Food and Humanity最新文献_第7页

Assessment of the nutritional value of a wild edible plant Scorzonera Papposa DC. collected from Kirkuk-Iraq 野生可食植物田葵的营养价值评价。从伊拉克基尔库克收集的

Food and Humanity Pub Date : 2025-06-10 DOI: 10.1016/j.foohum.2025.100669

Pshtiwan A. Masum , Faiq H.S. Hussain , Fuad O. Abdullah

{"title":"Assessment of the nutritional value of a wild edible plant Scorzonera Papposa DC. collected from Kirkuk-Iraq","authors":"Pshtiwan A. Masum , Faiq H.S. Hussain , Fuad O. Abdullah","doi":"10.1016/j.foohum.2025.100669","DOIUrl":"10.1016/j.foohum.2025.100669","url":null,"abstract":"<div><div>Wild edible plants (WEPs) are designated as functional foods owing to their nutritional potential and as a source of bioactive compounds vital for human health. In the present assays, several chemical studies have been performed individually on both the aerial parts and the root of the wild edible plant <em>Scorzonera papposa</em> DC. Starting with the determination the percentage of moisture and total ash, followed by the determination of fifty elements” Au, Pd, Pt, Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Ce, Co, Cr, Cs, Cu, Fe, Ga, Hf, Hg, K, La, Li, Mg, Mn Mo, Na, Nb, Ni, P, Pb, Rb, Re, S, Sb, Sc, Se, Sn, Sr, Te, Th, Ti, Tl, U, V, W, Y, Zn and Zr” using ICP-AES and ICP-MS instruments, and then using the Micro-Kjeldahl method, total nitrogen and crude protein were determined. Finally, total soluble carbohydrates were estimated using the Anthrone colorimetric technique. The plant has a high ratio of carbohydrates, proteins, and essential elements, which makes it a good alternative for the human diet. Aerial parts show a higher percentage of nitrogen (4.23 %) and protein (26.48 %), while the root shows a higher ratio of soluble carbohydrates (110.2 mg/kg) and elemental contents.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100669"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of food safety knowledge, attitude, and practices (KAP) among the university students: A cross sectional study at Bangladesh Agricultural University 大学生食品安全知识、态度和实践（KAP）评估：孟加拉国农业大学的横断面研究

Food and Humanity Pub Date : 2025-06-10 DOI: 10.1016/j.foohum.2025.100671

T. Sultana , Mohini Paul , H.M. Murshed , Shirin Akter , IA Adan , Su-Jung Yeon , S.M.E. Rahman , Jun Wang , D.-H. Oh

{"title":"Assessment of food safety knowledge, attitude, and practices (KAP) among the university students: A cross sectional study at Bangladesh Agricultural University","authors":"T. Sultana , Mohini Paul , H.M. Murshed , Shirin Akter , IA Adan , Su-Jung Yeon , S.M.E. Rahman , Jun Wang , D.-H. Oh","doi":"10.1016/j.foohum.2025.100671","DOIUrl":"10.1016/j.foohum.2025.100671","url":null,"abstract":"<div><div>This comprehensive research study was conducted at Bangladesh Agricultural University, to assess food safety knowledge, attitudes, and practices (KAP) among the students. About 217 randomly selected students participated in this study from July 16 to August 30, 2023. Data was collected via a self-administered questionnaire and then analyzed to calculate the overall KAP scores and explore their connection with socio-demographic factors. The study found that many participants had limited knowledge about food safety. Roughly 42 % of them answered less than 60 % of the questions about food safety correctly. Notably, 30 % of the students demonstrated good food safety practices, 42.8 % exhibited moderate practices, and 27.2 % had poor practices. Additionally, most participants expressed positive attitudes toward food safety, with 47.5 % holding a favorable view. It was found that gender and the year of education significantly influenced food safety practices, while the year of study and food safety training impacted both knowledge and practices. These findings highlight the importance of enhancing food safety education and awareness among university students. This is particularly important, as these students are future professionals who will play critical roles in various sectors, contributing to improved public health outcomes.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100671"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Current approaches on cold plasma applied to dairy industry: Advantages and drawbacks 目前冷等离子体在乳制品工业中的应用：优点和缺点

Food and Humanity Pub Date : 2025-06-09 DOI: 10.1016/j.foohum.2025.100661

Jaqueline da Cruz , Paula Cristina Carvalho de Pina , Anelise Leal Vieira Cubas , Cristiano José de Andrade , Alcilene Rodrigues Monteiro

{"title":"Current approaches on cold plasma applied to dairy industry: Advantages and drawbacks","authors":"Jaqueline da Cruz , Paula Cristina Carvalho de Pina , Anelise Leal Vieira Cubas , Cristiano José de Andrade , Alcilene Rodrigues Monteiro","doi":"10.1016/j.foohum.2025.100661","DOIUrl":"10.1016/j.foohum.2025.100661","url":null,"abstract":"<div><div>Milk is rich in essential nutrients for human diet due to its composition of proteins, fat, and minerals, such as calcium. However, its shelf life is short due to the high microbial load, high water content and pH of 6.4. To extend the fluid milk shelf life, generally, thermal treatment such as heat pasteurization and sterilization (ultra-high temperature UHT) can be used. These methods are highly effective for inactivation of pathogenic microorganisms or spores, however, heat affects the nutritional, physicochemical and sensory properties of milk. Thus, several non-thermal technologies have been considered as an alternative to replace thermal treatments, such as cold plasma. Cold plasma is an efficient and innovative technology to inactivate microorganism such as <em>Escherichia coli</em> cells by up to 57 %, pathogens such as <em>Listeria monocytogenes</em>, and <em>Salmonella typhimurium</em>. Despite this potential (advantages when compared to thermal processing of milk), the regulatory legislations hamper the consumption of plasma processed foods. Furthermore, there is little data on the effect of cold plasma in the milk, in particular chemical composition and technological properties as rheological. Therefore, the aim of this works was to critically discuss the feasibility of cold plasma applied in milk, including a prospecting on dairy products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100661"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extrusion technology in food processing: Principles, innovations and applications in sustainable product development 食品加工中的挤压技术：原理、创新和可持续产品开发中的应用

Food and Humanity Pub Date : 2025-06-09 DOI: 10.1016/j.foohum.2025.100672

Neelesh Yadav , Divyesh Suvedi , Aman Sharma , Sonali Khanal , Rachna Verma , Dinesh Kumar , Zakir Khan , Lukas Peter

{"title":"Extrusion technology in food processing: Principles, innovations and applications in sustainable product development","authors":"Neelesh Yadav , Divyesh Suvedi , Aman Sharma , Sonali Khanal , Rachna Verma , Dinesh Kumar , Zakir Khan , Lukas Peter","doi":"10.1016/j.foohum.2025.100672","DOIUrl":"10.1016/j.foohum.2025.100672","url":null,"abstract":"<div><div>Extrusion technology has increasingly been used worldwide in the agro-food processing industry in the main process of mixing, forming, texturizing and cooking of the formulation for innovative food products, which results in the effective inactivation of enzymes and microbial contamination of a high-temperature short-time (HTST) process. Extrusion cooking is widely preferred due to higher productivity and better retention of nutrients as compared to conventional methods of cooking. This review systematically summarizes the background, principles, processing technologies and recent advances in food extrusion. Advances like twin-screw extrusion, high moisture extrusion and recent sophisticated technologies like hot melt extrusion, supercritical carbon dioxide (SC-CO<sub>2</sub>) and 3-D food printing have tremendously increased the avenues of extrusion in product development, flexibility and sustainability. Some of the most important production variables such as moisture content, temperature, screw speed and pressure are important factors in texture, appearance, and nutritional value of the final product. This review also highlights the use of sustainable raw materials and by-products and presents extrusion as a flexible and sustainable processing technology. This review also highlights the optimization process of extrusion parameters. On the whole, extrusion technology is a transformational tool in food processing: it’s flexible, efficient, and offers an opportunity for product innovation to meet the changing needs of consumers for healthier, sustainable food products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100672"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties 添加秋葵干粉对牛肉饼氧化、感官及理化性质的影响

Food and Humanity Pub Date : 2025-06-06 DOI: 10.1016/j.foohum.2025.100667

Aliye Aşıkkutlu , Cemalettin Sarıçoban

{"title":"The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties","authors":"Aliye Aşıkkutlu , Cemalettin Sarıçoban","doi":"10.1016/j.foohum.2025.100667","DOIUrl":"10.1016/j.foohum.2025.100667","url":null,"abstract":"<div><div>Okra (<em>Abelmoschus esculentus</em> L.) is a used vegetable product due to its functional properties, positive health effects, and economic feasibility. In this study, okra powder was added to patties at levels of 0.5 %, 1 %, and 1.5 %, and physicochemical, antioxidant, and sensory properties were evaluated. The three most dominant phenolic compounds in okra fruit were identified as 4-hydroxy benzoic acid, epicatechin, and catechin hydrate (1940, 1350, and 910 µg/g, respectively), while quercetin was found at the lowest concentration (20 µg/g). The addition of okra powder significantly increased the phenolic content of the patty samples (P < 0.05). Both storage duration and different concentrations of okra powder independently affected antioxidant activity (P < 0.05). The highest thiobarbituric acid (TBA) value was observed in the control group on day 7 of storage (0.71 mg MA/kg meat), whereas the samples containing okra powder exhibited lower and more stable values throughout storage (P < 0.05). Overall, the cooking loss (CL) values and water-holding capacity (WHC) of the patties decreased with the addition of okra powder (P < 0.05). Notably, significant reductions were observed in all texture parameters of the patties containing 1 % and 1.5 % okra powder (P < 0.05). In the sensory evaluation, the samples containing 1.5 % okra powder received the lowest scores for all parameters. The findings highlight the importance of integrating okra into meat products to meet the demand for sustainable and functional foods.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100667"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fish consumption and Anisakis risk: An exploratory study of Sicilian consumer awareness 鱼类消费与异尖线虫风险：西西里消费者意识的探索性研究

Food and Humanity Pub Date : 2025-06-06 DOI: 10.1016/j.foohum.2025.100668

Caterina Sciortino , Giusi Giamporcaro , Filippo Sgroi , Salvatore Costantino , Alessandro Giuffrida , Antonino Nazareno Virga , Simona Bacarella , Salvatore Forgia , Alessandra Di Natale , Federico Modica

{"title":"Fish consumption and Anisakis risk: An exploratory study of Sicilian consumer awareness","authors":"Caterina Sciortino , Giusi Giamporcaro , Filippo Sgroi , Salvatore Costantino , Alessandro Giuffrida , Antonino Nazareno Virga , Simona Bacarella , Salvatore Forgia , Alessandra Di Natale , Federico Modica","doi":"10.1016/j.foohum.2025.100668","DOIUrl":"10.1016/j.foohum.2025.100668","url":null,"abstract":"<div><div>The presence of <em>Anisakis</em> parasites in fish products represents a critical challenge for both public health and the aquaculture sector, with significant implications for market dynamics and consumer trust. This paper investigates the influence of <em>Anisakis</em>-related risks on consumer behavior, particularly in relation to food safety perceptions, nutritional quality, and economic factors such as willingness to pay for parasite-free products. Using a mixed methods approach, the study highlights gaps in knowledge regarding food safety measures and their implications for consumer confidence and purchase decisions. The findings demonstrate an increasing demand for high-quality, convenient fish products with transparent labelling that address both safety and sustainability. The findings highlight the importance of improving education and marketing strategies to promote informed choices, thereby supporting both public health and economic sustainability in the seafood industry. This study provides actionable insights to support sustainable growth in the seafood industry by aligning public health priorities with market demands</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100668"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent trends in blockchain traceability of food products: A review 食品区块链可追溯性的最新趋势：综述

Food and Humanity Pub Date : 2025-06-06 DOI: 10.1016/j.foohum.2025.100666

T. Pavithra, Santoshi Rawat, C.K. Sunil

{"title":"Recent trends in blockchain traceability of food products: A review","authors":"T. Pavithra, Santoshi Rawat, C.K. Sunil","doi":"10.1016/j.foohum.2025.100666","DOIUrl":"10.1016/j.foohum.2025.100666","url":null,"abstract":"<div><div>The global food sector is facing challenges such as eroded consumer trust, increased food safety risks, and growing sustainability concerns. This paper examines how blockchain technology can serve as a promising solution to these issues by providing transparency and traceability throughout the entire food supply chain. Numerous food safety incidents have significantly diminished consumer confidence, posing risks to public health and the economy. By implementing blockchain technology, data integrity and credibility can be ensured, ultimately enhancing consumer trust in the supply chain. This review explores the application of blockchain in various sectors, including dairy, meat, fresh produce, and fish supply chains, demonstrating its effectiveness in addressing issues of contamination and fraud. Despite challenges related to scalability, security, and regulation, it is essential to overcome these obstacles to fully realize the potential benefits of blockchain for creating a reliable and sustainable global food supply chain. Furthermore, integrating blockchain with technologies such as RFID, AI, IoT, 3D printing, and big data can optimize tracking and quality control. The paper also highlights the necessity for government authorities and leading private sector players to collaborate in establishing nationwide food safety and traceability platforms, leveraging the transformative capabilities of blockchain.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100666"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the nutritional and medicinal potential of Urtica hyperborea Jacq. ex Wedd. from Ladakh, India: A multi-analytical study 探讨大北风荨麻的营养和药用潜力。Wedd交货。来自印度拉达克：一个多分析研究

Food and Humanity Pub Date : 2025-06-04 DOI: 10.1016/j.foohum.2025.100664

Norbu Dolma, Bano Shahar, Babita Joshi, Nirmala Chongtham

{"title":"Exploring the nutritional and medicinal potential of Urtica hyperborea Jacq. ex Wedd. from Ladakh, India: A multi-analytical study","authors":"Norbu Dolma, Bano Shahar, Babita Joshi, Nirmala Chongtham","doi":"10.1016/j.foohum.2025.100664","DOIUrl":"10.1016/j.foohum.2025.100664","url":null,"abstract":"<div><div><em>Urtica hyperborea</em> Jacq. ex Wedd. holds a significant place in traditional medicine and nutrition in the high-altitude region of Ladakh, India. This study delves into the plant’s phytochemical composition, nutrient content, mineral profile, antioxidant capacity, bioactive compounds, and antinutrient content. Nutrient analysis showed its rich protein, carbohydrate, starch, and moisture content. The presence of essential vitamins and minerals was recorded as Ca (153,120 ± 356), K (24,775 ± 200), Na (621 ± 20), and Fe (321 ± 20) in mg/kg, as analysed by ICPAES and AAS, making it a valuable nutrient rich resource. The total phenol (37.21 ± 0.34 mg/g) and flavonoid (92.56 ± 0.01) content demonstrated strong antioxidant properties as determined by DPPH (36.33 ± 0.02 µg/mL) and FRAP (77.57 ± 0.29 mg/g). Quantification of phenolic compounds through HPTLC revealed high concentration of chlorogenic acid, caffeic acid, and quercetin. FTIR elucidated the presence of various functional groups with strong peaks, including N-H, C-H, C<img>C, O-H, C-O, and C-Br. Phytochemical profiling by GCMS identified 59 bioactive compounds, with hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl) ethyl ester (13.28 %), as major compounds. Antinutrient analysis revealed that its tannin (18.43 ± 0.68 mg/g) and saponin (11.75 ± 0.91), content were within safe consumption limits. This comprehensive analysis not only enriches our understanding of this traditional plant but also suggests its potential for functional foods, herbal medicines, and nutraceuticals. The study promotes the preservation of traditional knowledge and sustainable utilization, contributing to the welfare of the region’s populace, and highlights the potential of this plant for functional food and nutraceuticals.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100664"},"PeriodicalIF":0.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review 膳食蛋白质对蛋黄酱工艺、功能和流变学的影响

Food and Humanity Pub Date : 2025-06-04 DOI: 10.1016/j.foohum.2025.100665

Wahab Ali Khan , Muhammad Waseem , Iqra Yasmin , Syed Abdul Wadood , Aiza Qamar , Muhammad Rizwan Javed , Muhammad Saleem , Crossby Osei Tutu

{"title":"Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review","authors":"Wahab Ali Khan , Muhammad Waseem , Iqra Yasmin , Syed Abdul Wadood , Aiza Qamar , Muhammad Rizwan Javed , Muhammad Saleem , Crossby Osei Tutu","doi":"10.1016/j.foohum.2025.100665","DOIUrl":"10.1016/j.foohum.2025.100665","url":null,"abstract":"<div><div>Mayonnaise is a thermodynamically unstable emulsion for longer periods of time at the interfacial regions and is associated with health-related concerns owing to its high fat and cholesterol contents. Recently there has been a shift of selection of ingredients from synthetic components such as monoglycerides towards organic such as proteins with hydrophobic and hydrophilic amino acids that reduce interfacial tension in mayonnaise. The present review shows the strategies to replace egg yolk-based fats with different source proteins for enhancing the techno-functionality of mayonnaise with higher consumer acceptability. Therefore, present review spotlights the implications of different proteins from plants (<em>Opuntia robusta</em>, faba, chickpea, lentil, rice, wheat gluten, zein, and soya); animals (chicken, egg white, casein, whey); from marine such as fish gelatin, tuna hydrolysate, and microbial origins (<em>Chlorella protothecoides</em> & Arrowtooth flounder) on improving the techno-functionality of mayonnaise. This review also depicts information regarding the impact of multiple origin proteins on the chemical composition, rheological features, texture profile, microstructure, stability, colour attributes, and sensory characteristics of protein-based functional mayonnaise. Further, the review highlights the need for further studies to investigate the role of amino acids from these different origin proteins in other emulsion products like margarine.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100665"},"PeriodicalIF":0.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Highly sensitive and selective fluorescent detection of metronidazole by Zn (II)-based metal-organic framework 基于Zn （II）金属-有机骨架的甲硝唑高灵敏度和选择性荧光检测

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100660

Ali Mokari , Somayeh hamd Ghadareh , Abdollah Salimi

{"title":"Highly sensitive and selective fluorescent detection of metronidazole by Zn (II)-based metal-organic framework","authors":"Ali Mokari , Somayeh hamd Ghadareh , Abdollah Salimi","doi":"10.1016/j.foohum.2025.100660","DOIUrl":"10.1016/j.foohum.2025.100660","url":null,"abstract":"<div><div>Her<strong>e</strong>, we report a novel zinc-based metal-organic framework (Zn-MOF), synthesized via a solvothermal approach, as a highly selective and cost-effective fluorescent probe for detecting metronidazole, a widely used antibiotic linked to environmental and health risks. The MOF’s structural and optical properties, studied through spectroscopic and microscopic analyses, reveal tunable luminescence behavior that is selectively quenched in the presence of metronidazole. This fluorescence quenching mechanism enables precise detection of metronidazole across a broad linear range (10–346 µM) with a low detection limit of 0.25 µM. Also, the sensor demonstrates exceptional specificity for metronidazole even in complex biological matrices such as human serum, showing negligible interference from structurally analogous antibiotics and common ions. Its rapid response time, stability under diverse environmental conditions, and scalable fabrication process underscore its practicality for real-world applications. By addressing key limitations of existing techniques, including high cost, complexity, and cross-reactivity, this work establishes an applicable platform for monitoring antibiotic residues in clinical and environmental settings, advancing both material science and public health initiatives.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100660"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0