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Zhong K, Zhao Y, He Y, Liang T, Tian M, Wu C, Tang L, Sun X, Zhang J, Li Y, Li J. A sensing label or gel loaded with an NIR emission fluorescence probe for ultra-fast detection of volatile amine and fish freshness. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 318:124501. [PMID: 38796888 DOI: 10.1016/j.saa.2024.124501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/13/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024]
Abstract
A simple benzopyran-based fluorescence probe DCA-Apa detection of volatile amine has been synthesized. DCA-Apa can recognize volatile amines by dual channel mode (changing from blue to light yellow in sunlight, and from weak pink to orange under 365 nm) in pure water system. DCA-Apa has the advantages of ultra-fast response (∼6 s), NIR emission (655 nm), and a good fluorescence response for many amines. The sensing label or gel loaded with DCA-Apa was prepared by the dipping or mixing method using filter paper or gelatin as solid carriers, which can identify volatile amine vapor and monitor the freshness of salmon by colorimetric and fluorescent dual channels. When the color of the label changes to light yellow-green or the fluorescence of the label becomes orange fluorescence (365 nm UV lamp), it indicates that the fish has rotted. The two-channel method makes up for the deficiency of the single colorimetric method, and establishes a theoretical foundation for more precise assessment of fish freshness.
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Affiliation(s)
- Keli Zhong
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yafei Zhao
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Yuqing He
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Tianyu Liang
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Mingyu Tian
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Chengyan Wu
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Lijun Tang
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China.
| | - Xiaofei Sun
- College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jinglin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
| | - Yang Li
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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2
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Zhao Y, Zhang S, Li N, Deng W, Li M, Qin T, Wang L, Xu Z, Liu B. A novel dual-color fluorescent sensor with two pKas for on-site detection of pH in food. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 313:124157. [PMID: 38492462 DOI: 10.1016/j.saa.2024.124157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/07/2024] [Accepted: 03/12/2024] [Indexed: 03/18/2024]
Abstract
Tracking pH fluctuations in food samples is important for ensuring food freshness. Fluorescent probes have been widely applied as promising tools for the on-site detection of pH changes; however, most of them can be applied only at either lower or higher pH ranges because their response structures commonly have a single acid dissociation constant (pKa). To address this problem, we designed a fluorescent sensor, called HMB, containing a methylpiperazine group with two pKa values, which exhibited a unique dual-color response to pH changes over a wide pH range. Furthermore, the HMB-based test strips are easily prepared and used as portable labels for the visual monitoring of food spoilage that results in microbial and anaerobic glycolytic pathways in real food (such as cheese and shrimp). To the best of our knowledge, this is the first fluorescent pH sensor with two pKa values, and we expect that this work will inspire more sensor designs for food quality control.
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Affiliation(s)
- Yutian Zhao
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China
| | - Shiwei Zhang
- Shenzhen Academy of Metrology and Quality Inspection, Shenzhen 518060, China
| | - Na Li
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China
| | - Weihua Deng
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China
| | - Mingle Li
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China
| | - Tianyi Qin
- Key Laboratory of Biomedical Engineering of Hainan Province, School of Biomedical Engineering, Hainan University, Haikou 570228, China
| | - Lei Wang
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China
| | - Zhongyong Xu
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China.
| | - Bin Liu
- College of Material Science and Engineering, Guangdong Provincial Key Laboratory of New Energy Materials Service Safety, State Key Laboratory of Fine Chemicals, Shenzhen University, Shenzhen 518060, China.
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3
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Cao Y, Chen M, Li J, Liu W, Zhu H, Liu Y. Continuous monitoring of temperature and freshness in cold chain transport based on the dual-responsive fluorescent hydrogel. Food Chem 2024; 438:137981. [PMID: 38007950 DOI: 10.1016/j.foodchem.2023.137981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/24/2023] [Accepted: 11/11/2023] [Indexed: 11/28/2023]
Abstract
Comprehensive attention should be paid to the potential food spoilage in food transport. However, there is a problem of freshness destruction by repeated freezing and thawing during the cold chain transport. Herein, a fluorescent hydrogel with N-doped green-emitting carbon dots (N-GCDs), bovine serum albumin-gold nanoclusters (BSA-AuNCs) as fluorescent probes and polyvinyl alcohol-sodium alginate hydrogel as carrier matrix was developed to continuously detect temperature and freshness. Due to the solvatochromic effect of N-GCDs, when the temperature surpassed the threshold, the mixture of water and dimethyl sulfoxide underwent a phase transition and melted into the gel, changing the fluorescence color to realize the temperature monitoring. Then, due to the pH effect of BSA-AuNCs, the gel could respond to pH changes in food deterioration to monitor the food freshness. Thus, the changes of both fluorescence color and intensity of the hydrogel provides a new method for visual and portable authenticity of food freshness.
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Affiliation(s)
- Yiran Cao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Mengting Chen
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Jialin Li
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Weipeng Liu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450003, China.
| | - Yingju Liu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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4
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Han Q, Yang M, Zhang Z, Bai X, Liu X, Qin Z, Zhang W, Wang P, Zhu L, Shu Z, Li X. Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness. Food Chem X 2024; 21:101152. [PMID: 38333888 PMCID: PMC10850885 DOI: 10.1016/j.fochx.2024.101152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 01/08/2024] [Accepted: 01/17/2024] [Indexed: 02/10/2024] Open
Abstract
In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.
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Affiliation(s)
- Qian Han
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Min Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Zexin Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xinwen Bai
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Zhenhua Qin
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
| | - Wei Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Pingping Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Lijie Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Zaixi Shu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
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5
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Patra SK, Mahato MK, Prasad E. Aggregation induced emission and volatile acid vapour sensing in acridine appended poly (aryl ether) based low molecular weight organogelator. Org Biomol Chem 2024; 22:2596-2607. [PMID: 38450570 DOI: 10.1039/d3ob01945d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2024]
Abstract
Considerable research attention has been devoted to the development of portable and rapid fluorescence sensors that can selectively detect volatile acids, due to the harmful effects of acid vapour on the environment and human health. Although various types of fluorophores have been reported for sensing volatile acid vapours, regulation of the sensory response using aggregation induced emissive (AIE) based gelators has rarely been reported. In this study, we present the design and synthesis of a novel organogelator that is capable of sensing volatile acids through AIE. An acridine-attached poly(aryl ether) dendron molecular system is synthesized through an aldimine coupling reaction, which self-assembles and forms a gel, exhibiting AIE behavior. The synthesized molecule and prepared gel were characterized using NMR, MASS, XRD, HRSEM and rheology techniques. The AIE property of APD was investigated using steady-state absorption and emission spectroscopic techniques. The sensory response of the APD gelator was tested with various analytes, and the results indicated that APD shows rapid response, particularly to acid vapours, where the detection limits (DL) of trifluoroacetic acid (TFA), hydrochloric acid (HCl) and nitric acid (HNO3) vapor were as low as 0.22, 0.9 and 0.30 ppm, respectively. An APD solid film in filter paper shows a visual color change from yellow to red in an aqueous acidic medium, and the effect is reversed in an alkaline medium. These findings suggest that an APD gelator could potentially be utilized to generate a portable acid vapor sensor kit due to its low detection limit and rapid response time, and it could be also be used as a substitute for existing acid indicators.
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Affiliation(s)
- Srikanta Kumar Patra
- Department of Chemistry, Indian Institute of Technology Madras (IITM), Chennai 600036, India.
| | - Malay Krishna Mahato
- Department of Chemistry, Indian Institute of Technology Madras (IITM), Chennai 600036, India.
| | - Edamana Prasad
- Department of Chemistry, Indian Institute of Technology Madras (IITM), Chennai 600036, India.
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6
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Li H, Jiang F, Chen J, Wang Y, Zhou Z, Lian R. Development of seaweed-derived polysaccharide/cellulose nanocrystal-based antifogging labels loaded with alizarin for monitoring aquatic products' freshness. Int J Biol Macromol 2023; 253:126640. [PMID: 37657568 DOI: 10.1016/j.ijbiomac.2023.126640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 08/19/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Intelligent freshness indicator labels have attracted great interest for their massive potential in monitoring the freshness of aquatic products over the years. However, there is still a challenge where fogging on the labels during dramatic temperature changes affects the reading of freshness. At the same time, the freshness indicator labels need high mechanical strength to resist collision damage during transportation and storage. Herein, an antifogging freshness indicator label was developed based on seaweed extracts and alizarin. Firstly, soluble polysaccharides and insoluble components were extracted from Gelidium amansii, and cellulose nanocrystal (CNC) was further prepared from the insoluble components by sulfuric acid hydrolysis. Subsequently, a polysaccharide-based film was fabricated using soluble polysaccharides as the matrix materials and CNC as the reinforcement agent. Antifogging experiments showed that the hydrophilic composite films presented good antifogging performance. After loading with alizarin, the composite indicator label exhibited both antifogging and freshness-indicating properties for the salmon sample. The work provided a new idea for developing freshness indicator labels suitable for low-temperature transportation and storage.
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Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fan Jiang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Zhigang Zhou
- Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Renjie Lian
- Jinghai Group Co., Ltd., Rongcheng 264307, PR China
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7
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Chen X, He Z, Huang X, Sun Z, Cao H, Wu L, Zhang S, Hammock BD, Liu X. Illuminating the path: aggregation-induced emission for food contaminants detection. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37983139 DOI: 10.1080/10408398.2023.2282677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Food safety is a global concern that deeply affects human health. To ensure the profitability of the food industry and consumer safety, there is an urgent need to develop rapid, sensitive, accurate, and cost-effective detection methods for food contaminants. Recently, the Aggregation-Induced Emission (AIE) has been successfully used to detect food contaminants. AIEgens, fluorescent dyes that cause AIE, have several valuable properties including high quantum yields, photostability, and large Stokes shifts. This review provides a detailed introduction to the principles and advantages of AIE-triggered detection, followed by a focus on the past five years' applications of AIE in detecting various food contaminants including pesticides, veterinary drugs, mycotoxins, food additives, ions, pathogens, and biogenic amines. Each detection principle and component is comprehensively covered and explained. Moreover, the similarities and differences among different types of food contaminants are summarized, aiming to inspire future researchers. Finally, this review concludes with a discussion of the prospects for incorporating AIEgens more effectively into the detection of food contaminants.
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Affiliation(s)
- Xincheng Chen
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Zhenyun He
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Xiaolin Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhichang Sun
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Hongmei Cao
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Long Wu
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Sihang Zhang
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
| | - Bruce D Hammock
- Department of Entomology and Nematology, and UC Davis Comprehensive Cancer Center, University of California, Davis, Davis, California, USA
| | - Xing Liu
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou, China
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8
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Zhao Z, Zhang L, Zhao Y, Li Y, Shi J, Zhi J, Dong Y. Helical Self-Assembly and Fe 3+ Detection of V-Shaped AIE-Active Chiral Tetraphenylbutadiene-Based Polyamides. Chemistry 2023; 29:e202301035. [PMID: 37200207 DOI: 10.1002/chem.202301035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/07/2023] [Accepted: 05/15/2023] [Indexed: 05/20/2023]
Abstract
Chiral aggregation-induced emission (AIE) molecules have drawn attention for their helical self-assembly and special optical properties. The helical self-assembly of AIE-active chiral non-linear main-chain polymers can produce some desired optical features. In this work, a series of V-shaped chiral AIE-active polyamides P1-C3, P1-C6, P1-C12 and linear P2-C3, P2-C6, bearing n-propyl/hexyl/dodecyl side-chains, based on tetraphenylbutadiene (TPB), were prepared. All target main-chain polymers exhibit distinct AIE characteristics. The polymer P1-C6 with moderate length alkyl chains shows better AIE properties. The V-shaped main-chains and the chiral induction of (1R,2R)-(+)-1,2-cyclohexanediamine in each repeating unit promote the polymer chains display helical conformation, and multiple helical polymer chains induce nano-fibers helicity when the polymer chains aggregate and self-assemble in THF/H2 O mixtures. Simultaneously, the helical conformation polymer chains and helical nano-fibers cause P1-C6 produce strong circular dichroism (CD) signals with positive Cotton effect. Moreover, P1-C6 could also occur fluorescence quenching response to Fe3+ selectively with a low detection limit of 3.48 μmol/L.
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Affiliation(s)
- Zixuan Zhao
- School of Chemistry and Chemical Engineering Beijing Key Laboratory of Photoelectronic/Electrophotonic Conversion Materials, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Lulu Zhang
- School of Chemistry and Chemical Engineering Beijing Key Laboratory of Photoelectronic/Electrophotonic Conversion Materials, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Ying Zhao
- School of Chemistry and Chemical Engineering Beijing Key Laboratory of Photoelectronic/Electrophotonic Conversion Materials, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Yanji Li
- School of Chemistry and Chemical Engineering Beijing Key Laboratory of Photoelectronic/Electrophotonic Conversion Materials, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Jianbing Shi
- School of Materials Science and Engineering, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Junge Zhi
- School of Chemistry and Chemical Engineering Beijing Key Laboratory of Photoelectronic/Electrophotonic Conversion Materials, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
| | - Yuping Dong
- School of Materials Science and Engineering, Beijing Institute of Technology, 5 South Zhongguancun Street, Beijing, 100081, China
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Zhao J, Ni Y, Tan L, Zhang W, Zhou H, Xu B. Recent advances in meat freshness "magnifier": fluorescence sensing. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37555377 DOI: 10.1080/10408398.2023.2241553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/10/2023]
Abstract
To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a "magnifier" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing "magnifier" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era.
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Affiliation(s)
- Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
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Chen Z, Ma J, Sun DW. Aggregates-based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications. Compr Rev Food Sci Food Saf 2023; 22:2977-3010. [PMID: 37199444 DOI: 10.1111/1541-4337.13169] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 04/03/2023] [Accepted: 04/20/2023] [Indexed: 05/19/2023]
Abstract
Aggregates often exhibit modified or completely new properties compared with their molecular elements, making them an extraordinarily advantageous form of materials. The fluorescence signal change characteristics resulting from molecular aggregation endow aggregates with high sensitivity and broad applicability. In molecular aggregates, the photoluminescence properties at the molecular level can be annihilated or elevated, leading to aggregation-causing quenching (ACQ) or aggregation-induced emission (AIE) effects. This change in photoluminescence properties can be intelligently introduced in food hazard detection. Recognition units can combine with the aggregate-based sensor by joining the aggregation process, endowing the sensor with the high specificity of analytes (such as mycotoxins, pathogens, and complex organic molecules). In this review, aggregation mechanisms, structural characteristics of fluorescent materials (including ACQ/AIE-activated), and their applications in food hazard detection (with/without recognition units) are summarized. Because the design of aggregate-based sensors may be influenced by the properties of their components, the sensing mechanisms of different fluorescent materials were described separately. Details of fluorescent materials, including conventional organic dyes, carbon nanomaterials, quantum dots, polymers and polymer-based nanostructures and metal nanoclusters, and recognition units, such as aptamer, antibody, molecular imprinting, and host-guest recognition, are discussed. In addition, future trends of developing aggregate-based fluorescence sensing technology in monitoring food hazards are also proposed.
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Affiliation(s)
- Zhuoyun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced Emission, South China University of Technology, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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Ratiometric fluorescent immunochromatography for simultaneously detection of two nitrofuran metabolites in seafoods. Food Chem 2023; 404:134698. [DOI: 10.1016/j.foodchem.2022.134698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/04/2022] [Accepted: 10/17/2022] [Indexed: 11/22/2022]
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12
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Tavakoli S, Mubango E, Tian L, Bohoussou ŃDri Y, Tan Y, Hong H, Luo Y. Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chem 2023; 402:134203. [DOI: 10.1016/j.foodchem.2022.134203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/25/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022]
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Laorenza Y, Chonhenchob V, Bumbudsanpharoke N, Jittanit W, Sae-tan S, Rachtanapun C, Chanput WP, Charoensiddhi S, Srisa A, Promhuad K, Wongphan P, Harnkarnsujarit N. Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends. Polymers (Basel) 2022; 14:polym14183706. [PMID: 36145850 PMCID: PMC9504574 DOI: 10.3390/polym14183706] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 12/17/2022] Open
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.
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Affiliation(s)
- Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Sudathip Sae-tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Chitsiri Rachtanapun
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Wasaporn Pretescille Chanput
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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Shen Y, Nie C, Zhu C, Zheng Z, Wu Y. Aggregation-Induced Emission Fluorophore-Incorporated Curcumin-Based Ratiometric Nanoprobe for Hypochlorite Detection in Food Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9577-9583. [PMID: 35876793 DOI: 10.1021/acs.jafc.2c03826] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The development of efficient, economic, reliable, and accurate monitoring of hypochlorite (ClO-) in food matrices is in great demand for food safety assessment, particularly during its massive use against the COVID-19 epidemic. Here, we prepared an aggregation-induced emission (AIE) fluorophore tetraphenylethylene (TPE)-incorporated curcumin-based hybrid ratiometric fluorescence nanoprobe (Curcumin/TPE@HyNPs) through amphiphilic phospholipid polymer-powered nanoprecipitation, which exhibited a fast, highly sensitive, and selective response to the residual ClO- in real food matrices. Because of the inner filter effect (IFE) from curcumin toward TPE inside the nanoprobe, the bright fluorescence of TPE aggregation at ∼437 nm was effectively quenched, along with an enhanced fluorescence of curcumin at ∼478 nm. Once there was a ClO- residue in food matrices, ClO- triggered the oxidation of o-methoxyphenol inside curcumin and led to the almost complete absorption collapse, thereby terminating curcumin fluorescence at ∼478 nm and the IFE process. Accordingly, the fluorescence of TPE at ∼437 nm was recovered. In this case, a ratiometric fluorescent response of Curcumin/TPE@HyNPs toward the residual ClO- in food matrices (e.g., milk) was proposed with a low detection limit of 0.353 μM and a rapid response time of 140.0 s. Notably, the phospholipid polymer as the protection layer effectively reduced/evaded the nonspecific binding of signal reporters inside the nanoprobe, facilitating it to directly monitor the residual ClO- in real food matrices. This work provided a novel approach to utilize the unconventional AIE luminophors for constructing the efficient and reliable early warning mechanisms toward various food contaminants.
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Affiliation(s)
- Yizhong Shen
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Chao Nie
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Chunlei Zhu
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food & Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Yongning Wu
- Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment (CFSA), Beijing 100022, China
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