A reaction-based sensing scheme for volatile organic amine reagents with the chromophoric-fluorogenic dual mode

Colorimetric detection of food freshness based on amine-responsive dopamine polymerization on gold nanoparticles

Biogenic amines (BAs) are not only well-known indicators for food freshness but can cause serious harm to the body after excessive consumption, which makes the determination of its content in food of great significance. In this work, a simple and convenient method for colorimetric detection of BAs was developed based on the sensitivity of the polymerization of dopamine to the presence of BAs on the surface of gold nanoparticles (AuNPs). Taking histamine as a representative, the system exhibited a distinct color change from wine red to black among the amine concentration of 1-100 μg/mL with the detection limit of 2.8 μg/mL. The detection system also exhibited sensitivity to other common kinds of BAs, such as putrescine, cadaverine, spermine, spermidine, tyramine, and tryptamine. Moreover, the proposed method showed encouraging performance in visual detection of the freshness of real samples, which provided a new approach for food quality and freshness evaluation.

Synthesis of Fluorogenic Arylureas and Amides and Their Interaction with Amines: A Competition between Turn-on Fluorescence and Organic Radicals on the Way to a Smart Label for Fish Freshness

We describe the synthesis of fluorogenic arylureas and amides and their interaction with primary or secondary amines under air and light in organic-aqueous mixtures to give rise to a new class of persistent organic radicals, described on the basis of their electron paramagnetic resonance (EPR), as well as UV–vis, fluorescence, NMR, and quantum mechanics calculations, and their prospective use as multi-signal reporters in a smart label for fish freshness.

Perylene Imide-Based Optical Chemosensors for Vapor Detection

Perylene imide (PI) molecules and materials have been extensively studied for optical chemical sensors, particularly those based on fluorescence and colorimetric mode, taking advantage of the unique features of PIs such as structure tunability, good thermal, optical and chemical stability, strong electron affinity, strong visible light absorption and high fluorescence quantum yield. PI-based optical chemosensors have now found broad applications in gas phase detection of chemicals, including explosives, biomarkers of some food and diseases (such as organic amines (alkylamines and aromatic amines)), benzene homologs, organic peroxides, phenols and nitroaromatics, etc. In this review, the recent research on PI-based fluorometric and colorimetric sensors, as well as array technology incorporating multiple sensors, is reviewed along with the discussion of potential applications in environment, health and public safety areas. Specifically, we discuss the molecular design and aggregate architecture of PIs in correlation with the corresponding sensor performances (including sensitivity, selectivity, response time, recovery time, reversibility, etc.). We also provide a perspective summary highlighting the great potential for future development of PIs optical chemosensors, especially in the sensor array format that will largely enhance the detection specificity in complexed environments.

Development of a Dye-Based Device to Assess the Poultry Meat Spoilage. Part II: Array on Act

This work presents a colorimetric dye-based array for naked-eye detection of chicken meat spoilage. The array is obtained by fixing five acid-base indicators, m-cresol purple (1), o-cresol red (2), bromothymol blue (3), thymol blue (4), and chlorophenol red (5), and a sensing molecule specific for thiols, 5,5'-dithiobis(2-nitrodibenzoic acid), called Ellman's reagent (6), on a cellulose-based support. The dyes, being permanently charged, are fixed on the support via ion-exchange. The entire degradation process of beast poultry meat, at ambient temperature and in a domestic fridge, is followed by the change of the color of the array, placed in the headspace over the meat samples. The device is set after selection of the most suitable starting form, which could be the acidic or the basic color of indicators, being the proper dye concentration and the dimension of the spots already established. Basing on sensors colors, we identified three levels of the degradation process of chicken meat, named SAFE, WARNING, and HAZARD. By instrumental analysis, we demonstrated that sensors response was correlated to volatile organic compounds (VOCs) composition in the headspace and, thus, to meat spoilage progress. We demonstrated that biogenic amines (BAs), commonly considered a critical spoilage marker, are indeed produced into the samples but never present in the headspace, even in traces, during the investigated time-lapse. The VOC evolution nevertheless allows one to assign the sample as WARNING and further HAZARD. Some indicators turned out to be more informative than others, and the best candidates for a future industrial application resulted in a bromothymol blue (3)-, chlorophenol red (5)-, and Ellman's reagent (6)-based array.