In-situ quantitative detection of hypochlorous acid in food samples by employing a near-infrared fluorescent probe in association with a portable optical data acquisition system.

Background: Hypochlorous acid (HClO) is a crucial disinfectant in the food industry. It can be used to soak perishable foods like vegetables, fruits, eggs, fish, and raw meat before processing and storage, eliminating microorganisms, bacteria, fungi, and pathogens to ensure food safety. HClO also helps preserve vegetables and fruits by reducing ethylene production, delaying rotting, decreasing cell membrane permeability, inhibiting polyphenol oxidase activity, and postponing discoloration.

High-performance disposable electrochemical sensors for creatinine derived from hollow CoNi-LDH@Creatinine-imprinted Poly(methacrylic acid) (i-PMA) composites.

Background: Layered double hydroxides (LDHs), featuring a 2D layered structure, are an emerging class of inorganic porous materials for electrochemical biosensors. Presently, they are primarily utilized in the electrochemical detection of oxygen-containing biomolecules. However, there are currently no reported LDH sensors, particularly CoNi-LDH ones, designed for the electrochemical detection of creatinine (Cre), a widely studied nitrogen-containing biomolecule.