Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-20 DOI:10.1016/j.foodchem.2025.143947

Gil van Wissen, Ramiro Marroquin-Garcia, Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Kasper Eersels, Bart van Grinsven

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Abstract

Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemistry have been developed by employing a bio-based functional monomer as DES and ethanol-water as porogen. MIP was implemented into a low-cost thermal readout platform as functional layer utilizing carbon tape for deposition. The sensor was characterized using SEM, IR, TGA and laser diffraction and its performance was evaluated through loading assays with syringic acid solutions, selectivity studies using structural analogues and food components, and quantification of syringic acid in thyme and walnut benchmarked by LC-MS. This work is the first to accurately quantify a molecular target using thermal readout with resulting LOD and LOQ of 0.28 ± 0.06 and 0.84 ± 0.18 μM respectively, linear ranges between 0.5 and 2.5 μM and 2.5–17.5 μM and recoveries ranging between 96.0 and 111 %.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.