Guar Gum Supported ZIF-8 as an Effective Catalyst for Electrochemical Sensing of Gallic Acid in Liquid Food Samples

Abstract

Monitoring of food-based products is mandatory in recent days as a result of increasing health-related issues and to produce ready-to-eat foods. Phenolic compounds in foods improve human health owing to their antioxidant properties. In the food industry, antioxidants are coated and added to improve the food’s quality and to alleviate health issues. Among these, gallic acid (GA) is a widely known abundant phenolic acid found in numerous foods because of its health benefits. Here, we propose a zeolitic imidazolate framework (ZIF-8) functionalized with guar gum (GG) for GA sensing. Morphological studies confirm the nanostructured rhombic dodecahedral ZIF-8 particles embellished on the surface of GG microlayers. The proposed sensor shows excellent electrocatalytic activity toward GA sensing with a wide linear range of 200 nM – 2.5 mM with a detection limit of 60 nM. In addition, the composite offers significant selectivity and good stability up to 84% for 100 cycles and shows acceptable repeatability and reproducibility. Finally, the practical utility investigated in unspiked wine, grape juice, and tea samples offers exceptional sensing with remarkable recovery. Hence, the proposed ZIF-8@GG composite can be used to fabricate a sensor devices for food product testing.

A Paper-Based Electrochemical Sensor Based on Chain Structured ZIF-8@MWCNTs for Efficient Determination of Rutin

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Economic ZnCo2O4 Nanoflakes Chemiresistor Assisted Room-Temperature Monitoring of Low Trace Airborne Ammonia

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