Quantum dot assisted precise and sensitive fluorescence-based formaldehyde detection in food samples

A recyclable hydrogel-based sustained release system for formaldehyde monitoring in foods

In this work, 4-amino-3-hydrazino-5-mercapto-1,2,4-triazole (AHMT) was pre-doped into agarose hydrogels; consequently, sustained hydrogel systems with modulated release performance were constructed for simple operation and recyclability in point-of-care detection of formaldehyde (FA). With the increase in FA concentrations, the absorbance response of the supernatant solutions showed linear relationships and the color of the reaction mixtures gradually increased. The detection limit was calculated to be 0.013 μg mL-1. To verify its practical application, a simple, rapid and low-cost FA detection platform was built on the basis of the optimized conditions, and the method shows the merits of simplicity, high sensitivity and selectivity. More importantly, the developed hydrogels are recyclable and can be used at least five times without any loss in sensing performance. Significantly, the sensory hydrogels can be employed by non-skilled people for monitoring food safety and applied for the practical detection of FA in foods.

A sensitive paper-based vapor-test kit for instant formalin detection in food products

A colorimetric sensing method based on a paper-based vapor-test kit was successfully developed for the selective and sensitive real-time monitoring of formalin in food samples. The device was specifically designed to efficiently extract and detect formalin simultaneously. A microcentrifuge tube was used as the sample solution container, with the inner cap serving as the reaction and detection zone. Formalin was converted into gaseous formaldehyde through controlled heating, which was then extracted and collected on a filter paper coated with Nash's reagent. The color change on paper was used for formalin quantification using a smartphone for detection and image analysis. Under optimal conditions, our method provided a linear range of 0.5-75 mg L-1 with a detection limit of 0.11 mg L-1. This method effectively determined formalin in fresh food and vegetable samples, with recoveries ranging from 92 to 111%, demonstrating comparable accuracy to the standard method for practical food quality control and safety.

Influence of formaldehyde exposure on the molecules of the NO/cGMP-cAMP signaling pathway in different brain regions of Balb/c mice

This toxicology study was conducted to assess the impact of formaldehyde, a common air pollutant found in Chinese gymnasiums, on the brain function of athletes. In this research, a total of 24 Balb/c male mice of SPF-grade were divided into four groups, each consisting of six mice. The mice were exposed to formaldehyde at different concentrations, including 0 mg/m3, 0.5 mg/m3, 3.0 mg/m3, and 3.0 mg/m3 in combination with an injection of L-NMMA (NG-monomethyl-L-arginine), which is a nitric oxide synthase antagonist. Following a one-week test period (8 h per day, over 7 days), measurements of biomarkers related to the nitric oxide (NO)/cGMP-cAMP signaling pathway were carried out on the experimental animals post-treatment. The study found that: (1) Exposure to formaldehyde can lead to brain cell apoptosis and neurotoxicity; (2) Additionally, formaldehyde exposure was found to alter the biomarkers of the NO/cGMP-cAMP signaling pathway, with some changes being statistically significant (p < 0.05 or p < 0.01); (3) The use of L-NMMA, an antagonist of the NO/cGMP-cAMP signaling pathway, was found to prevent these biomarker changes and had a protective effect on brain cells. The study suggests that the negative impact of formaldehyde on the brain function of mice is linked to the regulation of the NO/cGMP-cAMP signaling pathway.

QD-based fluorescent nanosensors: Production methods, optoelectronic properties, and recent food applications

Food quality and safety are crucial public health concerns with global significance. In recent years, a series of fluorescence detection technologies have been widely used in the detection/monitoring of food quality and safety. Due to the advantages of wide detection range, high sensitivity, convenient and fast detection, and strong specificity, quantum dot (QD)-based fluorescent nanosensors have emerged as preferred candidates for food quality and safety analysis. In this comprehensive review, several common types of QD production methods are introduced, including colloidal synthesis, self-assembly, plasma synthesis, viral assembly, electrochemical assembly, and heavy-metal-free synthesis. The optoelectronic properties of QDs are described in detail at the electronic level, and the effect of food matrices on QDs was summarized. Recent advancements in the field of QD-based fluorescent nanosensors for trace level detection and monitoring of volatile components, heavy metal ions, food additives, pesticide residues, veterinary-drug residues, other chemical components, mycotoxins, foodborne pathogens, humidity, and temperature are also thoroughly summarized. Moreover, we discuss the limitations of the QD-based fluorescent nanosensors and present the challenges and future prospects for developing QD-based fluorescent nanosensors. As shown by numerous publications in the field, QD sensors have the advantages of strong anti-interference ability, convenient and quick operation, good linear response, and wide detection range. However, the reported assays are laboratory-focused and have not been industrialized and commercialized. Promising research needs to examine the potential applications of bionanotechnology in QD-based fluorescent nanosensors, and focus on the development of smart packaging films, labeled test strips, and portable kits-based sensors.

An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment

Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences of adulteration with formaldehyde in food items. These findings suggest that adding formaldehyde to food is considered harmful as it accumulates in the body with long-term consumption. In this review includes study findings on food adulteration with formaldehyde and their assessment of food safety based on the analytical method applied to various geographical regions, food matrix types, and their sources in food items. Additionally, this review sought to assess the risk of formaldehyde-tainted food and the understanding of its development in food and its impacts on food safety in light of the widespread formaldehyde adulteration. Finally, the study would be useful as a manual for implementing adequate and successful risk assessment to increase food safety.