Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and...

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Bibliographic Details
Main Authors: Vinod Kumar Gupta, Hassan Karimi-Maleh, Shilpi Agarwal, Fatemeh Karimi, Majede Bijad, Mohammad Farsi, Seyed-Ahmad Shahidi
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Sensors
Subjects:
vanillin
NiO-SWCNTs nanocomposites
1-butylpyridinium hexafluorophosphate
Online Access:http://www.mdpi.com/1424-8220/18/9/2817
Description
Summary:Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE/NiO-SWCNTs/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 μA/μM and a low detection limit of 0.007 μM. In the final step, the NiO-SWCNTs/BPrPF6 was used as the suitable tool for food analysis.
ISSN:1424-8220

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