Amino-functionalized MWCNTs Integrated with Cu-BDC MOF for enhanced electrochemical sensing of caffeic acid in food samples

Key Points

• Enhanced detection of caffeic acid achieved through an electrochemical sensor.
• The integration of amino-functionalized MWCNTs with Cu-BDC metal-organic framework improves sensor performance.
• Observational analysis of food samples confirms the sensor's effectiveness at identifying caffeic acid.
• The findings may enable better monitoring of caffeic acid in culinary applications.