A smartphone-assisted ultrasensitive detection of acrylamide in thermally processed snacks using CQD@Au NP integrated FRET sensor

Recent advances in molecularly imprinted polymers (MIPs) for visual recognition and inhibition of α-dicarbonyl compound-mediated Maillard reaction products

α-Dicarbonyl compounds (α-DCs) are important intermediates and precursors of harmful Maillard reaction products (e.g., acrylamide and late glycosylation end-products), and they exist widely in thermoprocessed sugar- or fat-rich foods. α-DCs and their end-products are prone to accumulation in the human body and lead to the development of various chronic diseases. Therefore, detection of α-DCs and their associated hazards in food samples is crucial. This paper reviews the preparation of molecularly imprinted polymers (MIPs) enabling visual intelligent responses and the strategies for recognition and capture of α-DCs and their associated hazards, and provides a comprehensive summary of the development of visual MIPs, including integration strategies and applications with real food samples. The visual signal responses as well as the mechanisms for hazard recognition and capture are highlighted. Current challenges and prospects for visual MIPs with advanced applications in food, agricultural and environmental samples are also discussed. This review will open new horizons regarding visual MIPs for recognition and inhibition of hazards in food safety.

Advancements in Chemical and Biosensors for Point-of-Care Detection of Acrylamide

Acrylamide (AA), an odorless and colorless organic small-molecule compound found generally in thermally processed foods, possesses potential carcinogenic, neurotoxic, reproductive, and developmental toxicity. Compared with conventional methods for AA detection, bio/chemical sensors have attracted much interest in recent years owing to their reliability, sensitivity, selectivity, convenience, and low cost. This paper provides a comprehensive review of bio/chemical sensors utilized for the detection of AA over the past decade. Specifically, the content is concluded and systematically organized from the perspective of the sensing mechanism, state of selectivity, linear range, detection limits, and robustness. Subsequently, an analysis of the strengths and limitations of diverse analytical technologies ensues, contributing to a thorough discussion about the potential developments in point-of-care (POC) for AA detection in thermally processed foods at the conclusion of this review.

Machine learning integrated high quantum yield blue light carbon dots for real-time and on-site detection of Cr(VI) in groundwater and drinking water

The safety of groundwater and drinking water is directly related to the well-being of human beings and ecosystems. On-site monitoring and timely response to heavy metals in these water sources are crucial for water supply security. Fluorescent probes combined with machine learning technology have been applied to on-site detection of heavy metals. However, they were primarily focused on industrial-level detection and lacked the sensitivity required for detecting Cr(VI) in groundwater and drinking water. In this study, we developed an machine learning-integrated approach using high-quantum-yield (QY) N-doped blue-light carbon dots (N-BCDs) for instant detection of Cr(VI) in groundwater and drinking water. N-BCDs were synthesized within 3 min using a household microwave oven with citric acid and 1,2-diaminobenzene, resulting in a QY of approximately 90 %. The fluorescence of N-BCDs was quenched via the internal filter effect (IFE), enabling the detection of Cr(VI) within 1 min, with a detection limit of 0.1574 μg L-1 for Cr(VI) concentrations ranging from 0 to 60 μg L-1. We employed machine learning methods to determine Cr(VI) concentrations from simple shots, based on the red-green-blue (RGB) feature and Kmeans feature extraction. These features were input into four models (Ridge, XGB, SVR, and Linear), achieving a fitness of 95.2 %. Furthermore, the accuracies for Cr(VI) concentration identification in actual groundwater and drinking water were as high as 95.71 % and 96.81 %, respectively. Our work successfully extended the detection range of Cr(VI) to the μg level, significantly improving the practical applicability of the method and providing a new approach for on-site detection of Cr(VI) in groundwater and drinking water.

Near-Infrared-Induced NO-Releasing Photothermal Adhesive Hydrogel with Enhanced Antibacterial Properties

Bacterial infection and the development of antibiotic-resistant bacteria have decreased the effectiveness of traditional antibiotic treatments for wound healing. The design of a multifunctional adhesive hydrogel with antibacterial activity, self-healing properties, and on-demand removability to promote wound healing is highly desirable. In this work, a photothermal cyclodextrin with a NO-releasing moiety has been incorporated within an oxidized sodium alginate conjugated polyacrylamide (OS@PA) hydrogel to get a photothermal NO-releasing GSNOCD-OS@PA hydrogel. Such a multifunctional hydrogel has the unique feature of combined antibacterial activity as a result of a controlled photothermal effect and NO gas release under an 808 near-infrared laser. Because of oxidized sodium alginate (OSA), the hydrogel matrix easily adheres to the skin under twisted and bent states. In vitro cytotoxicity analysis against 3T3 cells showed that the hydrogels OS@PA and GSNOCD-OS@PA are noncytotoxic under laser exposure. The temperature-induced NO release by GSNOCD-OS@PA reached 31.7 mg/L when irradiated with an 808 nm laser for 10 min. The combined photothermal therapy and NO release from GSNOCD-OS@PA effectively reduced viability of both Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) to 3 and 5%, respectively. Importantly, the phototherapeutic NO-releasing platform displayed effective fibroblast proliferation in a cell scratch assay.

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.