Enhancing food safety with zirconium-based electrochemical sensors: A comprehensive review

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-29 DOI:10.1016/j.foodchem.2025.145752

Muhammad Hussnain Afzal , Wajeeha Pervaiz , Zhuo Huang , Nomair Elahi , You Xu , Guangfang Li , Shufang He , Yuan Xiang , Hongfang Liu

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Abstract

Food safety is a global concern due to contaminants like heavy metals, pesticides, and pharmaceutical residues, which pose significant health risks. The demand for rapid, cost-effective, and reliable detection methods continues to grow. Electrochemical sensors are promising for food safety monitoring due to their high sensitivity, ease of use, and real-time detection capabilities. Zirconium-based, materials including metal-organic frameworks (MOFs), zirconium oxides (ZrO₂), and zirconium phosphates (ZrP) offer high surface area, excellent chemical stability, and strong analyte interactions, making them ideal candidates for sensing applications. This review summarizes advancements in Zr-based electrochemical sensors for detecting food contaminants. First, the synthesis strategies and material properties are discussed, followed by an overview of their electrochemical sensing mechanisms. Developments in sensor performance, including improvements in stability, selectivity, and sensitivity are highlighted. Finally, challenges such as large-scale fabrication, long-term stability and real-world applicability are addressed, along with future perspectives on eco-friendly synthesis and enhanced detection.

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锆基电化学传感器提高食品安全：综述

由于重金属、农药和药物残留等污染物对健康构成重大威胁，食品安全是一个全球关注的问题。对快速、经济、可靠的检测方法的需求持续增长。电化学传感器具有灵敏度高、使用方便、实时检测等优点，在食品安全监测中具有广阔的应用前景。锆基材料包括金属有机框架（MOFs），氧化锆（ZrO2）和磷酸锆（ZrP）具有高表面积，优异的化学稳定性和强的分析物相互作用，使其成为传感应用的理想候选者。本文综述了锆基电化学传感器在食品污染物检测中的研究进展。首先，讨论了它们的合成策略和材料特性，然后概述了它们的电化学传感机理。强调了传感器性能的发展，包括稳定性、选择性和灵敏度的改进。最后，解决了大规模制造，长期稳定性和现实世界适用性等挑战，以及生态合成和增强检测的未来前景。

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

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.