Abstract
Microbial contamination in raw milk and dairy products can detrimentally affect product quality and human health. In this study, the aerobic plate count, aerobic Bacillus abundance, thermophilic aerobic Bacillus abundance, and alkaline phosphatase activity were determined in 435 raw milk, 451 pasteurized milk, and 617 sterilized milk samples collected from 13 Chinese provinces (or municipalities). Approximately 9.89% and 2.22% of raw milk and pasteurized milk samples exceeded the threshold values for the aerobic plate count, respectively. The proportions of aerobic Bacillus in raw milk, pasteurized milk, and sterilized milk were 54.02%, 14.41%, and 1.30%, respectively. The proportions of thermophilic aerobic Bacillus species were 7.36% in raw milk and 4.88% in pasteurized milk samples, and no bacteria were counted in sterilized milk. Approximately 36.18% of raw milk samples contained >500,000 mU/L of alkaline phosphatase activity, while 9.71% of pasteurized milk samples contained >350 mU/L. For raw milk, there was a positive correlation between the aerobic plate count, the aerobic Bacillus abundance, and the alkaline phosphatase activity, and there was a positive correlation between the aerobic Bacillus abundance, the thermophilic aerobic Bacillus count, and the alkaline phosphatase activity. For pasteurized milk, there was a positive correlation between the aerobic plate count, the aerobic Bacillus abundance, and the thermophilic aerobic Bacillus count; however, the alkaline phosphatase activity had a negative correlation with the aerobic plate count, the aerobic Bacillus abundance, and the thermophilic aerobic Bacillus abundance. These results facilitate the awareness of public health safety issues and the involvement of dairy product regulatory agencies in China.
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6
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Zhang J, Li Y, Lv M, Bai Y, Liu Z, Weng X, You C. Determination of 5-Hydroxymethylfurfural (5-HMF) in milk products by surface-enhanced Raman spectroscopy and its simulation analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 279:121393. [PMID: 35605423 DOI: 10.1016/j.saa.2022.121393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 06/15/2023]
Abstract
5-Hydroxymethylfurfural (5-HMF) is a useful indicator of thermal damage degree and freshness of milk. It is of great importance to develop simple, rapid and accurate analytical methods for the sensitive detection of 5-HMF in milk and milk-based products. In this work, surface-enhance Raman spectroscopy (SERS) was used for rapid determination of 5-HMF in processed cheese by colloidal Au nanoparticles (AuNPs) substrate synthesized by the classical solvothermal reduction method. Density functional theory (DFT) calculations were carried out to determine the vibration assignments of 5-HMF and the surface enhancement effect of AuNPs substrate. The results found that a good linear response on the AuNPs substrate for 5-HMF in the concentration range of 0.1-75 mM was established with the detection limit of 75 μM (S/N = 3). Furthermore, the present method could be applied to the determination of 5-HMF in a cheese real sample which revealed its promising application in food safety and analysis.
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Affiliation(s)
- Juanhua Zhang
- College of Chemistry and Life Sciences, Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, PR China
| | - Yuzhen Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Mengxiao Lv
- College of Chemistry and Life Sciences, Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, PR China
| | - Yihui Bai
- College of Chemistry and Life Sciences, Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, PR China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Xuexiang Weng
- College of Chemistry and Life Sciences, Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, PR China.
| | - Chunping You
- College of Chemistry and Life Sciences, Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, PR China; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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7
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Martins FCOL, Alcantara GMRN, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chem 2022; 395:133539. [PMID: 35779506 DOI: 10.1016/j.foodchem.2022.133539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/09/2022] [Accepted: 06/18/2022] [Indexed: 11/18/2022]
Abstract
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
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Affiliation(s)
- Fernanda C O L Martins
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Gabriela M R N Alcantara
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Anna Flavia S Silva
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
| | - Wanessa R Melchert
- College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil.
| | - Fábio R P Rocha
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
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Andrewes P. Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science? Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Li Y, Zhang J, Lv M, Bai Y, Weng X, You C, Liu Z. Voltammetric Determination of 5-Hydroxymethyl-2-furfural in Processed Cheese Using an Easy-Made and Economic Integrated 3D Graphene-like Electrode. SENSORS (BASEL, SWITZERLAND) 2021; 22:s22010064. [PMID: 35009607 PMCID: PMC8747197 DOI: 10.3390/s22010064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 05/04/2023]
Abstract
The concentration of 5-hydroxymethyl-2-furfural (HMF) is an important quality-related index in milk and milk products. Fast, cost-effective and environmentally friendly determination of HMF is of great significance in milk products control. In this study, a three-dimensional (3D) graphene-like surface (3DGrls) was successfully prepared within 5 min by an electrochemical amperometric pretreatment on a pencil graphite electrode (PGE). The fast-obtained 3D graphene-like surface increased the electrode surface area and enhanced the electron transfer capability without the addition of any harmful chemicals. The morphology and chemical composition of the obtained electrode were characterized by scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS), Raman spectroscopy and electrochemical impedance spectroscopy (EIS). The results found that the electrochemical response to HMF at the prepared 3DGrls/PGE was 34 times higher than that at PGE. The modified electrode showed a good linear response to HMF in a concentration range of 0.35~116 μM with a low limit of detection (LOD) of 0.099 μM. The integrated electrode also exhibited excellent stability and wonderful antifouling property. Furthermore, the 3DGrls/PGE was successfully applied for the determination of HMF in three processed cheese samples with satisfactory results.
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Affiliation(s)
- Yuzhen Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
| | - Juanhua Zhang
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Mengxiao Lv
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Yihui Bai
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Xuexiang Weng
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
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