Lanthanide ion (Ln 3+ )-based upconversion sensor for quantification of food contaminants: A review.

Autor: Rong Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Hassan MM; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Ouyang Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Chen Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 Jul; Vol. 20 (4), pp. 3531-3578. Date of Electronic Publication: 2021 Jun 02.
DOI: 10.1111/1541-4337.12765
Abstrakt: The food safety issue has gradually become the focus of attention in modern society. The presence of food contaminants poses a threat to human health and there are a number of interesting researches on the detection of food contaminants. Upconversion nanoparticles (UCNPs) are superior to other fluorescence materials, considering the benefits of large anti-Stokes shifts, high chemical stability, non-autofluorescence, good light penetration ability, and low toxicity. These properties render UCNPs promising candidates as luminescent labels in biodetection, which provides opportunities as a sensitive, accurate, and rapid detection method. This paper intended to review the research progress of food contaminants detection by UCNPs-based sensors. We have proposed the key criteria for UCNPs in the detection of food contaminants. Additionally, it highlighted the construction process of the UCNPs-based sensors, which includes the synthesis and modification of UCNPs, selection of the recognition elements, and consideration of the detection principle. Moreover, six kinds of food contaminants detected by UCNPs technology in the past 5 years have been summarized and discussed fairly. Last but not least, it is outlined that UCNPs have great potential to be applied in food safety detection and threw new insight into the challenges ahead.
(© 2021 Institute of Food Technologists®.)
Databáze: MEDLINE
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