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Kaur M, Virender, Khatkar S, Singh B, Kumar A, Dubey SK. Recent Advancements in Sensing of Silver ions by Different Host Molecules: An Overview (2018-2023). J Fluoresc 2025; 35:267-289. [PMID: 38038876 DOI: 10.1007/s10895-023-03494-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Accepted: 11/06/2023] [Indexed: 12/02/2023]
Abstract
The chemosensors act as powerful tool in the detection of metal ions due to their simplicity, high sensitivity, low cost, low detection limit, rapid photophysical response, and application to the environmental and medical fields. This review article presents an overview for the chemosensing of Ag+ ions based on Calix, MOF, Nanoparticle, COF, Calix, Electrochemical chemosensor published from 2018 to 2023. Here, we have reviewed the sensing of Ag+ ions and summarised the binding response, mechanism, LOD, colorimetric response, adsorption capacity, technique used. The purpose of this review article to provide a detailed summary of the performance of different host chemosensors that are helpful for providing future direction to researchers on Ag+ ion detection and provides path to design effective chemsosensor (simple to synthesize, cost effective, high sensitivity, with more practical application). While studying the related article literature, we came across some challenges and that has been discussed lastly and provided solutions for them.
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Affiliation(s)
- Manpreet Kaur
- Department of Chemistry, Institute of Integrated & Honors Studies, Kurukshetra University Kurukshetra, Kurukshetra, 136119, India
| | - Virender
- Department of Chemistry, Kurukshetra University Kurukshetra, Kurukshetra, 136119, India
| | - Sunita Khatkar
- Department of Chemistry, Institute of Integrated & Honors Studies, Kurukshetra University Kurukshetra, Kurukshetra, 136119, India
| | - Baljit Singh
- MiCRA Biodiagnostics Technology Gateway & Centre of Applied Science for Health, Technological University Dublin (TU Dublin), Dublin, D24 FKT9, Ireland
| | - Ashwani Kumar
- Department of Chemistry, Kurukshetra University Kurukshetra, Kurukshetra, 136119, India.
| | - Santosh Kumar Dubey
- Department of Chemistry, Institute of Integrated & Honors Studies, Kurukshetra University Kurukshetra, Kurukshetra, 136119, India.
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Wang B, Dou S, Wang S, Wang Y, Zhang S, Lin X, Chen Y, Ji C, Dai Y, Dong L. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study. Food Chem X 2024; 21:101174. [PMID: 38362527 PMCID: PMC10867582 DOI: 10.1016/j.fochx.2024.101174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/17/2024] Open
Abstract
Unsaturated aliphatic aldehyde oxidation plays a significant role in the deep oxidation of fatty acids to produce volatile chemicals. Exposing the oxidation process of unsaturated aliphatic aldehydes is crucial to completely comprehend how food flavor forms. In this study, thermal desorption cryo-trapping in conjunction with gas chromatography-mass spectrometry was used to examine the volatile profile of (E)-4-decenal during heating, and 32 volatile compounds in all were detected and identified. Meanwhile, density functional theory (DFT) calculations were used, and 43 reactions were obtained in the 24 pathways, which were summarized into the peroxide reaction mechanism (ROOH), the peroxyl radical reaction mechanism (ROO·) and the alkoxy radical reaction mechanism (RO·). Moreover, the priority of these three oxidative mechanisms was the RO· mechanism > ROOH mechanism > ROO· mechanism. Furthermore, the DFT results and experimental results agreed well, and the oxidative mechanism of (E)-4-decenal was finally illuminated.
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Affiliation(s)
- Binchen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Shaohua Dou
- College of Life and Health, Dalian University, Dalian 116622, Liaoning, China
| | - Shang Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yi Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Sufang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Xinping Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Yingxi Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Chaofan Ji
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Yiwei Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Centre of Seafood, Dalian 116034, Liaoning, China
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Xiao L, Wang S, Wang Y, Wang B, Ji C, Lin X, Liang H, Zhang S, Xu X, Dong L. Density functional theory studies on the oleic acid thermal oxidation into volatile compounds. Food Chem X 2023; 19:100737. [PMID: 37780285 PMCID: PMC10534075 DOI: 10.1016/j.fochx.2023.100737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 05/27/2023] [Accepted: 06/01/2023] [Indexed: 10/03/2023] Open
Abstract
Oleic acid oxidation is one of the main sources of food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatography-mass spectrometry to analyze the volatile composition of oleic acid oxidation. A total of 43 volatile compounds, including aldehydes (11), ketones (2), alcohols (5), furans (2), acids (8), ester (12) and alkane (3) were identified from oleic acid during heating. Then, density functional theory (DFT) was applied to analyze the oxidative mechanism of oleic acid during heating. A total of 30 reactions were obtained and grouped into the peroxide (ROOH), alkoxy radical (RO•), and peroxide radical (ROO•) pathways. The structures of intermediates, transition states (TS), and products in each reaction were also determined. Results show that the branch chemical reactions were the key reactions in different reaction pathway. Moreover, the reaction priority of the thermal oxidation reaction of oleic acid was the peroxide radical mechanism > the peroxide mechanism > the alkoxy radical mechanism.
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Affiliation(s)
- Lin Xiao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- China Resources Snow Beer, Beijing 100000, Beijing, China
| | - Shang Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yi Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Binchen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Chaofan Ji
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Xinping Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Huipeng Liang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Sufang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
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Li Y, Song R, Zhao J, Liu Y, Zhao J. Synthesis, structure, and properties of a novel naphthalene-derived fluorescent probe for the detection of Zn2+. Polyhedron 2023; 234:116336. [DOI: 10.1016/j.poly.2023.116336] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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