Amperometric Detection of Acrylamide in Fried Food using Green-Synthesized Silver Nanoparticles

Acrylamide, a potential toxin and possible carcinogen, is formed in starchy foods cooked at high temperatures and poses a serious food safety concern. This study presents an amperometric sensor using green-synthesized silver nanoparticles (AgNPs) from neem (Azadirachta indica) leaves for the detection of acrylamide (Acr) in fried foods, with a focus on fried plantain chips. The use of AgNPs in conjunction with the specificity of hemoglobin (Hb) provides a rapid and accurate detection mechanism for Acr. Characterization of the AgNPs revealed their crystalline nature and excellent electron transfer properties, which are essential for effective sensor functionality. The sensor responded quickly and was able to accurately identify acrylamide concentrations as low as 5 mM within just 10 s. In addition, it demonstrated high precision, stability, and robust correlation with high-performance liquid chromatography analyzes in real food samples, confirming its practicality as an essential tool for ensuring food safety and quality control. This study highlights the benefits of green synthesis in acrylamide sensing and promotes the use of environmentally friendly materials in food safety applications.