School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
School of Environmental Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
Food Res Int. 2024 Sep;192:114775. doi: 10.1016/j.foodres.2024.114775. Epub 2024 Jul 15.
Food safety has garnered global attention, necessitating advanced methods for the quick and accurate detection of contaminants. Sensors, notable for their ease of use, high sensitivity, and fast analysis, are prominent. Two-dimensional (2D) nanomaterials have been employed to improve sensor performance. Particularly, black phosphorus (BP) stands out with its multifunctional capabilities, attributed to unique layered structure, ultra-high charge mobility, easy surface functionalization, enhanced optical absorption, and tunable direct bandgap. These characteristics suggest that BP could significantly enhance sensor selectivity, sensitivity, and response speed for contaminant detection. Despite numerous studies on BP-based sensors in food safety, few reviews have been comprehensively summarized. Moreover, challenges in BP's preparation and stability restrict its wider use. This paper reviews recent research on BP's role in food safety, covering preparation, passivation, and applications. Through analysis of challenges and prospects, this review aims to provide insightful guidance for upcoming research in this area.
食品安全受到全球关注，需要先进的方法来快速准确地检测污染物。传感器因其使用方便、灵敏度高、分析速度快而备受关注。二维（2D）纳米材料已被用于提高传感器的性能。特别是黑磷（BP）因其独特的层状结构、超高电荷迁移率、易于表面功能化、增强的光吸收和可调的直接带隙等多功能特性而脱颖而出。这些特性表明 BP 可以显著提高传感器对污染物检测的选择性、灵敏度和响应速度。尽管在食品安全方面已经有许多关于基于 BP 的传感器的研究，但很少有综述全面总结这些研究。此外，BP 的制备和稳定性方面的挑战限制了其更广泛的应用。本文综述了 BP 在食品安全中的作用的最新研究，包括制备、钝化和应用。通过对挑战和前景的分析，本综述旨在为该领域未来的研究提供有见地的指导。
