Capillary electrophoresis method for simultaneous analysis of caffeine, vanillin and ethyl vanillin in beverages

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

This work presents a revision of the main applications of capillary electromigration (CE) methods in food analysis and Foodomics. Papers that were published during the period March 2021 to March 2023 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods and beverages. Namely, CE methods have been applied to analyze amino acids, biogenic amines, heterocyclic amines, peptides, proteins, phenols, polyphenols, pigments, lipids, carbohydrates, vitamins, DNAs, contaminants, toxins, pesticides, additives, residues, small organic and inorganic compounds, and other minor compounds. In addition, new CE procedures to perform chiral separation and for evaluating the effects of food processing as well as the last developments of microchip CE and new applications in Foodomics will be also discussed. The new procedures of CE to investigate food quality and safety, nutritional value, storage, and bioactivity are also included in the present review work.

Conductive phthalocyanine-based porous organic polymer as sensing platform for rapid determination of vanillin

Vanillin (Van) is widely utilized in processed foods and medicines for its appealing scent and multiple therapeutic benefits. However, its overconsumption poses a risk to public health, making its quantification essential for ensuring food and medicine safety and quality. This study introduces a stable and conductive phthalocyanine-based porous organic polymer (NiPc-CC POP), synthesized through a straightforward electrophilic substitution of nickel tetra-amine phthalocyanine (NiTAPc) with cyanuric chloride (CC). Appropriate characterization techniques were employed to determine the morphologies and structures of the synthesized materials. Furthermore, the NiPc-CC POP was applied to devise a sensitive Van detection method. Leveraging the high electrocatalytic activity of NiPc-CC POP toward Van oxidation, a linear response of 0.15-32 μmol L-1 was achieved, along with an exceptional detection limit of 0.10 μmol L-1. The sensor demonstrated high selectivity and stability. Samples of human serum and tablets spiked with Van were analyzed, yielding satisfactory recoveries. Consequently, this work contributes to the advancement of sensitive detection platforms for Van at minimal concentrations.

Electrochemical determination of ethylvanillin based on LaV@GAC nanocomposite

Ethyl vanillin (EVA) is widely used as a flavor additive in foods, and sensitive monitoring of EVA is of great significance for food safety. In this paper, the biomass of gum arabic derived carbon (GAC) coated with lanthanum vanadate (LaV) was constructed for the EVA sensor based on the synergistic effects of the electrochemical catalytic ability of LaV, the enhanced electrical conductivity with the GAC coating and the oxygen-containing functional groups in LaV@GAC. The as-developed LaV@GAC sensor showed a remarkable linear range from 0.06 μM to 100 μM and a low detection limit (LOD) of 6.28 nM. The electrochemical oxidation of EVA is limited by a diffusion-controlled process involving 2 electrons and 2 protons. Moreover, the LaV@GAC sensor has good recoveries (94.5-103.05%) for the detection of EVA in real milk powder samples. The proposed LaV@GAC sensor has good repeatability, high stability, and great potential for sensitive detection of flavor additives in food.

Vanillin-Catalyzed highly sensitive luminol chemiluminescence and its application in food detection

Among various chemiluminescence (CL) systems, luminol-H₂O₂ system is used extensively due to its cheapness and sensitivity. Herein, 4-hydroxy-3-methoxybenzaldehyde, known as vanillin, was firstly found to be able to catalyze H₂O₂ very efficiently to produce ^•OH and O₂^•-, which can be used to enhance the CL of luminol-H₂O₂ as Co⁺. In alkaline aqueous solution, vanillin catalyzed the dissociation of H₂O₂ into active ^•OH and O₂^•- radicals and accelerated luminol-H₂O₂ reaction to emit strong CL signal. Combining the stabilizing function of β-CD, CL intensity of luminol-H₂O₂ was enhanced further. Thus, dual-signal amplification of luminol-H₂O₂ chemiluminescence based on the catalyzing function of vanillin and the stabilizing function of β-CD was proposed and its mechanism was explored deeply in the manuscript. Interestingly, vanillin is a highly prized flavor compound broadly used as food additive, however, the excessive intake of vanillin is harmful to human and thus the determination of vanillin is very important. On the basis of the luminol-β-CD-H₂O₂/vanillin reaction, a low-cost, rapid and simple CL sensor has been established to detect vanillin. The sensor was able to detect vanillin in the range of 1.0 μM ∼ 75 μM with a detection limit of 0.89 μM (S/N = 3). It can also be used for CL imaging detection with satisfactory results.

Lanthanum nickelate spheres embedded acid functionalized carbon nanofiber composite: An efficient electrocatalyst for electrochemical detection of food additive vanillin

Contemporary food marketing is ruined by flavor enhancers rather than emphasizing the nutritional value of food. Vanillin is an overexploited flavor enhancer added to food items, thereby necessitating its detection. In this study, an electrochemical sensor was designed using a modified electrode made up of La₂NiO₄ functionalized carbon nanofiber (f-CNF) to effectively detect vanillin in food samples. To confirm the successful formation of La₂NiO₄/f-CNF, structural and morphological studies were performed using X-ray diffraction, Raman spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy. Further electrochemical analysis was performed using cyclic voltammetry and differential pulse voltammetry techniques, which resulted in high sensitivity (0.2899 µA·μM^-1·cm^-2) and low limit of detection (LOD) (6 nM). This modified electrode material was tested in food samples, which showed an excellent response with recovery percentage and is a promising electrocatalyst for vanillin detection.

Applications of capillary electrophoresis in the fields of environmental, pharmaceutical, clinical and food analysis (2019-2021)

So far, the potential of capillary electrophoresis (CE) in the application fields has been increasingly excavated due to the advantages of simple operation, short analysis time, high-resolution, less sample consumption and low cost. This review examines the implementations and advancements of CE in different application fields (environmental, pharmaceutical, clinical and food analysis) covering the literature from 2019 to 2021. In addition, ultrasmall sample injection volume (nanoliter range) and short optical path lead to relatively low concentration sensitivity of the most frequently used UV-absorption spectrophotometric detection, so the pretreatment technology being developed has been gradually utilized to overcome this problem. Despite the review is focused on the development of CE in the fields of environmental, pharmaceutical, clinical and food analysis, the new sample pretreatment techniques of microextraction and enrichment which fit excellently to CE in recent three years are also described briefly. This article is protected by copyright. All rights reserved.