Detection of ethyl carbamate in liquors using surface-enhanced Raman spectroscopy

Nanotechnology-based optical sensors for Baijiu quality and safety control

Baijiu quality and safety have received considerable attention owing to the gradual increase in its consumption. However, owing to the unique and complex process of Baijiu production, issues leading to quality and safety concerns may occur during the manufacturing process. Therefore, establishing appropriate analytical methods is necessary for Baijiu quality assurance and process control. Nanomaterial (NM)-based optical sensing techniques have garnered widespread interest because of their unique advantages. However, comprehensive studies on nano-optical sensing technology for quality and safety control of Baijiu are lacking. In this review, we systematically summarize NM-based optical sensor applications for the accurate detection and quantification of analytes closely related to Baijiu quality and safety. Furthermore, we evaluate the sensing mechanisms for each application. Finally, we discuss the challenges nanotechnology poses for Baijiu analysis and future trends. Overall, nanotechnological approaches provide a potentially useful alternative for simplifying Baijiu analysis and improving final product quality and safety.

Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives

Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.

Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy

The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman spectra of green tea with different storage times (2020-2015) were acquired by SERS with silver nanoparticles. The PCA-SVM model was established based on SERS to quickly predict the storage time of green tea, and the accuracy of the prediction set was 97.22%. The Raman peak at 730 cm^-1 caused by myricetin was identified as a characteristic peak, which increased with prolonged storage time and exhibited a linear positive correlation with myricetin concentration. Therefore, SERS provides a convenient method for identifying the concentration of myricetin in green tea, and myricetin can function as an indicator to predict the storage time of green tea.

Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example

Surface-enhanced Raman spectroscopy (SERS) is an emerging technology that combines Raman spectroscopy and nanotechnology with great potential. This technology can accurately characterize molecular adsorption behavior and molecular structure. Moreover, it can provide rapid and sensitive detection of molecules and trace substances. In practical application, SERS has the advantages of portability, no need for sample pretreatment, rapid analysis, high sensitivity, and ‘fingerprint’ recognition. Thus, it has great potential in food safety detection. Alcoholic beverages have a long history of production in the world. Currently, a variety of popular products have been developed. With the continuous development of the alcoholic beverage industry, simple, on-site, and sensitive detection methods are necessary. In this paper, the basic principle, development history, and research progress of SERS are summarized. In view of the chemical composition, the beneficial and toxic components of alcoholic beverages and the practical application of SERS in alcoholic beverage analysis are reviewed. The feasibility and future development of SERS are also summarized and prospected. This review provides data and reference for the future development of SERS technology and its application in food analysis.

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

ABSTRACT

Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

HIGHLIGHTS

A highly reproducible SERS sensor based on an Au nanoparticles/graphene oxide hybrid nanocomposite for label-free quantitative detection of antibiotics

Ampicillin and nitrofurantoin, as broad-spectrum antibiotics, are widely used in the prevention of animal diseases and to ensure livestock growth. Large amounts of antibiotic residues exist in animal-derived foods, affecting food quality and safety, causing adverse side effects, such as allergic and toxic reactions, and increasing bacterial resistance. A sensitive surface enhanced Raman scattering (SERS) sensor is provided to detect low-concentration antibiotics (ampicillin and nitrofurantoin). The sensor is based on an Au nanoparticles/graphene oxide hybrid nanocomposite prepared by an in situ reduction method. The detection limits of ampicillin and nitrofurantoin are as low as 0.01 ng mL^-1 and 5 ng mL^-1, respectively. The relative spectral intensity of the nitrofurantoin characteristic peak has a good linear relationship with the concentration of nitrofurantoin in the range of 500 ng mL^-1 and 5 ng mL^-1 (R² = 0.99235). The structure also allows multi-sample measurement for a variety of antibiotics at the same time. The SERS sensor is easy to prepare, with high uniformity and reproducibility, and the sample does not require complex pretreatment and preparation. Sensitive and quantitative detection of antibiotics by the SERS sensor is of great interest in the fields of health care, food preparation, and environmental sampling.

Detection of Permethrin pesticide using silver nano-dendrites SERS on optical fibre fabricated by laser-assisted photochemical method

Permethrin, 3-Phenoxybenzyl (1 RS)-cis,trans-3-(2,2-dichlorovinyl)- 2,2-dimethylcyclopropanecarboxylate, has a wide range of applications like insecticide, insect repellent and prevents mosquito-borne diseases, such as dengue fever and malaria in tropical areas. In this work, we develop a prominent monitoring method for the detection of permethrin pesticide using surface-enhanced Raman scattering (SERS) optical fibre substrates. The novel SERS-active optical fibre substrates were grown and deposited silver (Ag) nano-dendrites on the end of multi-mode fibre core by laser-assisted photochemical method. The characteristic of the Ag-nanostructures could be controlled by the experimental conditions, namely, laser illumination time. Ag nanoparticles optical fibre substrates and Ag nano-dendrites optical fibre substrates were prepared with laser illumination time of 3 min and 8 min, respectively. The achieved SERS-activity optical fibre substrates were tested with Rhodamine 6G aqueous solutions. We demonstrate that the SERS activity coupled with Ag nano-dendrites optical fibre substrate has higher Raman enhancement factor due to the creation of many of hot-spots for amplifying Raman signals. Besides, the stability and reproducibility of the Ag nano-dendrites optical fibre substrate were also evaluated with stored time of 1000 hours and relative standard deviation of less than 3%. The Ag nano-dendrite optical fibre substrate was selected for detection of permethrin pesticide in the concentration range of 0.1 ppm-20 ppm with limit of quantification (LOQ) of 0.1 ppm and calculated limit of detection (LOD) of 0.0035 ppm, proving its great potential for direct, rapid detection and monitoring of permethrin.