A novel approach of periodate oxidation coupled with HPLC-FLD for the quantitative determination of 3-chloro-1,2-propanediol in water and vegetable oil

A comprehensive review of chloropropanol analytical method in the context of food safety

Chloropropanols are among the major food contaminants, and quantifying their content in food is a key food-safety issue. In response to the demand for highly sensitive and selective analysis, the scientific community is committed to continuous innovation and optimization of various analytical techniques. This paper comprehensively reviews the latest developments in chloropropanol analysis technologies and systematically compares and analyzes the working principles, application conditions, advantages, and challenges of these methods. Gas chromatography-mass spectrometry is the preferred choice for chloropropanol analysis in complex sample matrices owing to its high resolution, sensitivity, and accuracy. Electrochemical methods provide strong support for the real-time monitoring of chloropropanols because of their high selectivity and sensitivity towards electrochemically active molecules. Other techniques offer innovative solutions for the rapid and accurate analysis of chloropropanol at different levels. Finally, innovative directions for the development of chloropropanol analysis methods for food safety are highlighted.

Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review

Chloropropanols, one of the major contaminants in food, and the corresponding esters or glycidyl esters (GEs) are of great concern in terms of product safety due to their potential carcinogenicity. During heat processing, glycerol, allyl alcohol, chloropropanol esters, sucralose, and carbohydrate in mixed foodstuffs are probable precursors of chloropropanol. The standard analytical techniques for chloropropanols or their esters are GC-MS or LC-MS following sample derivatization pretreatment. By comparing modern data against that five-year-old before, it appears that the levels of chloropropanols and their esters/GEs in food products have somewhat decreased. 3-MCPD esters or GEs may yet exceed the permitted intake set, however, especially in newborn formula which requires particularly stringent regulatory measures. Citespace (6.1. R2) software was employed in this study to examine the research focii of chloropropanols and their corresponding esters/GEs in the literature.

A boronic acid-modified C60 derivatization reagent for the rapid detection of 3-monochloropropane-1,2-diol using matrix-assisted laser desorption/ionization-mass spectrometry

RATIONALE

3-Monochloropropane-1,2-diol (3-MCPD) is a well-known contaminant formed in food thermal processing, which could be found in a variety of foodstuffs. Due to its potential carcinogenicity, it was essential to quickly develop a rapid and high-throughput analytical method to monitor 3-MCPD in foodstuffs, which is described in this study.

METHODS

3-MCPD was extracted from foodstuffs and then was derivatized with a boronic acid-modified C₆₀ (B-C₆₀ ) through the boronic acid-diol reaction. Microwave heating was used to accelerate the derivatization reaction. Mass spectrometry (MS) analysis was conducted using matrix-assisted laser desorption/ionization-MS (MALDI-MS). The application of the method was validated using various smoked food samples.

RESULTS

The chemical derivatization of 3-MCPD with B-C₆₀ enabled the addition of a C₆₀ -tag to 3-MCPD. High-throughput analysis of the sample within 0.5 h was realized. A good linear range from 0.02 to 1.5 μg mL^-1 for 3-MCPD was obtained, with a detection limit of 0.005 μg mL^-1 . The recoveries in spiked foodstuffs ranged from 85.4% to 115.1% with relative standard deviations of 2.0%-14.2%. This method was successfully applied to detect 3-MCPD in smoked foodstuffs.

CONCLUSIONS

A quantitative method was developed for the detection of 3-MCPD in foodstuffs using B-C₆₀ derivatization combined with MALDI-MS strategy. This proposed method may serve as a potential platform for the rapid and high-throughput analysis of 3-MCPD in foodstuffs for the purpose of food safety control.

Perovskite Nanomaterial-Engineered Multiplex-Mode Fluorescence Sensing of Edible Oil Quality

Water-soluble fluorescence nanomaterials are widely applied for water-phase food safety monitoring. However, there is still a challenge for the development of oil-soluble fluorescence nanomaterials for oil-phase food safety detection. Particularly, the edible oil quality has a huge impact on human health, in which excessive acid number (AN), 3-chloro-1,2-propanediol (3-MCPD), and moisture content (MC) are critical monitoring factors. Herein, orange-emitting oil-soluble CsPbBr_1.5I_1.5 quantum dots (QDs) were prepared and applied for AN and 3-MCPD detection depending on fluorescence quenching and wavelength shifts. A "turn-off" fluorescence sensor and "wavelength-shift" fluorescence colorimetric sensor were fabricated for AN and 3-MCPD detection. Water-sensitive mesoporous silica-coated CsPbBr_1.5I_1.5 QDs were employed for the establishment of ratiometric fluorescence sensors for MC monitoring by introducing water-stable green-emitting CsPbBr₃ nanosheets (NSs) as reference probes. Perovskite nanomaterial-engineered multiplex-mode fluorescence sensors were proposed for the detection of AN, 3-MCPD, and MC in edible oil, with the limits of detection (LODs) of 0.71 mg KOH/g, 39.8 μg/mL 3-MCPD, and 0.45% MC, respectively. This work not only expands the application of perovskite nanomaterials in the bioanalysis field but also provides new materials and novel approaches for the multiplex-mode oil-phase food safety monitoring.

Zein-Polyglycerol Conjugates with Enhanced Water Solubility and Stabilization of High Oil Loading Emulsion

To increase the water solubility of zein as a stabilizing agent for oil-in-water (O/W) emulsions, three zein-polyglycerol (Zein-PG) conjugates, Zein-PG-2, Zein-PG-6, and Zein-PG-10, were prepared by dehydration between zein and polyglycerol aldehydes obtained by NaIO₄ oxidation of polyglycerol-2, -6, and -10 and characterized by free amine content, grafting degree, Fourier transform infrared spectroscopy, and fluorescence spectra. All conjugates dispersed in water as nanoparticles were verified by transmission electron microscopy. Conjugation with PG changed the isoelectric point of zein from 6.2 to 6.8 and to 4.0. Zein-PG-6 and Zein-PG-10 showed strong stabilization on the O/W emulsions with 18-fold loading of soybean oil on the basis of conjugate mass, displaying high oil loading capacity. Confocal laser scanning microscopy (CLSM) confirmed the O/W structure of emulsions and that the absorption of Zein-PG-10 on the oil droplet surface offered the driving force to be stable. The present Zein-PG conjugates thus produced an enticing resource for use as nanocarriers or bioemulsifiers in food or pharmaceutical industries.