The molecularly imprinted polymers (MIPs) technology, which has been around since the 1970s, has grown in popularity in recent decades. MIPs have shown to be a useful approach for determining target molecules in complicated matrices containing other structurally similar and related chemicals. Despite MIPs have intrinsic polymer features such as stability, robustness, and low-cost production, traditional MIPs have a number of drawbacks. Surface molecular imprinting appears to be an alternative approach that can address some of the drawbacks of traditional MIP by anchoring shells to the surface of matrix carriers such as nanoparticles. The incorporation of nanoparticles into the polymeric structure of MIPs can improve their properties or provide novel capabilities. Magnetic nanoparticles have been widely explored for their separation and extraction capability. Magnetic components in MIP can help develop a regulated rebinding process, allowing magnetic separation to substitute centrifugation and filtration stages in a simple and cost-effective strategy. Polymers are created directly on the surface of a magnetic substrate to create a unique material termed magnetic molecularly imprinted polymer (MMIP). These materials have been widely used to extract molecules from complex matrices in a variety of applications, especially in environmental, food, and biological studies. This paper seeks to summarize and discuss the nanoparticle synthesis and magnetic nanoparticle combination in the MIP preparation. The novel applications of MMIP in environmental, food, and biological analysis are also discussed in this paper.
Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis to analyse the quality of raw, boiling and roasting meat. The FT-IR analysis revealed the functional group for proteins, triglycerides, fatty acids and carbohydrates with different intensities mostly focused at 3300 cm -1 , 2967 cm -1 , 1639 cm -1 , 1546 cm -1 , 1453 cm -1 . Colour parameters showed slight alterations and partial degradation of some proteins in meat was observed. L*, a* and b* for raw meats decreased, L* and b* for boiled and roasted meats increased, and a* decreased. The texture analysis shows significant different tenderness of meats and even cooking methods. Tenderness of raw meats decreased while the cooked meats increased from the first until the fifth day. The image analysis shows no significant changes in the meat textural surface. The findings show that the quality of cooked meats was better than raw meats. The assessment methods applied can evaluate the quality of meats and provide additional information on the physical changes of meat composition and structure.
The magnetite (Fe3O4) nanoparticles capped with certain level of aniline dimer-COOH were prepared via assisted ultrasonic dispersion method and characterized by X-ray Diffraction spectra (XRD), Field Emission Scanning Electron Microscope (FESEM), Ultraviolent UV-visible (UV-vis) and Fourier Transformation Infrared spectroscopy (FTIR). The XRD result shows that both the sample of Fe3O4 nanoparticles synthesized without aniline dimer-COOH have similar peaks with the one that were capped with aniline dimer-COOH, this indicated the higher purity crystalline peaks of Fe3O4 nanoparticles was successfully synthesized. The Field Emission Scanning Electron Microscope (FESEM) result shows that, the aniline dimer-COOH modified magnetite nanoparticles are less agglomerated with spherical shape and continues size distribution, and the obtained image from EDS indicates the present of Fe3O4 nanoparticles by showing Fe-O group of element. The magnetic properties of the magnetite nanoparticles prepared by ultrasonic irradiation method was observed by vibrating sample magnetometer (VSM), the hysteresis loop of Fe3O4 nanoparticles observed by VSM has a saturation magnetization at 89.46 emug-1 indicating super paramagnetic behavior of the Fe3O4 nanoparticles.
The cloud point extraction (CPE) method was developed to determine the zinc prior to Ultraviolet-visible (UV-Vis) spectrophotometry detection. Triton X-100 was applied as extractant based on the complexation reaction of Zn(II) ions with ethylenediaminetetraacetic acid (EDTA). Under optimal conditions, the CPE was used to determine the concentration of zinc in canned food samples. The amounts of zinc found in the food samples were in the range of 0.005-0.007 mg/L with relative standard deviation (RSD) of < 8 %. This confirmed that the proposed CPE method is suitable for the determination of zinc in food samples, indicating the concentration of zinc was within the permissible limit.
A polyaniline/iron (II,III) (PANI/Fe₃O₄) hybrid nanocomposites were synthesized using a sol-gel method. The characterization of PANI/Fe₃O₄ hybrid nanocomposites were studied by Fourier transforms infrared spectroscopy with attenuated total reflectance (FTIR-ATR), multimeter, and permanent magnet. The FTIR result indicated that the PANI/Fe₃O₄ hybrid nanocomposites were successfully synthesized due to the chemical interaction was occurred by comparing a spectra of Fe₃O₄, polyaniline (PANI) and PANI/Fe₃O₄ hybrid nanocomposites. The electrical conductivity and magnetic properties of PANI/Fe₃O₄ hybrid nanocomposites were clearly performed using a multimeter and a permanent magnet, respectively. Application of external field to the sample have resulted 0.1 mV and 0.001 V DC readings for conductivity. While a Fe₃O₄ in the hybrid nanocomposites shows attractions to the permanent magnet, thus producing a magnetic field.
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