Journal of Food Composition and Analysis最新文献_第4页

A critical review on biogenic amines in dairy: Formation pathways, toxicity, and regulatory standards

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107496

Riddhi Suhas Rane , Prashant Anil Pawase , Rafeeya Shams , G. Darshan , Omar Bashir , Swarup Roy

{"title":"A critical review on biogenic amines in dairy: Formation pathways, toxicity, and regulatory standards","authors":"Riddhi Suhas Rane , Prashant Anil Pawase , Rafeeya Shams , G. Darshan , Omar Bashir , Swarup Roy","doi":"10.1016/j.jfca.2025.107496","DOIUrl":"10.1016/j.jfca.2025.107496","url":null,"abstract":"<div><div>Biogenic amines (BAs) are nitrogenous chemicals often found in dairy products, formed primarily through the elimination of amino acid carboxyl groups by microbial enzymes. Their presence in dairy items such as cheese, yogurt, and milk can pose significant health risks, including food poisoning, migraines, and hypertensive crises. This review offers a comprehensive analysis of the sources and formation pathways of BAs in dairy products, highlighting the factors influencing their accumulation. Various methods for detecting and quantifying biogenic amines, including chromatographic and spectroscopic techniques, are discussed, along with their regulatory limits. Additionally, the health implications associated with the consumption of BAs and strategies to control their formation in dairy products are explored. Understanding the formation, detection, and impact of BAs is necessary for maintaining the safety and quality of milk and milk-based products. Research and quality control necessitate precise identification techniques for tracking even the smallest changes in the BA's profile. Further work is needed to reduce the assay and make it compatible with low-cost materials like nitrocellulose membranes for paper-predicated lateral flow detection of BAs in complex matrices, such as saliva, blood, and other biological fluids, as well as in victuals extract.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107496"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107492

Qi Peng , Shanshan Li , Jiaxin Huang , Xueping Chen , Rui Shen , Han Jiang , Guangfa Xie

{"title":"Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques","authors":"Qi Peng , Shanshan Li , Jiaxin Huang , Xueping Chen , Rui Shen , Han Jiang , Guangfa Xie","doi":"10.1016/j.jfca.2025.107492","DOIUrl":"10.1016/j.jfca.2025.107492","url":null,"abstract":"<div><div>This study explored the dynamic variations in volatile metabolites during the processing stages of Jiuqu hongmei tea, correlating these changes with the tea's aroma profile. Five processing stages—fresh tea, withered tea, kneaded tea, fermented tea, and finished tea—were examined. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), we analyzed the samples to elucidate the aroma development and understand the dynamic shifts in volatile compounds. Partial least squares discriminant analysis (PLS-DA) was employed to interpret the results. Our findings identified 190 volatile compounds, including alcohols, aldehydes, esters, ketones, and hydrocarbons, with 21 compounds (rOAV > 1) significantly contributing to the aroma. Post-fermentation, a reduction in most volatile compounds was observed. This study provided valuable insights into the production and quality control of Jiuqu hongmei tea, offering a meaningful reference for its processing and flavor enhancement.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107492"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Multi-factor optimization and application of orbital shaker assisted dispersive magnetic solid phase microextraction of silver in various food samples

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107490

Sefa Yılmaz , Baki Hazer , Mustafa Tuzen

{"title":"Multi-factor optimization and application of orbital shaker assisted dispersive magnetic solid phase microextraction of silver in various food samples","authors":"Sefa Yılmaz , Baki Hazer , Mustafa Tuzen","doi":"10.1016/j.jfca.2025.107490","DOIUrl":"10.1016/j.jfca.2025.107490","url":null,"abstract":"<div><div>An orbital shaker assisted dispersive magnetic solid phase microextraction (OSA - dMSPµE) method was developed for the determination of silver in food samples using flame atomic absorption spectrometry (F AAS). New cross-linked polylinoleic acid-polystyrene- polydimethylsiloxane graft copolymer (PLinaS-PDMS) was synthesized and used as an adsorbent encapsulated with magnetic Fe<sub>3</sub>O<sub>4</sub> nanoparticles. The adsorbent was characterized by FT-IR NMR, DSC, SEM-EDX, BET techniques. Adsorbent capacity was also determined as 34.8 mg g<sup>−1</sup>. Multi-factor optimization of the OSA - dMSPµE method was performed. The limit of detection (LOD) and limit of quantification (LOQ) were 0.4 µg L<sup>−1</sup> and 1.2 µg L<sup>−1</sup>, respectively. The linearity was 1.2–112 µg L<sup>−1</sup>. Relative standard deviation percentage (RSD%) for intraday and interday was found to be 3.2 % and 5.7 %, respectively using 100 µg L<sup>−1</sup> Ag solution. The preconcentration factor was determined as 125. The method was applied to certified reference material, t test was used and quantitative results (94 %) were obtained.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107490"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Uncovering the formation of black tea cream: Focusing on the self-assembly process of infusion nanoparticles with different brewing times

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107491

Xia Liu , Xinxin Wang , Boya Hu , Yani Pan , Xinyu Feng , Anran Yan , Haowei Guo , Yiliang Wei , Tianyuan Chen , Yiqi Ruan , Yuye Yao , Hesham R. El-Seedi , Wen-Wen Zhou , Ping Chen , Qiang Chu

{"title":"Uncovering the formation of black tea cream: Focusing on the self-assembly process of infusion nanoparticles with different brewing times","authors":"Xia Liu , Xinxin Wang , Boya Hu , Yani Pan , Xinyu Feng , Anran Yan , Haowei Guo , Yiliang Wei , Tianyuan Chen , Yiqi Ruan , Yuye Yao , Hesham R. El-Seedi , Wen-Wen Zhou , Ping Chen , Qiang Chu","doi":"10.1016/j.jfca.2025.107491","DOIUrl":"10.1016/j.jfca.2025.107491","url":null,"abstract":"<div><div>Focusing on the self-assembly process of black tea infusion nanoparticles helps elucidate the formation mechanism of tea cream. Brewing times ranging from 1 to 10 min were systematically assessed in this study, and the release pattern of the major components of the tea infusion was followed and related to the dynamic changes of the components of the black tea cream. The mean particle size of nanoparticles in the black tea infusion gradually increased with increasing brewing time, reaching a maximum (269.84 ± 11.25 nm) at 300 s. The results showed that soluble sugars were the most abundant substances of the tea cream at 60 s, and the proportion changed very little during the process. Proteins and flavonoids were rapidly incorporated into the tea cream, maintaining a concentration trend in accordance with the tea infusion. The percentages of caffeine, theobromine, gallic acid, and catechins in tea cream showed a sudden decrease at 240 s, followed by a gradual increase. This formation of tea cream is pH-dependent, with aggregation and precipitation at pH 0–7 and increased dissociation at pH 7–11. The findings will facilitate a more profound comprehension of the formation mechanism of black tea cream.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107491"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Microfluidic paper-based devices for efficient and sensitive pesticide detection: A review

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107498

Dibya Jyoti Behera , Kali Prasad Pattanaik , Prabir Kulabhusan , Sushreeta Naik , Arabinda Mahanty , Shyamaranjan Das Mohapatra , Totan Adak

{"title":"Microfluidic paper-based devices for efficient and sensitive pesticide detection: A review","authors":"Dibya Jyoti Behera , Kali Prasad Pattanaik , Prabir Kulabhusan , Sushreeta Naik , Arabinda Mahanty , Shyamaranjan Das Mohapatra , Totan Adak","doi":"10.1016/j.jfca.2025.107498","DOIUrl":"10.1016/j.jfca.2025.107498","url":null,"abstract":"<div><div>Pesticides used in agriculture may lead to residues in food, which potentially can cause serious health hazards. Microfluidic Paper Based Analytical Devices (μPADs) have evolved as affordable, fast and user-friendly device to detect pesticide residues in food. Since the ground-breaking work of Whitesides' group in 2007, there has been growing interest in the deployment of µPADs for rapid point-of-care screening of environmental contaminants. Significant efforts are being made to quantify pesticides in different environmental matrices using µPADs. This article addresses the latest research progress on µPADs and recent advancements in the chemistry of the papers, fabrication of the sensor and improvement in the detection method for the rapid detection of pesticides. The review enlists the existing µPAD devices currently employed for pesticide detection and quantification. We have deliberated on possible challenges in detecting pesticides using µPADs system, and future development opportunities to improve its efficiency for pesticide detection.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107498"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Sustainable stable extraction of anti-osteoporotic compounds from Cornus officinalis by osteoblast membrane bionic multifunctional carbonaceous microspheres composite column

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107493

Qiming Zhao , Zhenqi Sang , Chuang Zhang , Qiaoyan Zhang , Gang Cheng , Yan Zhu , Luping Qin

{"title":"Sustainable stable extraction of anti-osteoporotic compounds from Cornus officinalis by osteoblast membrane bionic multifunctional carbonaceous microspheres composite column","authors":"Qiming Zhao , Zhenqi Sang , Chuang Zhang , Qiaoyan Zhang , Gang Cheng , Yan Zhu , Luping Qin","doi":"10.1016/j.jfca.2025.107493","DOIUrl":"10.1016/j.jfca.2025.107493","url":null,"abstract":"<div><div>Difficulties in the research of health beneficial components in food products occur due to their complex impurities and defective screening method. Herein, a sustainable stable osteoblast membrane bonded quaternized epoxidized hydrothermal carbonaceous microspheres (OM-QE-HCMs) biocomposite was developed for the sensitive extraction and analysis of anti-osteoporotic compounds from <em>Cornus officinalis</em> fruits (COF). The HCMs was synthesized by the hydrothermal carbonization of glucose, and multifunctionalized with chitosan, QE polymer and OMs by aqueous amidation and epoxy ring-opening reactions. The resulting OM-QE-HCMs was endowed with remarkably enhanced stability, owing to the stable HCMs and its strong integration with OMs based on electrostatic and covalent bonding. The OM-QE-HCMs packed column extraction showed high selectivity and reproducibility with large linearity range of 1.5–600 µM for gallic acid as typical positive drug, and can proceed without significant efficiency decline in 120 h. Smoothly, six active compounds including a novel bone-forming component of secologanoside were extracted from COF by this OM-QE-HCMs column, which was further confirmed by osteoblast and osteoporosis zebrafish experiments, molecular docking and western blot tests. Impressively, the effect of secologanoside can achieved at quite low concentration range of 2.5–10 nM in vivo experiment, and showed superior anti-osteoporosis activity on model zebrafishes compared with that of alendronate as positive drugs. These findings proposed an eco-friendly, stable, recoverable and low-cost approach to discover health beneficial components from foods, contributing to the development of COF-derived health products and drug leads.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107493"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Selenium speciation in enriched Pleurotus mushrooms by mixed-mode HPLC-ICP-MS

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107500

Aline Pereira de Oliveira , Juliana Naozuka , Julio Alberto Landero-Figueroa

{"title":"Selenium speciation in enriched Pleurotus mushrooms by mixed-mode HPLC-ICP-MS","authors":"Aline Pereira de Oliveira , Juliana Naozuka , Julio Alberto Landero-Figueroa","doi":"10.1016/j.jfca.2025.107500","DOIUrl":"10.1016/j.jfca.2025.107500","url":null,"abstract":"<div><div>Selenium plays a crucial role in human health, with Se organic species being safer and more bioavailable than inorganic forms. This study aimed to develop a fast and reliable analytical method for Se speciation to evaluate the effectiveness of <em>Pleurotus</em> mushroom enrichment strategies. A reversed-phase cation-exchange bimodal mixed-mode high-performance liquid chromatography - inductively coupled plasma mass spectrometry (RP/CEX HPLC-ICP-MS) method was optimized for the separation and quantification of SeMet, SeCys₂, MSC, Se(IV), and Se(VI). Enzymatic hydrolysis was performed using ultrasound-assisted extraction with pepsin and protease XIV in Tris-HCl, achieving high extraction efficiencies (67–102 %). Chromatographic separation was completed within 6.5 minutes under isocratic conditions. The method was applied to Se-enriched <em>Pleurotus</em> mushrooms, revealing effective bioconversion of inorganic Se into SeMet. However, mushrooms grown in Se(VI)-supplemented substrates retained higher levels of inorganic Se, raising potential safety concerns. These findings support the use of Se(IV) as a preferable supplementation strategy for improving the nutritional quality of edible mushrooms.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107500"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-17 DOI: 10.1016/j.jfca.2025.107488

Longwei Jiang , Iftikhar Hussain Badar , Ziwen Yang , Guanhua Li , Yingying Hu , Lang Zhang

{"title":"Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef","authors":"Longwei Jiang , Iftikhar Hussain Badar , Ziwen Yang , Guanhua Li , Yingying Hu , Lang Zhang","doi":"10.1016/j.jfca.2025.107488","DOIUrl":"10.1016/j.jfca.2025.107488","url":null,"abstract":"<div><div>This study examined how varying roasting times influenced the formation of free and bound heterocyclic aromatic amines (HAAs) in beef during the roasting process. The findings showed that as the roasting time increased, the water content and color decreased (<em>P</em> < 0.05), whereas glucose, creatine, and creatinine levels increased (<em>P</em> < 0.05) from 0.05 to 2.45, 2.68–4.96, and 0.07–0.91 mg/g, respectively. A total of 7 free HAAs (IQx, MeIQx, MeIQ, PhIP, 4,8-DiMeIQx, Harman, and Norharman) and 5 bound HAAs (MeIQx, AαC, 7,8-DiMeIQx, Harman, and Norharman) were detected in the roasted beef by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). The bound HAA content in the roasted beef was significantly higher than that of the free HAAs. As the roasting time increased, the bound HAAs increased from 2125.08 to 2326.45 ng/g, while the free HAAs increased from 45.72 to 121.38 ng/g (<em>P</em> < 0.05). Correlation analysis revealed that the development of free and bound HAAs was positively associated with glucose, creatine, and creatinine, and the FAAs were positively correlated with the formation of MeIQx through partial least squares regression (PLSR) analysis. These findings would help minimize the development of free and bound HAAs in roasted meat products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107488"},"PeriodicalIF":4.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Peptidomics profiling reveals the functions of endogenous peptides and parent proteins in donkey colostrum and mature milk

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-16 DOI: 10.1016/j.jfca.2025.107483

Jianting Ning, Jialu Chen, Qing Zhu, Xue Luo, Xiqing Yue

{"title":"Peptidomics profiling reveals the functions of endogenous peptides and parent proteins in donkey colostrum and mature milk","authors":"Jianting Ning, Jialu Chen, Qing Zhu, Xue Luo, Xiqing Yue","doi":"10.1016/j.jfca.2025.107483","DOIUrl":"10.1016/j.jfca.2025.107483","url":null,"abstract":"<div><div>The endogenous peptides in milk are produced by protease hydrolysis in the mammary gland. They are important nutritional components with various biological activities. This study used 4D-label-free peptidomics technology to identify 5343 endogenous peptides from 933 parent proteins in donkey colostrum (DC) and 3726 endogenous peptides from 650 parent proteins in donkey mature milk (DM) by DB search. Furthermore, we screened non-toxic, non-allergenic bioactive peptides. Gene Ontology (GO) analysis revealed the biological processes, molecular functions, and cellular components of these parent proteins. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, the predominant pathway of the differentially expressed parent proteins was associated with the ribosome. These findings provide significant insights into the functional diversity of parent proteins and the bioactivities of endogenous peptides in donkey milk during lactation. These results also offer theoretical guidance for the future development of donkey milk products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107483"},"PeriodicalIF":4.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Flower-like β-Bi2O3 microsphere/multiwalled carbon nanotube composite for sensitive detection of carcinogenic Rhodamine B in chili oil

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-03-16 DOI: 10.1016/j.jfca.2025.107489

Guangli Li, Nayu Chen, Yafeng Zhang, Tianyu Wang, Rui Zhu, Yuan Jin, Nanke Ma

{"title":"Flower-like β-Bi2O3 microsphere/multiwalled carbon nanotube composite for sensitive detection of carcinogenic Rhodamine B in chili oil","authors":"Guangli Li, Nayu Chen, Yafeng Zhang, Tianyu Wang, Rui Zhu, Yuan Jin, Nanke Ma","doi":"10.1016/j.jfca.2025.107489","DOIUrl":"10.1016/j.jfca.2025.107489","url":null,"abstract":"<div><div>Rhodamine B (RhB) is highly carcinogenic and is therefore prohibited as a food colorant. Hence, it is necessary to establish a simple but effective technique for the sensitive determination of RhB in foodstuff. Herein, an efficient voltammetric platform was established for the detection of RhB in chili oil based on flower-like β-Bi<sub>2</sub>O<sub>3</sub> microsphere/multiwalled carbon nanotube composites (β-Bi<sub>2</sub>O<sub>3</sub>/MWCNTs). Various microscopic and spectroscopic techniques confirmed the successful formation of β-Bi<sub>2</sub>O<sub>3</sub>/MWCNTs. Owing to the synergistic effect from β-Bi<sub>2</sub>O<sub>3</sub> microspheres and MWCNTs, the β-Bi<sub>2</sub>O<sub>3</sub>/MWCNTs demonstrated superior electrocatalytic activity for the oxidation of RhB as compared to the individual components. Electrochemical kinetics tests confirmed that the RhB electrooxidation was governed by an irreversible and adsorption-controlled process, and involved two electrons one proton transfer pathway. The oxidation peak currents of RhB were linearly correlated with RhB concentrations ranging from 0.05 to 100 μM with a low limit of detection (0.002 μM). The β-Bi<sub>2</sub>O<sub>3</sub>/MWCNT demonstrated strong anti-interfering ability against other azo colorants, and retained robust voltammetric responses for at least 14 days. Moreover, the concentrations of RhB in chili oil were accurately detected by the β-Bi<sub>2</sub>O<sub>3</sub>/MWCNT via second-order derivative linear scan voltammetry with satisfactory recovery. Overall, the β-Bi<sub>2</sub>O<sub>3</sub>/MWCNT/GCE shows great potential for in-situ analysis of trace amounts of RhB in various food matrices.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107489"},"PeriodicalIF":4.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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