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Maimaitiyiming R, Zhang H, Wang J, Wang L, Zhao L, Liu B, Chen K, Aihaiti A. A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis. Foods 2024; 13:1104. [PMID: 38611408 PMCID: PMC11011859 DOI: 10.3390/foods13071104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/29/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis.
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Affiliation(s)
- Ruxianguli Maimaitiyiming
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Huimin Zhang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Jiayi Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Bingze Liu
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830046, China;
| | - Aihemaitijiang Aihaiti
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
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Yang J, Hong J, Aihaiti A, Mu Y, Yin X, Zhang M, Liu X, Wang L. Preparation of sea buckthorn ( Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia. Front Nutr 2024; 11:1355116. [PMID: 38414486 PMCID: PMC10896959 DOI: 10.3389/fnut.2024.1355116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/31/2024] [Indexed: 02/29/2024] Open
Abstract
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC-MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.
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Affiliation(s)
- Jiangyong Yang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Jingyang Hong
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | - Ying Mu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xuefeng Yin
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Minwei Zhang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
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Zhao L, Maimaitiyiming R, Hong J, Wang L, Mu Y, Liu B, Zhang H, Chen K, Aihaiti A. Optimization of tomato ( Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation. Front Nutr 2024; 11:1344117. [PMID: 38362104 PMCID: PMC10868405 DOI: 10.3389/fnut.2024.1344117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 01/09/2024] [Indexed: 02/17/2024] Open
Abstract
Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activity reached 496.67 U/g and lycopene content reached 77.12μg/g when P. pentosaceus (53.79%), L. casei (13.17%), L. plantarum (19.87%), L. fermentum (13.17%). To gain insight into the dynamics of metabolites during the tomato fermentation juice process multivariate statistical analysis was performed using the UHPLC-QE-MS/MS method. The main metabolites are peptides, amino acids carbohydrates, organic acids, and phospholipids. Carbohydrates were fully retained at the end of fermentation.The content of galactitol increased from the initial 5.389 to 6.607 while the content of cytarabine decreased by 29% and uridine by 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) were all retained by more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) were increased to varying degrees, which gives them good nutritional value and biological activity. Organic acids (malic and citric) were reduced and lactic acid content was increased, changing its original flavor and making it more palatable to the general population. The research results have demonstrated the benefits of lactic acid bacteria fermentation on tomato juice, providing a theoretical basis and reference for the fermentation metabolism process of tomato juice.
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Affiliation(s)
- Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | - Jingyang Hong
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Ying Mu
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Bingze Liu
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Huimin Zhang
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi, China
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Wang J, Cui Y, Zhang M, Wang L, Aihaiti A, Maimaitiyiming R. Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. Ultrason Sonochem 2024; 102:106739. [PMID: 38154207 PMCID: PMC10792264 DOI: 10.1016/j.ultsonch.2023.106739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US-PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US-PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yincang Cui
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; Physics and Chemistry Analysis Center, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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Lv M, Liu X, Chen K, Aihaiti A, maimaitiyiming R, Xing J, Yin X, Zheng L, Jiao F, Wang L. Effects of adding milk to fermented black mulberry ( Morus nigra L .) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage. Food Chem X 2023; 20:101029. [PMID: 38144770 PMCID: PMC10739896 DOI: 10.1016/j.fochx.2023.101029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023] Open
Abstract
This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented black mulberry juice (FBMJ). Firstly, the results showed that 25% concentration of milk was the most suitable for preparing FBMJ-Milk. Compared to the control group, the addition of milk significantly increased the SOD activity and antioxidant capacity, as well as enhanced the total phenolic content (TPC) and SOD storage stability. Secondly, HS-SPME-GC-MS combined with OPLS-DA analysis identified 49 compounds in FBMJM, including 12 esters, 6 acids, 1 ketone, 2 aldehydes, 19 alcohols and 9 other compounds. During the storage, the levels of ethyl ester compounds decreased significantly, while the degradation of ester produced some acid and alcohol compounds. The findings revealed that the addition of milk was beneficial for maintaining the antioxidant stability of FBMJM during storage and enhancing the richness of product flavor.
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Affiliation(s)
- Mingshan Lv
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830046, China
| | | | | | - Jun Xing
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Xuefeng Yin
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Li Zheng
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Fangfang Jiao
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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Aihaiti A, Maimaitiyiming R, Wang L, Wang J. Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency. Foods 2023; 12:2285. [PMID: 37372496 DOI: 10.3390/foods12122285] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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Liu J, Xiao Y, Wang Y, Qin X, Tan S, Wang W, Lou L, Wu Z, Aihaiti A, Ma C, Liu YG. The Inhibition Effect and Mechanism of Nano Magnesium Peroxide Against Spoilage Fungi Emerging in Hami Melon. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03052-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Liu X, Lv M, Maimaitiyiming R, Chen K, Tuerhong N, Yang J, Aihaiti A, Wang L. Development of fermented sea buckthorn ( Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity. Front Nutr 2023; 10:1120748. [PMID: 36742432 PMCID: PMC9895381 DOI: 10.3389/fnut.2023.1120748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Accepted: 01/03/2023] [Indexed: 01/21/2023] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L.) is an edible and medicinal plant species. However, due to its sour taste, it is not readily accepted by consumers. To overcome this, fermentation can be used to change its flavor profile. In this study, we used response surface methodology (RSM) to determine the best process for producing fermented sea buckthorn juice (FSBJ) using probiotics. The biological enzyme activity and total flavonoid content (TFC) of sea buckthorn juice (SBJ) increased after fermentation. When the number of bacteria inoculated was 4.08 × 106 CFU/mL and the inoculation ratio was 30% Z. mobilis, 5% L. casei, 13.75% L. plantarum, 31.25% P. acidilactici, 12.5% L. animalis, and 7.5% P. pentosaceus, the amount of sugar was 2.98% (w/v) after 20 h of fermentation at 37°C, and the superoxide dismutase (SOD) activity reached 725.44 U/mL, and the TFC reached 2.38 mg/mL. FSBJ demonstrated strong antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea. Then, to investigate the antioxidant capacity of FSBJ, we used H2O2 to induce oxidative stress in C2C12 cells and assessed the protection conferred by FSBJ to damaged cells. It was discovered that after 24 h of treatment with FSBJ, not only was there an increase in the activities of intracellular SOD and glutathione peroxidase (GSH-Px), but also a reduction in reactive oxygen species (ROS) content, catalase (CAT) activity, and malondialdehyde (MDA) content. This research lays the theoretical groundwork and provides reference materials for the improved fermentation of sea buckthorn and demonstrates its resulting antioxidant effect.
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Affiliation(s)
- Xiaolu Liu
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | - Mingshan Lv
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | | | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Ürümqi, China
| | - Nuersiman Tuerhong
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | - Jiangyong Yang
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | - Aihemaitijiang Aihaiti
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China,*Correspondence: Aihemaitijiang Aihaiti,
| | - Liang Wang
- School of Life Sciences and Technology, Xinjiang University, Ürümqi, China,Liang Wang,
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Fan X, Ma X, Maimaitiyiming R, Aihaiti A, Yang J, Li X, Wang X, Pang G, Liu X, Qiu C, Abra R, Wang L. Study on the preparation process of quinoa anti-hypertensive peptide and its stability. Front Nutr 2023; 9:1119042. [PMID: 36742006 PMCID: PMC9889649 DOI: 10.3389/fnut.2022.1119042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 12/31/2022] [Indexed: 01/20/2023] Open
Abstract
Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation. Quinoa flour (QF) was mixed with water in a certain ratio before being enzymatically digested with 0.5% amylase and 0.1% lipase for 6 h. Then, 16 bacterial taxa were used for fermentation, respectively. The peptide content in the resulting fermentation broths were determined by the biuret method. The dominant taxon was then identified and the peptide content, amino acid distribution, and molecular weight distribution of the prepared quinoa peptides were analyzed. Further, the temperature, pH, metal ions, organic solvents, ion concentration, and anti-enzyme stability of the quinoa anti-hypertensive peptides of different molecular weights after fermentation with the dominant taxon were investigated. Finally, the inhibitory activity of fermented quinoa peptides on bacteria was studied. The results show that the peptide content of the fermentation broth reached 58.72 ± 1.3% at 40 h of fermentation with Lactobacillus paracasei and the molecular weights of the hydrolyzed quinoa peptides were mainly distributed below 2 kDa by polyacrylamide gel. The Angiotensin Converting Enzyme (ACE) inhibition and peptide retention of the 0-3 kDa quinoa peptides were screened to be high and stable. At the same time, the inhibitory activity of quinoa peptide after fermentation on E. coli was obvious. This study provides a theoretical basis for further research on quinoa peptide and its application in industrial production, and also lays a foundation for the later application of polypeptides in new food and chemical products.
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Affiliation(s)
- Xing Fan
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xuemei Ma
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | | | - Jiangyong Yang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xianai Li
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China
| | - Xiaoyun Wang
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China
| | - Guangxian Pang
- Shenxin Science and Technology Cooperation Base Co. Ltd., Urumqi, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Chenggong Qiu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Redili Abra
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China,*Correspondence: Liang Wang ✉
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi, China,Redili Abra ✉
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Aihaiti A, Li Z, Qin Y, Meng F, Li X, Huangfu Z, Chen K, Zhang M. Construction of Electrochemical Sensors for Antibiotic Detection Based on Carbon Nanocomposites. Nanomaterials (Basel) 2022; 12:2789. [PMID: 36014654 PMCID: PMC9414981 DOI: 10.3390/nano12162789] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/22/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Excessive antibiotic residues in food can cause detrimental effects on human health. The establishment of rapid, sensitive, selective, and reliable methods for the detection of antibiotics is highly in demand. With the inherent advantages of high sensitivity, rapid analysis time, and facile miniaturization, the electrochemical sensors have great potential in the detection of antibiotics. The electrochemical platforms comprising carbon nanomaterials (CNMs) have been proposed to detect antibiotic residues. Notably, with the introduction of functional CNMs, the performance of electrochemical sensors can be bolstered. This review first presents the significance of functional CNMs in the detection of antibiotics. Subsequently, we provide an overview of the applications for detection by enhancing the electrochemical behaviour of the antibiotic, as well as a brief overview of the application of recognition elements to detect antibiotics. Finally, the trend and the current challenges of electrochemical sensors based on CNMs in the detection of antibiotics is outlined.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Zongda Li
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Yanan Qin
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Fanxing Meng
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Xinbo Li
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Zekun Huangfu
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
| | - Keping Chen
- Xinjiang Huize Foodstuff Co., Ltd., Wujiaqu City 830073, China
| | - Minwei Zhang
- College of Life Science & Technology, Xinjiang University, Urumqi 830017, China
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumqi 830017, China
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11
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Meng F, Qin Y, Zhang W, Chen F, Zheng L, Xing J, Aihaiti A, Zhang M. Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I. Food Chem 2022; 371:131204. [PMID: 34598114 DOI: 10.1016/j.foodchem.2021.131204] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 08/23/2021] [Accepted: 09/19/2021] [Indexed: 11/17/2022]
Abstract
In this study, a high-performance flexible reduced graphene oxide (rGO) paper electrode composed of silver nanoparticles (Ag NPs) for the detection of Sudan I was fabricated. Ag NPs were doped with rGO nanoheets by self-assemble and assembled into a paper electrode with layer-by-layer structure via vacuum filtration. Thanks to the highly efficient electrocatalysis of Ag NPs towards reduction of azo bond, the as-prepared hybrid paper can be used alone as a flexible sensor for the detection of Sudan I in chili powder, with the high sensitivity (22.93 μA μmol/L) and the low detection limit (41.3 nmol/L). The sensor also expressed good selectivity, repeatability, reproducibility, stability and recovery between 96.1% and 101.8% (RSD < 6%). With the advantages of low-cost and scalable production capacity, such Ag NPs/rGO functional papers can be used as flexible disposable sensors for electrochemical detection of Sudan I.
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Affiliation(s)
- Fanxing Meng
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Yanan Qin
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Wenrui Zhang
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Fei Chen
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Li Zheng
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Jun Xing
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Aihemaitijiang Aihaiti
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China
| | - Minwei Zhang
- College of Life Science & Technology, Xinjiang University, Xinjiang 830046, China; Xinjiang Key Laboratory of Biological Resources and Gentic Engineering, Xinjiang 830046, China.
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Meng F, Aihaiti A, Li X, Zhang W, Qin Y, Zhu N, Zhang M. Functional graphene paper from smart building to sensor application. Biosens Bioelectron 2022; 203:114031. [DOI: 10.1016/j.bios.2022.114031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 11/02/2022]
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Zhang W, Qin Y, Wang W, Liu F, Meng F, Chen F, Zhu N, Aihaiti A, Zhang M. Construction of Au@PB NPs doped graphene paper as flexible electrode for real-time monitoring of living cells and biosensing platform. Electrochim Acta 2021. [DOI: 10.1016/j.electacta.2021.138970] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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