{"title":"Rapid detection of benzoic, sorbic, and dehydroacetic acids in processed foods using surface-enhanced Raman scattering spectroscopy","authors":"","doi":"10.1016/j.jfca.2024.106740","DOIUrl":null,"url":null,"abstract":"<div><p>Benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA) are among the most common food additives that are classified as antimicrobial preservatives. However, their consumption in excess can lead to damage to the human liver and kidneys. At the present time, no rapid method has been developed for the simultaneous detection of these preservatives in processed foods. In this study, an expedited process based on surface-enhanced Raman scattering (SERS) and solid-phase extraction (SPE) has been developed to determine the content of the preservatives in processed seafood, minced fish, and cheese products. The effect of local heating on SERS spectra at the center of the droplet, which was deposited onto silver nanopillar arrays used as the SERS substrate, was examined. A recirculating flow, manifested as twin vortices merging within the droplet, brought the preservative molecules down to the droplet’s center, resulting in an increase in the SERS signals. Furthermore, the screening efficiency of the detection method for the three preservatives was experimentally evaluated in real samples. The experimentally determined Raman bands of the added BA, SA, and DHA were compared with amounts obtained by the conventional method of high-performance liquid chromatograph (HPLC).</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007749","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA) are among the most common food additives that are classified as antimicrobial preservatives. However, their consumption in excess can lead to damage to the human liver and kidneys. At the present time, no rapid method has been developed for the simultaneous detection of these preservatives in processed foods. In this study, an expedited process based on surface-enhanced Raman scattering (SERS) and solid-phase extraction (SPE) has been developed to determine the content of the preservatives in processed seafood, minced fish, and cheese products. The effect of local heating on SERS spectra at the center of the droplet, which was deposited onto silver nanopillar arrays used as the SERS substrate, was examined. A recirculating flow, manifested as twin vortices merging within the droplet, brought the preservative molecules down to the droplet’s center, resulting in an increase in the SERS signals. Furthermore, the screening efficiency of the detection method for the three preservatives was experimentally evaluated in real samples. The experimentally determined Raman bands of the added BA, SA, and DHA were compared with amounts obtained by the conventional method of high-performance liquid chromatograph (HPLC).
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.