Malays. J. Anal. Sci. Volume 29 Number 1 (2025): 1327

 

Research Article

 

A reflectance-based sensor for rapid and sensitive detection of carrageenan in processed food samples

 

Riyadh Abdulmalek Hassan1,2*, Lee Yook Heng1, Sharina Abu Hanifah1, Fawaz Al-badaii3, Alizar Ulianas4, and Gameel Qasim Esmail2

 

1Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), 43600 Bangi, Selangor, Malaysia

2Department of Chemistry, Faculty of Science, Ibb University, PO Box 70270, Ibb, Republic of Yemen

3Department of Biology, Faculty of Applied Science, Thamar University, Republic of Yemen

4Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Padang, 25131, Padang, Sumatera Barat, Indonesia

 

*Corresponding author: rydh1974@yahoo.com

 

Received: 18 September 2024; Revised: 14 November 2024; Accepted: 18 November 2024; Published: 23 February 2025

 

Abstract

Carrageenan’s, widely utilized as food thickeners, can pose health risks at high concentrations, making precise detection crucial for quality control. This study introduces a novel reflectance spectrophotometer sensor for carrageenan analysis using a methylene blue (MB)-immobilized methylcellulose/poly n-butyl acrylate (Mc/PnBA) film. By combining the hydrophilic properties of Mc with the hydrophobicity of PnBA, we created a stable membrane for MB immobilization at room temperature. Upon interacting with carrageenan, the sensor changes color from blue to purple, indicating their presence and concentration. The reflectance intensity of MB shows a linear relationship with kappa, iota, and lambda carrageenan concentrations in the 100-1000 mg L⁻¹ range, with detection limits of 80, 67, and 60 mg L⁻¹, respectively, and correlation coefficients (R²) of 0.992, 0.972, and 0.955. Recovery experiments with spiked apple juice showed 96% and 106% results, underscoring the sensor's practical applicability. Starch, alginate, and Arabic gum were used to test the reflectance sensor, and no interference was observed from these hydrocolloids. It provides a fast, uncomplicated, and efficient alternative to intricate analytical procedures, effectively addressing significant problems regarding food safety and quality control.

 

Keywords: food control, reflectance spectrophotometry, polymer composite, red seaweed, carrageenan

 

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