1
|
Li Z, He D, Zhou Y, Zhang ZY, Hu Z, Lu X. CTAC Self-Assembled Alkylated β-Cyclodextrin Loaded onto Functionalized MWCNTs Electrochemical Sensor for NP Detection. Anal Chem 2024; 96:14265-14273. [PMID: 39167707 DOI: 10.1021/acs.analchem.4c03144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
Nonylphenol (NP) is an important fine chemical raw material and intermediate that is widely utilized in industry and may be distributed in aquatic ecosystems. Following its entry into the food and water cycles, it can subsequently enter the human body and potentially harm the human reproductive system. For the purpose of monitoring NP in water, it is thus essential to build a straightforward, affordable, and robust electrochemical sensor. Based on a two-step chemical modification proceeding and an electrostatic self-assembly effect, a double-modified β-cyclodextrin functionalized multiwalled carbon nanotube sensor (HE-β-CD-CTAC/F-MWCNTs) has been successfully constructed. It incorporates the excellent host-guest interaction ability of β-cyclodextrin and the high chemical activity of cetyltrimethylammonium chloride (CTAC), and the carbon nanotubes have an enormous particular surface area and strong electrical conductivity. The electrochemical oxidation reaction of NP with the sensor is controlled by a surface adsorption process of equal numbers of protons and electrons. In accordance with the optimized experimental parameters, the limit of detection (LOD) for the sensor is 0.13 μM, and it responds linearly to NP in the concentration range of 1-200 μM. Meanwhile, the sensor has excellent repeatability, stability, and immunity to interference. For the detection of NP in real water samples, the sensor also showed an excellent recovery rate (92.8%-98.5%) and relative standard deviation (1.16%-3.26%).
Collapse
Affiliation(s)
- Zhimin Li
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Dongming He
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Yimin Zhou
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Zi-Yu Zhang
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Zhongai Hu
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Xiaoquan Lu
- Key Laboratory of Water Security and Water Environment Protection in Plateau Intersection, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| |
Collapse
|
2
|
Chen X, Xie T, Wang Z, Gu Q. A highly-sensitive electrochemical sensor based on Ni nanoparticles modified carbon nanotubes/sulfonated reduced graphene oxide for the detection of capsaicinoids in leisure sauced meat products. Food Chem 2024; 450:139257. [PMID: 38640526 DOI: 10.1016/j.foodchem.2024.139257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/21/2024]
Abstract
Unclear labeling of spiciness degrees on leisure sauced meat products is prone to resulting in customer complaints and commercial disputes. The content of capsaicinoids is the basis for evaluating the spiciness of food. In this work, an electrochemical sensor based on nickel nanoparticles modified carbon nanotubes (Ni-CNTs) and sulfonated reduced graphene oxide (S-rGO) was developed for the rapid detection of capsaicinoids content in leisure sauced meat products. The linear ranges of capsaicins are 0.01-100 μmol/L with ultra-low detection limits of 1 nmol/L. The outstanding performances are primarily due to the synergistic effect between Ni-CNTs and S-rGO. This effect not only created a three-dimensional stacked structure that improved the electrochemically active surface area, but also generated an internal electric field that improved the charge transfer rate. This work provides a basis for standardized evaluation of spiciness.
Collapse
Affiliation(s)
- Xingguang Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Tingting Xie
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qianhui Gu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
3
|
Ahmed S, Ansari A, Bishwanathan S, Siddiqui MA, Tailor S, Gupta PK, Negi DS, Ranjan P. Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4434-4446. [PMID: 38345916 DOI: 10.1021/acs.langmuir.3c03763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.
Collapse
Affiliation(s)
- Shahzad Ahmed
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
- The Institute for Lasers, Photonics, and Biophotonics/Chemistry, The State University of New York at Buffalo, 458 NSC Building Buffalo, Buffalo, New York 14260, United States
| | - Arshiya Ansari
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Shashwat Bishwanathan
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Moin Ali Siddiqui
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Satish Tailor
- Metallizing Equipment Co. Pvt. Ltd. (MECPL), Jodhpur 342012, Rajasthan, India
| | - Prashant Kumar Gupta
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Devendra Singh Negi
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Pranay Ranjan
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| |
Collapse
|
4
|
Puebla-Duarte AL, Santos-Sauceda I, Rodríguez-Félix F, Iturralde-García RD, Fernández-Quiroz D, Pérez-Cabral ID, Del-Toro-Sánchez CL. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers (Basel) 2023; 15:4317. [PMID: 37959997 PMCID: PMC10648989 DOI: 10.3390/polym15214317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/09/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.
Collapse
Affiliation(s)
- Andrés Leobardo Puebla-Duarte
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Rey David Iturralde-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Daniel Fernández-Quiroz
- Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Ingrid Daniela Pérez-Cabral
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| |
Collapse
|
5
|
Gu Q, Chen X, Lu C, Wang Z, Xu B. A highly sensitive electrochemical sensor for detecting the content of capsaicinoids based on the synergistic catalysis of rGO/PEI-CNTs/β-CD. Food Chem 2023; 426:136650. [PMID: 37354575 DOI: 10.1016/j.foodchem.2023.136650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/26/2023]
Abstract
Rapid quantification of the content of capsaicinoids helps in classifying the degree of spiciness, standardized production, and quality control of leisure meat products. To rapidly quantify the content of capsaicinoids in soy sauce and pot-roast meat products, we developed an electrochemical sensor based on reduced graphene oxide (rGO)/polyethylene imine (PEI) - carbon nanotubes (CNTs)/β-cyclodextrin (β-CD) to detect the content of capsaicinoids in leisure meat products. Our findings showed that the electrochemical sensor presented highly sensitive performance toward capsaicinoids with a relatively wide linear range (0.01-100 µmol/L), a lower limit of detection (0.01 µmol/L), and an acceptable recovery rate (94.80-112.20%). The sensor performed well and was effective mainly because of the three-dimensional stacking structure and synergistic catalysis of rGO with cCNTs and also due to the improved dispersion of the composite material by β-CD. The sensor detected trace contents of capsaicinoids in leisure meat products, and thus, it might be considered for practical applications.
Collapse
Affiliation(s)
- Qianhui Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Three Squirrels Inc, Wuhu 241000, China
| | - Xingguang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
6
|
Servarayan KL, Sundaram E, Lachathipathi P, Aravind MK, Ashokkumar B, Sivasamy VV. Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices. Food Chem 2023; 418:135843. [PMID: 36958185 DOI: 10.1016/j.foodchem.2023.135843] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023]
Abstract
Capsaicin is a major pungent capsaicinoids in chili pepper and it causes duodenal, liver, stomach and gastric cancer in human. Hence, the detection of capsaicinoids becomes important on health issues concern. Here we are reporting, the first organic molecule based fluorimetric sensor for capsaicin detection using simple fluorophore 4-3-(pyren-2-yl-acryloyl) phenyboronic acid (PAPA), which was synthesized via greener microwave method. The probe has detected the capsaicin selectively in presence of other biomolecules in human biofluids through the intramolecular charge transfer mechanism and supported with DFT studies. The sensor has shown an excellent response towards capsaicin from 2 to 40 µM and the limit of detection of 12.84 nM. Real time analysis was done in various food matrices having capsaicinoids and the results have clearly shown good agreement with our optimized data and it also evinced that the developed sensor can be applied to detect the level of pungency of capsaicinoids.
Collapse
Affiliation(s)
- Karthika Lakshmi Servarayan
- Department of Natural Products Chemistry, School of Chemistry, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Ellairaja Sundaram
- Department of Chemistry, Vivekananda College, Tiruvedakam West, Madurai 625 234, Tamilnadu, India
| | - Prakash Lachathipathi
- Department of Chemistry, Vivekananda College, Tiruvedakam West, Madurai 625 234, Tamilnadu, India
| | - Manikka Kubendran Aravind
- Department of Genetic Engineering, School of Biotechnology, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Balasubramaniem Ashokkumar
- Department of Genetic Engineering, School of Biotechnology, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Vasantha Vairathevar Sivasamy
- Department of Natural Products Chemistry, School of Chemistry, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India.
| |
Collapse
|
7
|
Li W, Wang P, Chu B, Chen X, Peng Z, Chu J, Lin R, Gu Q, Lu J, Wu D. A highly-sensitive sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core–shell nanoparticles for electrochemical detection of carbendazim in fruit and vegetable juice. Food Chem 2023; 402:134197. [DOI: 10.1016/j.foodchem.2022.134197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 10/14/2022]
|
8
|
High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02415-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
9
|
Effect of hapten structures on development of novel antibody against capsaicin and dihydrocapsaicin. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1016/j.cjac.2022.100134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
10
|
Gu Q, Chen X, Lu C, Ye C, Li W, Chu J, Zhang W, Wang Z, Xu B. Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/β-cyclodextrin. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|