3D-printed electrodes using graphite/carbon nitride/polylactic acid composite material: A greener platform for detection of amaranth dye in food samples.

[Display omitted] • A new carbon-composite material is proposed for the production of affordable sensors. • Carbon nitride provided electrocatalytic properties for the detection of amaranth. • Amaranth is determined for the first time using a 3D-printed electrochemical platform. • The proposed method can be applied to different food samples. • Results similar to those of UV–Vis spectrometry confirmed the method's accuracy. The production of sustainable materials with properties aimed at the additive manufacturing of electrochemical sensors has gained prestige in the scientific scenario. Here, a novel lab-made composite material using graphite (G) and carbon nitride (C 3 N 4) embedded into polylactic acid (PLA) biopolymer is proposed to produce 3D-printed electrodes. PLA offers printability and mechanical stability in this composition, while G and C 3 N 4 provide electrical properties and electrocatalytic sites, respectively. Characterizations by Raman and infrared spectroscopies and Energy Dispersive X-rays indicated that the G/C 3 N 4 /PLA composite was successfully obtained, while electron microscopy images revealed non-homogeneous rough surfaces. Better electrochemical properties were achieved when the G/C 3 N 4 /PLA proportion (35:5:60) was used. As a proof of concept, amaranth (AMR), a synthetic dye, was selected as an analyte, and a fast method using square wave voltammetry was developed. Utilizing the 3D-printed G/C 3 N 4 /PLA electrode, a more comprehensive linear range (0.2 to 4.2 μmol/L), a 5-fold increase in sensitivity (9.83 μmol−1 L μA), and better limits of detection (LOD = 0.06 μmol/L) and quantification (LOQ = 0.18 μmol/L) were achieved compared to the G/PLA electrode. Samples of jelly, popsicles, isotonic drinks, and food flavoring samples were analyzed, and similar results to those obtained by UV–vis spectrometry confirmed the method's reliability. Therefore, the described sensor is a simple, cost-effective alternative for assessing AMR in routine food analysis. [ABSTRACT FROM AUTHOR]