Eco-friendly trace analysis of silver in beer/wine samples using a new co-polymeric nanocomposite based-ultrasound assisted-cloud point extraction combined with spectrophotometry

Innovative approaches in cloud-point extraction

Cloud-point extraction (CPE) is a pre-treatment technique for the extraction and preconcentration of different chemical compounds, such as metal ions, pesticides, drugs, phenols, vitamins etc., from various samples. CPE is based on the phenomenon of two phases (micellar and aqueous) forming after the heating of an aqueous isotropic solution of a non-ionic or zwitterionic surfactant above the cloud-point temperature. If analytes are added to the surfactant solution under suitable conditions, they should be extracted into the micellar phase, also called the surfactant-rich phase. Recently, the traditional CPE procedure is being increasingly replaced by improved CPE procedures. In this study, recent advances in CPE over the last three years (2020 - 2022), including the application of various innovative approaches, are reviewed. In addition to the basic principle of CPE, alternative extraction media in CPE, CPE supported by various auxiliary energies, a different modified CPE procedure and the use nanomaterials and solid-phase extraction in combination with CPE are presented and discussed. Finally, some future trends for improved CPE are presented.

Democratization of Copper Analysis in Grape Must Following a Polymer-Based Lab-on-a-Chip Approach

Quality control in the food industry is of the upmost importance from the food safety, organoleptic and commercial viewpoints. Accordingly, the development of in situ, rapid, and costless analytical tools is a valuable task in which we are working. Regarding this point, the copper content of grape must has to be determined by wineries along the wine production process. For this purpose, grape must samples are sent to laboratories where the copper content is measured usually by flame atomic absorption spectrometry or by inductively coupled plasma mass spectrometry. We herein propose a straightforward, rapid, and inexpensive methodology based both on a film-shaped colorimetric polymer sensor and a smartphone method that at the same time can be used by unskilled personnel. The sensory polymer films change their color upon dipping them on the grape must, and the color evolution is analyzed using the digital color parameters of a picture taken to the film with a smartphone. Furthermore, the analytical procedure is automatically carried out by a smartphone app. The limit of detection of copper of the polymer sensor is 0.08 ppm. Following this approach, 18 production samples coming from the French Groupe ICV company were studied. The copper content of the samples was analyzed by the usual procedure carried out by the company (flame atomic absorption spectrometry) and by the method proposed in this work, ranging this content from 0.41 to 6.08 ppm. The statistical study showed that the results of both methods are fully consistent, showing the validity of the proposed method for the determination of copper in grape must within the frame of wine production wineries and industries.