Review
Polymer Science
Binhui Wang, Da Huang, Zuquan Weng
Summary: The excessive use of pesticides and drugs, coupled with environmental pollution, has led to the persistence of contaminants on food. These contaminants pose a significant threat to human health by accumulating in humans through the food chain. Therefore, the development of rapid, low-cost, portable, and on-site biosensors for detecting food contaminants is essential. Polymer-based biosensors have emerged as promising probes for food contaminant detection due to their various functions. This paper discusses the characteristics of five types of food pollutants and their adverse effects on human health. It also focuses on the principle and latest applications of polymer-based biosensors in detecting these contaminants. Furthermore, future prospects and challenges of biosensors for food safety detection are briefly examined in this review.
Review
Environmental Sciences
James O'Connor, Bede S. Mickan, Kadambot H. M. Siddique, Jorg Rinklebe, M. B. Kirkham, Nanthi S. Bolan
Summary: Utilizing food waste as biofertilizers can help reduce environmental and economic issues, but may bring about problems with contaminants. More research is needed to reduce contaminants in composts and digestates, and examining emerging contaminants in food-waste composts and digestates is crucial for food security and reducing human health risks.
ENVIRONMENTAL POLLUTION
(2022)
Review
Chemistry, Analytical
Ruiyuan Pan, Guoliang Li, Shucheng Liu, Xianlong Zhang, Jianghua Liu, Zhuoqun Su, Yongning Wu
Summary: Food safety issues are a serious threat to human health, and appropriate detection technologies can effectively ensure food safety. Immunoassay serves as a good platform for food contaminants detection, and nanomaterials as novel labels show great potential in enhancing detection sensitivity and stability.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2021)
Review
Agriculture, Multidisciplinary
Zhuoqun Su, Tong Li, Di Wu, Yongning Wu, Guoliang Li
Summary: Rapid and sensitive detection technologies for food contaminants are crucial for ensuring food safety. Traditional methods often struggle with accuracy, sensitivity, and specificity issues due to the complexity of food samples and trace amount distributions. Over the past decades, single-molecule detection (SMD) has emerged as a promising approach to achieve rapid and ultrasensitive measurements with minimal sample consumption, particularly in the field of food contaminants detection.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Andrea Massaro, Alessandro Negro, Marco Bragolusi, Brunella Miano, Alessandra Tata, Michele Suman, Roberto Piro
Summary: Economically motivated adulteration of herbs and spices is a major concern, prompting the development of rapid, non-targeted methods for authentication. In this study, ambient mass spectrometry was used to authenticate dried oregano leaves with high accuracy, sensitivity, and specificity. This novel approach of AMS coupled with mid-level data fusion shows promise for detecting adulteration in herb products.
Review
Food Science & Technology
Ying Huang, Donghui Feng, Xu Li, Wang Li, Jiali Ren, Haiyan Zhong
Summary: Food safety incidents pose a threat to human health and life safety. Enhancing the rapid and sensitive detection of food contaminants using emerging porous materials, such as COFs, is an effective method to prevent and control food safety events. COFs, with their highly ordered pore structure and large specific surface area, play versatile roles in food safety analysis and have broad application prospects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Environmental Sciences
Astha Thakali, Jean D. MacRae
Summary: A circular food system involves processing food waste to recover nutrients for soil, enabling more food production and decreasing energy and water use in the system. Contaminants like heavy metals, halogenated organic compounds, foodborne pathogens, and antibiotic resistance genes are major concerns that need to be managed carefully to ensure the safety and sustainability of the circular food system. Further research is needed to clarify the fate of contaminants during treatment and prevent the potential risks of accumulation in the system.
ENVIRONMENTAL RESEARCH
(2021)
Article
Food Science & Technology
Dan Li, Mingwu Zang, Shouwei Wang, Kaihua Zhang, Zheqi Zhang, Xiaoman Li, Jinchun Li, Wenping Guo
Summary: This study examined food fraud issues in rejected imported foods in China from 2009 to 2019, revealing that 30.35% of rejected imported foods involved food fraud. Processed foods accounted for the highest proportion of food fraud. The analysis showed that foods involved in fraud mainly originated from 112 countries and regions, with entry ports distributed in 24 provinces.
Review
Agriculture, Multidisciplinary
Leina Dou, Yingjie Zhang, Yuchen Bai, Yuan Li, Minggang Liu, Shibei Shao, Qing Li, Wenbo Yu, Jianzhong Shen, Zhanhui Wang
Summary: This study discussed the application of chicken yolk antibody (IgY) in detecting chemical and biological hazards in food samples, presenting its advantages, structure, production methods, and principles of immunoassays. The future requires more types of IgY, increased sensitivity, and diversification in recognition-to-signal methods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Jingying Yang, Mingfei Pan, Ran Han, Xiao Yang, Xuan Liu, Shifang Yuan, Shuo Wang
Summary: Non-thermal processing technology, such as food irradiation, has shown remarkable advantages in improving food quality and safety. It has received extensive attention and has been widely accepted as a modern food processing method. Food irradiation has made significant progress in food preservation, sterilization, and reduction of harmful substances, showing great potential for application.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Muhammad Afzaal, Farhan Saeed, Muzzamal Hussain, Farheen Shahid, Azhari Siddeeg, Ammar Al-Farga
Summary: This article discusses the issues of adulteration and mislabeling in the food industry and highlights the applications of proteomics in food authenticity, safety, and traceability. The article also mentions that proteomics can be used to identify pathogens in food.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Aloys Hitabatuma, Peilong Wang, Xiaoou Su, Mengmeng Ma
Summary: Food safety is a global public concern due to the presence of poisonous and harmful substances in food. Detecting and monitoring hazards throughout the food supply chain is crucial for ensuring food safety and safeguarding consumer health. Existing methods for food safety analysis are often complex, time-consuming, costly, and require trained personnel. Therefore, the development of rapid, simple, accurate, low-cost, and portable food sensing techniques is essential. Metal-organic frameworks (MOFs), with their high porosity, abundant functional groups, and tunable properties, show promise for various applications in food safety analysis.
Review
Food Science & Technology
Graciela Artavia, Carolina Cortes-Herrera, Fabio Granados-Chinchilla
Summary: This review provides an overview of selected instrumental analytical techniques and methods used in food analysis, focusing on their applications in food science research. The emphasis is placed on works published in the last five years, with examples showing how multiple techniques are often used simultaneously to solve issues and support data.
Article
Food Science & Technology
Nikitha Modupalli, Mohan Naik, C. K. Sunil, Venkatachalapathy Natarajan
Summary: The growing concerns about food quality and safety among consumers have increased the need for food authentication to combat different types of food frauds. Spices, as high-value products, are often adulterated, posing serious health risks and economic damage. Non-destructive quality testing methods like spectroscopic and artificial sensing techniques have been proven useful in detecting adulterations in spices efficiently.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Ruobing Liu, Fuyuan Zhang, Yaxin Sang, Iman Katouzian, Seid Mahdi Jafari, Xianghong Wang, Wenjing Li, Jine Wang, Zahra Mohammadi
Summary: This article introduces the application of nucleic acid aptamers in the field of food safety, which are selected through SELEX and post-SELEX methods to detect harmful substances in food products, with the characteristics of rapidity and reliability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Fadwa Al-Taher, Jack Cappozzo, Jerry Zweigenbaum, Hyun Jung Lee, Lauren Jackson, Dojin Ryu
Editorial Material
Agriculture, Multidisciplinary
Lauren S. Jackson, Dojin Ryu
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Review
Agriculture, Multidisciplinary
Kenneth Voss, Dojin Ryu, Lauren Jackson, Ronald Riley, Janee Gelineau-van Waes
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Biotechnology & Applied Microbiology
Binaifer Bedford, Ye Yu, Xue Wang, Eric A. E. Garber, Lauren S. Jackson
JOURNAL OF FOOD PROTECTION
(2017)
Article
Biotechnology & Applied Microbiology
Zhengfang Wang, Lauren S. Jackson, Joseph E. Jablonski
JOURNAL OF FOOD PROTECTION
(2017)
Article
Chemistry, Analytical
Chelsea C. Boo, Christine H. Parker, Lauren S. Jackson
JOURNAL OF AOAC INTERNATIONAL
(2018)
Editorial Material
Biotechnology & Applied Microbiology
Joshua B. Gurtler, Lauren S. Jackson, Elliot T. Ryser, Panagiotis Skandamis
JOURNAL OF FOOD PROTECTION
(2019)
Article
Agriculture, Multidisciplinary
Benjamin W. Redan, Joseph E. Jablonski, Catherine Halverson, James Jaganathan, Md Abdul Mabud, Lauren S. Jackson
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Editorial Material
Agriculture, Multidisciplinary
Benjamin W. Redan, Lauren S. Jackson
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biotechnology & Applied Microbiology
Binaifer Bedford, Girvin Liggans, Laurie Williams, Lauren Jackson
JOURNAL OF FOOD PROTECTION
(2020)
Article
Agriculture, Multidisciplinary
Rakhi Panda, Chung Y. Cho, Katherine O. Ivens, Lauren S. Jackson, Marc Boyer, Eric A. E. Garber
Summary: The study evaluated the protein/peptide profiles of gluten during yogurt fermentation using a multiplex-competitive ELISA method, revealing that fermentation time is the only parameter that could affect the overall gluten protein/peptide profiles in yogurts. Additionally, it was found that longer fermentation times or higher starter culture concentrations can reduce the binding of antibodies to glutenin epitopes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Editorial Material
Agriculture, Multidisciplinary
Alyson Mitchell, Changqing Wu, Hyang Sook Chun, Jonathan Beauchamp, Lauren Jackson, Liangli Lucy Yu, Linshu Liu, Majher Sarker, Mike Appell, Sarah Leibowitz, Susan Ebeler, Tony Shao, Xiaohua He, Xuetong Fan, Youngmok Kim
Summary: This article discusses the second special issue of JAFC, which reviews the AGFD technical program at the ACS national meeting held online in August 2020. Despite being the first all online meeting in ACS history, the event was successful with a high level of presentations, a large online audience, and seamless technology integration.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Susan C. Berry, Odbert A. Triplett, Li-Rong Yu, Mark E. Hart, Lauren S. Jackson, William H. Tolleson
Summary: Staphylococcal food poisoning is a common food-borne illness caused by contamination during food handling. This study investigated the thermal stabilities and unfolding characteristics of Staphylococcal enterotoxin isoforms SEA, SEB, and SEH, as well as their residual biological activity following heat treatments. The findings showed that the pH and ionic strengths typical for foods can influence the thermal stabilities of these toxins and their ability to renature after heat treatments.
Article
Food Science & Technology
Violeta Sevillano Pires, Joseph Zuklic, Jeanmaire Hryshko, Patricia Hansen, Marc Boyer, Jason Wan, Lauren S. Jackson, Amandeep K. Sandhu, Benjamin W. Redan
Summary: We conducted a survey on plant-based milk alternatives (PBMAs) in the US market to examine the levels and variations of vitamin A, vitamin D, calcium, and potassium across different PBMAs. The analysis included almond, cashew, coconut, hemp, oat, pea, rice, and soy PBMAs (a total of 90 products). Significant differences in micronutrient amounts were found among most PBMA types across different brands. The variability of micronutrients within a single brand ranged from 4.1% to 42.2% for vitamin A, 1.5% to 44.1% for vitamin D, 1.7% to 37.6% for calcium, and 0.7% to 39.0% for potassium. These micronutrient variabilities should be considered when evaluating the nutritional value of PBMAs.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Violeta Sevillano Pires, Joseph Zuklic, Jeanmaire Hryshko, Patricia Hansen, Marc Boyer, Jason Wan, Lauren S. Jackson, Amandeep K. Sandhu, Benjamin W. Redan
Summary: A market survey was conducted to analyze the micronutrient content and variability in plant-based milk alternatives (PBMAs) from different brands in the United States. The study found significant differences in the amounts of vitamin A, vitamin D, calcium, and potassium among PBMA types and brands. The variability of these micronutrients within a single brand also varied significantly. Therefore, the variability of micronutrients should be considered when evaluating the nutritional value of PBMAs.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)