This paper deals with recent progress in the use of laser-induced graphene sensors for the electrochemical detection of glucose molecules. The exponential increase in the exploitation of the laser induction technique to generate porous graphene from polymeric and other naturally occurring materials has provided a podium for researchers to fabricate flexible sensors with high dynamicity. These sensors have been employed largely for electrochemical applications due to their distinct advantages like high customization in their structural dimensions, enhanced characteristics and easy roll-to-roll production. These laser-induced graphene (LIG)-based sensors have been employed for a wide range of sensorial applications, including detection of ions at varying concentrations. Among the many pivotal electrochemical uses in the biomedical sector, the use of these prototypes to monitor the concentration of glucose molecules is constantly increasing due to the essentiality of the presence of these molecules at specific concentrations in the human body. This paper shows a categorical classification of the various uses of these sensors based on the type of materials involved in the fabrication of sensors. The first category constitutes examples where the electrodes have been functionalized with various forms of copper and other types of metallic nanomaterials. The second category includes other miscellaneous forms where the use of both pure and composite forms of LIG-based sensors has been shown. Finally, the paper concludes with some of the possible measures that can be taken to enhance the use of this technique to generate optimized sensing prototypes for a wider range of applications.

There is a constant need to maintain the quality of consumed food. In retrospect to the recent pandemic and other food-related problems, scientists have focused on the numbers of microorganisms that are present in different food items. As a result of changes in certain environmental factors such as temperature and humidity, there is a constant risk for the growth of harmful microorganisms, such as bacteria and fungi, in consumed food. This questions the edibility of the food items, and constant monitoring to avoid food poisoning-related diseases is required. Among the different nanomaterials used to develop sensors to detect microorganisms, graphene has been one of the primary materials due to its exceptional electromechanical properties. Graphene sensors are able to detect microorganisms in both a composite and non-composite manner, due to their excellent electrochemical characteristics such as their high aspect ratios, excellent charge transfer capacity and high electron mobility. The paper depicts the fabrication of some of these graphene-based sensors, and their utilization to detect bacteria, fungi and other microorganisms that are present in very small amounts in different food items. In addition to the classified manner of the graphene-based sensors, this paper also depicts some of the challenges that exist in current scenarios, and their possible remedies.

Background: Metabolic changes in donkey meat during the early postmortem period have not been previously reported. Methods: The LC–MS-based metabolomics technique was conducted to understand the metabolic profiles and identify the key metabolites of donkey meat in the first 48 h postmortem. Results: The pH values showed a decreasing trend followed by an increasing trend. Shear force was the lowest at 4 h and the highest at 24 h (p < 0.05). For the metabolome, some candidate biomarker metabolites were identified, such as adenine, inosine, n-acetylhistidine, citric acid, isocitrate, and malic acid. Predominant metabolic pathways, such as citrate cycle (TCA cycle), alanine, aspartate and glutamate metabolism, and purine metabolism, were affected by aging time. Overabundant n-acetylhistidine was identified in LT, declined at 12 h postmortem aging, and then increased. This may explain the significantly lower pH at 12 h postmortem. Adenine was higher at 4 h postmortem, then declined. Decreased ADP may indicate a fast consumption of ATP and subsequent purine metabolism in donkey meat. Conclusions: The results of this study provided new insights into early postmortem aging of donkey meat quality.

To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ~28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.