Trends in Food Science & Technology最新文献_第2页

The role of dietary polysaccharides in uric acid regulation: Mechanisms and benefits in managing hyperuricemia

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-04 DOI: 10.1016/j.tifs.2025.104902

Wenchen Yu , Jiaren Liu , Denis Baranenko , Alejandro Cifuentes , Elena Ibañez , Yingchun Zhang , Weihong Lu

Background

Hyperuricemia (HUA) is a systemic metabolic disorder caused by disturbances in purine metabolism. Persistent HUA can lead to the formation of urate crystals, which activate immune responses, causing joint tissue damage and the development of gout. Currently, clinical therapeutic drugs for HUA are associated with notable adverse side effects. Dietary polysaccharides, derived from various natural sources and forms, offer a safer and more sustainable therapeutic approach for managing HUA.

Scope and approach

This review discusses the pathogenesis of HUA, the metabolic characteristics and physiological functions of dietary polysaccharides, and the potential molecular mechanisms by which polysaccharides exert their uric acid-lowering effects.

Key findings and conclusions

Dietary polysaccharides from diverse sources improve HUA through several mechanisms: (1) Modulating key enzymes involved in uric acid production and metabolism, such as xanthine oxidoreductase and adenosine deaminase, as well as uric acid transporters like GLUT9, OAT1, OAT3, and ABCG2 in the liver, kidneys, and intestines to regulate uric acid production and excretion. (2) Regulating key signaling pathways, including TLR4/MyD88/NF-κB, TGF-β/Smad, and JAK/STAT, to reduce oxidative stress and inflammation. (3) Promoting the abundance of gut microbiota, such as Lactobacillus and Bifidobacterium, and regulating their metabolic products to maintain gut homeostasis. (4) Other mechanisms, including regulating the expression of LPCAT3, SREBP1, and PPARα, to improve lipid metabolism and liver function. Dietary polysaccharides hold significant potential as natural, safe, and effective supplements for the prevention and management of hyperuricemia.

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引用次数: 0

A comprehensive review of propylene glycol alginate in the food industry: Synthesis, safety, composite hydrocolloids and application

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-03 DOI: 10.1016/j.tifs.2025.104900

Mengjie Ma , Yueyue Liu , Shuaizhong Zhang , Yongkai Yuan

Background

Propylene glycol alginate (PGA) is a safe food additive that functions as an amphiphilic polysaccharide with emulsifying, thickening, and gelling properties. Despite its growing application in the food industry, particularly in composite hydrocolloids, there is no comprehensive review highlighting its role and potential in this field.

Scope and approach

This review summarizes the synthesis, structure, and safety of PGA. It explores various types of PGA-based composite hydrocolloids, including their fabrication methods, microstructures, and functional properties, and evaluates their food applications. Finally, an outlook on future research directions is provided.

Key findings and conclusions

The incorporation of the propylene glycol group in PGA enhances its properties, making it a versatile ingredient for various composite hydrocolloids such as nanoparticles, emulsions, complexes, films, and gels. Among these, systems combining PGA with proteins are the most commonly studied. Key factors influencing the structure and function of PGA-based composites include the type of hydrocolloid, fabrication method, molecular weight, composite order, mass ratio of PGA, pH, ionic concentration, and other components such as calcium ions. PGA exhibits significant potential in food applications, mainly including emulsifiers, foam stabilizers, and nutrient encapsulation. In the future, priority should be given to diversifying the preparation methods and materials for PGA-based composite hydrocolloids, evaluating the feasibility of commercialization by addressing process complexity and loading capacity, exploring novel carriers, and expanding practical applications. In conclusion, PGA has broad potential in the food industry and is anticipated to achieve significant advancements with the guidance provided by this review.

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引用次数: 0

Quantum of Trust: Overview of Blockchain Technology for Product Authentication in Food and Pharmaceutical Supply Chains

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-03 DOI: 10.1016/j.tifs.2025.104892

Elia Henrichs, Meta Leonie Boller, Johnathan Stolz, Christian Krupitzer

Background: Food and pharmaceutical supply chains face similar issues, such as product counterfeits allowing low-quality products to enter the market and supply chain inefficiencies. Applying blockchain technology could increase transparency and efficiency in the supply chains. However, the technology is still relatively young and, thus, has barely been implemented.

Scope and Approach: This work aims to provide an overview of blockchain applications in food and pharmaceutical supply chains. Following the PRISMA method, the systematic literature review analyzes 78 applications in 74 publications. Deriving from the results, a general framework for blockchain applications in food and pharmaceutical supply chains is proposed, which should support practitioners in implementing blockchains and researchers in identifying research challenges.

Key Findings and Conclusions: The literature review reveals that permissioned and private blockchain networks are most commonly applied, using Ethereum and Hyperledger Fabric as leading platforms. Many applications stored data off the blockchain and implemented different techniques to restrict access to confidential data. Smart contracts are crucial for improving supply chain management as they enable automatization. The general framework recommends a permissioned consortium network using the Hyperledger Fabric platform and Proof-of-Authority consensus protocol for supply chains. Challenges like regulations, standardization, and infrastructure must be solved to foster technology adoption in operations.

{"title":"Quantum of Trust: Overview of Blockchain Technology for Product Authentication in Food and Pharmaceutical Supply Chains","authors":"Elia Henrichs, Meta Leonie Boller, Johnathan Stolz, Christian Krupitzer","doi":"10.1016/j.tifs.2025.104892","DOIUrl":"10.1016/j.tifs.2025.104892","url":null,"abstract":"<div><div><em>Background:</em> Food and pharmaceutical supply chains face similar issues, such as product counterfeits allowing low-quality products to enter the market and supply chain inefficiencies. Applying blockchain technology could increase transparency and efficiency in the supply chains. However, the technology is still relatively young and, thus, has barely been implemented.</div><div><em>Scope and Approach:</em> This work aims to provide an overview of blockchain applications in food and pharmaceutical supply chains. Following the PRISMA method, the systematic literature review analyzes 78 applications in 74 publications. Deriving from the results, a general framework for blockchain applications in food and pharmaceutical supply chains is proposed, which should support practitioners in implementing blockchains and researchers in identifying research challenges.</div><div><em>Key Findings and Conclusions:</em> The literature review reveals that permissioned and private blockchain networks are most commonly applied, using Ethereum and Hyperledger Fabric as leading platforms. Many applications stored data off the blockchain and implemented different techniques to restrict access to confidential data. Smart contracts are crucial for improving supply chain management as they enable automatization. The general framework recommends a permissioned consortium network using the Hyperledger Fabric platform and Proof-of-Authority consensus protocol for supply chains. Challenges like regulations, standardization, and infrastructure must be solved to foster technology adoption in operations.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104892"},"PeriodicalIF":15.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Carbohydrate-based fat mimetics: A focus on fat-mimicking mechanisms and a tribology perspective

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-02 DOI: 10.1016/j.tifs.2025.104885

Xuerui Li , Zhenghang Xu , Xiaoyun Xu , Kai zheng , Siyi Pan , Joe M. Regenstein , Hui Wang , Lufeng Wang

Background

Fat mimetics such as inulin can effectively reduce fat in foods while simulating the fat-like taste and texture. However, there are still significant gaps between fat mimetics and real fat in terms of flavor and texture, and the research of fat-mimicking mechanisms is also insufficient. Therefore, uncovering the mechanism of action of fat mimetics in simulating fat structures is particularly important. This is key to improving their design, enhancing simulation effects, and advancing low-fat, healthy food development to promote public health.

Scope and approach

This review aims to provide an overview of research on carbohydrate-based fat mimetics and the related mechanism. They were summarized as the three-dimensional network structure and microparticulate hypothesis. Furthermore, based on tribology, we proposed a new mechanism in terms of structural strain, oral processing, and sensory perception.

Key findings and conclusions

Carbohydrate-based fat mimetics form a three-dimensional gel network that stabilizes water and provides fat-like lubricity. Meanwhile, natural or processed carbohydrates can form tiny particles that mimic fat globules and replicate fat's smooth texture. Notably, their unique structure enables thixotropic fluid behavior, exhibiting "elastic-sliding-adhesion" strain under chewing forces. This facilitates transitions between boundary, mixed, and hydrodynamic lubrication states, as shown by oral friction coefficient curves. Integrating oral lubrication models with sensory evaluations reveals the mechanisms of smoothness and thickness perception. In a word, this review highlights the dynamic oral processing characteristics of fat mimetics and expands the understanding of fat simulation mechanisms from static rheological models to dynamic tribological frameworks.

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引用次数: 0

Research progress on the artificial intelligence applications in food safety and quality management

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104855

Wenbin Yu , Zhiwei Ouyang , Yufei Zhang , Yi Lu , Changhe Wei , Yayi Tu , Bin He

Background

The maintenance of food safety standards is crucial for protecting public health and the economic integrity of the food industry. Artificial Intelligence (AI) is a groundbreaking tool with great potential in the field of food safety. However, its practical applications still require further exploration to fully unlock its benefits.

Scope and approach

This review synthesizes the applications of AI in food safety, focusing on microbial detection, contamination prediction, and traceability within the food supply chain. Additionally, the review discusses AI applications in food safety regulation, including risk assessment, predictive modeling, and decision support systems.

Key findings and conclusions

The integration of AI technologies into food safety practices not only enhances traditional methods of risk management but also fosters a more proactive approach to identifying and mitigating potential hazards. By leveraging AI capabilities, the food industry can significantly improve safety outcomes, reduce operational inefficiencies, and bolster consumer trust. The continued evolution of AI in this domain promises to drive innovative solutions, paving the way for smarter, more resilient food safety systems that prioritize prevention and proactive management.

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引用次数: 0

A state-of-the-Art review on edible electronics: Next-generation technologies for biocompatible and ingestible devices

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104880

Priyanka Kataria , Rakesh Kumar Gupta , Arun Kumar Gupta , Ravneet Kaur , Maanas Sharma , Avinash Kumar Jha , Bindu Naik , Vijay Kumar , Milad Tavassoli , Samandeep Kaur

Background

Conventional electronics often rely on non-biodegradable materials, hazardous chemicals, and complex disposal processes, leading to significant environmental and health concerns. With an increasing focus on sustainability and safety, the field of edible electronics has emerged, aiming to create ingestible and bioresorbable electronic devices that align with green technology principles and help mitigate electronic waste. This review highlights significant advancements in edible electronics research conducted from 2011 to 2025.

Scope & approach

This review explores cutting-edge advancements in edible electronics, focusing on developing ingestible electronic devices using safe and biocompatible materials. It examines key components such as edible conductors (ionic and electronic), dielectrics, and semiconductors, and discusses their integration into functional systems like transistors, circuits, and light-emitting devices. The review also evaluates fabrication methods, including printing, patterning, and carbonization, alongside energy solutions, and innovative energy harvesting techniques. Additionally, the review addresses the regulatory landscape, highlighting the importance of safety and compliance in developing edible electronics.

Key findings & conclusion

The review emphasizes the transformative potential of edible electronics in healthcare, diagnostics, and beyond. It highlights the significant advancements in materials and technologies that allow for safe and functional edible devices. However, challenges remain, particularly in terms of regulatory approval, large-scale fabrication, and ensuring consistent performance within the human body. Continued research and collaboration between scientists, industry leaders, and regulatory bodies are essential to advance edible electronics from concept to widespread application, promising a future where electronic devices can be safely ingested for medical, diagnostic, and even nutritional purposes.

{"title":"A state-of-the-Art review on edible electronics: Next-generation technologies for biocompatible and ingestible devices","authors":"Priyanka Kataria , Rakesh Kumar Gupta , Arun Kumar Gupta , Ravneet Kaur , Maanas Sharma , Avinash Kumar Jha , Bindu Naik , Vijay Kumar , Milad Tavassoli , Samandeep Kaur","doi":"10.1016/j.tifs.2025.104880","DOIUrl":"10.1016/j.tifs.2025.104880","url":null,"abstract":"<div><h3>Background</h3><div>Conventional electronics often rely on non-biodegradable materials, hazardous chemicals, and complex disposal processes, leading to significant environmental and health concerns. With an increasing focus on sustainability and safety, the field of edible electronics has emerged, aiming to create ingestible and bioresorbable electronic devices that align with green technology principles and help mitigate electronic waste. This review highlights significant advancements in edible electronics research conducted from 2011 to 2025.</div></div><div><h3>Scope & approach</h3><div>This review explores cutting-edge advancements in edible electronics, focusing on developing ingestible electronic devices using safe and biocompatible materials. It examines key components such as edible conductors (ionic and electronic), dielectrics, and semiconductors, and discusses their integration into functional systems like transistors, circuits, and light-emitting devices. The review also evaluates fabrication methods, including printing, patterning, and carbonization, alongside energy solutions, and innovative energy harvesting techniques. Additionally, the review addresses the regulatory landscape, highlighting the importance of safety and compliance in developing edible electronics.</div></div><div><h3>Key findings & conclusion</h3><div>The review emphasizes the transformative potential of edible electronics in healthcare, diagnostics, and beyond. It highlights the significant advancements in materials and technologies that allow for safe and functional edible devices. However, challenges remain, particularly in terms of regulatory approval, large-scale fabrication, and ensuring consistent performance within the human body. Continued research and collaboration between scientists, industry leaders, and regulatory bodies are essential to advance edible electronics from concept to widespread application, promising a future where electronic devices can be safely ingested for medical, diagnostic, and even nutritional purposes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104880"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104845

Jingru Chang , Haitao Wang , Wentao Su , Xiaoyang He , Mingqian Tan

Background

Food-derived bioactive peptides (FBPs) play a vital role in nutrition and health. Traditional experimental approaches for identifying FBPs are often labor-intensive, time-consuming, and costly. In contrast, computational approaches, for example, virtual screening and molecular dynamics simulations, have their own limitations. Artificial intelligence (AI) technology enables high-throughput screening and analysis of activity mechanisms for FBPs. Ongoing AI research will enhance the in-depth development and application of FBPs.

Scope and approach

This review outlines the general process of AI screening for FBPs, including data foundation, molecular feature representation, machine learning and deep learning model construction and training, as well as evaluation and validation. It also summarizes recent research advances in AI screening of FBPs with different bioactivities, discusses current key issues and challenges, and highlights future research directions and trends of FBPs.

Key findings and conclusions

Significant advancements have been made in utilizing AI screening methods to identify functional FBPs with anti-inflammatory, antibacterial, antioxidant, flavor-enhancing, and hypotensive properties, while the research on anti-obesity and anti-fatigue peptides is still at a nascent stage. Deep learning has demonstrated clear predictive advantages over traditional machine learning techniques. However, challenges remain when screening for peptides with different biological activities. Moving forward, data augmentation strategies should be developed within food-specific large models, and a universal deep learning framework based on multi-scale chemical space features should be created to predict peptide-target dynamic interactions. A high-throughput screening framework should be established, alongside enhanced research on AI methods for multifunctional properties like anti-obesity and anti-fatigue effects.

{"title":"Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects","authors":"Jingru Chang , Haitao Wang , Wentao Su , Xiaoyang He , Mingqian Tan","doi":"10.1016/j.tifs.2024.104845","DOIUrl":"10.1016/j.tifs.2024.104845","url":null,"abstract":"<div><h3>Background</h3><div>Food-derived bioactive peptides (FBPs) play a vital role in nutrition and health. Traditional experimental approaches for identifying FBPs are often labor-intensive, time-consuming, and costly. In contrast, computational approaches, for example, virtual screening and molecular dynamics simulations, have their own limitations. Artificial intelligence (AI) technology enables high-throughput screening and analysis of activity mechanisms for FBPs. Ongoing AI research will enhance the in-depth development and application of FBPs.</div></div><div><h3>Scope and approach</h3><div>This review outlines the general process of AI screening for FBPs, including data foundation, molecular feature representation, machine learning and deep learning model construction and training, as well as evaluation and validation. It also summarizes recent research advances in AI screening of FBPs with different bioactivities, discusses current key issues and challenges, and highlights future research directions and trends of FBPs.</div></div><div><h3>Key findings and conclusions</h3><div>Significant advancements have been made in utilizing AI screening methods to identify functional FBPs with anti-inflammatory, antibacterial, antioxidant, flavor-enhancing, and hypotensive properties, while the research on anti-obesity and anti-fatigue peptides is still at a nascent stage. Deep learning has demonstrated clear predictive advantages over traditional machine learning techniques. However, challenges remain when screening for peptides with different biological activities. Moving forward, data augmentation strategies should be developed within food-specific large models, and a universal deep learning framework based on multi-scale chemical space features should be created to predict peptide-target dynamic interactions. A high-throughput screening framework should be established, alongside enhanced research on AI methods for multifunctional properties like anti-obesity and anti-fatigue effects.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104845"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in bioinspired multienzyme engineering for food applications

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104840

Xianhan Chen , Yujin Chen , Dandan Tang , Mengyu Li , Yuting Lu , Yi Cao , Quanyu Zhao , Shuai Jiang , Wei Liu , Ling Jiang

Background

Bioinspired multienzyme engineering provides strong technical support for enhancing food quality, safety, and nutrition. Summarizing and examining its applications and progress in the food industry are essential for exploring the future of food development. Inspired by efficient catalysis of nature at complex reactions, bioinspired multienzyme engineering leveraging the synergistic action of multiple enzymes to achieve targeted outcomes in food processing and analysis.

Scope and approach

This paper reviews the latest advancements in bioinspired multienzyme engineering within the food sector, highlighting its core operational principles and applications. It provides a systematic analysis of diverse bioinspired multienzyme engineering approaches, exploring assembly strategies, interaction types, and techniques to enhance the enzymes' functionality and catalytic efficiency. The discussion also covers the technology's applications in food biosynthesis, quality monitoring, contaminant degradation, and packaging enhancement.

Key findings and conclusions

Bioinspired multienzyme engineering is revolutionizing the food industry with its efficiency and eco-friendliness. As protein engineering, synthetic biology, artificial intelligence and machine learning advance, bioinspired multienzyme engineering promises to address stability, activity, scalability, and regulatory challenges, broadening its applications from bioactive compound production and biosensor design to contaminant degradation and smart packaging.

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引用次数: 0

Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2024.104859

Jing Xue , Huixiang Wu , Lijun Ge , Weibo Lu , Honghai Wang , Peiqin Mao , Jie Liao , Xixi Zeng , Siwei Wang , Lili Jiang , Jingjing Liang , Jianying Huang , Zejun Wang , Qing Shen

Background

Lipidomics, as a specialized branch of metabolomics, has emerged as a robust approach for elucidating the properties of lipid molecules and ensuring food safety. Recent advancements in lipidomics have been significantly driven by the integration of multiple technologies, particularly the application of advanced mass spectrometry techniques. These innovations enable precise qualitative and quantitative analysis of lipid molecules, positioning lipidomics as a valuable tool for enhancing food chain security.

Scope and approach

This review paper comprehensively examines the structure and biological functional characteristics of lipids, and provides a systematic overview of recent advancements in lipidomics methodologies. It covers key aspects including lipid extraction, mass spectrometry-based detection, and data processing and analysis. These developments offer in-depth insights pertinent to food science research.

Key findings and conclusions

Multi-Technology Based lipidomics has proven to be an exceptionally promising strategy for safeguarding food quality and safety, which has demonstrated effectiveness in addressing practical challenges within the food industry, such as traceability of food origin, identification of food variety, and classification and grading. With advancements in lipid extraction techniques, mass spectrometry detection technologies, and analytical tools, this robust analytical platform offers sensitive and efficient evaluations of lipid molecules. This supports rapid and precise lipid identification, alongside comprehensive investigations into their functional roles in nutrition and health. These insights pave the way for enhanced quality and safety assurance across the food supply chain, while also deepening our understanding of the critical contributions of lipids to food quality and safety.

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引用次数: 0

Non-enzymatic electrochemical sensors based on nanostructured metal oxides for food quality assessment: A review

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2025-02-01 DOI: 10.1016/j.tifs.2025.104881

G. Veerapandi , N. Lavanya , G. Neri , C. Sekar

Background

In contemporary times, the global concern over food quality and food products looms large. The occurrence of even very minuscule hazardous chemicals and contaminants in food and water poses a significant threat, potentially leading to severe health repercussions and numerous foodborne illnesses. Conventional analytical methodologies towards the detection of food quality biomarkers have several drawbacks such as requirement of large volume of samples, skilled manpower, high cost and huge time consumption. On the other hand, nanotechnology enabled electrochemical sensors offer certain advantages including high sensitivity, selectivity, low detection limits, and portability for onsite food quality monitoring.

Scope and approach

The advent of nanotechnology offered the ability to prepare a variety of nanostructured metal oxides in large quantities with improved physico-chemical properties, particularly with high electrocatalytic ability without requiring additives or mediator. This review provides a summary of recent reports pertaining to non-enzymatic electrochemical detection of heavy metal ions, food additives, pesticides, vitamins, and biogenic amines in food items.

Key findings and conclusions

The present review indicated that there is a great potential for using nanostructured metal oxides (NMOs) based electrochemical sensors for food quality analyses through detection of a variety of relevant biomarkers over a wider concentration ranges and low detection limits. Moreover, most of the NMOs based sensors work at room temperature and biological pH. Considering the non-enzymatic nature of the sensors, it is postulated that an electrode array can be designed for rapid and simultaneous analyses of a number of food biomarkers.

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引用次数: 0