An applicable method for extraction of whole seeds protein and its determination through Bradford's method

Article Environmental Sciences

Novel biogenic silver and gold nanoparticles for multifunctional applications: Green synthesis, catalytic and antibacterial activity, and colorimetric detection of Fe(III) ions

Thi Hong Anh Nguyen et al.

Summary: In this study, novel biogenic silver and gold nanoparticles were developed using Ganoderma lucidum extract, showing excellent performance in catalysis, antibacterial activity, and chemical sensing.

CHEMOSPHERE (2022)

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Article Engineering, Environmental

Cyanazine herbicide monitoring as a hazardous substance by a DNA nanostructure biosensor

Hassan Karimi-Maleh et al.

Summary: The research focused on monitoring cyanazine levels using an electrochemical strategy, synthesizing a Pt-Pd-CdO/SWCNTs composite and modifying a gold electrode for detection. The composite showed improved conductivity and lower charge-transfer resistance, allowing for monitoring of cyanazine at nanomolar concentrations. Differential pulse voltammograms indicated a linear dynamic range and detection limit, while molecular docking studies supported experimental results. The composite was successfully utilized for monitoring cyanazine in food and water samples.

JOURNAL OF HAZARDOUS MATERIALS (2022)

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Article Food Science & Technology

Voltammetric determination of 5-nitroimidazole derivatives in honey and HPLC-MS/MS confirmation

Kateryna Plotnikova et al.

Summary: The developed voltammetric method for determining nitroimidazoles in honey, based on the reduction of nitro group, offers advantages of easy sample preparation, fast analysis, low cost, and absence of organic solvents. The accuracy of the method was confirmed through validation studies, making it a reliable technique for quantifying nitroimidazoles in honey.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

A novel, sensitive and selective nanosensor based on graphene nanoribbon-cobalt ferrite nanocomposite and 1-methyl-3-butylimidazolium bromide for detection of vanillin in real food samples

Maryam Roostaee et al.

Summary: The production of graphene nanoribbon (GNR)/CoFe2O4 nanocomposite using a cost-effective technique was successful, and the designed nano-sensor demonstrated excellent electrocatalytic activity for vanillin detection. The fabricated nanosensor showed outstanding recovery in commercial real food samples, indicating its potential for practical applications in food safety.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Environmental Sciences

Flexible and high-sensitivity sensor based on Ti3C2-MoS2 MXene composite for the detection of toxic gases

Van Thuan Le et al.

Summary: In this study, a Ti3C2-MoS2 composite with high sensitivity and cyclic response curves to dangerous gases at room temperature was created using 2D MXenes and MoS2 materials. The composite demonstrated a significant dependence on NO2 concentration and also showed reaction signals to other hazardous gases.

CHEMOSPHERE (2022)

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Article Food Science & Technology

Effect of solvent type on ultrasound-assisted extraction of antioxidant compounds from Ficaria kochii: Optimization by response surface methodology

Seyed-Ahmad Shahidi

Summary: The optimization of extraction conditions for the antioxidant-rich extract from Ficaria Kochii plant was achieved using an ultrasound-assisted system and response surface methodology. The study found that the optimal conditions for extraction using methanol were a solvent-to-raw material ratio of 10%, an extraction time of 50 minutes, and an extraction temperature of 60 degrees C. Under these conditions, the extract had a total phenolic content of 46.379 mg gallic acid equivalents/g dry matter, a total flavonoid content of 11.754 mg quercetin equivalents/g dry matter, and an antioxidant activity of 89.548%. Similarly, the optimal conditions for extraction using water were a solvent-to-raw material ratio of 10%, an extraction time of 30 minutes, and an extraction temperature of 40 degrees C. The resulting extract had a total phenolic content of 51.112 mg gallic acid equivalents/g dry matter, a total flavonoid content of 4.331 mg quercetin equivalents/g dry matter, and an antioxidant activity of 97.004%. This study suggests that the antioxidant-rich extract from Ficaria Kochii could be used as a candidate for food antioxidants and for food storage.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Recent advances in Ponceau dyes monitoring as food colorant substances by electrochemical sensors and developed procedures for their removal from real samples

Masoumeh Ghalkhani et al.

Summary: This study comprehensively reviews the properties, applications, chemistry, and toxicity of Ponceau dyes as food colorants. It discusses the electrochemical analysis of Ponceau dyes and the various methods used to remove these dyes.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Recent advances in carbon nanomaterials-based electrochemical sensors for food azo dyes detection

Hassan Karimi-Maleh et al.

Summary: Azo dyes are widely used food colorants for their stability and affordability. However, they can have harmful impacts on living organs, necessitating the control of their content in food. Electro-analytical techniques have been favored for detecting azo dyes due to their sensitivity, selectivity, reproducibility, miniaturization, green nature, low cost, short sample preparation and detection time, and electrode modification capabilities. Carbon-based nanomaterials, such as carbon nanotubes (CNT) and graphene (Gr), have shown satisfactory results in the fabrication of electrochemical sensing systems for detecting the levels of azo dyes in various specimens.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.)

Amir Ahmadi et al.

Summary: This study evaluated the stability and antibacterial properties of chlorophyll extracted from alfalfa. The results showed that the enzymatic extraction method had higher yield of chlorophyll, and the highest chlorophyll content was observed at temperature -18°C, pH 4.5, and 15 days of extraction time. The antibacterial experiments demonstrated that chlorophyll exhibited inhibitory effects against various bacteria.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Recent advantages in electrochemical monitoring for the analysis of amaranth and carminic acid as food color

Marzieh Alizadeh et al.

Summary: This study provides a comprehensive review of the latest developments in the electrochemical impressions of important dyestuffs, specifically amaranth and carminic acid. Electroanalytical methods, particularly voltammetric techniques, have been successfully used for the determination of these food colors due to their quick analysis durations, high precision and accuracy, and great selectivity.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Determination of D&C Red 33 and Patent Blue V Azo dyes using an impressive electrochemical sensor based on carbon paste electrode modified with ZIF-8/g-C3N4/Co and ionic liquid in mouthwash and toothpaste as real samples

Hassan Karimi-Maleh et al.

Summary: Synthetic azo dyes are widely used in various industries, posing a risk to human health. This study developed a new carbon paste electrode modified with ZIF-8/g-C3N4/Co nanocomposite and 1-methyl-3-butylimidazole bromide as an ionic liquid for the sensitive detection of common dyes in cosmetics.

FOOD AND CHEMICAL TOXICOLOGY (2022)

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Article Food Science & Technology

Three-dimensional porous reduced graphene oxide decorated with carbon quantum dots and platinum nanoparticles for highly selective determination of azo dye compound tartrazine

Mohammad Mehmandoust et al.

Summary: In this study, an electrochemical sensor for the determination of the azo dye compound tartrazine (TRT) was developed. The sensor exhibited wide linear ranges, low detection limit, high selectivity, and superior recovery values, indicating great potential for monitoring TRT in food samples.

FOOD AND CHEMICAL TOXICOLOGY (2021)

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Article Environmental Sciences

Photocatalytic-persulfate- oxidation for diclofenac removal from aqueous solutions: Modeling, optimization and biotoxicity test assessment

Anfel Smaali et al.

Summary: In this study, the photocatalytic degradation of diclofenac (DFC) was investigated under various aquatic factors, with zinc oxide (ZnO) catalyst showing superior performance compared to titanium dioxide (TiO2) and fitting well with the Langmuire-Hinshelwood kinetic model. Through the use of an artificial neural network (ANN) modeling approach combined with genetic algorithm (GA), optimal treatment conditions were determined, with a high degradation efficiency of 99.7% achieved under specific conditions. Biological tests confirmed the effectiveness of the process and evaluated the toxicity of pharmaceutical pollutants and their by-products.

CHEMOSPHERE (2021)

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Article Food Science & Technology

A novel non-enzymatic glucose sensor based on NiFe(NPs)-polyaniline hybrid materials

Delloula Lakhdari et al.

Summary: This article focuses on the fabrication of NiFe-Polyaniline glucose sensors via electrochemical technique. The fabricated sensor exhibited remarkable performance in terms of response time, sensitivity, and detection limit. The NiFe-PANi hybrid electrode shows promising potential for applications in electrochemical glucose sensing.

FOOD AND CHEMICAL TOXICOLOGY (2021)

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Article Food Science & Technology

Effect of nickel modification on Ru-Ni/NaY catalyst structure and linoleic acid isomerization selectivity

Shunian Luo et al.

Summary: The Ru-Ni/NaY catalyst prepared by impregnation method exhibited small average particle size, uniform distribution, and high dispersion. By controlling the activation conditions, such as sodium formate concentration and stirring speed, the catalyst showed high catalytic activity and selectivity. The electrochemical activation improved the isomerization selectivity of the catalyst and reduced hydrogenation selectivity, making it suitable for recycling and achieving efficient catalysis in conjugation reactions.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Article Food Science & Technology