2023
DOI: 10.1016/j.foodchem.2022.135324
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Lanthanum nickelate spheres embedded acid functionalized carbon nanofiber composite: An efficient electrocatalyst for electrochemical detection of food additive vanillin

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Cited by 25 publications
(8 citation statements)
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“…The electrocatalytic ability of the decorated electrodes (FP-gCN/SPCE) was analyzed by CV techniques in the presence of 30 μM vanillin in PBS at a fixed scan rate of 50 mV/s and a potential window of 0–1.0 V. Figure a presents the CV curves of the bare, bulk gCN and decorated FP-gCN/SPCE electrodes, where the anodic peak response is related to the oxidation of the vanillin groups via the loss of two proton and two electrons (–2H + / −2e – ) from the aromatic ring. , The undecorated SPCE electrodes had no response, indicating no detection (Figure b). Moreover, the bulk gCN material-decorated SPCE had lower current values toward the detection of vanillin.…”
Section: Electrochemical Sensormentioning
confidence: 99%
See 1 more Smart Citation
“…The electrocatalytic ability of the decorated electrodes (FP-gCN/SPCE) was analyzed by CV techniques in the presence of 30 μM vanillin in PBS at a fixed scan rate of 50 mV/s and a potential window of 0–1.0 V. Figure a presents the CV curves of the bare, bulk gCN and decorated FP-gCN/SPCE electrodes, where the anodic peak response is related to the oxidation of the vanillin groups via the loss of two proton and two electrons (–2H + / −2e – ) from the aromatic ring. , The undecorated SPCE electrodes had no response, indicating no detection (Figure b). Moreover, the bulk gCN material-decorated SPCE had lower current values toward the detection of vanillin.…”
Section: Electrochemical Sensormentioning
confidence: 99%
“…Various kinds of food formulations include taste-active ingredients to enhance flavor. , Vanillin (4-hydroxy-3-methoxybezaldehyde) is a main ingredient for enhancing flavoring agents and is applied as a flavoring ingredient in food, pharmaceuticals, perfumes, etc. The vanillin compound is traditionally extracted from the vanilla planifolia orchid plant. Vanillin is mostly used in food-related products such as chocolates, custards, desserts, and ice cream as a taste enhancer. In recent times, the production of vanillin products has predominantly relied on chemical synthesis, primarily because the yield from plant extracts is considerably low. However, the excessive consumption of vanillin can lead to various side effects in humans, particularly in children who have a penchant for sweets, chocolates, and ice cream. , Furthermore, vanillin can cause migraine headaches.…”
Section: Introductionmentioning
confidence: 99%
“…7 7 n m [ 195] La 2 NiO 4 /f-CNF Vanillin 5 nm -3035 μm 6 . 1 2 × 10 −9 m [ 196] Co 3 O 4 @g-C 3 N 4 Thiamethoxam 0.01 μm -420 μm 4 . 9 n m [ 197] K + -Ti 3 C 2 T x TCS 0.01 μm -50 μm 1.18 nm [198] UiO-66/NPC/ERGO MP 20 ng mL −1 -4000 ng mL −1 0.395 ng mL −1 [199] substantial attention across diverse arenas encompassing disease diagnosis, therapeutic intervention, sensing, and ecological conservation, fostering a prolific advancement (Table 1-3).…”
Section: Improvement and Optimization Of Nanozymesmentioning
confidence: 99%
“…The electrode’s surface may be appropriately modified to improve the electrode’s ability to transfer charges, prevent fouling, facilitate redox properties, lower overpotential, and speed up electrochemical reactions. CNFs are considered a superior electrode material and have many advantages, such as excellent structural stability, electrical conductivity, and high adsorption capacity. CNFs exhibit higher edge plane imperfections, pore volume, and size than other dopants because they comprise stacked graphene sheets. , The layered structural configuration aids in the development of reactive sites. After being functionalized by acids, CNFs are activated by edge–plane structural deficiencies and newly added oxygen-containing functional groups with the carbon backbone’s structural integrity retained, which helps with electron transport in electroactive analytes .…”
Section: Introductionmentioning
confidence: 99%