Fabrication of electrospun sensor based on a synthesized component doped into PAN (polyacrylonitrile) nanofibers for electrochemical detection of zearalenone mycotoxin in foods simulant

Moradi, Sara; Azizi‐Lalabadi, Maryam; Bagheri, Vahid; Sadeghi, Ehsan

doi:10.1016/j.sbsr.2020.100321

Cited by 23 publications

(8 citation statements)

References 24 publications

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“…In fabrication of electrode, the presence of rGO prepared by thermal method improved the electrical conductivity, facilitated electron transfer from glucose oxidase immobilized on PANI nanofiber film to the electrode, and increased the current response of the proposed sensor. Moradi et al (2020) developed polyacrylonitrile (PAN) nanofiber doped electrospun sensor that has a good feature in the recognition of Zearalenone (ZEN) mycotoxin in liquid foods, especially dairy products.…”

Section: Nanofibermentioning

confidence: 99%

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Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens

Atay

Altan

2023

Comp Rev Food Sci Food Safe

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Foodborne diseases caused by pathogen bacteria are a serious problem toward the safety of human life in a worldwide. Conventional methods for pathogen bacteria detection have several handicaps, including trained personnel requirement, low sensitivity, laborious enrichment steps, low selectivity, and long‐term experiments. There is a need for precise and rapid identification and detection of foodborne pathogens. Biosensors are a remarkable alternative for the detection of foodborne bacteria compared to conventional methods. In recent years, there are different strategies for the designing of specific and sensitive biosensors. Researchers activated to develop enhanced biosensors with different transducer and recognition elements. Thus, the aim of this study was to provide a topical and detailed review on aptamer, nanofiber, and metal organic framework–based biosensors for the detection of food pathogens. First, the conventional methods, type of biosensors, common transducer, and recognition element were systematically explained. Then, novel signal amplification materials and nanomaterials were introduced. Last, current shortcomings were emphasized, and future alternatives were discussed.

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Section: Nanofibermentioning

confidence: 99%

“…Moradi et al. (2020) developed polyacrylonitrile (PAN) nanofiber doped electrospun sensor that has a good feature in the recognition of Zearalenone (ZEN) mycotoxin in liquid foods, especially dairy products.…”

Section: Incorporation Of Nanomaterials Into Biosensor For Signal Amp...mentioning

confidence: 99%

Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens

Atay

Altan

2023

Comp Rev Food Sci Food Safe

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“…These sensing platforms are designed to specifically detect chemicals, pH changes, humidity, gases (O 2 and CO 2 ), and the growth of microorganisms and measure temperature within the packaged food (Yousefi et al., 2019). So far, PNMs, such as MOFs (Hitabatuma et al., 2022), zeolites, activated carbon, and clays (Moradi et al., 2020; Salgado et al., 2021), have been employed as sensing and biosensing systems for detection purposes in food products.…”

Section: Porous Nanomaterials As Robust Agents In Active and Smart Pa...mentioning

confidence: 99%

“…Colorimetric sensors (color change) are usually affected by the chromogenic response of optical dyes and can calculate the amounts of target analytes by measuring the color difference. Among the various sensors that can detect bacteria in food, colorimetric changes are probably the most cost‐effective and simple techniques in an FPK sector (Moradi et al., 2020; Wang et al., 2022). As PNMs have excellent stability, intrinsic well‐defined porous structure, high specific surface area, distinct chemical versatility, and tailored functionality, they are considered ideal for dye carriers (Fang et al., 2020).…”

Section: Porous Nanomaterials As Robust Agents In Active and Smart Pa...mentioning

confidence: 99%

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Jafarzadeh

Forough

Kouzegaran

et al. 2023

Comp Rev Food Sci Food Safe

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Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.

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“…This polysaccharide, similar to other gums, produces adhesive and viscose solutions when dissolved in water, resulting in the potential to fabricate edible coating and films. Accordingly, it has many uses in the food and pharmaceutical industries (Moghaddas Kia et al, 2018; Moradi et al, 2020; Pirouzifard et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken meat

Razmjoo

Sadeghi

Sani

et al. 2022

Food Processing Preservation

Self Cite

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In this research using Zedo gum (ZG) and carboxymethyl cellulose (CMC) as well as Lemon and Ferulago extracts (LVE/FAE) new active packaging was designed. Biodegradable films with five various proportions of ZG to CMC were made by applying the casting process. The incorporation of LVE or FAE into CMC/ZG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP). The tensile strength increased from 6.92 (MPa) for CMC/ZG film to 11.51 MPa for CMC/ZG/2.5 μl LVE and FAE film; as well as elongation at break decreased from 24.21% for CMC/ZG film to 6.10% for CMC/ZG/2.5 μl LVE and FAE film. In conclusion, the 20:80 proportion of ZG/CMC along with 2.5 μl LVE and FAE can be used as the best ratio for mechanical properties, moisture content, and permeability compared to the CMC/ZG film with individual FAE or LVE and can be a good source for making edible films. Novelty impact statement The most important novelty is related to using of Lemon verbena and Ferulago angulata extracts in the combination of Zedo gum and carboxymethyl cellulose. Producing active packaging with Lemon verbena and Ferulago angulata extracts in polymer matric. Increasing the shelf life of compounds such as raw chicken meat with active packaging.

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Fabrication of electrospun sensor based on a synthesized component doped into PAN (polyacrylonitrile) nanofibers for electrochemical detection of zearalenone mycotoxin in foods simulant

Cited by 23 publications

References 24 publications

Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens

Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken meat

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