A cell-based electrochemical biosensor for the detection of capsaicin.

Due to the fusion of culinary cultures, chili products have gained widespread popularity among consumers. Capsaicin, the primary compound responsible for the spiciness of chili products, serves as a pivotal parameter in assessing the quality of chili peppers. A three-dimensional (3D) cell-based electrochemical sensor was developed to detect capsaicin by monitoring the release of hydrogen peroxide (H₂O₂). The working electrode utilized in this study was a screen-printed carbon electrode (SPCE) that had been modified with AuPtNPs/ZIF-8-RGO. Encapsulation of HepG2 cells within a 4.0 wt% sodium alginate gel enabled their immobilization onto the working electrode, thus serving as the biometric element for signal recording via the amperometric i-t method. H₂O₂ kit assays showed that H₂O₂ release increased with increasing capsaicin concentration over a range of concentrations. With a detection limit of 0.848 μM, the developed biosensor effectively detected capsaicin at concentrations that varied from 10 μM to 120 μM. The sensor that was developed displayed exceptional sensitivity, stability, and reliability, offering a novel method for monitoring capsaicin level in food. [ABSTRACT FROM AUTHOR]