RESUMEN
The development of cost-effective materials for fabricating electrodes is crucial for drug, pharmaceutical and environmental applications. This paper presents the synthesis and characterization of a novel polyketimine (PKI) membrane obtained by condensing partially of different weight percentages of oxidized polyvinyl alcohol and aminated polyether sulfone. Using the PKI membrane as a scaffold, we introduced laser-induced graphene electrodes (LIGEs) for the efficient electrochemical sensing of paracetamol (PCM), which serves as a model drug. Electrochemical measurements were conducted to assess the physico-chemical properties, including laser-induced porous graphene features, such as the heterogeneous electron transfer (HET) rate and electrochemically active surface area (ECSA). The obtained results demonstrate that the LIGEs exhibit excellent performance in PCM sensing, showing a linear detection range of 50-600 µM with a detection limit (LOD) as low as 14.3 µM and a good selectivity toward uric acid. Furthermore, the functionalization of the electrode surface with AuNPs improved the electrode physico-chemical properties (HET and ECSA) and lowered the detection limit down to 1.1 µM. Consequently, these affordable electrodes hold great potential for analysing other drugs and detecting heavy metal cations in various applications.
RESUMEN
The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.
RESUMEN
In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch and its physical and functional properties were studied. Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3. The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries. The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch. However, X-ray diffractograms exhibited an A- and B-type diffraction pattern. Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage. The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%. This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product.