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Liu S, Rahman MR, Wu H, Qin W, Wang Y, Su G. Development and application of hydrogels in pathogenic bacteria detection in foods. J Mater Chem B 2024. [PMID: 39690945 DOI: 10.1039/d4tb01341g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2024]
Abstract
Hydrogels are 3D networks of water-swollen hydrophilic polymers. It possesses unique properties (e.g., carrying biorecognition elements and creating a micro-environment) that make it highly suitable for bacteria detection (e.g., expedited and effective bacteria detection) and mitigation of bacterial contamination in specific environments (e.g., food systems). This study first introduces the materials used to create hydrogels for bacteria detection and the mechanisms for detection. We also summarize different hydrogel-based detection methods that rely on external stimuli and biorecognition elements, such as enzymes, temperature, pH, antibodies, and oligonucleotides. Subsequently, a range of widely utilized bacterial detection technologies were discussed where recently hydrogels are being used. These modifications allow for precise, real-time diagnostics across varied food matrices, responding effectively to industry needs for sensitivity, scalability, and portability. After highlighting the utilization of hydrogels and their role in these detection techniques, we outline limitations and advancements in the methods for the detection of foodborne pathogenic bacteria, especially the potential application of hydrogels in the food industry.
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Affiliation(s)
- Shuxiang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Md Rashidur Rahman
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yanying Wang
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China.
| | - Gehong Su
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China.
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Yan X, Zou R, Lin Q, Ma Y, Li A, Sun X, Lu G, Li H. Glutathione‑iron hybrid nanozyme-based colorimetric sensor for specific and stable detection of thiram pesticide on fruit juices. Food Chem 2024; 452:139569. [PMID: 38744131 DOI: 10.1016/j.foodchem.2024.139569] [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: 12/18/2023] [Revised: 04/16/2024] [Accepted: 05/03/2024] [Indexed: 05/16/2024]
Abstract
Given the potential dangers of thiram to food safety, constructing a facile sensor is significantly critical. Herein, we presented a colorimetric sensor based on glutathione‑iron hybrid (GSH-Fe) nanozyme for specific and stable detection of thiram. The GSH-Fe nanozyme exhibits good peroxidase-mimicking activity with comparable Michaelis constant (Km = 0.551 mM) to the natural enzyme. Thiram pesticides can specifically limit the catalytic activity of GSH-Fe nanozyme via surface passivation, causing the change of colorimetric signal. It is worth mentioning that the platform was used to prepare a portable hydrogel kit for rapid qualitative monitoring of thiram. Coupling with an image-processing algorithm, the colorimetric image of the hydrogel reactor is converted into the data information for accurate quantification of thiram with a detection limit of 0.3 μg mL-1. The sensing system has good selectivity and high stability, with recovery rates in fruit juice samples ranging from 92.4% to 106.9%.
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Affiliation(s)
- Xu Yan
- State Key Laboratory of Integrated Optoelectronics, Key Laboratory of Advanced Gas Sensors, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China
| | - Ruiqi Zou
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Qiqi Lin
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yuan Ma
- State Key Laboratory of Integrated Optoelectronics, Key Laboratory of Advanced Gas Sensors, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China
| | - Aixin Li
- State Key Laboratory of Integrated Optoelectronics, Key Laboratory of Advanced Gas Sensors, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China
| | - Xun Sun
- Institute of Guizhou Aerospace Measuring and Testing Technology, Guiyang 550009, PR China
| | - Geyu Lu
- State Key Laboratory of Integrated Optoelectronics, Key Laboratory of Advanced Gas Sensors, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China
| | - Hongxia Li
- State Key Laboratory of Integrated Optoelectronics, Key Laboratory of Advanced Gas Sensors, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China; Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
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Li Y, Zhang H, Qi Y, You C. Recent Studies and Applications of Hydrogel-Based Biosensors in Food Safety. Foods 2023; 12:4405. [PMID: 38137209 PMCID: PMC10742584 DOI: 10.3390/foods12244405] [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: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Food safety has increasingly become a human health issue that concerns all countries in the world. Some substances in food that can pose a significant threat to human health include, but are not limited to, pesticides, biotoxins, antibiotics, pathogenic bacteria, food quality indicators, heavy metals, and illegal additives. The traditional methods of food contaminant detection have practical limitations or analytical defects, restricting their on-site application. Hydrogels with the merits of a large surface area, highly porous structure, good shape-adaptability, excellent biocompatibility, and mechanical stability have been widely studied in the field of food safety sensing. The classification, response mechanism, and recent application of hydrogel-based biosensors in food safety are reviewed in this paper. Furthermore, the challenges and future trends of hydrogel biosensors are also discussed.
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Affiliation(s)
- Yuzhen Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
- School of Physical Science and Technology, Shanghai Key Laboratory of High-Resolution Electron Microscopy, ShanghaiTech University, Shanghai 201210, China
| | - Hongfa Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
| | - Yan Qi
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
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Xu Q, Xiao F, Xu H. Green-derived carbon dots: A potent tool for biosensing in food safety. Crit Rev Food Sci Nutr 2023; 64:9095-9112. [PMID: 37165486 DOI: 10.1080/10408398.2023.2208209] [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] [Indexed: 05/12/2023]
Abstract
The impact of food contaminants on ecosystems and human health has attracted widespread global attention, and there is an urgent need to develop reliable food safety detection methods. Recently, carbon dots (CDs) have been considered as a powerful material to construct sensors for chemical analysis. Based on the concept of resource conversion and sustainable development, the use of natural, harmless, and renewable materials for the preparation of CDs without the involvement of chemical hazards is a current hot topic. This paper reviews the research progress of green-derived CDs and their application in food safety biosensing. The fabrications of green-derived CDs using various biomasses are described in detail, and the application of CDs especially the sensing mechanisms of photoluminescence, colorimetric, electrochemiluminescence and other sensors are provided. Finally, existing shortcomings and current challenges as well as prospects for food safety monitoring are discussed. We believe that this work provides strong insight into the application of CDs in the sensing of various contaminants.
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Affiliation(s)
- Qian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Fangbin Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Hengyi Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
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Hassoun A, Cropotova J, Trollman H, Jagtap S, Garcia-Garcia G, Parra-López C, Nirmal N, Özogul F, Bhat Z, Aït-Kaddour A, Bono G. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Curr Res Food Sci 2023; 6:100505. [PMID: 37151380 PMCID: PMC10160358 DOI: 10.1016/j.crfs.2023.100505] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/09/2023] Open
Abstract
Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.
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Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte D’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Corresponding author. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.
| | - Janna Cropotova
- Department of Biological Sciences, Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025, Ålesund, Norway
- Corresponding author.
| | - Hana Trollman
- School of Business, University of Leicester, Leicester, LE2 1RQ, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport & Manufacturing, Cranfield University, Cranfield, MK43 0AL, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Carlos Parra-López
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Phutthamonthon, Nakhon Pathom, 73170, Thailand
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcali, Adana, Turkey
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu, 181102, J&K, India
| | | | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara Del Vallo, Italy
- Dipartimento di Scienze e Technologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università Di Palermo, Viale Delle Scienze, 90128, Palermo, Italy
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