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
; 450: 139257, 2024 Aug 30.
Article
in En
| MEDLINE
| ID: mdl-38640526
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Capsaicin
/
Nanotubes, Carbon
/
Electrochemical Techniques
/
Graphite
/
Meat Products
/
Nickel
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom