Reduced Graphene Oxide-Modified Screen-Printed Carbon (rGO-SPCE)-Based Disposable Electrochemical Sensor for Sensitive and Selective Determination of Ethyl Carbamate

Voltammetric determination of doxycycline in feedstock using modified carbon screen-printed electrode

In this work, we describe the development of an electrochemical sensing platform that employs electrochemically reduced graphene oxide (ErGO) and gold (Au) deposited on a screen-printed carbon electrode (SPCE) to synthesize Au/ErGO/SPCE for the determination of the antibiotic drug doxycycline (DC). A modified Hummer's approach was adopted to initially prepare graphene oxide, which was then characterized by using powder XRD, FTIR, and UV spectroscopy before being utilized for modification on SPCE. Cyclic voltammetry was performed to form ErGO on SPCE to give ErGO/SPCE followed by electrodeposition of gold to get a final modified electrode Au/ErGO/SPCE. The effect of experimental conditions, like scan rate and pH on the electrochemical behavior of DC for Au/ErGO/SPCE, was evaluated. Square wave voltammetry (SWV) and cyclic voltammetry (CV) measurements were used to assess the electro-oxidation of DC on Au/ErGO/SPCE, and the electrochemical reaction conditions were also optimized. Furthermore, Au/ErGO/SPCE-based electrochemical sensors showed good recovery and high accuracy for DC determination in the complex food matrix and blood serum. The limit of detection (LOD), the limit of quantification (LOQ), and the linear calibration range of DC on Au/ErGO/SPCE under optimum experimental conditions were 0.124 µm, 0.415 µm, and 1-100 µm respectively, with high sensitivity of 0.194 μA μM-1 cm-2. Finally, the proposed electrochemical sensing platform was effectively used to determine low DC concentrations in real samples such as chicken flesh and blood serum, indicating its wide range of applications in quality control.

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.

An electrochemical sensor based on a Co3O4-ERGO nanocomposite modified screen-printed electrode for detection of uric acid in artificial saliva

In this study, we report the fabrication of a nanocomposite consisting of Co₃O₄ nanoparticles (Co₃O₄ NPs) and electrochemically reduced graphene oxide (ERGO) on a screen-printed electrode (SPE) and its sensing performance in the electrochemical detection of uric acid (UA). The surface modification of the electrode was confirmed by using a variety of characterization techniques (FE-SEM, XRD, AFM, EDX, WCA, FTIR, and Raman spectroscopy). In addition, the surface modification was electrochemically characterized step by step through CV, EIS and DPV techniques, and the results showed that the Co₃O₄-ERGO nanocomposite exhibited highly sensitive and selective sensing performance towards the oxidation of UA in 0.1 M (pH 7.0) phosphate buffer solution (PBS). The sensor (Co₃O₄-ERGO/SPE) signals were observed to be linear to the UA concentration in the range of 5 μM to 500 μM (R² = 0.9985). After revealing its other performance characteristics, such as repeatability, reproducibility, stability, sensitivity, and selectivity, the sensor was successfully applied to the analysis of UA in artificial saliva samples.

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

ABSTRACT

Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

HIGHLIGHTS

A facile synthesis of molecularly imprinted polymers and their properties as electrochemical sensors for ethyl carbamate analysis

New molecularly imprinted polymers (MIPs), which exhibit specific recognition of ethyl carbamate (EC) have been synthesized and studied. In this process, EC was the template molecule and β-cyclodextrin derivatives were employed as functional monomers in the molecular imprinting technique (MIT). An EC molecularly imprinted sensor (EC-MIS) was prepared by using MIT surface modification. The EC-MIS was characterized by cyclic voltammetry, electrochemical impedance spectroscopy and differential pulse voltammetry. EC detection performance, binding parameters and dynamics mechanism were investigated. The result showed that the synthetic route designed was appropriate and that new MIP and EC-MIS were successfully prepared. The EC-MIS exhibited a good molecular recognition of EC. A linear relationship between current and EC concentration was observed using cyclic voltammetry and the detection limit was 5.86 μg L⁻¹. The binding constant (K = 4.75 × 10⁶ L mol⁻¹) between EC and the EC-MIS, as well as, the number of binding sites (n = 1.48) has been determined. The EC-MIS recognition mechanism for the EC is a two-step process. The sensor was applied for the determination of EC in Chinese yellow wines, and the results were in good agreement with the gas chromatography-mass spectrometry (GC-MS) method.

An ethyl carbamate (EC) molecularly imprinted sensor (EC-MIS) has been prepared. The molecular recognition properties of EC were investigated, the binding parameters determined, and the dynamic mechanism of EC-MIS recognizing EC explored.