|
1
|
Colaruotolo LA, Peters E, Corradini MG. Novel luminescent techniques in aid of food quality, product development, and food processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.06.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
|
2
|
Antibody- and nucleic acid-based lateral flow immunoassay for Listeria monocytogenes detection. Anal Bioanal Chem 2021; 413:4161-4180. [PMID: 34041576 DOI: 10.1007/s00216-021-03402-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 01/02/2023]
Abstract
Listeria monocytogenes is an invasive opportunistic foodborne pathogen and its routine surveillance is critical for protecting the food supply and public health. The traditional detection methods are time-consuming and require trained personnel. Lateral flow immunoassay (LFIA), on the other hand, is an easy-to-perform, rapid point-of-care test and has been widely used as an inexpensive surveillance tool. In recent times, nucleic acid-based lateral flow immunoassays (NALFIA) are also developed to improve sensitivity and specificity. A significant improvement in lateral flow-based assays has been reported in recent years, especially the ligands (antibodies, nucleic acids, aptamers, bacteriophage), labeling molecules, and overall assay configurations to improve detection sensitivity, specificity, and automated interpretation of results. In most commercial applications, LFIA has been used with enriched food/environmental samples to ensure detection of live cells thus prolonging the assay time to 24-48 h; however, with the recent improvement in LFIA sensitivity, results can be obtained in less than 8 h with shortened and improved enrichment practices. Incorporation of surface-enhanced Raman spectroscopy and/or immunomagnetic separation could significantly improve LFIA sensitivity for near-real-time point-of-care detection of L. monocytogenes for food safety and public health applications.
Collapse
|
|
4
|
Afik N, Yadgar O, Volison-Klimentiev A, Peretz-Damari S, Ohayon-Lavi A, Alatawna A, Yosefi G, Bitton R, Fuchs N, Regev O. Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle. SENSORS (BASEL, SWITZERLAND) 2020; 20:s20164465. [PMID: 32785077 PMCID: PMC7471990 DOI: 10.3390/s20164465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/27/2020] [Accepted: 08/06/2020] [Indexed: 06/11/2023]
Abstract
The determination of food freshness along manufacturer-to-consumer transportation lines is a challenging problem that calls for cheap, simple, reliable, and nontoxic sensors inside food packaging. We present a novel approach for oxygen sensing in which the exposure time to oxygen-rather than the oxygen concentration per se-is monitored. We developed a nontoxic hybrid composite-based sensor consisting of graphite powder (conductive filler), clay (viscosity control filler) and linseed oil (the matrix). Upon exposure to oxygen, the insulating linseed oil is oxidized, leading to polymerization and shrinkage of the matrix and hence to an increase in the concentration of the electrically conductive graphite powder up to percolation, which serves as an indicator of food spoilage. In the developed sensor, the exposure time to oxygen (days to weeks) is obtained by measuring the electrical conductivity though the sensor. The sensor functionality could be tuned by changing the oil viscosity, the aspect ratio of the conductive filler, and/or the concentration of the clay, thereby adapting the sensor to monitoring the quality of food products with different sensitivities to oxygen exposure time (e.g., fish vs grain).
Collapse
Affiliation(s)
- Noa Afik
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
- Department of Chemistry, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel
| | - Omri Yadgar
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Anastasiya Volison-Klimentiev
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Sivan Peretz-Damari
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Avia Ohayon-Lavi
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Amr Alatawna
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Gal Yosefi
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
| | - Ronit Bitton
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
- The Ilse Katz Institute for Meso and Nanoscale Science and Technology, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel
| | - Naomi Fuchs
- Department of Biotechnology Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel;
| | - Oren Regev
- Department of Chemical Engineering, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel; (O.Y.); (A.V.-K.); (S.P.-D.); (A.O.-L.); (A.A.); (G.Y.); (R.B.)
- The Ilse Katz Institute for Meso and Nanoscale Science and Technology, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel
| |
Collapse
|
|
5
|
Chai X, Meng Z, Liu Y. Comparation of micro-viscosity of liquid oil in different colloidal fat crystal networks using molecular rotors. Food Chem 2020; 317:126382. [PMID: 32114277 DOI: 10.1016/j.foodchem.2020.126382] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 02/08/2020] [Accepted: 02/09/2020] [Indexed: 01/12/2023]
Abstract
Micro-viscosity is an important parameter to describe the microenvironment of the fat crystal network. In this study, we evaluated the micro-viscosity of the liquid oil confined in mixtures of palm kernel stearin (PKS)/soybean oil (SO) and fully hydrogenated rapeseed oil (FHRSO)/SO using molecular rotors. The micro-viscosity was shown to increase with solid fat content (SFC), as well as with high proportion of triglycerides that crystallized and formed stronger linked networks. In addition, the thickness of nanocrystals decreased with the increase of solid fat and denser fat crystal network appeared with larger box-counting fractal dimension. Mathematic fit analysis further indicated that molecular confinement of the oil was strongly dependent on the microstructure with high-space filling colloidal fat crystal networks. Larger box-counting fractal dimension led to higher micro-viscosity. However, the critical box-counting fractal dimension was found to be 1.86 irrespective of the nature of the network.
Collapse
Affiliation(s)
- Xiuhang Chai
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| |
Collapse
|
|
6
|
Alhassawi FM, Corradini MG, Rogers MA, Ludescher RD. Potential applications of luminescent molecular rotors in food science and engineering. Crit Rev Food Sci Nutr 2017; 58:1902-1916. [DOI: 10.1080/10408398.2017.1278583] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Fatemah M. Alhassawi
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - Maria G. Corradini
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Richard D. Ludescher
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| |
Collapse
|
|
7
|
Hope-Roberts M, Horobin RW. A review of curcumin as a biological stain and as a self-visualizing pharmaceutical agent. Biotech Histochem 2017; 92:315-323. [PMID: 28506128 DOI: 10.1080/10520295.2017.1310925] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Curcumin has been widely used to color textiles but, unlike other natural dyes such as hematoxylin or saffron, it rarely has been discussed as a biological stain. Aspects of the physicochemistry of curcumin relevant to biological staining and self-visualization, i.e., its acidic properties, lipophilicity, metal and pseudometal complexes, and optical properties, are summarized briefly here. Reports of staining of non-living biological specimens in sections and smears, both fixed and unfixed, including specimens embedded in resin, are summarized here. Staining of amyloid, boron and chromatin are outlined and possible reaction mechanisms discussed. Use of curcumin as a vital stain also is described, both in cultured monolayers and in whole organisms. Staining mechanisms are considered especially for the selective uptake of curcumin into cancer cells. Staining with curcumin labeled nanoparticles is discussed. Toxicity and safety issues associated with the dye also are presented.
Collapse
Affiliation(s)
- M Hope-Roberts
- a Arcana Scientific and Medical Translations , Sheffield
| | - R W Horobin
- b Chemical Biology, School of Chemistry , The University of Glasgow , Glasgow , Scotland , UK
| |
Collapse
|