Huai N. Cheng

Electrochemical immunosensors for Salmonella detection in food

Pathogen detection is a critical point for the identification and the prevention of problems related to food safety. Failures at detecting contaminations in food may cause outbreaks with drastic consequences to public health. In spite of the real need for obtaining analytical results in the shortest time possible, conventional methods may take several days to produce a diagnosis. Salmonella spp. is the major cause of foodborne diseases worldwide and its absence is a requirement of the health authorities. Biosensors are bioelectronic devices, comprising bioreceptor molecules and transducer elements, able to detect analytes (chemical and/or biological species) rapidly and quantitatively. Electrochemical immunosensors use antibody molecules as bioreceptors and an electrochemical transducer. These devices have been widely used for pathogen detection at low cost. There are four main techniques for electrochemical immunosensors: amperometric, impedimetric, conductometric, and potentiometric. Almost all types of immunosensors are applicable to Salmonella detection. This article reviews the developments and the applications of electrochemical immunosensors for Salmonella detection, particularly the advantages of each specific technique. Immunosensors serve as exciting alternatives to conventional methods, allowing “real-time” and multiple analyses that are essential characteristics for pathogen detection and much desired in health and safety control in the food industry.

Novel polyurethanes from xylan and TDI: Preparation and characterization

ABSTRACT Xylan is a hemicellulose, which is found abundantly in nature. In this work, a novel polyurethane was developed involving xylan and tolylene-2,4-diisocyanate (TDI). Polymer synthesis was achieved through conventional heat or microwave-assisted reaction in dimethyl sulfoxide. Because xylan has multiple OH groups on each polymer chain, the TDI/xylan molar ratio had to be adjusted to produce a soluble polymeric product. The reaction products were characterized by 13C NMR, FTIR, thermogravimetric analysis, and differential scanning calorimetry. The xylan polyurethane was shown to exhibit improved thermal stability over xylan.

Derivatives of Cardanol through the Ene Reaction with Diethyl Azodicarboxylate

Cardanol is an alkyl/alkenyl phenolic material obtained from cashew nut shell liquid (CNSL), which is a byproduct of cashew nut processing. In an effort to develop new uses, cardanol was derivatized for the first time with diethyl azodicarboxylate (DEAD) through the ene reaction. The reaction was facile and required only the application of heat without a catalyst. Both conventional heating and microwave heating were shown to be effective; the latter entailed much shorter reaction time and substantial energy savings. The reaction product (a hydrazino-ester derivative of cardanol) was characterized by nuclear magnetic resonance (NMR). The product increased in viscosity with time and may be useful as a viscosifier in oil-based commercial formulations and as a synthon for further organic reactions.