| Literature DB >> 36236009 |
Lisa Rita Magnaghi1,2, Camilla Zanoni1, Denise Bellotti3,4, Giancarla Alberti1, Paolo Quadrelli1,2, Raffaela Biesuz1,2.
Abstract
Carboxymethyl cellulose, the most promising cellulose-derivatives, pulls together low cost, abundancy, biocompatibility, unique properties and, unlike the precursor, chemical reactivity. This latter aspect arouses the curiosity of chemists around the possibility of chemical modification and the production of interesting functional materials. Here, a two-step reaction is proposed for the covalent anchoring of a wide variety of molecules containing sulfonic groups to CMC. The strength points of the proposed pathway have to be found in the quick and easy reactions and workup that allow to obtain ready-to-use functional materials with very high yields. Having in this case exploited a pH-sensitive dye as a sulfonated molecule, the functional material is an interesting candidate for the development of colorimetric miniaturized sensors via the following drop-casting deposition: once optimized sensors preparation by design of experiments, an example of application on real samples is reported.Entities:
Keywords: CMC; biocompatible materials; colorimetric sensors; covalent grafting; design of experiments; sulfonated dyes
Year: 2022 PMID: 36236009 PMCID: PMC9571709 DOI: 10.3390/polym14194061
Source DB: PubMed Journal: Polymers (Basel) ISSN: 2073-4360 Impact factor: 4.967
Levels definition for CR-CMC@ concentration, glycerol/CR-CMC@ ratio and drop volume.
| Variable | Lower Level (-) | Upper Level (+) |
|---|---|---|
| CR-CMC@ concentration (% | 5% | 7.5% |
| Glycerol/CR-CMC@ ratio | 0.5 | 1 |
| Drop volume (µL) | 10 µL | 20 µL |
Figure 1Reaction scheme for covalent anchoring of o-cresol red to CMC.
Figure 2CR-CMC@ precipitated after synthesis using DMF (a), DCM (b) and toluene (c) as reaction solvent.
Average precipitation yields for CR-CMC@ synthesized in different reaction solvents.
| Reaction Solvent | Work-Up | Yield% |
|---|---|---|
| DMF | -- | 87(4)% |
| DCM | -- | 97(2)% |
| Toluene | -- | 92(1)% |
| Toluene | Evaporation by half | 98(1)% |
Dye amounts tested for CMC functionalization and A value at 433 nm registered for 0.5% CR-CMC@ aqueous solutions.
| Dye Amount (mmol) | A (433 nm) |
|---|---|
| 0.3 | s0.221 |
| 0.2 | 0.208 |
| 0.1 | 0.212 |
| 0.05 | 0.206 |
Figure 3UV-Vis spectra and corresponding photographs of a ~10 μM CR solution (a) and 0.5% (w/v) CR-CMC@ solution (b).
Protonation constant referring to the cresol red protonation step: CR2− + H+ = H(CR)− at T = 298 K and I = 0.1 M (KCl). Values in parentheses are standard deviations on the last significant figure.
| System | log | Experimental Method |
|---|---|---|
| CR | 8.14(8) | Potentiometry |
| 8.212(3) | UV-Vis spectrophotometry | |
| CR-CMC@ | 8.839(6) | UV-Vis spectrophotometry |
Average apparent protonation constant referring to the carboxymethyl groups present in CMC at T = 298 K and I = 0.1 M (KCl). Values in parentheses are standard deviations on the last significant figure.
| System | log | Experimental Method |
|---|---|---|
| CMC | 3.86(5) | Potentiometry |
| CR-CMC@ | 3.94(1) | Potentiometry |
Figure 4Pictures acquired during detection of acidic volatile analytes originated from 100 mL AcOH 0.01 M in a sealed box (V = 1.75 L) for each of the 8 + 1 sensors of the experimental plan.
Figure 5Pareto optimal-front reporting the two responses, time required for complete conversion (x-axis) and S value (y-axis) for the prepared sensors, labeled from 1 to 9 as reported in Table S1.
Optimized conditions for CR-CMC@ sensors preparation by drop-casting deposition on pure cellulose.
| Variable | Optimized Value |
|---|---|
| CR-CMC@ concentration (% | 7.5% |
| Glycerol/CR-CMC@ ratio | 1 |
| Drop volume (µL) | 20 µL |
Figure 6FT-IR spectra of CR-CMC@ (red), glycerol (green), cellulose (light blue) and CR-CMC@/Cell sensor (violet).
Figure 7SEM images of CR-CMC@/Cell sensor at 75× (a), 500× (b) and 1000× (c).
Figure 8Color evolution of CR-CMC@/Cell sensors over slices of chicken breast (a), minced chicken meat (b), slices of turkey breast (c) and minced turkey meat (d) during chilled storage at 4 °C for 5 days.