Just Accepted Articles have been posted online after technical editing and typesetting for immediate view. The final edited version with page numbers will appear in the Current Issue soon.
As food safety concerns grow, controlling organophosphorus pesticide residues and food spoilage substances has become a priority. Effectively degrading contaminants like dichlorvos (DDVP) on chili peppers and histamine (HA) in sardines is crucial for food safety. This study explores the rapid degradation and mechanism of DDVP on chili pepper surfaces and HA in sardines using S-scheme Al6Si2O13/g-C3N4 (ASO/CN) nanocomposites. Rapid detection methods analyzed standard solutions of DDVP and HA. The synthesized ASO/CN nanocomposites showed excellent photocatalytic activity, reducing DDVP from 100% to 17.7% in 100 min, outperforming individual ASO and CN. The catalyst maintained high degradation efficiency over five cycles (500 min). The ASO/CN nanocomposites also degraded HA in sardines, lowering it from 100% to 9.2% in 70 min, with stable performance over five cycles (350 min). Characterization techniques, including in situ X-ray photoelectron spectroscopy (XPS), Kelvin probe force microscopy (KPFM), femtosecond transient absorption spectroscopy (fs-TAS), and differential charge density calculations, confirmed an S-scheme photocatalytic mechanism that enhanced radical formation. Based on these findings, practical tests under natural conditions were conducted. The catalyst reduced DDVP on chili peppers from 100% to 39.2% over seven days, outperforming the control (100% to 78%). In sardines, HA in the ASO/CN-treated group increased from 25.1% to 71.6% over five days, while the untreated group increased from 25% to 90.5%. These results offer a new approach for organophosphorus pesticide degradation and meat preservation.