1
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Fan L, Chen Y, Zeng Y, Yu Z, Dong Y, Li D, Zhang C, Ye C. Application of visual intelligent labels in the assessment of meat freshness. Food Chem 2024; 460:140562. [PMID: 39059324 DOI: 10.1016/j.foodchem.2024.140562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 07/11/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
With the increasing demand for meat products, the evaluation and real-time monitoring of its freshness has become one of the focuses of related industry research. Conventional freshness detection methods, including sensory evaluation, microbial experiments, and determination of physicochemical indicators, are time-consuming, low sensitivity, and destructive, so there is an urgent need to develop a convenient, intuitive, and inexpensive detection method. As a representative of smart packaging, visual intelligent labels can realize real-time perception and monitoring of meat freshness by measuring the temperature, pH value or other indicators of meat and converting them into visual signals. This paper first summarizes the common types, basic principles and research progress of visual intelligent labels, then introduces its application in livestock, poultry and seafood freshness monitoring, finally looks forward to the development prospect of visual smart labels.
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Affiliation(s)
| | - Yihan Chen
- Naval Medical University, Shanghai 200433, PR China
| | - Yiwen Zeng
- Naval Medical University, Shanghai 200433, PR China
| | - Zhumin Yu
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China
| | - Yuxiang Dong
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China
| | - Dan Li
- Navy Special Medical Center, Naval Medical University, Shanghai 200433, PR China.
| | - Chunhong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Changqing Ye
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China.
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2
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Moulahoum H, Ghorbanizamani F. Navigating the development of silver nanoparticles based food analysis through the power of artificial intelligence. Food Chem 2024; 445:138800. [PMID: 38382253 DOI: 10.1016/j.foodchem.2024.138800] [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: 12/08/2023] [Revised: 02/12/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
In the ongoing pursuit of enhancing food safety and quality through advanced technologies, silver nanoparticles (AgNPs) stand out for their antimicrobial properties. Despite being overshadowed by other nanoparticles in food sensing applications, AgNPs possess inherent qualities that make them effective tools for rapid and selective contaminant detection in food matrices. This review aims to reinvigorate the interest in AgNPs in the food industry, emphasizing their sensing mechanism and the transformative potential of integrating them with artificial intelligence (AI) for enhanced food safety monitoring. It discusses key AI tools and principles in the food industry, demonstrating their positive impact on food analytical chemistry. The interplay between AI and biosensors offers many advantages and adaptability to dynamic analytical challenges, significantly improving food safety monitoring and potentially redefining the landscape of food safety and quality assurance.
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Affiliation(s)
- Hichem Moulahoum
- Department of Biochemistry, Faculty of Science, Ege University, 35100-Bornova, Izmir, Turkey.
| | - Faezeh Ghorbanizamani
- Department of Biochemistry, Faculty of Science, Ege University, 35100-Bornova, Izmir, Turkey.
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3
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Lee GY, Lim KJ, Lee YH, Shin HS. Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage. Foods 2024; 13:2097. [PMID: 38998604 PMCID: PMC11241483 DOI: 10.3390/foods13132097] [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: 05/23/2024] [Revised: 06/29/2024] [Accepted: 06/30/2024] [Indexed: 07/14/2024] Open
Abstract
A pH-sensitive dye-based freshness indicator has been developed to monitor the quality status of pork neck through distinct color transitions, addressing a crucial need for improved food safety and real-time monitoring within the food industry. This system aims to boost consumer confidence and improve shelf-life estimates by offering transparent and immediate quality indicators. Aerobically packaged pork neck samples underwent accelerated testing at 25 °C for 36 h, followed by refrigeration experiments at typical distribution temperatures of 4 and 8 °C over 10 days. Measured pork neck quality parameters included total bacterial count (TBC), total volatile basic nitrogen (TVB-N), and pH levels. Visual observation and colorimetric analysis were used to assess the chromatic variations of the freshness indicator, which showed a significant shift from orange to green in response to the presence of TVB-N in the headspace of the pork packaging. The chromatic parameters of the freshness indicator exhibited a significant correlation with the pork quality values throughout the storage periods. The results highlight the ability of the freshness indicator to effectively convey quality information about pork through noticeable colorimetric changes.
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Affiliation(s)
- Ga-Young Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Kyung-Jik Lim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Yoon-Hee Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
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4
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Chen J, Zhang J, Wang N, Xiao B, Sun X, Li J, Zhong K, Yang L, Pang X, Huang F, Chen A. Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring. Food Chem 2024; 445:138755. [PMID: 38387318 DOI: 10.1016/j.foodchem.2024.138755] [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: 09/25/2023] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/24/2024]
Abstract
Monitoring and evaluating food quality, especially meat quality, has received a growing interest to ensure human health and decrease waste of raw materials. Standard analytical approaches used for meat spoilage assessment suffer from time consumption, being labor-intensive, operation complexity, and destructiveness. To overcome shortfalls of these traditional methods and monitor spoilage microorganisms or related metabolites of meat products across the supply chain, emerging analysis devices/systems with higher sensitivity, better portability, on-line/in-line, non-destructive and cost-effective property are urgently needed. Herein, we first overview the basic concepts, causes, and critical monitoring indicators associated with meat spoilage. Then, the conventional detection methods for meat spoilage are outlined objectively in their strengths and weaknesses. In addition, we place the focus on the recent research advances of emerging non-destructive devices and systems for assessing meat spoilage. These novel strategies demonstrate their powerful potential in the real-time evaluation of meat spoilage.
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Affiliation(s)
- Jiaci Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Juan Zhang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Nan Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Bin Xiao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiaoyun Sun
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Jiapeng Li
- China Meat Research Center, Beijing, China.
| | - Ke Zhong
- Shandong Academy of Grape, Jinan, China.
| | - Longrui Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xiangyi Pang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Fengchun Huang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China.
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5
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Gong L, Lin Y. Microfluidics in smart food safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:305-354. [PMID: 39103216 DOI: 10.1016/bs.afnr.2024.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
The evolution of food safety practices is crucial in addressing the challenges posed by a growing global population and increasingly complex food supply chains. Traditional methods are often labor-intensive, time-consuming, and susceptible to human error. This chapter explores the transformative potential of integrating microfluidics into smart food safety protocols. Microfluidics, involving the manipulation of small fluid volumes within microscale channels, offers a sophisticated platform for developing miniaturized devices capable of complex tasks. Combined with sensors, actuators, big data analytics, artificial intelligence, and the Internet of Things, smart microfluidic systems enable real-time data acquisition, analysis, and decision-making. These systems enhance control, automation, and adaptability, making them ideal for detecting contaminants, pathogens, and chemical residues in food products. The chapter covers the fundamentals of microfluidics, its integration with smart technologies, and its applications in food safety, addressing the challenges and future directions in this field.
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Affiliation(s)
- Liyuan Gong
- Department of Mechanical, Industrial and Systems Engineering, University of Rhode Island, Kingston, RI, United States
| | - Yang Lin
- Department of Mechanical, Industrial and Systems Engineering, University of Rhode Island, Kingston, RI, United States.
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6
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Liu J, Ping Chen Y, He P, Ding Z, Guo Y, Cui S, Ma C, Xie Z, Xia S, Zhang Y, Liu Y, Liu Y. A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal. Food Chem 2024; 442:138349. [PMID: 38266411 DOI: 10.1016/j.foodchem.2023.138349] [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: 10/17/2023] [Revised: 12/17/2023] [Accepted: 12/31/2023] [Indexed: 01/26/2024]
Abstract
Hexanal is considered as an important volatile compound indicator for the assessment of freshness and maturity of foods. Therefore, sensitive and stable monitoring of hexanal is highly desired. Herein, an efficient receptor immobilization strategy based on ZIF-8@ Single-walled carbon nanotube (SWCNT) and nanosomes-AuNPs/Prussian blue (PB) was proposed for the development of olfactory biosensors. ZIF-8@SWCNT as dual support materials provided a high density of active sites for nanosomes loading. Moreover, the co-electrodeposition of nanosomes-AuNPs and PB on the sensor interface effectively amplified the electrochemical signal and maintained the activity of the receptor. The combination of ZIF-8@SWCNT with AuNPs/PB imparts excellent sensing performance of the biosensor with a wide detection range of 10-16-10-9 M, a low detection limit of 10-16 M for hexanal, and a long storage stability of 15 days. These results indicate that our biosensor can be a powerful tool for versatile applications in food and other related industries.
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Affiliation(s)
- Jing Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Penglin He
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyu Ding
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Guo
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Songhe Cui
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chao Ma
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhiping Xie
- School of Life sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sun Xia
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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7
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Zhang Y, Zareef M, Rong Y, Lin H, Chen Q, Ouyang Q. Application of colorimetric sensor array coupled with chemometric methods for monitoring the freshness of snakehead fillets. Food Chem 2024; 439:138172. [PMID: 38091785 DOI: 10.1016/j.foodchem.2023.138172] [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: 06/27/2023] [Revised: 11/07/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Total volatile basic nitrogen content (TVB-N) is an important index of freshness for snakehead. This paper attempted the feasibility of determining TVB-N content level in snakehead fillets by a colorimetric sensor array (CSA) composed of twelve porphyrin materials and eight pH indicators. The nine feature variables in RGB, HSV and CIE L*a*b* color spaces were obtained by differentiating the images of the CSA before and after exposure to the headspace-gas of the samples. Competitive adaptive reweighted sampling combined with partial least squares regression (CARS-PLS) was used to build the relationship between the TVB-N content and the feature variables of CSA, and to select meaningful color-sensitive materials. The results showed that CARS-PLS had a correlation coefficient of 0.9325 in the prediction set and selected 13 informative color-sensitive materials. This study demonstrated that the CSA with CARS-PLS algorithm could be used successfully to quantify and monitor the TVB-N in snakehead fillets.
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Affiliation(s)
- Yuxin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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8
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Song W, Zhai X, Shi J, Zou X, Xue Y, Sun Y, Sun W, Zhang J, Huang X, Li Z, Shen T, Li Y, Zhou C, Holmes M, Gong Y, Povey M. A ratiometric fluorescence amine sensor based on carbon quantum dot-loaded electrospun polyvinylidene fluoride film for visual monitoring of food freshness. Food Chem 2024; 434:137423. [PMID: 37713758 DOI: 10.1016/j.foodchem.2023.137423] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 08/09/2023] [Accepted: 09/04/2023] [Indexed: 09/17/2023]
Abstract
A ratiometric fluorescence sensor based on dual-emission carbon quantum dots (CQD) was developed to real time monitor food spoilage. Two hydrophobic electrospun fluorescent films were developed using polyvinylidene fluoride (PVDF) as the film-forming polymer in combination with CQD as the fluorescent probe. The CQD/PVDF film and CQD@PVDF film enabled the analysis of TMA with limits of detection (LODs) of 1.04 μM and 2.1 μM, respectively, and they exhibited excellent stability at 4 °C. By these virtues, the CQD@PVDF film exhibited visible fluorescence color changes from yellow green to blue by real time and nondestructively sensing volatile amines generated from beef, pork and shrimp in a packaging system with high humidity. This strategy provided a simple but useful, non-destructive, robust, and platform to real time monitor food spoilage for intelligent food packaging.
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Affiliation(s)
- Wenjun Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Modern Agriculture and Health Care Industry, Wencheng 325300, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Yuhong Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Yue Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Wei Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Junjun Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Yanxiao Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Melvin Holmes
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Yunyun Gong
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Megan Povey
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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9
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Zhou C, Sun DW, Ma J, Qin A, Tang BZ, Lin XR, Cao SL. Assembly-Induced Emission of Copper Nanoclusters: Revealing the Sensing Mechanism for Detection of Volatile Basic Nitrogen in Seafood Freshness On-Site Monitoring. ACS APPLIED MATERIALS & INTERFACES 2024; 16:6533-6547. [PMID: 38261539 PMCID: PMC10859926 DOI: 10.1021/acsami.3c13321] [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: 09/07/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/25/2024]
Abstract
Total volatile basic nitrogen (TVB-N) is a vital indicator for assessing seafood freshness and edibility. Rapid on-site detection of volatile basic nitrogen (VBN) is of significant importance for food safety monitoring. In this study, highly luminescent self-assembled copper nanoclusters (Cu NCs@p-MBA), synthesized using p-mercaptobenzoic acid (p-MBA) as the ligand, were utilized for the sensitive detection of VBNs. Under acidic conditions, Cu NCs@p-MBA formed compact and well-organized nanosheets through noncovalent interactions, accompanied by intense orange fluorescence emission (651 nm). The benzene carboxylic acid part of Cu NCs@p-MBA provided the driving force for supramolecular assembly and exhibited a strong affinity for amines, particularly low-molecular-weight amines such as ammonia (NH3) and trimethylamine (TMA). The quantitative determination of NH3 and TMA showed the detection limits as low as 0.33 and 0.81 ppm, respectively. Cu NCs@p-MBA also demonstrated good responsiveness to putrescine and histamine. Through density functional theory (DFT) calculations and molecular dynamics (MD) simulations, the precise atomic structure, assembly structure, luminescent properties, and reaction processes of Cu NCs@p-MBA were studied, revealing the sensing mechanism of Cu NCs@p-MBA for highly sensitive detection of VBNs. Based on the self-assembled Cu NCs@p-MBA nanosheets, portable fluorescent labels were developed for semiquantitative, visual, and real-time monitoring of seafood freshness. Therefore, this study exemplified the high sensitivity of self-assembly induced emission (SAIE)-type Cu NCs@p-MBA for VBNs sensing, offering an efficient solution for on-site monitoring of seafood freshness.
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Affiliation(s)
- Chenyue Zhou
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, 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 510006, China
| | - Da-Wen Sun
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, 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 510006, China
- Food
Refrigeration and Computerized Food Technology (FRCFT), Agriculture
and Food Science Centre, University College
Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Ji Ma
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, 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 510006, China
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
| | - Anjun Qin
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
| | - Ben Zhong Tang
- State
Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced
Emission, South China University of Technology, Guangzhou 510640, China
- Shenzhen
Institute of Aggregate Science and Technology, School of Science and
Engineering, The Chinese University of Hong
Kong, Shenzhen 518172, China
| | - Xiao-Ru Lin
- Guangdong
Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528000, China
| | - Shi-Lin Cao
- Guangdong
Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528000, China
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10
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Liu S, Zhang G, Zhang W, Tian N, Sun Q, Wu Z. High-Performance Ethylene Glycol Sensor Based on Imine Covalent Organic Frameworks. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:3103. [PMID: 38133000 PMCID: PMC10745960 DOI: 10.3390/nano13243103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/03/2023] [Accepted: 12/05/2023] [Indexed: 12/23/2023]
Abstract
The colorless and odorless ethylene glycol is prone to unknowingly causing poisoning, making preventive monitoring of ethylene glycol necessary. In this paper, scandium (III) trifluoromethanesulfonate was used as a catalyst to successfully prepare covalent organic framework (COF) nanospheres linked by imines at room temperature. The COF nanospheres were characterized by XRD, SEM, TEM, FT-IR, UV-Vis and BET. The results show that COF nanospheres have rough surfaces and a large number of mesoporous structures, which greatly increase the active sites on the surface of the sensing material and enhance the gas sensing performance. The sensing results showed that the prepared imine-conjugated COF nanospheres exhibited a good response-recovery ability for 10 consecutive response-recovery cycles for ethylene glycol at room temperature and had a theoretical detection limit of 40 ppb. In addition, the responses of COF nanospheres to nearly 20 interfering gases, including HCl, HNO3, phenol, formaldehyde and aniline, are relatively low compared to the response to ethylene glycol, indicating that the COF nanospheres have high selectivity towards ethylene glycol. The COF nanospheres show good sensitivity and selectivity for the detection of ethylene glycol, which should be attributed to the large specific surface area, hydrogen bonding interactions, and high defects. This work provides an effective method for the detection of ethylene glycol and expands the application field of COF materials.
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Affiliation(s)
- Shiwei Liu
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
| | - Guojie Zhang
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
| | - Weiyu Zhang
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
| | - Ning Tian
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
| | - Qihua Sun
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
| | - Zhaofeng Wu
- Xinjiang Key Laboratory of Solid-State Physics and Devices, Urumqi 830046, China (Q.S.)
- School of Physics Science and Technology, Xinjiang University, Urumqi 830046, China
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11
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Ma M, Yang X, Ying X, Shi C, Jia Z, Jia B. Applications of Gas Sensing in Food Quality Detection: A Review. Foods 2023; 12:3966. [PMID: 37959084 PMCID: PMC10648483 DOI: 10.3390/foods12213966] [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: 09/11/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 11/15/2023] Open
Abstract
Food products often face the risk of spoilage during processing, storage, and transportation, necessitating the use of rapid and effective technologies for quality assessment. In recent years, gas sensors have gained prominence for their ability to swiftly and sensitively detect gases, making them valuable tools for food quality evaluation. The various gas sensor types, such as metal oxide (MOX), metal oxide semiconductor (MOS) gas sensors, surface acoustic wave (SAW) sensors, colorimetric sensors, and electrochemical sensors, each offer distinct advantages. They hold significant potential for practical applications in food quality monitoring. This review comprehensively covers the progress in gas sensor technology for food quality assessment, outlining their advantages, features, and principles. It also summarizes their applications in detecting volatile gases during the deterioration of aquatic products, meat products, fruit, and vegetables over the past decade. Furthermore, the integration of data analytics and artificial intelligence into gas sensor arrays is discussed, enhancing their adaptability and reliability in diverse food environments and improving food quality assessment efficiency. In conclusion, this paper addresses the multifaceted challenges faced by rapid gas sensor-based food quality detection technologies and suggests potential interdisciplinary solutions and directions.
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Affiliation(s)
- Minzhen Ma
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Boce Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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12
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Xing Z, Zogona D, Wu T, Pan S, Xu X. Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food. Food Chem 2023; 415:135650. [PMID: 36868065 DOI: 10.1016/j.foodchem.2023.135650] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/27/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Bionic nose, a technology that mimics the human olfactory system, has been widely used to assess food quality due to their high sensitivity, low cost, portability and simplicity. This review briefly describes that bionic noses with multiple transduction mechanisms are developed based on gas molecules' physical properties: electrical conductivity, visible optical absorption, and mass sensing. To enhance their superior sensing performance and meet the growing demand for applications, a range of strategies have been developed, such as peripheral substitutions, molecular backbones, and ligand metals that can finely tune the properties of sensitive materials. In addition, challenges and prospects coexist are covered. Cross-selective receptors of bionic nose will help and guide the selection of the best array for a particular application scenario. It provides an odour-based monitoring tool for rapid, reliable and online assessment of food safety and quality.
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Affiliation(s)
- Zheng Xing
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China; Shenzhen Institute of Nutrition and Health, Shenzhen, Guangdong 518038, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518038, China
| | - Daniel Zogona
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China; Shenzhen Institute of Nutrition and Health, Shenzhen, Guangdong 518038, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518038, China.
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13
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Liu X, Song X, Gou D, Li H, Jiang L, Yuan M, Yuan M. A polylactide based multifunctional hydrophobic film for tracking evaluation and maintaining beef freshness by an electrospinning technique. Food Chem 2023; 428:136784. [PMID: 37429236 DOI: 10.1016/j.foodchem.2023.136784] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/12/2023]
Abstract
A nanofiber film was prepared by a facile electrospinning technique using polylactide (PLA), butterfly pea flower extract (BPA) and cinnamaldehyde (CIN). The as-prepared film shows the prominent antioxidative, antibacterial, colorimetric and hydrophobic properties so that the beef freshness can be monitored and maintained up to 6 days at 4 °C simultaneously. Besides, the nanofiber structure endows the film with a fast color responsiveness under acidic-alkaline atmospheres with different concentrations. Moreover, this film exhibits higher tensile strength (9.56 Mpa) than that of the pure PLA electrospinning film (4.40 Mpa). Especially the introduction of the BPA effectively boosts the antimicrobial ability of the CIN. The freshness, sub-freshness and spoilage levels of the beef can be easily testified by observing the color difference change of the film. So the polylactide based multifunctional film as an intelligent packaging has an excellent potential for the sub-freshness detection of meat.
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Affiliation(s)
- Xinxin Liu
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Xiushuang Song
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Dejiao Gou
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Hongli Li
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Lin Jiang
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Minglong Yuan
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Mingwei Yuan
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China.
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14
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Thongboon S, Chukeaw T, Niamnuy C, Roddecha S, Prapainainar P, Chareonpanich M, Kingwascharapong P, Faungnawakij K, Rupprechter G, Seubsai A. Pineapple-Leaf-Derived, Copper-PAN-Modified Regenerated Cellulose Sheet Used as a Hydrogen Sulfide Indicator. ACS OMEGA 2023; 8:17134-17142. [PMID: 37214707 PMCID: PMC10193420 DOI: 10.1021/acsomega.3c01449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/24/2023] [Indexed: 05/24/2023]
Abstract
Regenerated cellulose (RC) produced from waste pineapple leaves was used to develop a colorimetric sensor as a Cu-PAN sheet (RCS). Microcrystalline cellulose derived from dried pineapple leaves was combined with Cu-PAN, dissolved in NaOH and urea, and made into an RC sheet using Na2SO4 as a coagulant. The RCS was used as an H2S indicator at various H2S concentrations (0-50 ppm) and temperatures (5-25 °C). The RCS color changed from purple to New York pink when exposed to H2S. A colorimeter method was used to develop prediction curves with values of R2 > 0.95 for H2S concentrations at 5-25 °C. The physicochemical properties of fresh and spent RCS were characterized using various techniques (Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy/energy-dispersive X-ray spectroscopy, and thermogravimetric analysis). In addition, when stored at 5 and 25 °C for 90 days, the RCS had outstanding stability. The developed RCS could be applied to food packaging as an intelligent indicator of meat spoilage.
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Affiliation(s)
- Surached Thongboon
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Thanaphat Chukeaw
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Chalida Niamnuy
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Supacharee Roddecha
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Paweena Prapainainar
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Metta Chareonpanich
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
| | | | - Kajornsak Faungnawakij
- National
Nanotechnology Center (NANOTEC), National
Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand
| | - Günther Rupprechter
- Institute
of Materials Chemistry, Technische Universität
Wien,Getreidemarkt 9/BC, Vienna 1060, Austria
| | - Anusorn Seubsai
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
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15
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Wu K, Debliquy M, Zhang C. Metal-oxide-semiconductor resistive gas sensors for fish freshness detection. Compr Rev Food Sci Food Saf 2023; 22:913-945. [PMID: 36537904 DOI: 10.1111/1541-4337.13095] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/09/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022]
Abstract
Fish are prone to spoilage and deterioration during processing, storage, or transportation. Therefore, there is a need for rapid and efficient techniques to detect and evaluate fish freshness during different periods or conditions. Gas sensors are increasingly important in the qualitative and quantitative evaluation of high-protein foods, including fish. Among them, metal-oxide-semiconductor resistive (MOSR) sensors with advantages such as low cost, small size, easy integration, and high sensitivity have been extensively studied in the past few years, which gradually show promising practical application prospects. Herein, we take the detection, classification, and assessment of fish freshness as the actual demand, and summarize the physical and chemical changes of fish during the spoilage process, the volatile marker gases released, and their production mechanisms. Then, we introduce the advantages, performance parameters, and working principles of gas sensors, and summarize the MOSR gas sensors aimed at detecting different kinds of volatile marker gases of fish spoiling in the last 5 years. After that, this paper reviews the research and application progress of MOSR gas sensor arrays and electronic nose technology for various odor indicators and fish freshness detection. Finally, this review points out the multifaceted challenges (sampling system, sensing module, and pattern recognition technology) faced by the rapid detection technology of fish freshness based on metal oxide gas sensors, and the potential solutions and development directions are proposed from the view of multidisciplinary intersection.
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Affiliation(s)
- Kaidi Wu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, China
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons, Belgium
| | - Marc Debliquy
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons, Belgium
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou, China
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16
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Duan X, Li Z, Wang L, Lin H, Wang K. Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review. Compr Rev Food Sci Food Saf 2023; 22:430-450. [PMID: 36451298 DOI: 10.1111/1541-4337.13074] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/02/2022] [Accepted: 10/20/2022] [Indexed: 12/05/2022]
Abstract
Meat and aquatic products are susceptible to spoilage during distribution, transportation, and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials (ENMs) typically with the diameter in the range of 1-100 nm exhibit fascinating physicochemical properties. ENMs-based sensing systems have received extensive attention for food freshness assessment due to the advantages of being fast, simple, and sensitive. This review focuses on summarizing the recent application of ENMs-based sensing systems for food freshness detection. First, chemical indicators related to the freshness of meat and aquatic products are described. Then, how to apply the ENMs including noble metal nanomaterials, metal oxide nanomaterials, carbon nanomaterials, and metal-organic frameworks for the construction of different sensing systems were described. Besides, the recent advance in ENMs-based colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy sensing systems for assessing the freshness of meat and aquatic products were outlined. Finally, the challenges and future research perspectives for the application of ENMs-based sensing systems were discussed. The ENMs-based sensing systems have been demonstrated as effective tools for freshness evaluation. The sensing performance of ENMs employed in different sensing systems depends on their composition, size, shape, and stability of nanoparticles. For the real application of ENMs in food industries, the risks and regulatory issues associated with nanomaterials need to be further considered. With the continuous development of nanomaterials and sensing devices, the ENMs-based sensors are expected to be applied in-field for rapid detection of the freshness of meat and aquatic products in the future.
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Affiliation(s)
- Xiaoyan Duan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Zhuoran Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Lei Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Kaiqiang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.,Fujian Provincial Key Laboratory of Breeding Lateolabrax Japonicus, Ningde, Fujian, China
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17
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XING X, ZHAO M, QI L, TANG Y, WANG X. Visualization and prediction of TVB-N content in chilled pork by hyperspectral imaging. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.002523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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18
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Van Duy L, Nguyet TT, Le DTT, Van Duy N, Nguyen H, Biasioli F, Tonezzer M, Di Natale C, Hoa ND. Room Temperature Ammonia Gas Sensor Based on p-Type-like V 2O 5 Nanosheets towards Food Spoilage Monitoring. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 13:146. [PMID: 36616056 PMCID: PMC9823630 DOI: 10.3390/nano13010146] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Gas sensors play an important role in many areas of human life, including the monitoring of production processes, occupational safety, food quality assessment, and air pollution monitoring. Therefore, the need for gas sensors to monitor hazardous gases, such as ammonia, at low operating temperatures has become increasingly important in many fields. Sensitivity, selectivity, low cost, and ease of production are crucial characteristics for creating a capillary network of sensors for the protection of the environment and human health. However, developing gas sensors that are not only efficient but also small and inexpensive and therefore integrable into everyday life is a difficult challenge. In this paper, we report on a resistive sensor for ammonia detection based on thin V2O5 nanosheets operating at room temperature. The small thickness and porosity of the V2O5 nanosheets give the sensors good performance for sensing ammonia at room temperature (RT), with a relative change of resistance of 9.4% to 5 ppm ammonia (NH3) and an estimated detection limit of 0.4 ppm. The sensor is selective with respect to the seven interferents tested; it is repeatable and stable over the long term (four months). Although V2O5 is generally an n-type semiconductor, in this case the nanosheets show a p-type semiconductor behavior, and thus a possible sensing mechanism is proposed. The device's performance, along with its size, low cost, and low power consumption, makes it a good candidate for monitoring freshness and spoilage along the food supply chain.
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Affiliation(s)
- Lai Van Duy
- International Training Institute for Materials Science (ITIMS), Hanoi University of Science and Technology (HUST), No. 1, Dai Co Viet Street, Hanoi 10999, Vietnam
- Department of Electronic Engineering, University of Rome Tor Vergata, Via del Politecnico 1, 00133 Rome, Italy
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele All’Adige, Italy
| | - To Thi Nguyet
- International Training Institute for Materials Science (ITIMS), Hanoi University of Science and Technology (HUST), No. 1, Dai Co Viet Street, Hanoi 10999, Vietnam
| | - Dang Thi Thanh Le
- International Training Institute for Materials Science (ITIMS), Hanoi University of Science and Technology (HUST), No. 1, Dai Co Viet Street, Hanoi 10999, Vietnam
| | - Nguyen Van Duy
- International Training Institute for Materials Science (ITIMS), Hanoi University of Science and Technology (HUST), No. 1, Dai Co Viet Street, Hanoi 10999, Vietnam
| | - Hugo Nguyen
- Department of Materials Science and Engineering, Division of Microsystems Technology, Uppsala University, Lägerhyddsvägen, 1751 21 Uppsala, Sweden
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele All’Adige, Italy
| | - Matteo Tonezzer
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele All’Adige, Italy
- Department of Chemical and Geological Sciences, Università di Cagliari, Campus di Monserrato, 09042 Monserrato, Italy
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele All’Adige, Italy
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome Tor Vergata, Via del Politecnico 1, 00133 Rome, Italy
| | - Nguyen Duc Hoa
- International Training Institute for Materials Science (ITIMS), Hanoi University of Science and Technology (HUST), No. 1, Dai Co Viet Street, Hanoi 10999, Vietnam
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19
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Khodaei SM, Gholami‐Ahangaran M, Karimi Sani I, Esfandiari Z, Eghbaljoo H. Application of intelligent packaging for meat products: A systematic review. Vet Med Sci 2022; 9:481-493. [PMID: 36571810 PMCID: PMC9857129 DOI: 10.1002/vms3.1017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
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Affiliation(s)
- Seyedeh Mahsa Khodaei
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Majid Gholami‐Ahangaran
- Department of Poultry DiseasesFaculty of Veterinary MedicineShahrekord Branch, Islamic Azad UniversityShahrekordIran
| | - Iraj Karimi Sani
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Zahra Esfandiari
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Hadi Eghbaljoo
- Division of Food Safety and HygieneDepartment of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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20
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Xu W, He Y, Li J, Deng Y, Zhou J, Xu E, Ding T, Wang W, Liu D. Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness. Meat Sci 2022; 194:108950. [PMID: 36087368 DOI: 10.1016/j.meatsci.2022.108950] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 08/12/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022]
Abstract
Beef is easily spoiled, resulting in foodborne illness and high societal costs. This study proposed a novel olfactory visualization system based on colorimetric sensor array and chemometric methods to detect beef freshness. First, twelve color-sensitive materials were immobilized on a hydrophobic platform to acquire scent information of beef samples according to solvatochromic effects. Second, machine vision algorithms were used to extract the scent fingerprints, and principal component analysis (PCA) was employed to compress the feature dimensions of the fingerprints. Finally, four qualitative models, k-nearest neighbor, extreme learning machine, support vector machine (SVM), and random forest, were constructed to evaluate the beef freshness according to the value of total volatile basic nitrogen (TVB-N) and total viable counts (TVC). Results demonstrated that SVM had a preferable prediction ability, with 95.83% and 95.00% precision in the training and prediction sets, respectively. The results revealed that the simple constructed olfactory visualization sensor system could rapidly, robustly, and accurately assess beef freshness.
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Affiliation(s)
- Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yingchao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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21
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Barandun G, Gonzalez-Macia L, Lee HS, Dincer C, Güder F. Challenges and Opportunities for Printed Electrical Gas Sensors. ACS Sens 2022; 7:2804-2822. [PMID: 36131601 PMCID: PMC9623589 DOI: 10.1021/acssensors.2c01086] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 09/06/2022] [Indexed: 01/31/2023]
Abstract
Printed electrical gas sensors are a low-cost, lightweight, low-power, and potentially disposable alternative to gas sensors manufactured using conventional methods such as photolithography, etching, and chemical vapor deposition. The growing interest in Internet-of-Things, smart homes, wearable devices, and point-of-need sensors has been the main driver fueling the development of new classes of printed electrical gas sensors. In this Perspective, we provide an insight into the current research related to printed electrical gas sensors including materials, methods of fabrication, and applications in monitoring food quality, air quality, diagnosis of diseases, and detection of hazardous gases. We further describe the challenges and future opportunities for this emerging technology.
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Affiliation(s)
- Giandrin Barandun
- Imperial
College London, Department of Bioengineering,
Royal School of Mines, SW7
2AZ London, United Kingdom
- BlakBear,
Ltd, 7-8 Child’s
Place, SW5 9RX London, United Kingdom
| | - Laura Gonzalez-Macia
- Imperial
College London, Department of Bioengineering,
Royal School of Mines, SW7
2AZ London, United Kingdom
| | - Hong Seok Lee
- Imperial
College London, Department of Bioengineering,
Royal School of Mines, SW7
2AZ London, United Kingdom
| | - Can Dincer
- FIT
Freiburg Center for Interactive Materials and Bioinspired Technologies, University of Freiburg, Freiburg 79110, Germany
- Department
of Microsystems Engineering (IMTEK), University
of Freiburg, Freiburg 79110, Germany
| | - Firat Güder
- Imperial
College London, Department of Bioengineering,
Royal School of Mines, SW7
2AZ London, United Kingdom
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22
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Wang Z, Zhu L, Wang J, Zhuang R, Mu P, Wang J, Yan W. Advances in functional guest materials for resistive gas sensors. RSC Adv 2022; 12:24614-24632. [PMID: 36128383 PMCID: PMC9426293 DOI: 10.1039/d2ra04063h] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 07/29/2022] [Indexed: 12/02/2022] Open
Abstract
Resistive gas sensors are considered promising candidates for gas detection, benefiting from their small size, ease of fabrication and operation convenience. The development history, performance index, device type and common host materials (metal oxide semiconductors, conductive polymers, carbon-based materials and transition metal dichalcogenides) of resistive gas sensors are firstly reviewed. This review systematically summarizes the functions, functional mechanisms, features and applications of seven kinds of guest materials (noble metals, metal heteroatoms, metal oxides, metal-organic frameworks, transition metal dichalcogenides, polymers, and multiple guest materials) used for the modification and optimization of the host materials. The introduction of guest materials enables synergistic effects and complementary advantages, introduces catalytic sites, constructs heterojunctions, promotes charge transfer, improves carrier transport, or introduces protective/sieving/enrichment layers, thereby effectively improving the sensitivity, selectivity and stability of the gas sensors. The perspectives and challenges regarding the host-guest hybrid materials-based gas sensors are also discussed.
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Affiliation(s)
- Ze Wang
- Department of Environmental Science and Engineering, Xi'an Key Laboratory of Solid Waste Recycling and Resource Recovery, State Key Laboratory of Multiphase Flow in Power Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University 28 Xianning West Road Xi'an 710049 China
| | - Lei Zhu
- Department of Environmental Science and Engineering, Xi'an Key Laboratory of Solid Waste Recycling and Resource Recovery, State Key Laboratory of Multiphase Flow in Power Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University 28 Xianning West Road Xi'an 710049 China
- School of Physics and Electrical Engineering, Weinan Normal University Chaoyang Street Weinan 714099 China
| | - Jingzhao Wang
- Department of Environmental Science and Engineering, Xi'an Key Laboratory of Solid Waste Recycling and Resource Recovery, State Key Laboratory of Multiphase Flow in Power Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University 28 Xianning West Road Xi'an 710049 China
| | - Rui Zhuang
- Chambroad Chemical Industry Institute Co.,Ltd Boxing Economic Development Zone 256500 Shandong Province China
| | - Pengfei Mu
- Chambroad Chemical Industry Institute Co.,Ltd Boxing Economic Development Zone 256500 Shandong Province China
| | - Jianan Wang
- Department of Environmental Science and Engineering, Xi'an Key Laboratory of Solid Waste Recycling and Resource Recovery, State Key Laboratory of Multiphase Flow in Power Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University 28 Xianning West Road Xi'an 710049 China
| | - Wei Yan
- Department of Environmental Science and Engineering, Xi'an Key Laboratory of Solid Waste Recycling and Resource Recovery, State Key Laboratory of Multiphase Flow in Power Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University 28 Xianning West Road Xi'an 710049 China
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23
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Andre RS, Mercante LA, Facure MHM, Sanfelice RC, Fugikawa-Santos L, Swager TM, Correa DS. Recent Progress in Amine Gas Sensors for Food Quality Monitoring: Novel Architectures for Sensing Materials and Systems. ACS Sens 2022; 7:2104-2131. [PMID: 35914109 DOI: 10.1021/acssensors.2c00639] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The increasing demand for food production has necessitated the development of sensitive and reliable methods of analysis, which allow for the optimization of storage and distribution while ensuring food safety. Methods to quantify and monitor volatile and biogenic amines are key to minimizing the waste of high-protein foods and to enable the safe consumption of fresh products. Novel materials and device designs have allowed the development of portable and reliable sensors that make use of different transduction methods for amine detection and food quality monitoring. Herein, we review the past decade's advances in volatile amine sensors for food quality monitoring. First, the role of volatile and biogenic amines as a food-quality index is presented. Moreover, a comprehensive overview of the distinct amine gas sensors is provided according to the transduction method, operation strategies, and distinct materials (e.g., metal oxide semiconductors, conjugated polymers, carbon nanotubes, graphene and its derivatives, transition metal dichalcogenides, metal organic frameworks, MXenes, quantum dots, and dyes, among others) employed in each case. These include chemoresistive, fluorometric, colorimetric, and microgravimetric sensors. Emphasis is also given to sensor arrays that record the food quality fingerprints and wireless devices that operate as radiofrequency identification (RFID) tags. Finally, challenges and future opportunities on the development of new amine sensors are presented aiming to encourage further research and technological development of reliable, integrated, and remotely accessible devices for food-quality monitoring.
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Affiliation(s)
- Rafaela S Andre
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil
| | - Luiza A Mercante
- Institute of Chemistry, Federal University of Bahia (UFBA), 40170-280, Salvador, Bahia, Brazil
| | - Murilo H M Facure
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
| | - Rafaela C Sanfelice
- Science and Technology Institute, Federal University of Alfenas, 37715-400, Poços de Caldas, Minas Gerais, Brazil
| | - Lucas Fugikawa-Santos
- São Paulo State University - UNESP, Institute of Geosciences and Exact Sciences, 13506-700, Rio Claro, São Paulo, Brazil
| | - Timothy M Swager
- Department of Chemistry and Institute for Soldier Nanotechnologies, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
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24
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Freddi S, Perilli D, Vaghi L, Monti M, Papagni A, Di Valentin C, Sangaletti L. Pushing Down the Limit of NH 3 Detection of Graphene-Based Chemiresistive Sensors through Functionalization by Thermally Activated Tetrazoles Dimerization. ACS NANO 2022; 16:10456-10469. [PMID: 35731131 DOI: 10.1021/acsnano.2c01095] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
An easy and cost-effective method is presented to functionalize graphene through thermally activated dimerization of 2,5-diaryltetrazoles. Consistently with the experimental spectroscopic results, theoretical calculations demonstrate that during the thermal treatment a dimerization process to tetrazine is energetically more favorable than covalent grafting. Since both the functionalization method by thermal activation and the use of tetrazoles have never been considered before to prepare graphene-based chemiresistors, this represents a promising approach to develop graphene-related sensing platforms. Five different 2,5-diaryltetrazoles have been tested here for the effective functionalization of low-defect graphene layers on silicon nitride. Based on these layers, an array of sensors has been prepared for testing upon ammonia exposure. The tests on the sensing performances clearly show sensitivity to ammonia, extending the current range of ammonia detection with a graphene-based chemiresistor down to the sub-ppm range, as results from a benchmarking with data available in the literature. Furthermore, all sensors perform better than bare graphene. Density functional theory (DFT) calculations, carried out on a model of the best performing layer of the array, provided the theoretical framework to rationalize the sensing mechanism and disclose a dual role played by the tetrazine molecules, (i) acting as ammonia concentrators and (ii) mediating the electron transfer between ammonia and graphene.
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Affiliation(s)
- Sonia Freddi
- Surface Science and Spectroscopy Lab @ I-Lamp, Department of Mathematics and Physics, Università Cattolica del Sacro Cuore, Via della Garzetta, 25123 Brescia, Italy
- Department of Chemistry, Division of Molecular Imaging and Photonics, KU Leuven, Celestijnenlaan 200F, 3001 Leuven, Belgium
| | - Daniele Perilli
- Department of Materials Science, University of Milano-Bicocca, via Cozzi 55, 20125 Milano, Italy
| | - Luca Vaghi
- Department of Materials Science, University of Milano-Bicocca, via Cozzi 55, 20125 Milano, Italy
| | - Mauro Monti
- Department of Materials Science, University of Milano-Bicocca, via Cozzi 55, 20125 Milano, Italy
| | - Antonio Papagni
- Department of Materials Science, University of Milano-Bicocca, via Cozzi 55, 20125 Milano, Italy
| | - Cristiana Di Valentin
- Department of Materials Science, University of Milano-Bicocca, via Cozzi 55, 20125 Milano, Italy
| | - Luigi Sangaletti
- Surface Science and Spectroscopy Lab @ I-Lamp, Department of Mathematics and Physics, Università Cattolica del Sacro Cuore, Via della Garzetta, 25123 Brescia, Italy
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25
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Joshi N, Pransu G, Adam Conte-Junior C. Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection. Crit Rev Food Sci Nutr 2022; 63:10536-10559. [PMID: 35647714 DOI: 10.1080/10408398.2022.2078950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools.
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Affiliation(s)
- Nirav Joshi
- Physics Department, Federal University of ABC, Campus Santo André, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Gaurav Pransu
- Graphene Research Labs, Manchappanahosahalli, Karnataka, India
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil
- Post-Graduation Program of Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Post-Graduation Program of Veterinary Hygiene (PPGHV) Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
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26
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Freddi S, Gonzalez MCR, Carro P, Sangaletti L, De Feyter S. Chemical Defect-Driven Response on Graphene-Based Chemiresistors for Sub-ppm Ammonia Detection. Angew Chem Int Ed Engl 2022; 61:e202200115. [PMID: 35156288 DOI: 10.1002/anie.202200115] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Indexed: 12/12/2022]
Abstract
Gas sensors are essential in several fields and, in general, features such as high sensitivity, quick response, and fast recovery are required, along with low power consumption and low cost. Graphene is considered a promising material for gas sensing applications, its functionalization often being a requisite. In the present study, we developed competitive and promising gas sensors for ammonia detection. Interestingly, we present an easy and efficient method to functionalize graphene by using diazonium chemistry with different functional groups. Moreover, we prove the superior sensing capability of our covalently modified graphene layers. These experimental data have been consistently interpreted by theoretical calculations, which reveal a defect-driven sensor's response to ammonia. These results open the possibility of a comprehensive design and use of these graphene-based sensors in real applications.
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Affiliation(s)
- Sonia Freddi
- Surface Science and Spectroscopy lab @ I-Lamp, Department of Mathematics and Physics, Università Cattolica del Sacro Cuore, Via della Garzetta 48, 25123, Brescia, Italy.,Department of Chemistry, Division of Molecular Imaging and Photonics, KU Leuven, Celestijnenlaan 200F, 3001, Leuven, Belgium
| | - Miriam C Rodriguez Gonzalez
- Department of Chemistry, Division of Molecular Imaging and Photonics, KU Leuven, Celestijnenlaan 200F, 3001, Leuven, Belgium
| | - Pilar Carro
- Área de Química Física, Departamento de Química, Facultad de Ciencias, Instituto de Materiales y Nanotecnología (IMN), Universidad de La Laguna, Avda. Francisco Sánchez, s/n 38200, La Laguna, Tenerife, Spain
| | - Luigi Sangaletti
- Surface Science and Spectroscopy lab @ I-Lamp, Department of Mathematics and Physics, Università Cattolica del Sacro Cuore, Via della Garzetta 48, 25123, Brescia, Italy
| | - Steven De Feyter
- Department of Chemistry, Division of Molecular Imaging and Photonics, KU Leuven, Celestijnenlaan 200F, 3001, Leuven, Belgium
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27
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Freddi S, Gonzalez MCR, Carro P, Sangaletti L, De Feyter S. Chemical Defect‐Driven Response on Graphene‐Based Chemiresistors for Sub‐ppm Ammonia Detection. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202200115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sonia Freddi
- Surface Science and Spectroscopy lab @ I-Lamp Department of Mathematics and Physics Università Cattolica del Sacro Cuore Via della Garzetta 48 25123 Brescia Italy
- Department of Chemistry Division of Molecular Imaging and Photonics KU Leuven Celestijnenlaan 200F 3001 Leuven Belgium
| | - Miriam C. Rodriguez Gonzalez
- Department of Chemistry Division of Molecular Imaging and Photonics KU Leuven Celestijnenlaan 200F 3001 Leuven Belgium
| | - Pilar Carro
- Área de Química Física, Departamento de Química Facultad de Ciencias Instituto de Materiales y Nanotecnología (IMN) Universidad de La Laguna Avda. Francisco Sánchez, s/n 38200, La Laguna Tenerife Spain
| | - Luigi Sangaletti
- Surface Science and Spectroscopy lab @ I-Lamp Department of Mathematics and Physics Università Cattolica del Sacro Cuore Via della Garzetta 48 25123 Brescia Italy
| | - Steven De Feyter
- Department of Chemistry Division of Molecular Imaging and Photonics KU Leuven Celestijnenlaan 200F 3001 Leuven Belgium
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28
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Han T, Huang Y, Sun C, Wang D, Xu W. A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in Meat. Foods 2021; 11:foods11010040. [PMID: 35010165 PMCID: PMC8750351 DOI: 10.3390/foods11010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/09/2021] [Accepted: 12/18/2021] [Indexed: 12/04/2022] Open
Abstract
In this paper, carboxylated carbon nitride nanoparticles (carboxylated-g-C3N4 NPs) were prepared through a one-step molten salts method. The synthesized material was characterized by transmission electron microscope (TEM), Fourier transform-infrared spectra (FTIR), and X-ray photoelectron spectroscopy (XPS), etc. An electrochemical sensor based on single-stranded oligonucleotide/carboxylated-g-C3N4/chitosan/glassy carbon electrode (ssDNA/carboxylated-g-C3N4/chitosan/GCE) was constructed for determination of the hydroxyl radical (•OH), and methylene blue (MB) was used as a signal molecule. The sensor showed a suitable electrochemical response toward •OH from 4.06 to 122.79 fM with a detection limit of 1.35 fM. The selectivity, reproducibility, and stability were also presented. Application of the sensor to real meat samples (i.e., pork, chicken, shrimp, and sausage) was performed, and the results indicated the proposed method could be used to detect •OH in practical samples. The proposed sensor holds a great promise to be applied in the fields of food safety.
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Affiliation(s)
- Tingting Han
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (T.H.); (Y.H.); (W.X.)
| | - Yang Huang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (T.H.); (Y.H.); (W.X.)
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (T.H.); (Y.H.); (W.X.)
- Correspondence: (C.S.); (D.W.)
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
- Correspondence: (C.S.); (D.W.)
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (T.H.); (Y.H.); (W.X.)
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