Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe

Fluorescent garlic-capped Ag nanoparticles as dual sensors for the detection of acetone and acrylamide

“…Acrylamide is a white and reactive solid that results from processing and cooking food at a temperature exceeding 120 °C through a reaction called Maillard reaction. 1 In the Maillard reaction, acrylamide is produced during the cooking of starchy food in which reduced sugars as fructose reacts with asparagine or amino acids during frying, roasting, baking, or, grilling, where temperatures exceed 120 °C. 1,2 Potato chips, crisp, coffee, and bakery products are the source of one-third of produced acrylamide.…”

“…1 In the Maillard reaction, acrylamide is produced during the cooking of starchy food in which reduced sugars as fructose reacts with asparagine or amino acids during frying, roasting, baking, or, grilling, where temperatures exceed 120 °C. 1,2 Potato chips, crisp, coffee, and bakery products are the source of one-third of produced acrylamide. [3][4][5][6][7][8][9][10][11] Acrylamide is categorized as a group 2A carcinogen by the International Agency for Research on Cancer (IARC).…”

Highly luminescent water-dispersed silicon quantum dots for fluorometric determination of oxytetracycline in milk samples

“…They have also negligible photobleaching and high photochemical stability. Due to these advantages, QDs are widely used as sensors for the detection of ions or neutral molecules in the environment, food and biological samples [17,18].…”

Nitrogen donor ligand for capping ZnS quantum dots: a quantum chemical and toxicological insight

“…12 Capping agents are very signicant as they are the only part of the nanomaterial that interacts with the surface to the target molecule and helps in sensing the analyte with high selectivity and sensitivity. 13 The metal ion of the nanomaterial acts like a Lewis acid and hence the target ion acting like Lewis base interacts with the metal ion forming a strong covalent bond. The functional group of the capping agent gives the whole species an ability to get functionalized for water solubility and biocompatibility.…”

“…15 Also sensing of metal ions becomes difficult if thiol group is blocked upon attaching the capping agent to the core metal of the host crystal lattice. There are various capping agents that have been explored, like mercaptophenylboronic, 16 thioglycerol, L-cysteine, 10 MPA (mercaptopropionic acid), MPTS (mercapto propyl trimethoxysilane), 13 N-acetyl L-cysteine, glutathione, 17 thioglycolic acid, cysteamine, etc. QDs based bioconjugates are also developed for detection at high sensitivity.…”