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The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from Tórtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 °C (control) or thermally treated at 60 °C for 2 h, at either 0 % O2 (I) or 20 % O2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O2. These findings indicate that SMEE from Tórtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.

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Short-wave ultraviolet light at 254 nm (UVC light) was evaluated at different doses (0.9, 2.16, 4.50 and 7.16 J/m2) to increase phenolic compounds and analyze its effect on the native microbial flora present on vanilla (Vanilla planifolia) beans (VB). Subsequently, microwave and ultrasound treatments were applied, individually or in combination, at different powers levels (1100 and 600 W) and amplitudes (50 and 90%) during the curing process. In the UVC light treatment, a dose 2.16 J/m2 was the optimal, resulting in a 74% increases in total phenolic compounds (TPC) in VB compared to the control. During the curing process of the irradiated VB, the combination of microwave (600 W) and ultrasound (50% amplitude) resulted in 37.909 ± 0.52 mg GAE/g d.m. of TPC, while non-irradiated pods showed 29.869 ± 0.54 mg GAE/g d.m. at 50 days. This methodology offers several advantages, such as eliminating the need for tedious handling and skilled labor. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06061-6.

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This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

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A total of 30 samples of filet green beans (Phaseolus vulgaris) from various popular markets in the Souss-Massa region (Morocco) were analyzed during 2021 for the presence of pesticide residues. We performed a QuEChERS extraction (Quick, Easy, Cheap, Effective, Rugged, and Safe) combined with Liquid Chromatography-Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Mass Spectrometry (GC-MS/MS). The method was validated in accordance with SANTE 11312/2021 guidelines. The results of this survey indicated that 8 out of 30 green bean samples are positives (0.015 to 0.112 mg/kg). Azoxystrobin was the most frequently detected pesticide, occurring in 5 samples. For authorized pesticides, none of the samples exceeded the European Maximum residue level (EU MRL) in green beans, but residue of fipronil-unauthorized substance was detected in one sample at 0.027 mg/kg. Hence, it is important to increase inspections for locally marketed fresh green beans and align agricultural practices with regulatory requirements.

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Salt stress poses a significant challenge to global agriculture, adversely affecting crop yield and food production. The current study investigates the potential of Zinc Oxide (ZnO) nanoparticles (NPs) in mitigating salt stress in common beans. Salt-stressed bean plants were treated with varying concentrations of NPs (25 mg/L, 50 mg/L, 100 mg/L, 200 mg/L) using three different application methods: foliar application, nano priming, and soil application. Results indicated a pronounced impact of salinity stress on bean plants, evidenced by a reduction in fresh weight (24%), relative water content (27%), plant height (33%), chlorophyll content (37%), increased proline (over 100%), sodium accumulation, and antioxidant enzyme activity. Application of ZnO NPs reduced salt stress by promoting physiological growth parameters. The NPs facilitated enhanced plant growth and reduced reactive oxygen species (ROS) generation by regulating plant nutrient homeostasis and chlorophyll fluorescence activity. All the tested application methods effectively mitigate salt stress, with nano-priming emerging as the most effective approach, yielding results comparable to control plants for the tested parameters. This study provides the first evidence that ZnO NPs can effectively mitigate salt stress in bean plants, highlighting their potential to address salinity-induced growth inhibition in crops.

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Megasphaera elsdenii has been correlated with gas production by human faecal microbiota during fermentation. The objective of this study was to determine the role of M. elsdenii in gas production by the microbiome. Kidney beans and sweet potatoes were subjected to in vitro digestion and dialysis followed by fermentation with ten faecal microbiomes: three with detectable M. elsdenii (Me_D) and seven with no detectable M. elsdenii (Me_ND). Me_D microbiomes produced more gas than the Me_ND microbiomes (p < 0.001). Me_D microbiomes produced more gas during fermentation of sweet potatoes than kidney beans (p < 0.001), while the opposite was true for the Me_ND microbiomes (p < 0.001). Among amplicon sequence variants that were associated with gas production, M. elsdenii had the strongest association (p < 0.001). Me_D microbiomes consumed more acetate and produced more butyrate than Me_ND microbiomes (p < 0.001). Gas production by M. elsdenii was confirmed by fermentation of sweet potatoes and acetate with human and rumen M. elsdenii isolates. The human isolate produced gas on sweet potatoes and acetate. This study suggests that M. elsdenii may be involved in gas production during the fermentation of flatulogenic foods through utilisation of undigestible substrates or cross-feeding on acetate.

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BACKGROUND: Root systems are key contributors to plant health, resilience, and, ultimately, yield of agricultural crops. To optimize plant performance, phenotyping trials are conducted to breed plants with diverse root traits. However, traditional analysis methods are often labour-intensive and invasive to the root system, therefore limiting high-throughput phenotyping. Spectral electrical impedance tomography (sEIT) could help as a non-invasive and cost-efficient alternative to optical root analysis, potentially providing 2D or 3D spatio-temporal information on root development and activity. Although impedance measurements have been shown to be sensitive to root biomass, nutrient status, and diurnal activity, only few attempts have been made to employ tomographic algorithms to recover spatially resolved information on root systems. In this study, we aim to establish relationships between tomographic electrical polarization signatures and root traits of different fine root systems (maize, pinto bean, black bean, and soy bean) under hydroponic conditions. RESULTS: Our results show that, with the use of an optimized data acquisition scheme, sEIT is capable of providing spatially resolved information on root biomass and root surface area for all investigated root systems. We found strong correlations between the total polarization strength and the root biomass ( R 2 = 0.82 ) and root surface area ( R 2 = 0.8 ). Our findings suggest that the captured polarization signature is dominated by cell-scale polarization processes. Additionally, we demonstrate that the resolution characteristics of the measurement scheme can have a significant impact on the tomographic reconstruction of root traits. CONCLUSION: Our findings showcase that sEIT is a promising tool for the tomographic reconstruction of root traits in high-throughput root phenotyping trials and should be evaluated as a substitute for traditional, often time-consuming, root characterization methods.

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Ultrasound-assisted extraction (UAE) was evaluated as a green procedure to produce faba beans protein isolates from faba beans. Magnetic stirring was performed as conventional extraction. A three-level five-factor Box-Behnken Design (BBD) was applied to obtain the optimal UAE conditions to concurrently maximize extraction yield and protein content. The response surface methodology (RSM) showed a quadratic curvature for extraction yield and protein. The optimal extraction conditions were determined as: Power of 123 W, solute/solvent ratio of 0.06 (1:15 g/mL), sonication time of 41 min, and total volume of 623 mL with a desirability value of 0.82. Under these conditions, the extraction yield of 19. 75 ± 0.87 % (Protein yield of 67.84 %) and protein content of 92.87 ± 0.53 % were obtained for optimum ultrasound extraction. Control samples using magnetic stirring under similar conditions without ultrasound treatment showed an extraction yield of 16.41 ± 0.02 % (Protein yield of 54.65 %) and a protein content of 89. 88 ± 0.40 %. This shows that BBD can effectively be used to optimize the extraction of proteins from faba beans using optimal extraction conditions, resulting in a higher extraction yield and protein purity.

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Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin-cation-phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy's Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7-75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1-2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources.

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This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17-20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5-6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5-6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit's value by integrating part of the pulp into the cocoa value chain.

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Red kidney beans (RKB) serve as a powerhouse packed with a plethora of largely unexplored extraordinary chemical entities with potential significance. However, their nutraceutical applications as a functional hypoglycemic food still lag behind and warrant further investigation. With a scope to optimize chemical and biological traits of RKB, green modification approaches (processing methods) seem inevitable. Accordingly, the current study offered the first integrative workflow to scrutinize dynamic changes in chemical profiles of differently processed RKB and their potential entanglements on diabetes mitigation using Ultra Performance Liquid Chromatography-mass spectrometry (UPLC-MS/MS) coupled with chemometrics. Different physical and biological processing treatments namely germination, fermentation, cooking and dehulling were preliminarily implemented on RKB. Complementarily, the concomitant metabolite alterations among differently processed RKB were monitored and interpreted. Next, an in-vitro α-amylase and α-glycosidase inhibitory testing of the differently processed samples was conducted and integrated with orthogonal projection to latent structures (OPLS) analysis to pinpoint the possible efficacy compounds. A total of 72 compounds spanning fatty acids and their glycerides, flavonoids, phenolic acids, amino acids, dipeptides, phytosterols and betaxanthins were profiled. Given this analysis and compared with raw unprocessed samples, it was found that flavonoids experienced notable accumulation during germination while both fermentation and dehulling approaches sharply intensified the content of amino acids and dipeptides. Comparably, Fatty acids, phytosterols and betaxanthins were unevenly distributed among the comparable samples. Admittedly, OPLS-DA revealed an evident discrimination among the processed samples assuring their quite compositional discrepancies. In a more targeted approach, kaempferol-O-sophoroside, quercetin, carlinoside and betavulgarin emerged as focal discriminators of sprouted samples while citrulline, linoleic acid, linolenoyl-glycerol and stigmasterol were the determining metabolites in cooked samples. Our efficacy experimental findings emphasized that the different RKB samples exerted profound inhibitory actions against both α-amylase and α-glycosidase enzymes with the most promising observations in the case of sprouted and cooked samples. Coincidently, OPLS analysis revealed selective enhancement of possible efficacy constituents primarily citrulline, formononetin, gamabufotalin, kaempferol-O-sophoroside, carlinoside, oleic acid and ergosterol in sprouted and cooked samples rationalizing their noteworthy α-amylase and α-glucosidase inhibitory activities. Taken together, this integrated work provides insightful perspectives beyond the positive impact of different processing protocols on bioactives accumulation and pharmacological traits of RKB expanding their utilization as functional hypoglycemic food to rectify diabetes.

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This study aimed to develop a fast procedure for caffeine extraction from roasted coffee beans. The microwave-assisted extraction was carried out in the microwave oven with an operating frequency of 2450 MHz. The response surface methodology based on a Box-Behnken design was used to model and optimize the extraction process. Among the analyzed extraction parameters (factors), the influence of extraction time (2-6 min), liquid-to-solid ratio (5-15 mL/g), and microwave power (336-595 W) were considered, while the yield of extracted caffeine was observed as the response of the system. Water was used as the solvent of choice for the extraction of caffeine. The optimum conditions were as follows: extraction time, 2 min; liquid-to-solid ratio, 15 mL/g; and microwave power, 500 W. In this optimized condition, the expected extraction yield of caffeine was 1.01 g/100 g dry weight (value confirmed by experimental assays). The total energy consumed of 1.7 kWh/100 g of purified caffeine indicated a more energy-efficient procedure by about 1200-15,000 times than the reported procedures. This study showed that caffeine can be quantitatively extracted from roasted coffee beans through a green approach and that the isolated caffeine has a high purity degree, which was confirmed by the UHPLC-ESI-MS/MS method. With this quality, isolated caffeine could be further used as an active ingredient in the food industry, while for pharmaceutical purposes, it must be further purified.

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The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of Pleurotus ostreatus, the samples were characterized by a higher concentration of essential amino acids by 8.6% and a reduction of tannins by 18.5% compared with bars based on soaked fava beans. Sensory evaluation improved the color, texture, and overall acceptability of the bars with fermented legumes. Various types of bean processing did not significantly affect the protein digestibility of the bars. The fermentation method positively affected the angiotensin-converting enzyme-inhibitory properties of bars and increased by 16.5% (before digestion) and 15% (after digestion) compared with other samples. After digestion, samples were characterized by a high level of Fe bioaccessibility (100, 83, and 79% for the bars based on soaked, autoclaved, and fermented fava beans, respectively) and increased total phenolic content. These findings highlight the potential health benefits of fava bean usage for snack products.

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It is widely recognized that foods, biodiversity, and human health are strongly interconnected, and many efforts have been made to understand the nutraceutical value of diet. In particular, diet can affect the progression of intestinal diseases, including inflammatory bowel disease (IBD) and intestinal cancer. In this context, we studied the anti-inflammatory and antioxidant activities of extracts obtained from a local endangered variety of Phaseolus vulgaris L. (Fagiola di Venanzio, FV). Using in vitro intestinal cell models, we evaluated the activity of three different extracts: soaking water, cooking water, and the bioaccessible fraction obtained after mimicking the traditional cooking procedure and gastrointestinal digestion. We demonstrated that FV extracts reduce inflammation and oxidative stress prompted by interleukin 1ß through the inhibition of cyclooxygenase 2 expression and prostaglandin E2 production and through the reduction in reactive oxygen species production and NOX1 levels. The reported data outline the importance of diet in the prevention of human inflammatory diseases. Moreover, they strongly support the necessity to safeguard local biodiversity as a source of bioactive compounds.

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Low-salt stress germination is an effective way to improve the nutritional composition of food crops. A novel soluble dietary fiber (MS-SDF) was isolated from low-salt stress mung bean sprouts that were exposed to low-salt stress using anion exchange and gel permeation techniques. Structural analysis revealed that MS-SDF was a homogeneous heteropolysaccharide with an average molecular weight of 164.997 KDa. It featured a loose structure and contained the characteristic functional groups typical of polysaccharides. MS-SDF was composed of arabinose, galactose, glucose, and mannose with a molar ratio of 3.95:3.86:82.69:9.02. The structure was mainly composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,6)-α-D-Glcp-(1→ as the main chain. Branched at O-3 position with single ß-D-Manp-(1→ as major the side chain. Furthermore, in vitro hypoglycemic assays indicate that MS-SDF exhibits α-glucosidase inhibitory activity, significantly enhancing glucose uptake, glycogen synthesis, and pyruvate kinase activity in insulin-resistant HepG2 cells. Overall, MS-SDF could be used as a promising source of functional hypoglycemic foods.

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BACKGROUND: Research on the combined use of ear acupoint embedding beans and warming meridians with cold-dispersing formulas for alleviating resting pain in patients with arteriosclerosis obliterans (ASO) remains limited. AIM: To explore the therapeutic efficacy of auricular point embedding beans combined with Wenjing Sanhan prescription in alleviating resting pain in patients with lower-limb ASO. METHODS: A total of 100 patients with ASO experiencing resting pain who were treated at our hospital from January 2022 to January 2023 were enrolled. They were randomly allocated into two groups using a double-blind approach. The control group was treated using a warming meridian with a cold-dispersing formula, while the study group received additional treatment with ear acupoint embedding beans. The clinical efficacy, ankle-brachial artery pressure ratio, hemorheological indicators, and traditional Chinese medicine symptom scores were compared between the two groups. RESULTS: The clinical efficacy rate in the study group was significantly higher (94.00%) than that in the control group (72.00%, P < 0.05). Moreover, the ankle-brachial artery pressure ratio was significantly higher in the study group after treatment (P < 0.05). Hemorheological parameters, including whole blood viscosity, plasma viscosity (1.83 ± 0.11) mPa/s, fibrinogen levels (3.30 ± 0.21) g/L, platelet adhesion rate (49.87% ± 10.51%), and erythrocyte aggregation index (1.79 ± 0) were improved in the study group compared to the control group. In addition, the scores for decreased skin temperature (1.41 ± 0.26), intermittent claudication (1.30 ± 0.20), and resting pain (1.23 ± 0.31) were significantly lower in the study group than those in the control group (all P < 0.05). The level of oxidative stress in the study group also exhibited significant improvement (P < 0.05), and the levels of inflammatory factors were considerably lower than those in the control group. CONCLUSION: The combination of ear point embedding beans and Wenjing Sanhan prescription demonstrates promising clinical efficacy in alleviating resting pain associated with ASO.

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OBJECTIVE: To observe the effect of auricular pressure beans (APN) combined with Compound Tung-Leaf Burn Oil (CTBO) on perioperative anxiety and pain in patients undergoing circumcision. METHODS: This study included 100 patients undergoing circumcision with the disposable circumcision anastomosis stapler in our hospital from August 2023 to November 2023, of whom 50 received routine circumcision nursing care (the control group) and other 50 APN combined with compound CTBO in addition (the observation group). We compared between the two groups the anxiety scores before any intervention, 30 minutes before and 24 hours and 10 days after operation, the pain scores 24 hours postoperatively and at the first change of wound dressing, the frequency of 3-day postoperative sleep awakenings, the incidence of complications, and the satisfaction of the patients. RESULTS: Totally, 94 patients completed the study, 46 in the observation and 48 in the control group. The anxiety scores exhibited no statistically significant difference between the two groups of patients before any intervention (P > 0.05), but were markedly lower in the observation than in the control group at 30 minutes before and 24 hours and 10 days after surgery (P<0.05), and so were the pain scores 24 hours after surgery and at the first change of wound dressing (P<0.05), and the frequency of 3-day postoperative sleep awakenings (P<0.05). The satisfaction rate of the patients was remarkably higher (P<0.05) while the incidence of complications significantly lower in the observation group than in the control (P<0.05). CONCLUSION: Auricular pressure beans combined with Compound Tung-Leaf Burn Oil can effectively alleviate perioperative anxiety, reduce postoperative pain and improve satisfaction of the patients undergoing circumcision.

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Incorporating selenium into high-surface-area carbon with hierarchical pores, derived from red kidney bean peels via simple carbonization/activation, yields a superior Li-Se battery cathode material. This method produces a carbon framework with 568 m2 g-1 surface area, significant pore volume, and improves the composite's electronic conductivity and stability by mitigating volume changes and reducing lithium polyselenide dissolution. The Se@ACRKB composite, containing 45 wt% selenium, shows high discharge capacities (609.13 mAh g-1 on the 2nd cycle, maintaining 470.76 mAh g-1 after 400 cycles at 0.2 C, and 387.58 mAh g-1 over 1000 cycles at 1 C). This demonstrates exceptional long-term stability and performance, also applicable to Na-Se batteries, with 421.36 mAh g-1 capacity after 200 cycles at 0.1 C. Our study showcases the potential of using sustainable materials for advanced battery technologies, emphasizing cost-effective and scalable solutions for energy storage.

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BACKGROUND: Costa Rica is experiencing a fast demographic aging. Healthy diets may help to ameliorate the burden of aging-related conditions. OBJECTIVE: This study aimed to investigate the association of a traditional dietary pattern and 2 of its major components (beans and rice) with all-cause mortality among elderly Costa Ricans. METHODS: The Costa Rican Longevity and Healthy Aging Study (CRELES), a prospective cohort study of 2827 elderly Costa Ricans (60+ y at baseline), started in 2004. We used a food frequency questionnaire (FFQ) to assess usual diet. We calculated dietary patterns using principal component analysis. Multivariate energy-adjusted proportional-hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). RESULTS: Over a 15-y follow-up, encompassing 24,304 person-years, 1667 deaths occurred. The traditional Costa Rican dietary pattern was more frequent in rural parts of the country, and it was inversely associated with all-cause mortality. Subjects in the fifth quintile of intake had 18% lower all-cause mortality than those in the first quintile (HR: 0.82; 95% CI: 0.69, 0.98; P-trend = 0.01), particularly among males (HR: 0.73; 95% CI: 0.56, 0.95). Bean intake was associated with lower all-cause mortality among all subjects (HR: 0.79; 95% CI: 0.68, 0.91, highest compared with lowest tertile) and in sex-stratified analysis. Rice consumption was inversely associated with all-cause mortality solely among males (HR: 0.75; 95% CI: 0.60, 0.94, highest compared with lowest tertile). CONCLUSIONS: Our results suggest that a traditional Costa Rican rural dietary pattern is associated with lower all-cause mortality in elderly Costa Ricans. Beans, a major component of this traditional dietary pattern, was also associated with lower all-cause mortality. These findings could have important implications for public health, given the nutritional transition and the reduction of intake of traditional diets in Latin American countries.

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In this work, a sea urchin gold nanoparticles-zearalenone aptamer- tetramethylrhodamine sensor was constructed. Sea urchin gold nanoparticles, prepared using the seed-mediated growth method, were used as Raman substrates. Nucleic acid aptamers were mainly used as specific recognition molecules. Zearalenone detection in miscellaneous beans was accomplished using the principle of conformational change in aptamer. In addition, we evaluated the linear range, sensitivity, and selectivity of our sensor. We observed that at the displacement of 814 cm-1, for Zearalenone concentrations of 0.01-60 ng/mL, the Raman signal intensity linearly correlated with the zearalenone concentration, with a limit of detection of 0.01 ng/mL, and recoveries of 91.7% to 108.3%. The optimum detection time was 30 min. Thus, our sensor exhibited great potential in zearalenone detection in food products.

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