Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty Publications Article Faculty Publications -Articles Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource K. B., Sreevidhya; Kanchi, Suvardhan; Thomas, Jisha Mary Title A name given to the resource Response Surface Methodology-Optimized FL0.1@ZIF-8 Fluorescent Probe for High-Throughput Capsaicin Analysis in Chili Products Date A point or period of time associated with an event in the lifecycle of the resource 01-01-2026 Source A related resource from which the described resource is derived ACS Food Science and Technology;Volume;6;Issue;5;pp.1414-1424 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1021/acsfoodscitech.6c00042" target="_blank" rel="noreferrer noopener">https://doi.org/10.1021/acsfoodscitech.6c00042</a> <br /><br /><a href="https://www.scopus.com/pages/publications/105039235216?origin=resultslist" target="_blank" rel="noreferrer noopener">https://www.scopus.com/pages/publications/105039235216?origin=resultslist</a> Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant K. B. S., Department of Chemistry, CHRIST University, Bengaluru, 560029, India; Kanchi S., Department of Chemistry, CHRIST University, Bengaluru, 560029, India, Centre for Renewable Energy and Environmental Sustainability, CHRIST University, Bengaluru, 560 029, India; Thomas J.M., Department of Chemistry, CHRIST University, Bengaluru, 560029, India Description An account of the resource 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 MethodologyBox 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 ?M and 4.9 ?M, 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. 2026 American Chemical Society Subject The topic of the resource box behnken design; capsaicin; chilies and sauces; fluorescein; metal?organic framework; multivariate optimization; response surface methodology Publisher An entity responsible for making the resource available American Chemical Society Relation A related resource ISSN: 26921944; Language A language of the resource English Type The nature or genre of the resource Article Rights Information about rights held in and over the resource Restricted Access; Hardcopy may be available in the library Format The file format, physical medium, or dimensions of the resource online