Advancements in Fluorescence Sensing: Carbon Quantum Dots for Acrylamide Detection in Food

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Nikhil Sharma, Sweezee Thakur, Aarti Bains, Kandi Sridhar, Sanju Bala Dhull, Sandeep Janghu, Minaxi Sharma, Sandip Patil, Prince Chawla
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Abstract

Acrylamide is a hazardous chemical mainly synthesized during the thermal processing of foods representing a significant concern within the broader issue of food contaminants and their impact on public health. Acrylamide can be absorbed by the human body through dietary intake, respiration, dermal contact, and mucosa. The metabolic conversion of acrylamide into mercapturic acid metabolites and glycidamide results in several adverse and toxic effects. Therefore, this review explores the formation, toxicity, and metabolism of acrylamide. Hence, it is crucial to detect and ensure product quality via risk evaluation. Traditional analytical techniques for acrylamide detection often require expensive instrumentation and complex sample preparation, prompting the exploration of alternative, cost-effective, sustainable methods. Here, we propose the utilization of carbon quantum dots (CQDs) synthesized through green approaches as a novel solution. CQDs display their immense potential for diverse applications due to their valuable properties such as biocompatibility, photocatalysis, and strong fluorescence. This review highlights the distinct potential of CQDs as a fluorescence probe for detecting acrylamide, showcasing their efficacy in addressing food safety concerns. In addition, various extraction and purification techniques for acrylamide such as QuEChERS, solid phase extraction, Carrez clarification, and dispersive liquid-liquid microextraction are comprehensively reviewed. QuEChERS is regarded as a most promising technique for the extraction of acrylamide owing to its cost-effective, rapid, and higher recovery rates.

Abstract Image

荧光传感技术的进步:用于检测食品中丙烯酰胺的碳量子点
丙烯酰胺是一种主要在食品热加工过程中合成的有害化学物质,是食品污染物及其对公众健康影响这一更广泛问题中的一个重要关注点。人体可通过饮食摄入、呼吸、皮肤接触和粘膜吸收丙烯酰胺。丙烯酰胺通过新陈代谢转化为巯基酸代谢物和缩水甘油胺,会产生多种不良和毒性影响。因此,本综述探讨了丙烯酰胺的形成、毒性和代谢。因此,通过风险评估来检测和确保产品质量至关重要。传统的丙烯酰胺检测分析技术通常需要昂贵的仪器和复杂的样品制备,这促使人们探索其他具有成本效益和可持续发展的方法。在此,我们提出利用通过绿色方法合成的碳量子点(CQDs)作为一种新型解决方案。CQDs 具有生物相容性、光催化和强荧光等宝贵特性,因此在各种应用领域具有巨大潜力。本综述强调了 CQDs 作为荧光探针检测丙烯酰胺的独特潜力,展示了其在解决食品安全问题方面的功效。此外,还全面综述了丙烯酰胺的各种萃取和纯化技术,如 QuEChERS、固相萃取、Carrez 澄清和分散液-液微萃取。QuEChERS 因其成本低、速度快、回收率高等优点,被认为是最有前途的丙烯酰胺萃取技术。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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