Cheng Qu, Xin Feng, Sheng Li, Yaguang Yin, Mengke Su, Honglin Liu
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引用次数: 0
Abstract
Surface-enhanced Raman scattering (SERS) has gained considerable attention for the analysis of foodborne volatile organic compounds (VOCs) due to its non-destructive, rapid, and ultrasensitive detection capabilities. However, the intrinsic properties of most VOCs, such as high volatility, low polarity, and low Raman scattering cross-sections, result in poor affinity toward metallic nanostructures and consequently low signal intensity, which hampers their direct detection via SERS. To overcome these challenges, various strategies have been developed to enhance the adsorption efficiency and signal response of VOCs on SERS substrates, thereby enabling the sensitive detection of Raman-inactive molecules. This critical review offers a comprehensive overview of the latest advancements in SERS techniques for the detection of foodborne VOCs. A range of popular strategies and their underlying principles to improve the VOC sensing capability of SERS platforms are discussed, including acquisition of SERS signal, enhancement of adsorption efficiency, and improvement of detection efficiency. Furthermore, the review critically examines the primary applications of SERS in the capture and sensing of various foodborne VOCs. Finally, the challenges and future prospects for the further development of SERS-based foodborne VOC analysis are outlined and summarized. The integration of SERS with a variety of strategies is expected to play a pivotal role in the evaluation of food quality and safety, driving the advancement of intelligent spectroscopic monitoring technologies in the future.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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