Enhancing the stability of all-solid-state astringent taste sensor through annealed solid contact and slow-drying lipid/polymeric membrane

Abstract

The stability of the all-solid-state electrode (ASSE) is influenced by its fabrication procedure, which has been insufficiently investigated. In this study, we report that by applying direct annealing of solid contact (polypyrrole-carbon black [PPy-CB]), and slow-drying the membrane during fabrication, electrode capacitance is improved which determines the stability of the ASSE-based astringent taste sensor. The deposition of the PPy-CB by direct annealing accelerated the sensor fabrication time and improved the capacitance. The slow-drying method led to a thinner and denser membrane, which consequently reduced bulk and charge-transfer resistance and improved the electrode capacitance. In synergy with the annealed PPy-CB, the proposed sensor exhibited an areal capacitance of 9090 μF/cm². In addition, the sensor maintained its linear response to the standard astringent substance (tannic acid), selectivity against various interfering taste substances, and retained repeatable measurements for at least 27 d.

Graphical Abstract

Keywords:

• Astringency
• chronopotentiometry
• cyclic voltammetry (CV)
• electrochemical impedance spectroscopy (EIS)
• solid-state electrode
• taste sensor

Disclosure statement

We declare that we have no competing interests that affected the work reported in this article.

Additional information

Funding

This work was supported by the Ministry of Education, Culture, Research, and Technology, Republic of Indonesia through PMDSU (Contract No. 4712/UN1/DITLIT/Dit-Lit/PT.01.06/2022) and Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi.