Pan Shangyi, Huang Lunjie, Lu Xingfei, Zhou Jun, Dai Yu, Huang Mengyang, Zhang Suyi, Chi Yuanlong, Xu Zhenghong
Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration for Market Regulation, Sichuan University, Chengdu 610065, PR China.
Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration for Market Regulation, Sichuan University, Chengdu 610065, PR China.
Food Res Int. 2025 Nov;219:116994. doi: 10.1016/j.foodres.2025.116994. Epub 2025 Jul 9.
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses challenges. Current EC reduction methods often compromise flavor and bioactive components. This study exemplifies a novel adsorbent combining activated carbon with metal-organic framework (MOF) chemistry for semi-selective EC removal. Structural analysis confirmed that in situ grown UiO-66-NH2 nanoparticles retain MOF crystallinity while fully modifying the surface and porous properties of AC. Adsorption studies showed UiO-66-NH2@AC achieves comparable EC removal efficiency mainly through chemisorption. In both simulated and actual rice vinegar samples, UiO-66-NH2@AC-3 exhibited superior semi-selective adsorption, with selectivity coefficients increasing up to 6987.47 % for volatile flavor components and 4353.06 % for organic acids, compared to AC. The study also highlights the robustness of UiO-66-NH2@AC-3 and underlying EC adsorption mechanisms. These findings pave the way for removing harmful substances from fermented foods while maintaining quality profile.
发酵食品因其多样的风味和健康益处而受到重视，但在生产和储存过程中会形成潜在致癌物氨基甲酸乙酯（EC），这带来了挑战。目前减少EC的方法往往会损害风味和生物活性成分。本研究展示了一种将活性炭与金属有机框架（MOF）化学相结合的新型吸附剂，用于半选择性去除EC。结构分析证实，原位生长的UiO-66-NH2纳米颗粒在完全改变活性炭表面和多孔性质的同时，保留了MOF的结晶度。吸附研究表明，UiO-66-NH2@AC主要通过化学吸附实现了相当的EC去除效率。在模拟和实际米醋样品中，与活性炭相比，UiO-66-NH2@AC-3表现出优异的半选择性吸附，挥发性风味成分的选择性系数提高了6987.47%，有机酸的选择性系数提高了4353.06%。该研究还突出了UiO-66-NH2@AC-3的稳定性以及潜在的EC吸附机制。这些发现为在保持品质的同时从发酵食品中去除有害物质铺平了道路。
