Green and sustainable synthesis of CaO nanoparticles: Its solicitation as a sensor material and electrochemical detection of urea.

Green and Sustainable Synthesis of CaO Nanoparticles: A New Sensor for Milk Quality

Milk adulteration, like adding urea to boost protein content, is a growing concern. This study develops a simple and rapid electroanalytical platform to detect urea in milk, using a modified electrode sensor. The key ingredient: green-synthesized calcium oxide nanoparticles (CaO NPs). This eco-friendly approach, using natural resources to create the nanoparticles, is a refreshing change from traditional methods. The CaO NPs were used to modify a carbon paste electrode, creating a sensitive sensor that detected urea in the low micromolar range. This innovative sensor offers a promising tool for ensuring the quality and safety of milk.

A Green Approach to Milk Safety

The study successfully developed a new sensor for detecting urea in milk using green-synthesized CaO NPs. This sensor is highly sensitive, capable of detecting urea in concentrations as low as 0.032 µM, and boasts a wide linear detection range of 10-150 µM. The use of green synthesis for the production of CaO NPs is environmentally friendly and sustainable, making this sensor a step toward a greener future for food safety.

Safeguarding Our Milk Supply

Milk is a staple in many diets, but ensuring its quality and safety is crucial for our health. This study demonstrates the potential of a new, green-synthesized sensor for detecting urea adulteration in milk. This innovation could play a vital role in safeguarding the milk supply and protecting consumers from harmful adulterants.

Dr.Camel's Conclusion

This research showcases the promise of green nanotechnology for developing sustainable and environmentally friendly solutions for food safety. The CaO NP-based sensor offers a sensitive and reliable tool for detecting urea adulteration in milk, protecting consumers and ensuring a safe and healthy milk supply.