Chemical sensor technology for detection of 3-monochloropropane-1,2-diol in foodstuffs.

Abstract

3-monochloropropane-1,2-diol (3-MCPD) is a heat-induced food processing contaminant that shows a potential health concern. Therefore, quantification of 3-MCPD levels in foodstuffs has great importance in the context of food safety. Thus far, various approaches have been proposed for the 3-MCPD assay, including GC-MS, HPLC, HPLC-MS techniques, and chemical sensor technology. Among them, chemical sensor technology shows good promise as being robust, specific, sensitive, and capable of on-site measurements. Recently, chemical sensors based on electrochemical, UV-Vis spectroscopy, and fluorescence methods have been broadly employed in 3-MCPD sensing. Hence, the current review provides a concise introduction to chemical sensors, with a comprehensive discussion on the recent advances in the development and applications of electrochemical, UV-Vis spectroscopy, and fluorescence 3-MCPD sensors. Furthermore, a comparative analysis of the various sensor types was also highlighted. The detection challenges and future viewpoints of 3-MCPD sensors were discussed for the development of food safety monitoring applications in the food industry. Overall, electrochemical sensors demonstrate the best detection performance among others. On the other hand, fluorescence-based systems offer quick responses, and UV-Vis methods provide cost-effective alternatives, thereby highlighting their complementary strengths for the reliable detection of 3-MCPD in real-world samples. Finally, the findings outlined in this review are expected to promote the advances of more efficient and widely accessible monitoring devices for future food quality control.