Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-07 DOI:10.1016/j.foodchem.2025.142826

Jiahao Xu, Yu Wang, Ziyuan Li, Fufeng Liu, Wenjie Jing

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引用次数: 0

Abstract

Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines. In addition, Cu-BTC also exhibits excellent peroxidase-like behavior, which can catalyze the oxidation of colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to form blue oxidized TMB and exhibits higher photothermal properties under near-infrared laser irradiation. Due to the strong reducibility of APs, this process can be inhibited. A dual-mode colorimetric/ photothermal sensor array was constructed, successfully achieving discriminant analysis of APs. Moreover, by integrating artificial neural network (ANN) algorithms with sensor arrays, precise identification and prediction of APs in black tea, coffee, and wine have been successfully accomplished. Finally, with the assistance of smartphones, a portable detection method for APs was developed.

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机器学习辅助多信号纳米酶传感器阵列对抗氧化酚类化合物的智能识别

识别食品中的抗氧化酚类化合物（APs）对于了解其生物学功能和相关的健康益处具有至关重要的作用。本文成功制备了双功能cu -1,3,5-苯三羧酸（Cu-BTC）纳米酶。由于Cu-BTC优异的类漆酶行为，它可以催化各种ap氧化生成有色醌亚胺。此外，Cu-BTC还表现出优异的过氧化物酶样行为，在近红外激光照射下，Cu-BTC可以催化无色的3,3 ',5,5 ' -四甲基联苯胺（TMB）氧化生成蓝色氧化TMB，并表现出较高的光热性能。由于ap具有很强的还原性，这一过程可以被抑制。构建了双模比色/光热传感器阵列，成功实现了APs的判别分析。此外，通过将人工神经网络（ANN）算法与传感器阵列相结合，成功地实现了红茶、咖啡和葡萄酒中ap的精确识别和预测。最后，在智能手机的辅助下，开发了一种便携式的ap检测方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.