Advancements in nano-analysis methodologies for bioactive phenolic compounds

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-06-01 Epub Date: 2025-03-03 DOI:10.1016/j.jfca.2025.107446

Yang Li , Li He , Haipeng Hu , Ziyi Xia , Wenying Dong , Xianxiang Wang

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Abstract

Bioactive phenolic compounds, which are naturally occurring chemicals in foods and plants, have a variety of biological activities, including antioxidant, antibacterial, anti-inflammatory, antiviral, and anticancer. Rapid and sensitive detection of phenolic compounds is therefore important to human health. In recent years, the marriage of nanomaterials with different analytical techniques has made some great breakthroughs in qualitative and quantitative analysis of bioactive phenolic compounds. Herein, we have comprehensively reviewed the recent advances (2020-now) in different analytical methods for bioactive phenolic compounds by integrating functional nanomaterials with diversified signal output modes, such as colorimetry, fluorescence, chemiluminescence, electrochemistry, and electrochemiluminescence. In addition, further directions regarding nano-analysis approaches for phenolic compounds are also discussed. The rapid development of advanced nanomaterial-based techniques will inspire further significant contribution to biomolecule analysis.

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生物活性酚类化合物的纳米分析方法研究进展

生物活性酚类化合物是天然存在于食品和植物中的化学物质，具有多种生物活性，包括抗氧化、抗菌、抗炎、抗病毒和抗癌。因此，快速、灵敏地检测酚类化合物对人类健康至关重要。近年来，纳米材料与不同分析技术的结合，使生物活性酚类化合物的定性和定量分析取得了重大突破。在此，我们通过将功能纳米材料与多种信号输出模式（如比色法、荧光法、化学发光法、电化学发光法和电化学发光法）相结合，全面综述了生物活性酚类化合物不同分析方法的最新进展（2020-至今）。此外，还讨论了酚类化合物纳米分析方法的发展方向。基于纳米材料的先进技术的快速发展将激发对生物分子分析的进一步重大贡献。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.