Preparation of chitosan/N-doped graphene natively grown on hierarchical porous carbon nanocomposite as a sensor platform for determination of tartrazine

Functionalization of chitosan with carboxylic acids and derivatives of them: Synthesis issues and prospects of practical use: A review

“…In addition, chitosan possesses good adhesion to the stromal cells; this is important for the design of the scaffolds [4,15,16]. Chitosan derivatives are used as hydrogels or nanoparticles for the design of the carriers of drugs, the agents for diagnostics of food additives or cancer, as well as for the design of materials for the extraction of toxic heavy metals from wastewaters [17][18][19][20][21][22]. The functional groups of chitosan, especially the amino groups, give an opportunity of the chemical functionalization of this aminopolysaccharide; this permits one to extent a range of the materials on base of chitosan as well as improving characteristic properties of them.…”

Two-Phase Diffusion Technique for the Preparation of Ultramacroporous/Mesoporous Silica Microspheres via Interface Hydrolysis, Diffusion, and Gelation of TEOS

“…Templating is the most common method for the preparation of honeycombed materials, and templates include gel spheres, , emulsion droplets, , foam, , and honeycombed supports. , Various materials, for instance, carbon, − silica, , metal, , metal oxides, − polymers, and zeolites, − have been prepared with honeycombed hierarchical porosity structure using templates. However, most of the obtained materials are in bulk or film form, which is not convenient for packing or loading into a reactor.…”

Review—Recent Trends on the Electrochemical Sensors Used for the Determination of Tartrazine and Sunset Yellow FCF from Food and Beverage Products

“…13 Thus, many studies reported that high concentration levels of tartrazine can be harmful to health and can cause various diseases like cancer, asthma, allergies, childhood hyperactivity and dermal toxicity. [13][14][15] The acceptable daily intake (ADI) of tartrazine has been established at 7.5 mg kg −1 body weight per day by Joint United Nations Food and Agricultural Organization (FAO) and World Health Organization (WHO) Expert Committee on Food Additive (JECFA), and EU Scientific Committee for Food (SCF). In soft drinks, the maximum content of tartrazine should not exceed 0.01 g ml −1 .…”

“…A recovery percentage in the range of 98.71% and 104.44% was obtained. 14 For the determination of tartrazine, An et al 15 described a novel electrochemical sensor platform based on chitosan (CS) and Ndoped graphene natively grown on hierarchical porous carbon (N-PC-G) nanocomposite. The proposed sensor showed a linear current response for the electrochemical oxidation of tartrazine in the range between 0.05-15.00 μmol l −1 with a lower detection limit of 0.036 μmol l −1 , obtained in optimal experimental conditions.…”

“…The applicability of N-PC-G/CS/GCE was tested in soft drinks in order to check the effectiveness of the sensor. 15 Zhao et al 25 developed for the first time a novel sensor based on molecularly imprinted copolymers (MIPs) used for direct and rapid analysis of tartrazine. The MIPs were immobilized directly on the surface of the glassy carbon electrode (GCE) by electrochemical polymerization of m-dihydroxybenzene (m-DB) and o-phenylenediamine (o-PD) used as monomers.…”