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Facile synthesis of 2-MCE capped silver shell optimized core-shell nanosensor for simultaneous detection of insecticide residues in fruit samples

Hussain N, Li Y, Li N, Hussain A, Hussain M, Su M, et al.

Food Res Int, 2025 Apr;207:116107.
PMID: 40086966 DOI: 10.1016/j.foodres.2025.116107

Surface-enhanced Raman scattering (SERS) is an emerging swift and nondestructive detecting method, offering a unique structural signature of analytes down to ultrasensitive levels. Herein, we present a novel SERS-based core-shell nanostructure with optimized silver shell thicknesses, capped with 2-mercaptoethylamine (2-MCE), to simultaneously detect multiple agrochemical residues in fruit samples. Compared to unmodified Au@AgNPs, the modified Au@Ag@2-MCENPs integrated with SERS exhibited improved sensitivity and stability, exhibiting a strong relationship between the SERS intensities and pesticide concentrations in the fruit samples, with LODs of 0.006 and 0.008 ppm for thiacloprid and 0.007 and 0.009 ppm for oxamyl in pear and apple fruit samples, respectively. Moreover, the method showed satisfactory recoveries ranging from 80 % to 106.5 % for thiacloprid and 81.8 % to 110.2 % for oxamyl in both fruit samples. Furthermore, this method presented rapid and simultaneous detection capabilities, significantly reducing analysis time compared to traditional methods, making it suitable for detecting other toxic chemical residues in agricultural products.

Matched MeSH terms: Sulfhydryl Compounds/analysis
Contribution of ultrasound-assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Li C, Sun Y, Pan D, Zhou C, He J, Du L

J Sci Food Agric, 2025 Jan 30;105(2):1239-1250.
PMID: 39297357 DOI: 10.1002/jsfa.13914

BACKGROUND: Marination is an important part of air-dried beef processing, and traditional methods are inefficient and produce inconsistent results. Ultrasound, as a novel technology, can be combined with traditional marination methods. The study aimed to investigate the improvement of beef flavor by ultrasound-assisted marination. At the same time, the potential relationship between the alteration of meat protein and flavor quality by ultrasound-assisted marinating was further investigated to enable better flavor modulation and research.
RESULTS: Headspace solid-phase microextraction-gas chromatography-mass spectrometry revealed that the spice flavor of beef was significantly enhanced by 500 W ultrasound-assisted marination. Meanwhile, the experimental results demonstrated that the ultrasound-assisted marination promoted the unfolding of beef myofibrillar protein structure, which increased the number of hydrophobic and hydrogen bonding sites, enhanced the electrostatic effect and improved the functional properties of the protein. Ultrasound-assisted marination significantly enhanced the binding ability of beef myofibrillar proteins to flavor compounds compared with conventional marination. An electronic nose confirmed that this resulted in a significant increase in the flavor of the marinated meat.
CONCLUSION: Ultrasound-assisted marination effectively enhanced the flavor of marinated meat, which was closely related to the development of protein conformation. The results of this study have important implications for the food industry and the role of protein unfolding processes in flavor modulation. In particular, the findings can be practically applied to improving meat flavor under ultrasound-assisted marination. © 2024 Society of Chemical Industry.

Matched MeSH terms: Sulfhydryl Compounds/analysis
Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods

Nurkhoeriyati T, Huda N, Ahmad R

J Food Sci, 2011 Jan-Feb;76(1):S48-55.
PMID: 21535715 DOI: 10.1111/j.1750-3841.2010.01963.x

The gelation properties of spent duck meat surimi-like material produced using acid solubilization (ACS) or alkaline solubilization (ALS) were studied and compared with conventionally processed (CON) surimi-like material. The ACS process yielded the highest protein recovery (P < 0.05). The ALS process generated the highest lipid reduction, and the CON process yielded the lowest reduction (P < 0.05). Surimi-like material produced by the CON process had the highest gel strength, salt extractable protein (SEP), and water holding capacity (WHC), followed by materials produced via the ALS and ACS processes and untreated duck meat (P < 0.05). The material produced by the CON process also had the highest cohesiveness, hardness, and gumminess values and the lowest springiness value. Material produced by the ACS and ALS processes had higher whiteness values than untreated duck meat gels and gels produced by the CON method (P < 0.05). Surimi-like material produced using the ACS and CON processes had significantly higher myoglobin removal (P < 0.05) than that produced by the ALS method and untreated duck meat. Among all surimi-like materials, the highest Ca(2+)-ATPase activity was found in conventionally produced gels (P < 0.05). This suggests that protein oxidation was induced by acid-alkaline solubilization. The gels produced by ALS had a significantly lower (P < 0.05) total SH content than the other samples. This result showed that the acid-alkaline solubilization clearly improved gelation and color properties of spent duck and possibly applied for other high fat raw material.

Matched MeSH terms: Sulfhydryl Compounds/analysis

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