A signal-on electrochemical aptasensor based on silanized cellulose nanofibers for rapid point-of-use detection of ochra
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ORIGINAL PAPER
A signal-on electrochemical aptasensor based on silanized cellulose nanofibers for rapid point-of-use detection of ochratoxin A Ahmed Y. El-Moghazy 1,2
&
Noha Amaly 1,2 & Georges Istamboulie 3 & Nitin Nitin 1,4 & Gang Sun 1
Received: 19 February 2020 / Accepted: 18 August 2020 # Springer-Verlag GmbH Austria, part of Springer Nature 2020
Abstract An innovative ultrasensitive electrochemical aptamer-based sensor was developed for ochratoxin A (OTA) detection in cold brew coffee through revolutionary combination of nanofibers, electrochemical method, and aptamer technologies. The assembly of the aptasensor was based on the activation of silanized cellulose nanofibrous membranes as a supporting matrix for methylene blue (MB) redox probe-labeled aptamer tethering. Cellulose nanofibrous membranes were regenerated by deacetylating electrospun cellulose acetate nanofibrous membranes with deacetylation efficacy of 97%, followed by silanization of the nanofiber surfaces by using (3-aminopropyl)triethoxysilane (APTES). A replacement of conventionally casted membranes by the nanofibrous membranes increased the active surface area on the working electrode of a screen-printed three-electrode sensor by more than two times, consequently enhancing the fabricated aptasensor performance. The developed aptasensor demonstrated high sensitivity and specificity toward OTA in a range 0.002–2 ng mL−1, with a detection limit of 0.81 pg mL−1. Moreover, the assembled aptamer-based sensor successfully detected OTA in cold brew coffee samples without any pretreatment. The aptasensor exhibited good reusability and stability over long storage time. Keywords Cellulose nanofibers . Aptamer . Ochratoxin A . Electrochemical aptasensor . Point-of-use . Coffee analysis
Introduction Coffee is with no doubt the most popular and growing consumed functional beverage over the world [1]. Drinking coffee is a part of many lifestyles and recognized with stimulatory Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00604-020-04509-y) contains supplementary material, which is available to authorized users. * Ahmed Y. El-Moghazy [email protected] * Gang Sun [email protected] 1
Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA 95616, USA
2
Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria 21934, Egypt
3
Biocapteurs-Analyses-Environnement, University of Perpignan Via Domitia, 66860 Perpignan, France
4
Food Science and Technology, University of California, Davis, Davis, CA, USA
and healthy effects owing to the wide range of bioactive components and antioxidants it contains [2–4]. Cold brew coffee is gaining a growing positive attention from the consumers around the world, where its US market raised by about 580% in the last 5 years and gained $38 million in sales in 2017 alone [5]. While i
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