Статья

Patulin and Trichothecene: characteristics, occurrence, toxic effects and detection capabilities via clinical, analytical and nanostructured electrochemical sensing/biosensing assays in foodstuffs

H. Sohrabi, O. Arbabzadeh, P. Khaaki, A. Khataee, M. Majidi, Y. Orooji,
2021

Patulin and Trichothecene as the main groups of mycotoxins in significant quantities can cause health risks from allergic reactions to death on both humans and animals. Accordingly, rapid and highly sensitive determination of these toxics agents is of great importance. This review starts with a comprehensive outlook regarding the characteristics, occurrence and toxic effects of Patulin and Trichothecene. In the following, numerous clinical and analytical approaches have been extensively discussed. The main emphasis of this review is placed on the utilization of novel nanomaterial based electrochemical sensing/biosensing tools for highly sensitive determination of Patulin and Trichothecene. Furthermore, a detailed and comprehensive comparison has been performed between clinical, analytical and sensing methods. Subsequently, the nanomaterial based electrochemical sensing platforms have been approved as reliable tools for on-site analysis of Patulin and Trichothecene in food processing and manufacturing industries. Different nanomaterials in improving the performance of detecting assays were investigated and have various benefits toward clinical and analytical methods. This paper would address the limitations in the current developments as well as the future challenges involved in the successful construction of sensing approaches with the functionalized nanomaterials and also allow exploring into core-research works regarding this area.

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  • 1. Version of Record от 2021-01-01

Метаданные

Об авторах
  • H. Sohrabi
    University of Tabriz
  • O. Arbabzadeh
    University of Tabriz
  • P. Khaaki
    University of Tabriz
  • A. Khataee
    University of Tabriz, RUDN University
  • M. Majidi
    University of Tabriz
  • Y. Orooji
    Nanjing Forestry University
Название журнала
  • Critical Reviews in Food Science and Nutrition
Финансирующая организация
  • RUDN University
Номер гранта
  • undefined
Тип документа
  • journal article
Тип лицензии Creative Commons
  • CC BY
Правовой статус документа
  • Свободная лицензия
Источник
  • scopus