MOF-engineered activated carbon adsorbent enabling semi-selective ethyl carbamate removal in fermented foods

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.