MoS2 quantum dots for on-line fluorescence determination of the food additive allura red

An Innovative Selective Fluorescence Sensor for Quantification of Hazardous Food Colorant Allura Red in Beverages Using Nitrogen-Doped Carbon Quantum Dots

An innovative simple, sensitive, and selective method has been developed and validated for quantification of hazardous Allura red (AR, E129) dye in beverages. Allura red (AR) is a synthetic dye that is commonly used in the food industry to give foods a bright and appealing color. The method is based on microwave-assistant nitrogen-doped carbon quantum dots (N@CQDs) from a very cheap source with a high quantum yield equal to (36.60%). The mechanism of the reaction is based on an ion-pair association complex between AR and nitrogen-doped carbon quantum dots (N@CQDs) at pH 3.2. The reaction between AR and N@CQDs led to a quenching effect of the fluorescence intensity of N@CQDs at 445 nm after excitation at 350 nm. Moreover, the quantum method's linearity covered the range between 0.07 and 10.0 µg mL- 1 with a regression coefficient is 0.9992. The presented work has been validated by ICH criteria. High-resolution transmission electron microscopy (HR-TEM), X-ray photon spectroscopy (XPS), Zeta potential measurements, fluorescence, UV-VIS, and FTIR spectroscopy have all been used to fully characterize of the N@CQDs. The N@CQDs were successfully utilized in different applications (beverages) with high accuracy.

MoS2 quantum dots-based optical sensing platform for the analysis of synthetic colorants. Application to quinoline yellow determination

In this work, a novel fluorescence sensor has been designed to solve the actual need of new fast and inexpensive sensing platforms for the analysis of synthetic colorants. It is based on MoS2 quantum dots obtained by a hydrothermal method and incorporated as fluorophore into the matrix of PVC membranes, which are deposited on quartz substrates by spin-coating. It was proven, as in these conditions, MoS2 quantum dots maintain the fluorescent properties that they present in solution. Experiments carried out in solution displayed a maximum emission when they were excited under 310 nm. This initial fluorescence decreases linearly in presence of increasing concentrations of various synthetic colorants namely quinoline yellow, tartrazine, sunset yellow, allura red, ponceau 4R and carmoisine. The two possible mechanisms that can explain this quenching effect, colorants absorbing photons emitted by quantum dots and/or competing with the nanomaterial for photons coming from the excitation source, were evaluated. The most pronounced effect was observed with quinoline yellow, as a result of a mixed mechanism. The optimized methodology developed for the determination of quinoline yellow showed a linear concentration range between 5.4 and 55.0 µg with a limit of detection of 1.6 µg. The sensor was applied to the determination of quinoline yellow in a food colour paste obtaining results in good agreement with those obtained by HPLC-UV-vis measurements.

2D-ReS2 & diamond nanoparticles-based sensor for the simultaneous determination of sunset yellow and tartrazine in a multiple-pulse amperometry FIA system

We present a flow injection system with a multiple pulse amperometric detection (FIA-MPA)-based methodology for the simultaneous analysis of sunset yellow and tartrazine. As transducer, we have developed a novel electrochemical sensor based on the synergistic effect of ReS₂ nanosheets and diamond nanoparticles (DNPs). Among several transition dichalcogenides for the sensor development, we have selected ReS₂ nanosheets since it yields a better response towards both colourants. Scanning probe microscopy characterization shows that the surface sensor is composed by scattered and stacked ReS₂ flakes and large aggregates of DNPs. With this system, the gap between the oxidation potential values of sunset yellow and tartrazine is wide enough to allow the simultaneous determination of both dyes. Under the optimum potential pulse conditions (0.8 and 1.2 V) during 250 ms, a flow rate of 3 mL/min and a volume injection of 250 μL, detection limits of 3.51 × 10^-7 M and 2.39 × 10^-7 M for sunset yellow and tartrazine, respectively, were obtained. This method exhibits good accuracy and precision with Er minor than 13% and RSD lower than 8% with a sampling frequency of 66 samples per hour. Pineapple jelly samples were analyzed by the standard addition method, obtaining 53.7 mg/kg and 29.0 mg/kg of sunset yellow and tartrazine, respectively. From the analysis of fortified samples, recoveries of 94% and 105% were obtained.

Biosensing Technologies: A Focus Review on Recent Advancements in Surface Plasmon Coupled Emission

In the past decade, novel nano-engineering protocols have been actively synergized with fluorescence spectroscopic techniques to yield higher intensity from radiating dipoles, through the process termed plasmon-enhanced fluorescence (PEF). Consequently, the limit of detection of analytes of interest has been dramatically improvised on account of higher sensitivity rendered by augmented fluorescence signals. Recently, metallic thin films sustaining surface plasmon polaritons (SPPs) have been creatively hybridized with such PEF platforms to realize a substantial upsurge in the global collection efficiency in a judicious technology termed surface plasmon-coupled emission (SPCE). While the process parameters and conditions to realize optimum coupling efficiency between the radiating dipoles and the plasmon polaritons in SPCE framework have been extensively discussed, the utility of disruptive nano-engineering over the SPCE platform and analogous interfaces such as 'ferroplasmon-on-mirror (FPoM)' as well as an alternative technology termed 'photonic crystal-coupled emission (PCCE)' have been seldom reviewed. In light of these observations, in this focus review, the myriad nano-engineering protocols developed over the SPCE, FPoM and PCCE platform are succinctly captured, presenting an emphasis on the recently developed cryosoret nano-assembly technology for photo-plasmonic hotspot generation (first to fourth). These technologies and associated sensing platforms are expected to ameliorate the current biosensing modalities with better understanding of the biophysicochemical processes and related outcomes at advanced micro-nano-interfaces. This review is hence envisaged to present a broad overview of the latest developments in SPCE substrate design and development for interdisciplinary applications that are of relevance in environmental as well as biological heath monitoring.

Interaction mechanism between soybean protein isolate and citrus pectin

In this study, citrus pectin (CP) and soybean protein isolate (SPI) were used as raw materials to prepare a complex. The interaction mechanism and structural changes between SPI and CP were deeply studied by fluorescence spectroscopy and Fourier infrared spectroscopy. The results show that CP has a strong quenching effect on SPI's endogenous fluorescence, and with the addition of CP, the endogenous fluorescence intensity of SPI decreased from 13,565.2 to 6067.3. The CP quenching of SPI is static quenching, and the number of combined bits is 1.26. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of SPI amino acid residue microenvironment and changed the protein structure. Hydrophobic interaction exists between CP and SPI. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of the amino acid residue microenvironment of SPI and changed the protein structure. Fourier transform infrared spectroscopy shows that CP could change the secondary structure of SPI by decreasing the α-helix and β-sheet, increasing β-rotation and irregular curl, destroying the ordered structure of SPI and increasing the polarity of the amino acids exposed to the solution. The microstructure analysis shows that SPI-CP composite system has honeycomb structure and dense pores. From the perspective of reaction thermodynamics, it was found that the addition of CP could improve the thermal stability of SPI and increase the denaturation temperature of SPI from 119.73 to 132.97°C. This study can provide a theoretical basis for the preparation of protein-pectin complexes and provides reference for their application in food grade gels and Pickering emulsions.

Fluorescent carbon dots from Indian Bael patra as effective sensing tool to detect perilous food colorant

Herein a simple strategy has been demonstrated for the synthesis of environmentally amiable and highly fluorescent carbon dots from the most useful plant of Indian classical Ayurveda i.e. Bael patra fruit. The morphological features and chemical composition of the prepared carbon dots were characterized through High resolution transmission electron microscopy, Field emission scanning electron microscopy and X-ray photoelectron spectroscopy. Owing to their highly emission nature, the applicability of carbon dots was tested against various food colorant i.e. Allura red. Under the optimized conditions, the decreased fluorescence intensity exhibited a good linear relationship with increasing concentration of Allura red. Additionally, an extensive research was carried out to determine the adsorption efficiency of carbon dots for Allura red and heavy metals. Based on the context, here we report the novelty of this work, demonstrating the decontamination of various samples from Allura red and heavy metals with the application of carbon dots.