Room temperature analysis of vanillin and folic acid in food samples using a BiOBr/GCE sensor: An empathetic and efficient approach

Abstract

This study presents the development of an innovative sensor for detecting vanillin (VAN) in food samples containing folic acid (FA), an essential nutritional additive. Although these compounds offer significant health benefits, excessive consumption can lead to adverse effects, including VAN-induced allergic reactions and an increased risk of colorectal cancer associated with high levels of FA. This sensor addresses the critical need for precise quantification of VAN and FA in food samples, ensuring food safety and optimal nutritional balance. Biogenically synthesized BiOBr (BOB) nanostructures were efficiently immobilized on a glassy carbon electrode (GCE), exhibiting well-defined physical characteristics. The BOB/GCE sensor leverages the unique properties of both components to enhance its sensing capabilities. The BOB material increases the sensor's surface area, allowing for better adsorption of target molecules. Meanwhile, the BOB/GCE provides excellent electrical conductivity, facilitating efficient electron transfer. The sensor detects VAN and FA through electrochemical reactions, which occur when the target molecules interact with the BOB/GCE surface. This nanostructured platform was optimized for the rapid electrochemical detection of VAN and FA, offering a broad linear response range and a notably low detection limit (LOD). Linear calibration curves were obtained for VAN (4.3–113 μM) and FA (5.6–96.5 μM), with impressive detection limits of (0.057 μM and 0.068 μM) respectively. Anti-interference tests and real-sample analyses confirmed the material's potential for developing advanced electrochemical sensors. The BOB/GCE is ideally suited for real-time sensing in food applications, with recovery values validated against HPLC standards to ensure precision and accuracy.