Capsaicinoids are a group of naturally occurring organic compounds responsible for the pungency of chili. This study aimed at exploring a novel approach with multivariate-assisted Response Surface Methodology–Box Behnken Design (RSM-BBD) optimized fluorescent probe (FL0.1@ZIF-8) for the detection of capsaicin. The probe was solvothermally synthesized and characterized using XRD, FTIR, and SEM to confirm the successful incorporation of fluorescein (FL) into ZIF-8. The experimental parameters, including pH, concentration of the probe, and reaction time, were systematically optimized via RSM-BBD to enhance the sensitivity of FL0.1@ZIF-8. The results demonstrated a quenching response of FL0.1@ZIF-8 emission with capsaicin. The limit of detection (LOD) and limit of quantification (LOQ) were calculated and found to be 1.5 μM and 4.9 μM, respectively. The outcome of the study identifies efficient electronic factors as major contributors to the development of FL0.1@ZIF-8 with promising possibilities for the detection of chili hotness for food pungency evaluation, quality control, and assurance in the food industry.
B. et al. (Wed,) studied this question.