Advancements in nano-analysis methodologies for bioactive phenolic compounds

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub 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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引用次数: 0

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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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.