Aggregates-based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications

Aggregates often exhibit modified or completely new properties compared with their molecular elements, making them an extraordinarily advantageous form of materials. The fluorescence signal change characteristics resulting from molecular aggregation endow aggregates with high sensitivity and broad applicability. In molecular aggregates, the photoluminescence properties at the molecular level can be annihilated or elevated, leading to aggregation-causing quenching (ACQ) or aggregation-induced emission (AIE) effects. This change in photoluminescence properties can be intelligently introduced in food hazard detection. Recognition units can combine with the aggregate-based sensor by joining the aggregation process, endowing the sensor with the high specificity of analytes (such as mycotoxins, pathogens, and complex organic molecules). In this review, aggregation mechanisms, structural characteristics of fluorescent materials (including ACQ/AIE-activated), and their applications in food hazard detection (with/without recognition units) are summarized. Because the design of aggregate-based sensors may be influenced by the properties of their components, the sensing mechanisms of different fluorescent materials were described separately. Details of fluorescent materials, including conventional organic dyes, carbon nanomaterials, quantum dots, polymers and polymer-based nanostructures and metal nanoclusters, and recognition units, such as aptamer, antibody, molecular imprinting, and host-guest recognition, are discussed. In addition, future trends of developing aggregate-based fluorescence sensing technology in monitoring food hazards are also proposed.

Automated summary

Aggregates, as a form of materials, offer modified or new properties compared to their molecular elements, which make them advantageous. Molecular aggregation can cause changes in photoluminescence properties, leading to aggregation-causing quenching (ACQ) or aggregation-induced emission (AIE) effects. These changes have potential applications in food hazard detection by combining recognition units. This review summarizes aggregation mechanisms, structural characteristics of fluorescent materials, and their applications in food hazard detection with or without recognition units, as well as discusses the future trends in developing aggregate-based fluorescence sensing technology.