Food Quality and Safety最新文献_第7页

Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker (Larimichthys crocea) during superchilling storage 表没食子儿茶素没食子酸酯包覆黄花胶-海藻酸钠对大黄鱼超低温贮藏质量和保质期的影响

3区农林科学

Food Quality and Safety Pub Date : 2023-10-14 DOI: 10.1093/fqsafe/fyad039

Zhilong Xu, Juxin Pei, Jun Mei, Huijie Yu, Siyuan Chu, Jing Xie

{"title":"Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker (Larimichthys crocea) during superchilling storage","authors":"Zhilong Xu, Juxin Pei, Jun Mei, Huijie Yu, Siyuan Chu, Jing Xie","doi":"10.1093/fqsafe/fyad039","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad039","url":null,"abstract":"Abstract The effect of gum tragacanth (GT) and sodium alginate (SA) active coatings incorporated with epigallocatechin gallate (EGCG, 0.16%, 0.32% and 0.64%, respectively) on the quality of large yellow croaker fillets was evaluated during superchilling storage at -3 ℃ for 42 days. The results revealed that the GT-SA-EGCG active coatings delayed the microbial spoilage via reducing the numbers of total viable counts, Pseudomonas spp. and psychrophiles bacteria, retarded degradation of the physical properties of water holding capacity, cooking loss, color, odor and texture. GT-SA-EGCG coatings could also maintain the fillets’ freshness by keeping lower total volatile basic nitrogen, K value and histidine content, inhibiting myofibrillar protein degradation during superchilling storage. These results suggested that the active coatings embedded with GT-SA-EGCG could be used as a preservative to enhance the quality of large yellow croaker and prolong the shelf life by 7-14 days during superchilling storage at -3 ℃.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135767398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structure optimization of Pulsed Electric Field processor and its sterilization effect 脉冲电场处理机的结构优化及其杀菌效果

3区农林科学

Food Quality and Safety Pub Date : 2023-10-13 DOI: 10.1093/fqsafe/fyad044

Ye Tian, Wenshuo Fan, Weijian Lu, Guanjun Zhang, Zhengshi Chang

{"title":"Structure optimization of Pulsed Electric Field processor and its sterilization effect","authors":"Ye Tian, Wenshuo Fan, Weijian Lu, Guanjun Zhang, Zhengshi Chang","doi":"10.1093/fqsafe/fyad044","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad044","url":null,"abstract":"Abstract Pulsed electric field (PEF) technology is a highly promising nonthermal processing technique, which holds great potential for sterilizing liquid food. The effectiveness of this treatment depends on two crucial factors: pulse parameters and the structure of the processor. In this study, we focus on optimizing the shape of insulators within the PEF processor to improve the sterilization effect. This research provides a reliable technical reference for designing industrial equipment. The numerical simulation of multi-physics fields was employed to analyze the temperature, electric field, and fluid field distributions for different insulators. Ultimately, the geometric structure of the insulator was optimized by embedding a 0.7 mm arc. Sterilization experiments were then conducted on E. coli and S. aureus suspension with the conductivity similar to real grapefruit juice. The sterilization effect of the processor with the optimized structure and the maximum applied voltage was examined at the same driven frequency. The results indicate that compared to the original structure, there is an increase in withstanding voltage by 5-10 kV while maintaining significantly improved bactericidal effects at the same applied voltage. Furthermore, we preliminarily discussed the sterilization mechanism by combining electroporation theory with S. aureus’ electroporation threshold.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135853316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Emerging tropane alkaloids: Global development and potential health threats 新兴的tropane生物碱:全球发展和潜在的健康威胁

3区农林科学

Food Quality and Safety Pub Date : 2023-10-13 DOI: 10.1093/fqsafe/fyad043

Zile Wang, Shiqi Chen, Pimiao Zheng, Zhenhui Ren, Huixia Zhang, Jing Zhang, Bing Shao, Congming Wu, Haiyang Jiang

{"title":"Emerging tropane alkaloids: Global development and potential health threats","authors":"Zile Wang, Shiqi Chen, Pimiao Zheng, Zhenhui Ren, Huixia Zhang, Jing Zhang, Bing Shao, Congming Wu, Haiyang Jiang","doi":"10.1093/fqsafe/fyad043","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad043","url":null,"abstract":"Abstract Tropane alkaloids (TAs) are a kind of plant secondary metabolites that mainly originate from Solanaceae. They have potent anticholinergic activity, and are well-known anticholinergic drugs, but also have been reported as plant toxins. Many studies have been conducted on TAs, but no scientometric research has been performed. This study aimed to expound the knowledge network and development of the field of TAs and predict the emerging development topics based on bibliometrics. In particular, this research combined VOSviewer and CiteSpace for visualization and covered 1,298 related scientific publications (1953–2022). The research on TAs is rapidly developing, with the participation of 86 countries, 1,129 research institutions, and 4,087 researchers. China, the University of Geneva, and Christen P. are the most productive country, institutions, and researchers, respectively. Currently, the main research topics on TAs include biosynthesis, in vitro synthesis, chemical synthesis, and determination methods. Since 2018, the monitoring of TAs in food related to human health has shown citation burst characteristics, which is considered an emerging development trend in the future. The findings of this study will enable researchers to quickly tap into the knowledge background/structure of TAs from massive data to provide a reference for further research.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Failure of Cronobacter sakazakii to acquire direct and cross-protection against lethal stresses after exposure to sublethal ethanol 暴露于亚致死乙醇后阪崎克罗诺杆菌未能获得直接和交叉保护以抵抗致死应激

3区农林科学

Food Quality and Safety Pub Date : 2023-10-12 DOI: 10.1093/fqsafe/fyad046

Hongmei Niu, Xiang Wang, Yuan Wang, Xiaojie Qin, Yangtai Liu, Zhuosi Li, Xu Wang, Wantong Zhang, Qingli Dong

{"title":"Failure of Cronobacter sakazakii to acquire direct and cross-protection against lethal stresses after exposure to sublethal ethanol","authors":"Hongmei Niu, Xiang Wang, Yuan Wang, Xiaojie Qin, Yangtai Liu, Zhuosi Li, Xu Wang, Wantong Zhang, Qingli Dong","doi":"10.1093/fqsafe/fyad046","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad046","url":null,"abstract":"Abstract Cronobacter sakazakii may encounter subinhibitory concentrations of ethanol stress over its lifecycle. The bacterial tolerance to homologous or heterologous stressing agents may alter as a result of ethanol adaptive responses. Therefore, the tolerance of ethanol-exposed and control cells to subsequent lethal stresses was evaluated in the current work. It was discovered that sublethal ethanol exposure increased the susceptibility to lethal ethanol stress in C. sakazakii as determined by the Weibull model. Furthermore, sublethal ethanol concentration exposure in C. sakazakii did not lead to any cross-tolerance against other stressors such as benzalkonium chloride (BC, 120 mg/L), heat (55 ℃), cold (4 ℃), simulated gastric fluid (SGF, pH 3.0), osmotic stress (sorbitol, 0.75 g/mL), and desiccation stress. Analysis of zeta potential, scanning electron microscope (SEM), and Surface-enhanced Raman spectroscopy (SERS) spectra revealed that cellular injury and changes in cellular chemical composition may contribute to the reduced resistance of C. sakazakii after ethanol exposure. Furthermore, sublethal ethanol exposure resulted in an elevated proportion of unsaturated fatty acids (USFA), while reducing the proportion of saturated fatty acids (SFA) and the ratio of SFA/USFA. The developed inactivation models can serve as a valuable source of data to support quantitative microbial risk assessment. Moreover, a better understanding of the response of C. sakazakii to sublethal ethanol exposure may provide valuable insights into the prevention and control of C. sakazakii.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and prospect of gene edited fruits and vegetables 基因编辑果蔬的发展与展望

3区农林科学

Food Quality and Safety Pub Date : 2023-10-12 DOI: 10.1093/fqsafe/fyad045

Siyuan Zhang, Hongliang Zhu

{"title":"Development and prospect of gene edited fruits and vegetables","authors":"Siyuan Zhang, Hongliang Zhu","doi":"10.1093/fqsafe/fyad045","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad045","url":null,"abstract":"Abstract As global climate change progresses and the demand for nutritional value in food increases, new challenges have been posed for the cultivation of grains, fruits, and vegetables and the functionality of food. Traditional breeding combined with hybridization enhances grain yield, boosts fruit and vegetable production, and augments the beneficial components of food. However, these approaches fail to satisfy the diverse requirements. The gene editing technology offers new tools like clustered regularly interspaced short palindromic repeats- (CRISPR)- CRISPR associated protein 9 (Cas9), transcription activator-like effector nucleases (TALENs), and zinc finger nucleases (ZFNs), enabling precise modifications of plant or animal genes to enhance their characteristics. Gene-edited foods offer numerous advantages, such as increased crop yields, improved nutritional value, enhanced stress resistance, and disease resistance. However, promoting genetically edited food faces several challenges, such as safety research, international regulatory differences, and public perception and acceptance. To achieve widespread application of gene-edited food, strengthening safety research, harmonizing international regulations, and raising public awareness are essential. This review highlights the development of gene editing technology and its application in fruits and vegetables, reviews the legal regulations and attitudes of different countries towards gene-edited food, and provides perspectives on the future of gene-edited food.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green LED irradiation promotes the quality of cabbage through delaying the senescence and regulating the glucosinolate metabolism 绿色LED照射通过延缓衰老和调节硫代葡萄糖苷代谢来提高白菜品质

3区农林科学

Food Quality and Safety Pub Date : 2023-10-09 DOI: 10.1093/fqsafe/fyad041

Feng Guo, Hongsheng Zhou, Huali Hu, Yingtong Zhang, Jun Ling, Xuesong Liu, Shufen Luo, Pengxia Li

{"title":"Green LED irradiation promotes the quality of cabbage through delaying the senescence and regulating the glucosinolate metabolism","authors":"Feng Guo, Hongsheng Zhou, Huali Hu, Yingtong Zhang, Jun Ling, Xuesong Liu, Shufen Luo, Pengxia Li","doi":"10.1093/fqsafe/fyad041","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad041","url":null,"abstract":"Abstract Light–emitting diode (LED) irradiation can affect postharvest vegetable and fruit shelf life and nutritional quality. In this study, 11 kinds of glucosinolates (GLS) and 6 types GLS breakdown products were identified in cabbage leaves. To investigate LED irradiation effects on quality and GLS metabolism, postharvest cabbage was irradiated with 25 μmol/(m2·s) green LED (GL) light under room temperature for 12 days. The dark condition and natural light were used as controls. GL irradiation inhibited the respiration rate and the accumulation of malondialdehyde, and maintained higher cabbage sensory score, chlorophyll content, and antioxidant enzyme activities, thus extending its postharvest shelf life. Additionally, GL irradiation promoted GLS profile accumulations, including glucoraphanin, glucoiberin, gluconapin, gluconasturtiin, glucobrassicin and sinigrin, which could have resulted from up-regulated expression of the transcription factors MYB28 and MYB51, and the key genes involved in GLS biosynthesis (CYP83A1, CYP83B1, ST5b and UGT74B1). Furthermore, GLS degradation was promoted by this treatment during the late stage of shelf-life, as higher myrosinase activity and relative MYR and ESM expression levels were found in treated cabbage leaves, resulting in higher isothiocyanate (ITC) and indole-3-carbinol contents after day 6. Therefore, GL irradiation was beneficial for cabbage preservation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135044576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exogenous L-tryptophan treatment increases the concentrations of melatonin and aroma compounds in grape berries and wine 外源性l -色氨酸处理增加了葡萄果实和葡萄酒中褪黑素和香气化合物的浓度

3区农林科学

Food Quality and Safety Pub Date : 2023-10-02 DOI: 10.1093/fqsafe/fyad042

Guangqing Xiang, Runpu Jia, Fei Wang, Shengnan Wang, Yifan Li, Yuxin Yao

{"title":"Exogenous L-tryptophan treatment increases the concentrations of melatonin and aroma compounds in grape berries and wine","authors":"Guangqing Xiang, Runpu Jia, Fei Wang, Shengnan Wang, Yifan Li, Yuxin Yao","doi":"10.1093/fqsafe/fyad042","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad042","url":null,"abstract":"Abstract L-tryptophan (Trp) is a substrate for the biosynthesis of melatonin, and melatonin is a signal molecule that alters the secondary metabolite profile; whether Trp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear. Here, the content of melatonin was higher in Marselan grapes and wine compared that in other grape cultivars. Marselan grapes were subjected to 30 different Trp treatments. The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments. Increases in the content of volatiles were mainly driven by increases in aldehydes. Hexanal, the most abundant aldehyde compound, was the main contributor to increases in aldehydes following Trp treatment. The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treatments because the content of melatonin and aroma compounds, as well as other basic quality parameters, were highest in Trp-treated grape berries and wine in these treatments. Overall, these two effective Trp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes, and this could increase the economic value of this cultivar.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135792968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptomic analysis of biofilm formation by Bacillus cereus under different carbon source conditions 蜡样芽孢杆菌在不同碳源条件下形成生物膜的转录组学分析

3区农林科学

Food Quality and Safety Pub Date : 2023-09-02 DOI: 10.1093/fqsafe/fyad038

Yajin Qi, Jianwei Zhou, Yuhao Wu, Jingzeng Han, Donghong Liu, Ruiling Lv

{"title":"Transcriptomic analysis of biofilm formation by Bacillus cereus under different carbon source conditions","authors":"Yajin Qi, Jianwei Zhou, Yuhao Wu, Jingzeng Han, Donghong Liu, Ruiling Lv","doi":"10.1093/fqsafe/fyad038","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad038","url":null,"abstract":"Abstract Background Previous studies found differences in the utilization of different carbon sources during biofilm formation by Bacillus cereus. The Illumina Hiseq high-throughput sequencing technology was used to investigate the changes of gene transcript levels in Bacillus cereus biofilm bacteria under different carbon source conditions. Results Compared with the control group, the number of differentially expressed genes in the glucose, maltose, lactose and skim milk-supplemented group was 351,1136,133,487, respectively. The results showed that the pathways involved in the differentially expressed genes mainly distributed in glycolysis and pentose phosphate pathway, tricarboxylic acid cycle, amino acid metabolism and fatty acid metabolism. The gene expression of enzymes related to acetoin synthesis from pyruvate was mostly up-regulated in glucose-supplemented group. The gene expression of enzymes related to pyruvate synthesis of branched-chain amino acids in maltose-supplemented group was mostly upregulated. In lactose-supplemented group, the gene expression of acetoin biosynthesis from pyruvate was up-regulated. Pyruvate production through glycolysis pathway increased in skim milk-supplemented group, but the metabolic capacity of tricarboxylic acid cycle did not change significantly. Conclusion In conclusion, the content of pyruvate stored by Bacillus cereus biofilm bacteria through glycolysis or pentose phosphate pathway increased, but the carbon flux into the tricarboxylic acid cycle did not increase, which suggested that carbon fluxes in the extracellular polysaccharide synthesis pathway of the biofilm may be increased, resulting in increased biofilm biomass formation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134951871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals 虎果粉制备辛烯基丁二酸酐纳米淀粉及其表征

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-08-21 DOI: 10.1093/fqsafe/fyad030

Jian Wang, Rui Zhang, Zhenyu Huang, Ming Cai, Wenyu Lou, Yan Wang, Adem Gharsallaoui, H. Roubík, Kai Yang, P. Sun

{"title":"Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals","authors":"Jian Wang, Rui Zhang, Zhenyu Huang, Ming Cai, Wenyu Lou, Yan Wang, Adem Gharsallaoui, H. Roubík, Kai Yang, P. Sun","doi":"10.1093/fqsafe/fyad030","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad030","url":null,"abstract":"\u0000 The tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but the starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from the tiger nut meal, then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The result showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA) respectively, conferring them amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, gelatinization temperature of OSA nano starch decreased by 2.7 ℃ and nano starch decreased 5.68 ℃. Thereinto, OSA modified nano starch showed a unique microstructure, as a slender fiber structure and a regular oblate. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation would give a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48736605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Arsenic speciation in freshwater fish: challenges and research needs. 淡水鱼类中砷的物种形成：挑战和研究需求。

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-07-27 eCollection Date: 2023-01-01 DOI: 10.1093/fqsafe/fyad032

Karen S Hoy, Tetiana Davydiuk, Xiaojian Chen, Chester Lau, Jordan R M Schofield, Xiufen Lu, Jennifer A Graydon, Ruth Mitchell, Megan Reichert, X Chris Le

{"title":"Arsenic speciation in freshwater fish: challenges and research needs.","authors":"Karen S Hoy, Tetiana Davydiuk, Xiaojian Chen, Chester Lau, Jordan R M Schofield, Xiufen Lu, Jennifer A Graydon, Ruth Mitchell, Megan Reichert, X Chris Le","doi":"10.1093/fqsafe/fyad032","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad032","url":null,"abstract":"Food and water are the main sources of human exposure to arsenic. It is important to determine arsenic species in food because the toxicities of arsenic vary greatly with its chemical speciation. Extensive research has focused on high concentrations of arsenic species in marine organisms. The concentrations of arsenic species in freshwater fish are much lower, and their determination presents analytical challenges. In this review, we summarize the current state of knowledge on arsenic speciation in freshwater fish and discuss challenges and research needs. Fish samples are typically homogenized, and arsenic species are extracted using water/methanol with the assistance of sonication and enzyme treatment. Arsenic species in the extracts are commonly separated using high-performance liquid chromatography (HPLC) and detected using inductively coupled plasma mass spectrometry (ICPMS). Electrospray ionization tandem mass spectrometry, used in combination with HPLC and ICPMS, provides complementary information for the identification and characterization of arsenic species. The methods and perspectives discussed in this review, covering sample preparation, chromatography separation, and mass spectrometry detection, are directed to arsenic speciation in freshwater fish and applicable to studies of other food items. Despite progress made in arsenic speciation analysis, a large fraction of the total arsenic in freshwater fish remains unidentified. It is challenging to identify and quantify arsenic species present in complex sample matrices at very low concentrations. Further research is needed to improve the extraction efficiency, chromatographic resolution, detection sensitivity, and characterization capability.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"7 ","pages":"fyad032"},"PeriodicalIF":5.6,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10515374/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41118605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0