Voltammetric immunosensor based on oxidized carbon nanotubes/MnFe2O4 hybrid nanoplatform for amplified detection of celery (Apium graveolens)

Abstract

Celery is a food allergen that must be included in the ingredient list of commercial food products in the European Union. This is a challenge for the food industry because of potential cross-contamination and undeclared ingredients because of their low concentrations. So, the food industry requires expedited high-performance analytical methods. The development, validation and application of a magnetic nanomaterial-based voltammetric immunosensor is reported to quantify a major celery allergen (Api g 1), achieving a low limit of detection (32 pg·mL^-1, in a 40-μL sample). The applicability of the biosensor was evaluated by analysing twenty food products and the lowest Api g 1 content (1.1 ± 0.9 mg·kg^-1) was quantified in a cooked sample. The selectivity of the method and the interference of similar fresh products (e.g., parsley, basil) were evaluated. This portable and easy-to-use biosensor can be a fit-for-purpose solution to tackle a major problem for the food industry.

Keywords: Api g 1; Carbon nanotubes; Electrochemistry; Food allergy; Hybrid nanomaterial; Manganese ferrite.