In this study, we have designed and fabricated a portable electrochemical sensor for direct detection of capsaicin in chili samples at the point-of-testing. The sensor, shaped like a chili pepper a...

N-Doped Graphene Nanoplatelets for Direct Capsaicin Detection in Chili Pepper Samples

Electrochemical determination of capsaicin in pepper samples using sustainable paper-based screen-printed bulk modified with carbon black

A novel and relatively simple signal-off electrochemical aptasensor was constructed for highly sensitive detection of lipopolysaccharide (LPS). For the first time, silver nanoparticles (AgNPs) decorated titanium dioxide nanotube (TNT) was conjugated with polydiallyldimethylammonium chloride (PDDA) functionalized reduced graphene oxide (rGO) to form a new nanohybrid of Ag-TNT/P-rGO. This nanohybrid with a large specific surface area exhibited excellent electrochemical activity, which not only served as the sensing platform to immobilize LPS binding aptamer (LBA) but was also employed as the redox probe to monitor the change of the electrochemical signal. The electrochemical signal responses were measured by cyclic voltammetry (CV) in the potential range −0.3 to 0.5 V at a scan rate of 0.1 V/s. The proposed aptasensor exhibited acceptable stability, reproducibility, and specificity for LPS detection with a wide linear range from 17 fg/mL to 100 ng/mL. The limit of detection (LOD) was 5 fg/mL. Furthermore, the prepared aptasensor showed acceptable recovery ranging from 96% to 103%, and the RSD varied between 1.4% and 8.5% for determining LPS in real samples. Graphical abstract

Electrochemical aptasensor for ultrasensitive detection of lipopolysaccharide using silver nanoparticles decorated titanium dioxide nanotube/functionalized reduced graphene oxide as a new redox nanoprobe

When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 : 4. Other capsaicinoids occur in smaller concentrations and are known as the “minor” capsaicinoids. Wilbur L. Scoville in 1912 created an organoleptic test, now known as the Scoville scale, which asked a panel of tasters to state when an increasingly dilute solution of the chile pepper in alcohol no longer burned the mouth. Following the Scoville scale, a plethora of analytical techniques later followed. In this overview, we explore the endeavours directed to the development of electrochemical-based sensors for the determination of capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups to their modern use as stand-alone electroanalytical sensors. The latter have the advantage of providing a rapid and sensitive methodology that has the potential to be translated in the field; future trends and issues to be overcome are consequently suggested.

/pdf/electroanalytical-overview-the-pungency-of-chile-and-chilli-36946wraki.pdf

Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids

The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.

https://www.mdpi.com/2304-8158/10/8/1743/pdf

Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Electrochemical Sensor for Sensitive Determination of Capsaicin Using Pd Decorated Reduced Graphene Oxide

The invention discloses an electrode surface modification material and a preparation method and application thereof, specifically a suspension formed by dispersing sulfhydryl-beta-cyclodextrin functionalized graphene loaded palladium-silver alloy nano-particles (SH-beta-CD/Gr/PdAg) in the water, and the preparation method thereof. The suspension is dropped on a surface of a conventional clean electrode, and a stable and sensitive electrochemical sensor can be obtained after placing under an infrared lamp to dry, and the simple and quick detection on the brucine can be realized. The preparationmethod of the nanometer composite material is simple and fast, low in cost and good in stability; the prepared electrochemical sensor is quick in response, high in sensitivity, wide in linear range,and good in reproducibility, and has a potential application value for quantitatively analyzing the brucine in a clinical human body urine sample.

Faqiang Zhong

Papers

Electrochemical Sensor for Sensitive Determination of Capsaicin Using Pd Decorated Reduced Graphene Oxide

Electrode surface modification material and preparation method and application thereof

A Novel Strategy to Prepare Palladium-silver Nano-alloy by Methanol Reduction for Brucine Electrochemical Detection