Machine Learning-Assisted Multicolor Fluorescence Assay for Visual Data Acquisition and Intelligent Inspection of Multiple Food Hazards Regardless of Matrix Interference.

Journal: ACS sensors
Published Date:

Abstract

Regarding the significant health risks of pesticide residue in foods, while current sensors still suffer from limited efficiency and stability, as well as difficulties in qualitative identification and quantitative detection of mixtures, development of innovative detection techniques combined with advanced methodology holds great research value. Herein, a highly efficient intelligent food risk evaluation system was proposed by integrating a multicolor fluorescent responsive assay with machine learning (ML) algorithms for the identification and quantification of multiple pesticides, carbendazim (CBZ), heptachlor (HEP), chlordimeform (CDF), and their mixtures. This method leveraged the color changes generated from the interaction between multicolor carbon dots (CDs) and target pesticide molecules. By extracting color signal feature values from these reactions and integrating the visual data acquisition with ML models, this method enables efficient qualitative identification and quantitative detection of multiple pesticides, regardless of matrix interference through a dual-source data acquisition strategy without large instruments. The developed evaluation system via a ″stepwise prediction″ strategy automatically demonstrated robust qualitative identification capability with a discrimination accuracy of 99.3% for pesticide categorization while achieving robust quantitative prediction accuracy ( ≥ 0.8946) for pesticide concentration detection, verified in six kinds of food matrix. This method significantly improves the detection stability and efficiency, providing a promising tool for food safety monitoring.

Authors

  • Tong Zhai
    Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
  • Wen-Tao Gu
    Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
  • Miao Yu
    Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education, China Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, 100193, China; School of Chinese Materia Medica, Guangdong Pharmaceutical University, Guangzhou, 510006, China; Faculty of Arts and Sciences, Beijing Normal University, Zhuhai, 519087, China.
  • Yu-Di Shen
    Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
  • Jing-Min Liu
    Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
  • Shuo Wang
    College of Tea & Food Science, Anhui Agricultural University, Hefei, China.