Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-07-17 DOI:10.1080/10408398.2025.2531224

Wenhui Wang, Ruiyun Zhou, Heera Jayan, Limei Yin, Xingjun Shao, Xiaobo Zou, Zhiming Guo

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Abstract

Surface-enhanced Raman scattering (SERS) is a fingerprint-type, and nondestructive testing technique that has advantages for testing of hazardous substances in food. However, conventional substrates limit their practical applications due to their high cost, complex preparation, and poor selectivity. Quantum dots (QDs) are emerging as ideal SERS substances, gradually attracting the attention of researchers in the field of sensing. They address the challenges of poor stability and selectivity in SERS technology. The rational design and construction of QDs-SERS substrates are particularly well-suited for detecting hazardous substances in complex food matrices. Despite these advancements, a comprehensive review on the integration of QDs in SERS for food safety applications is still lacking. This review summarizes the recent progress in SERS for detecting food safety hazards, focusing on four key areas: pesticide residues, illegal additives, foodborne pathogens and heavy metal ions. SERS enhancement mechanism and the unique properties of QDs are introduced. The design strategies and application potential of QDs-based SERS substrates in food safety detection are highlighted. Finally, the limitations and future directions of QDs-based SERS substrates in food safety detection are critically discussed.

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基于量子点表面增强拉曼光谱在食品安全检测中的创新应用。

表面增强拉曼散射（SERS）是一种指纹型无损检测技术，在食品有害物质检测中具有优势。然而，传统的底物由于成本高、制备复杂、选择性差等限制了它们的实际应用。量子点作为一种理想的SERS材料，逐渐受到传感领域研究人员的关注。它们解决了SERS技术稳定性和选择性差的挑战。QDs-SERS底物的合理设计和结构特别适合于复杂食品基质中有害物质的检测。尽管取得了这些进展，但在SERS中集成量子点用于食品安全应用的全面综述仍然缺乏。本文综述了SERS用于食品安全危害检测的最新进展，重点介绍了农药残留、非法添加剂、食源性病原体和重金属离子四个关键领域。介绍了量子点的SERS增强机理和独特的性能。重点介绍了基于qds的SERS底物在食品安全检测中的设计策略和应用潜力。最后，对基于qds的SERS底物在食品安全检测中的局限性和未来发展方向进行了批判性的讨论。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.