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Sensors 2018, 18(9), 2817;

Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

Department of Applied Chemistry, University of Johannesburg, Johannesburg 17011, South Africa
Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan 94771-67335, Iran
Department of Agriculture, Sari Branch, Islamic Azad University, Sari 48161-19318, Mazandaran, Iran
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 46311-39631, Mazandaran, Iran
Authors to whom correspondence should be addressed.
Received: 26 July 2018 / Revised: 11 August 2018 / Accepted: 23 August 2018 / Published: 27 August 2018
PDF [2481 KB, uploaded 27 August 2018]


Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE/NiO-SWCNTs/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 μA/μM and a low detection limit of 0.007 μM. In the final step, the NiO-SWCNTs/BPrPF6 was used as the suitable tool for food analysis. View Full-Text
Keywords: vanillin; NiO-SWCNTs nanocomposites; 1-butylpyridinium hexafluorophosphate vanillin; NiO-SWCNTs nanocomposites; 1-butylpyridinium hexafluorophosphate

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Gupta, V.K.; Karimi-Maleh, H.; Agarwal, S.; Karimi, F.; Bijad, M.; Farsi, M.; Shahidi, S.-A. Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples. Sensors 2018, 18, 2817.

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