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Biotemplated fabrication of N/O co-doped porous carbon confined spinel NiFe 2 O 4 heterostructured mimetics for triple-mode sensing of antioxidants and ameliorating packaging properties.
- Source :
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Food chemistry [Food Chem] 2024 May 30; Vol. 441, pp. 138365. Date of Electronic Publication: 2024 Jan 07. - Publication Year :
- 2024
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Abstract
- In this work, shrimp shell-derived magnetic NiFe <subscript>2</subscript> O <subscript>4</subscript> /N, O co-doped porous carbon nanozyme with superior oxidase (OXD)-like activity was prepared and used for colorimetric/photothermal/smartphone dual-signal triple-mode detection of antioxidants in fruits and beverages. The magnetic NiFe <subscript>2</subscript> O <subscript>4</subscript> /N, O co-doped porous carbon (MNPC) material was triumphantly fabricated using a combined in-situ surface chelation and pyrolysis method. The resultant MNPC composite exhibits a superior OXD-like activity, which can effectively oxidize 3,3',5,5'-tetramethylbenzidine (TMB) for yielding colorimetric/temperature dual-signal (CTDS) in absence of H <subscript>2</subscript> O <subscript>2</subscript> . This CTDS output sensor was successfully used for the determination of ascorbic acid and tannic acid. The proposed CTDS sensor with good specificity and high sensitivity can satisfy different on-site analysis requirements. Interestingly, the MNPC as a sustainable filler was further used for improving packaging properties of polyvinyl alcohol film. In short, this work offers a large-scale and cheap method to fabricate magnetic carbon-based nanozyme for monitoring antioxidants and ameliorating packaging properties.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 441
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38211476
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.138365