A facile one-pot green synthesis of β-cyclodextrin decorated porous graphene nanohybrid as a highly efficient adsorbent for extracting aflatoxins from maize and animal feeds.

Abstract:

:In this paper, β-cyclodextrin (β-CD) supported on porous graphene nanohybrid (β-CDPG) was obtained by self-assembly of functionalized graphene nanosheets into a three-dimensional network in the presence of ascorbic acid via an in situ graphene oxide reduction and β-CD functionalization process during a hydrothermal reaction. The prepared supramolecular nanohybrid was further packed into a reusable syringe filter holder and applied as an adsorbent for solid phase extraction of four aflatoxins (B1, B2, G1, G2). Under optimal conditions, the detection limits and linear dynamic ranges were achieved in the range of 0.0075-0.030 μg kg-1 and 0.025-100 μg kg-1, respectively and the relative standard deviations were less than 6.1%. Good recoveries were observed for analyzing target AFs in maize and cereal-based chicken feed samples ranged from 90.5 to 105%. The method offered simultaneous advantages of high supramolecular recognition and enrichment capability of β-CD and the high specific surface area of the porous graphene.

journal_name

Food Chem

journal_title

Food chemistry

authors

Tezerji NS,Foroughi MM,Bezenjani RR,Jandaghi N,Rezaeipour E,Rezvani F

doi

10.1016/j.foodchem.2019.125747

subject

Has Abstract

pub_date

2020-05-01 00:00:00

pages

125747

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(19)31878-3

journal_volume

311

pub_type

杂志文章
  • Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring.

    abstract::Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.123

    authors: Doan CD,To CM,De Vrieze M,Lynen F,Danthine S,Brown A,Dewettinck K,Patel AR

    更新日期:2017-01-01 00:00:00

  • Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE.

    abstract::The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH, hydroxyl radical and superoxide anion radical scav...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.091

    authors: Stamenic M,Vulic J,Djilas S,Misic D,Tadic V,Petrovic S,Zizovic I

    更新日期:2014-12-15 00:00:00

  • Dynamic modeling of in vitro lipid digestion: individual fatty acid release and bioaccessibility kinetics.

    abstract::The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.08.125

    authors: Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun S

    更新日期:2016-03-01 00:00:00

  • Raman and IR spectroscopic modality for authentication of turmeric powder.

    abstract::Deliberate chemical contamination of food powders has become a major food safety concern worldwide. This study used Raman imaging and FT-IR spectroscopy to detect Sudan Red and white turmeric adulteration in turmeric powder. While Sudan Red Raman spectral peaks were identifiable in turmeric-Sudan Red samples, Sudan Re...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126567

    authors: Chao K,Dhakal S,Schmidt WF,Qin J,Kim M,Peng Y,Huang Q

    更新日期:2020-08-01 00:00:00

  • A molecularly imprinted polymers/carbon dots-grafted paper sensor for 3-monochloropropane-1,2-diol determination.

    abstract::3-Monochloropropane-1,2-diol (3-MCPD) is a common food processing contaminant and a simple, rapid, sensitive and low cost monitoring technology is needed due to its potential carcinogenic nature. Carbon dots directly intercepted on filter paper provide high fluorescence intensity and can be adapted for use as a sensor...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.133

    authors: Fang M,Zhou L,Zhang H,Liu L,Gong ZY

    更新日期:2019-02-15 00:00:00

  • Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking.

    abstract::Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. No studies have been conducted on peanut hydrolysates that are crosslinked with TGase. In this study, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125186

    authors: Meng S,Tan Y,Chang S,Li J,Maleki S,Puppala N

    更新日期:2020-01-01 00:00:00

  • Multiresidue analysis of over 200 pesticides in cereals using a QuEChERS and gas chromatography-tandem mass spectrometry-based method.

    abstract::A simple and high-throughput multiresidue pesticide analysis method was developed and validated for 219 pesticides in cereals (corn, wheat flour and rice) based on QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure combined with gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). Diffe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.102

    authors: He Z,Wang L,Peng Y,Luo M,Wang W,Liu X

    更新日期:2015-02-15 00:00:00

  • Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification.

    abstract::Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127413

    authors: Gavage M,Van Vlierberghe K,Van Poucke C,De Loose M,Gevaert K,Dieu M,Renard P,Arnould T,Filee P,Gillard N

    更新日期:2020-12-01 00:00:00

  • Determination of grain protein content by near-infrared spectrometry and multivariate calibration in barley.

    abstract::Grain protein content (GPC) is an important quality determinant in barley. This research aimed to explore the relationship between GPC and diffuse reflectance spectra in barley. The results indicate that normalizing, and taking first-order derivatives can improve the class models by enhancing signal-to-noise ratio, re...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.04.056

    authors: Lin C,Chen X,Jian L,Shi C,Jin X,Zhang G

    更新日期:2014-11-01 00:00:00

  • Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol.

    abstract::Despite the wide use of extra virgin olive oil (EVOO) to combat several diseases, the antidiabetic and anti-cholinesterase activity of Spanish EVOO have not been assessed. In order to evaluate which compounds are responsible for these activities of five Spanish EVOOs, in addition to flavonoids, we investigated for the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.171

    authors: Collado-González J,Grosso C,Valentão P,Andrade PB,Ferreres F,Durand T,Guy A,Galano JM,Torrecillas A,Gil-Izquierdo Á

    更新日期:2017-11-15 00:00:00

  • Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD.

    abstract::The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125009

    authors: Bertolín JR,Joy M,Blanco M

    更新日期:2019-11-15 00:00:00

  • Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty - an edible seaweed.

    abstract::Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3 ± 1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72 ± 1.68% in the presence of 0.5M NaCl. The emulsifying and fo...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.12.058

    authors: Suresh Kumar K,Ganesan K,Selvaraj K,Subba Rao PV

    更新日期:2014-06-15 00:00:00

  • Investigation of the antioxidant and aldose reductase inhibitory activities of extracts from Peruvian tea plant infusions.

    abstract::In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.107

    authors: Wang Z,Hwang SH,Guillen Quispe YN,Gonzales Arce PH,Lim SS

    更新日期:2017-09-15 00:00:00

  • Determination of cyanamide residue in 21 plant-derived foods by liquid chromatography-tandem mass spectrometry.

    abstract::Cyanamide is widely used in agriculture, and has a modest toxicity in humans. In the present study, a simple, sensitive, and widely applicable method for detecting cyanamide in 21 plant-derived foods was developed. In the proposed method, after the samples were homogenized and extracted, the method employs clean-up wi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.146

    authors: Cheng C,Di S,Zhang W,Chen L,Tian Z,Zhou Z,Diao J

    更新日期:2018-01-15 00:00:00

  • The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice.

    abstract::Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the hi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.06.016

    authors: Ratseewo J,Warren FJ,Siriamornpun S

    更新日期:2019-11-15 00:00:00

  • Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry.

    abstract::A simultaneous method for analyzing sodium iron chlorophyllin (SIC) and sodium copper chlorophyllin (SCC) using high-performance liquid chromatography was developed. This method employed an Inertsil ODS-2 column and diode array detection at 395 nm, using methanol-water (97:3 and 80:20, v/v) containing 1% acetic acid a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.015

    authors: Chong HS,Sim S,Yamaguchi T,Park J,Lee C,Kim M,Lee G,Yun SS,Lim HS,Suh HJ

    更新日期:2019-03-15 00:00:00

  • Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects.

    abstract::Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) were characterized. The result showed that the ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.01.036

    authors: Zhang Y,Zeng H,Wang Y,Zeng S,Zheng B

    更新日期:2014-07-15 00:00:00

  • Chemical and antifungal investigations of six Lippia species (Verbenaceae) from Brazil.

    abstract::The Lippia genus is used in ethnobotany as food, beverages, seasoning and antiseptic remedies, among others. The chemical compositions of fifteen extracts of six Lippia species were investigated comparatively by HPLC-PDA. To avoid data replication of previous works on this genus, Lippia lupulina Cham. root ethanol ext...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.06.077

    authors: Funari CS,Gullo FP,Napolitano A,Carneiro RL,Mendes-Giannini MJ,Fusco-Almeida AM,Piacente S,Pizza C,Silva DH

    更新日期:2012-12-01 00:00:00

  • Physicochemical and functional properties of Chinese quince seed protein isolate.

    abstract::Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.083

    authors: Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

    更新日期:2019-06-15 00:00:00

  • Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat.

    abstract::Distiller dried grains with solubles (DDGS) as protein (DP) films were prepared. Additionally, to prepare anti-oxidant films, green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were incorporated into the DP films. Consequently, the incorporation of the tea extracts did not alter the physica...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.09.020

    authors: Yang HJ,Lee JH,Won M,Song KB

    更新日期:2016-04-01 00:00:00

  • Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy.

    abstract::A novel time-lapse synchrotron deep-UV microscopy methodology was developed that made use of the natural tryptophan fluorescence of proteins. It enabled the monitoring in situ of the microstructural changes of protein gels during simulated gastric digestion. Two dairy gels with an identical composition, but differing ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.07.023

    authors: Floury J,Bianchi T,Thévenot J,Dupont D,Jamme F,Lutton E,Panouillé M,Boué F,Le Feunteun S

    更新日期:2018-01-15 00:00:00

  • Quantitative ciprofloxacin on-site rapid detections using quantum dot microsphere based immunochromatographic test strips.

    abstract::The ciprofloxacin (CIP) abuse has caused many problems threatening to human health. Here, we design the quantum dot microsphere (QDM) based immunochromatographic quantitative CIP test strip: when the sample under detection contains CIP, the QDM-monoclonal antibody (mAb) probes bound with the CIP and cannot be captured...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127596

    authors: Liu J,Wang B,Huang H,Jian D,Lu Y,Shan Y,Wang S,Liu F

    更新日期:2021-01-15 00:00:00

  • Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae.

    abstract::The effect of an amine-negative mixed starter culture (Lactobacillus plantarum ZY40 plus Saccharomyces cerevisiae JM19) on biogenic amine accumulation in fermented silver carp sausage was studied. Microbial counts, pH, titratable acid and free amino acids were also determined. Putrescine, cadaverine and tyramine were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.12.093

    authors: Nie X,Zhang Q,Lin S

    更新日期:2014-06-15 00:00:00

  • Regional discrimination of Agaricus bisporus mushroom using the natural stable isotope ratios.

    abstract::This study was aimed to verify the regional traceability of Agaricus bisporus mushroom using unique δ13C, δ15N, δ18O, and δ34S features combined with chemometric approaches. Ten cultivars from 15 mushroom farms in six regions of Korea were measured their isotopic signatures by stable isotope ratio mass spectrometer. T...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.04.138

    authors: Chung IM,Han JG,Kong WS,Kim JK,An MJ,Lee JH,An YJ,Jung MY,Kim SH

    更新日期:2018-10-30 00:00:00

  • Characteristics and immune-enhancing activity of pectic polysaccharides from sweet cherry (Prunus avium).

    abstract::Two water soluble polysaccharides components PAPS-1 and PAPS-2 with homogeneously distributed molecular weight were obtained from Prunus avium. PAPS-1 and PAPS-2 contained GalA: Ara: Gal: Rha: GluA: Glu in 49.38: 32.39: 10.68: 4.66: 1.94: 0.48 and 77.18: 14.91: 3.39: 3.46: 0.93: 0.19 M ratios respectively, as well as ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.01.145

    authors: Cao J,Tang D,Wang Y,Li X,Hong L,Sun C

    更新日期:2018-07-15 00:00:00

  • Yield and nutritional content of Pleurotus sajor caju on wheat straw supplemented with raw and detoxified mahua cake.

    abstract::The effect of supplementation of wheat straw (WS) with raw/detoxified mahua cake (MC) on yield and nutritional quality of Pleurotus sajor caju was studied. Raw cake significantly enhanced the yield compared to control and could be tolerated up to a 10% addition. Detoxification further improved the mushroom yield givin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.126

    authors: Gupta A,Sharma S,Saha S,Walia S

    更新日期:2013-12-15 00:00:00

  • Effects of heat treatment parameters on liquid whole egg proteins.

    abstract::The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.08.050

    authors: Uysal RS,Boyacı İH,Soykut EA,Ertaş N

    更新日期:2017-02-01 00:00:00

  • Can bread processing conditions alter glycaemic response?

    abstract::Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.10.040

    authors: Lau E,Soong YY,Zhou W,Henry J

    更新日期:2015-04-15 00:00:00

  • Temporal alterations in the bovine buttermilk glycome from parturition to milk maturation.

    abstract::The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.027

    authors: Ross SA,Gerlach JQ,Gill SK,Lane JA,Kilcoyne M,Hickey RM,Joshi L

    更新日期:2016-11-15 00:00:00

  • Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study.

    abstract::The present study investigated the effect of different irradiation dose (0, 3, 5 and 7 kGy) on the emulsifying properties development of pork myofibrillar protein (MP) and sacroplasmic protein (SP). The results showed that emulsifying activities of SP was significantly impaired by the increasing irradiation dose, whil...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.01.104

    authors: Li C,Peng A,He L,Ma S,Wu W,Yang H,Sun X,Zeng Q,Jin G,Zhang J,Ma M

    更新日期:2018-06-30 00:00:00