|
1
|
Hu X, Li H, Yang J, Wen X, Wang S, Pan M. Nanoscale Materials Applying for the Detection of Mycotoxins in Foods. Foods 2023; 12:3448. [PMID: 37761156 PMCID: PMC10528894 DOI: 10.3390/foods12183448] [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: 08/14/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Trace amounts of mycotoxins in food matrices have caused a very serious problem of food safety and have attracted widespread attention. Developing accurate, sensitive, rapid mycotoxin detection and control strategies adapted to the complex matrices of food is crucial for in safeguarding public health. With the continuous development of nanotechnology and materials science, various nanoscale materials have been developed for the purification of complex food matrices or for providing response signals to achieve the accurate and rapid detection of various mycotoxins in food products. This article reviews and summarizes recent research (from 2018 to 2023) on new strategies and methods for the accurate or rapid detection of mold toxins in food samples using nanoscale materials. It places particular emphasis on outlining the characteristics of various nanoscale or nanostructural materials and their roles in the process of detecting mycotoxins. The aim of this paper is to promote the in-depth research and application of various nanoscale or structured materials and to provide guidance and reference for the development of strategies for the detection and control of mycotoxin contamination in complex matrices of food.
Collapse
Affiliation(s)
- Xiaochun Hu
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huilin Li
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xintao Wen
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mingfei Pan
- Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.L.); (J.Y.); (X.W.); (S.W.)
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
|
2
|
Yang J, Wang Y, Pan M, Xie X, Liu K, Hong L, Wang S. Synthesis of Magnetic Metal-Organic Frame Material and Its Application in Food Sample Preparation. Foods 2020; 9:E1610. [PMID: 33172006 PMCID: PMC7694616 DOI: 10.3390/foods9111610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/30/2020] [Accepted: 11/03/2020] [Indexed: 12/15/2022] Open
Abstract
A variety of contaminants in food is an important aspect affecting food safety. Due to the presence of its trace amounts and the complexity of food matrix, it is very difficult to effectively separate and accurately detect them. The magnetic metal-organic framework (MMOF) composites with different structures and functions provide a new choice for the purification of food matrix and enrichment of trace targets, thus providing a new direction for the development of new technologies in food safety detection with high sensitivity and efficiency. The MOF materials composed of inorganic subunits and organic ligands have the advantages of regular pore structure, large specific surface area and good stability, which have been thoroughly studied in the pretreatment of complex food samples. MMOF materials combined different MOF materials with various magnetic nanoparticles, adding magnetic characteristics to the advantages of MOF materials, which are in terms of material selectivity, biocompatibility, easy operation and repeatability. Combined with solid phase extraction (SPE) technique, MMOF materials have been widely used in the food pretreatment. This article introduced the new preparation strategies of different MMOF materials, systematically summarizes their applications as SPE adsorbents in the pretreatment of food contaminants and analyzes and prospects their future application prospects and development directions.
Collapse
Affiliation(s)
- Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yabin Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (J.Y.); (Y.W.); (M.P.); (X.X.); (K.L.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
|
3
|
Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
Collapse
Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
|
4
|
Pan M, Xie X, Liu K, Yang J, Hong L, Wang S. Fluorescent Carbon Quantum Dots-Synthesis,Functionalization and Sensing Application in FoodAnalysis. Nanomaterials (Basel) 2020; 10:E930. [PMID: 32403325 PMCID: PMC7279393 DOI: 10.3390/nano10050930] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 04/29/2020] [Accepted: 05/05/2020] [Indexed: 01/10/2023]
Abstract
Carbon quantum dots (CQDs) with stable physicochemical properties are one of theemerging carbon nanomaterials that have been studied in recent years. In addition to the excellentoptical properties such as photoluminescence, photobleaching resistance and light stability, thismaterial also has favorable advantages of good biocompatibility and easy functionalization, whichmake it an ideal raw material for constructing sensing equipment. In addition, CQDs can combinedwith other kinds of materials to form the nanostructured composites with unique properties, whichprovides new insights and ideas for the research of many fields. In the field of food analysis,emerging CQDs have been deeply studied in food composition analysis, detection and monitoringtrace harmful substances and made remarkable research progress. This article introduces andcompares the various methods for CQDs preparation and reviews its related sensing applicationsas a new material in food components analysis and food safety inspection in recent years. It isexpected to provide a significant guidance for the further study of CQDs in the field of foodanalysis and detection. CQDs; synthesis; fluorescent sensing; food analysis.
Collapse
Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (X.X.); (K.L.); (J.Y.); (L.H.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
|
5
|
Pan M, Liu K, Yang J, Hong L, Xie X, Wang S. Review of Research into the Determination of Acrylamide in Foods. Foods 2020; 9:E524. [PMID: 32331265 PMCID: PMC7230758 DOI: 10.3390/foods9040524] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/18/2020] [Accepted: 04/20/2020] [Indexed: 01/01/2023] Open
Abstract
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
Collapse
Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
|
6
|
Pan M, Yang J, Liu K, Yin Z, Ma T, Liu S, Xu L, Wang S. Noble Metal Nanostructured Materials for Chemical and Biosensing Systems. Nanomaterials (Basel) 2020; 10:E209. [PMID: 31991797 PMCID: PMC7074850 DOI: 10.3390/nano10020209] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 12/26/2022]
Abstract
Nanomaterials with unique physical and chemical properties have attracted extensive attention of scientific research and will play an increasingly important role in the future development of science and technology. With the gradual deepening of research, noble metal nanomaterials have been applied in the fields of new energy materials, photoelectric information storage, and nano-enhanced catalysis due to their unique optical, electrical and catalytic properties. Nanostructured materials formed by noble metal elements (Au, Ag, etc.) exhibit remarkable photoelectric properties, good stability and low biotoxicity, which received extensive attention in chemical and biological sensing field and achieved significant research progress. In this paper, the research on the synthesis, modification and sensing application of the existing noble metal nanomaterials is reviewed in detail, which provides a theoretical guidance for further research on the functional properties of such nanostructured materials and their applications of other nanofields.
Collapse
Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zongjia Yin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Tianyu Ma
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Longhua Xu
- School of Food Science and Engineering, Shandong Agricultural University, Shandong 271018, China;
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (J.Y.); (K.L.); (Z.Y.); (T.M.); (S.L.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|