Fabrication of a colorimetric sensor using acetic acid-capped drug-mediated copper oxide nanoparticles for nitrite biosensing in processed food

Nitrite (NO2 (-)) and nitrate (NO3 (-)) are frequently used in cured meat products as preservatives, as they give a better taste and work well in color fixation. As a key possible carcinogen, excessive dietary consumption of NO2 (-) in cured meat products would be bad for health. Herein, copper oxide nanoparticles (CuO NPs) were synthesized using the drug Augmentin as a reducing and capping agent. The desired synthesis of CuO NPs was confirmed by various characterization techniques, including UV-visible spectroscopy, Fourier transform infrared spectroscopy, energy-dispersive X-ray spectroscopy, thermal gravimetric analysis, X-ray diffraction, and scanning electron microscopy. The new approach of drug-mediated acetic acid-capped CuO NPs was developed for simple colorimetric detection of nitrite ions in a mimic solution of processed food. The color of the detection system changes from brown to yellow with the increase in the concentration of NO2 (-) and has been observed with the naked eye. The selectivity of the NO2 (-) detection system by the UV-visible spectrum and the naked eye is compared to other ions, such as Br-, I-, Cl-1, PO4 (-3), CO3 (2-), and SO4 (2-). The platform was successfully employed for the determination of nitrite in real samples. Moreover, this probe can be used for the sensitive detection of NO2 (-) with a linear range of 1 x 10(-8) to 2.40 x 10(-6) M, a detection limit of 2.69 x 10(-7) M, a limit of quantification 8.9 x 10(-7) M, and a regression coefficient (R (2)) of 0.997. Our results suggest that this sensor can be used for on-site analysis and quantification as well as in the fields of disease diagnosis, environmental monitoring, and food safety.

Automated summary

Nitrites and nitrates, commonly used in cured meat products, can be harmful to health. A new approach using drug-mediated CuO NPs synthesis allows for simple colorimetric detection of nitrites in processed food, with a linear range of 1 x 10(-8) to 2.40 x 10(-6) M. This sensor has potential applications in on-site analysis, disease diagnosis, environmental monitoring, and food safety.