Development of VOCs gas sensor with high sensitivity using colorimetric polymer nanofiber: a unique sensing method

Kim, Myoung Ok; Khan, Muhammad Qamar; Ullah, Azeem; Phan, Duy-Nam; Zhu, Chunhong; Lee, Jung-soon; Kim, Ick Soo

doi:10.1088/2053-1591/ab42a5

Cited by 15 publications

(12 citation statements)

References 20 publications

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“…Among the many polymeric forms, nanofibers are sophisticated fibrous structures ranging in size from micrometers to nanometers [ 16 ]. The majority of electrospun nanofibers are limited to a densely packed two-dimensional (2D) mesh, which supports cellular proliferation only on its surface, restricting cell infiltration and proliferation through the nanofiber matrix [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Development of PVA–Psyllium Husk Meshes via Emulsion Electrospinning: Preparation, Characterization, and Antibacterial Activity

et al. 2022

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In this study, polyvinyl alcohol (PVA) and psyllium husk (PSH)/D-limonene electrospun meshes were produced by emulsion electrospinning for use as substrates to prevent the growth of bacteria. D-limonene and modified microcrystalline cellulose (mMCC) were preferred as antibacterial agents. SEM micrographs showed that PVA–PSH electrospun mesh with a 4% amount of D-limonene has the best average fiber distribution with 298.38 ± 62.8 nm. Moreover, the fiber morphology disrupts with the addition of 6% D-limonene. FT-IR spectroscopy was used to analyze the chemical structure between matrix–antibacterial agents (mMCC and D-limonene). Although there were some partial physical interactions in the FT-IR spectrum, no chemical reactions were seen between the matrixes and the antibacterial agents. The thermal properties of the meshes were determined using thermal gravimetric analysis (TGA). The thermal stability of the samples increased with the addition of mMCC. Further, the PVA–PSH–mMCC mesh had the highest value of contact angle (81° ± 4.05). The antibacterial activity of functional meshes against Gram (−) (Escherichia coli, Pseudomonas aeruginosa) and Gram (+) bacteria (Staphylococcus aureus) was specified based on a zone inhibition test. PPMD6 meshes had the highest antibacterial results with 21 mm, 16 mm, and 15 mm against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, respectively. While increasing the amount of D-limonene enhanced the antibacterial activity, it significantly decreased the amount of release in cases of excess D-limonene amount. Due to good fiber morphology, the highest D-limonene release value (83.1%) was observed in PPMD4 functional meshes. The developed functional meshes can be utilized as wound dressing material based on our data.

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Section: Introductionmentioning

confidence: 99%

Development of PVA–Psyllium Husk Meshes via Emulsion Electrospinning: Preparation, Characterization, and Antibacterial Activity

et al. 2022

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“…PDA sensors can be embedded inside various film materials to improve sensitivity and selectivity. These materials include poly(vinyl alcohol) (PVA), chitosan, , polyurethane (PU), poly(ethylene oxide) (PEO), and polydimethylsiloxane/poly(methyl methacrylate) (PDMS/PMMA) . Park et al synthesized PDA/PVA hybrid films to identify food spoilage by detecting ammonia, which is released due to the bacterial degradation of free amino acids in foods .…”

Section: Thin-film-based Sensorsmentioning

confidence: 99%

“…The gold standard for VOC analysis is gas chromatography-mass spectrometry (GC-MS); however, it is an expensive and time-consuming technique and is limited in terms of practicality. Sensor technologies, including electrochemical − and colorimetric , sensors, are attractive due to their tunability, portability, fast response time, and ease of miniaturization properties. Electrochemical sensors are generally more sensitive with lower detection limits and longer lifetimes.…”

Section: Introductionmentioning

confidence: 99%

Polydiacetylene-Based Sensors To Detect Volatile Organic Compounds

2022

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Recently, volatile organic compound (VOC) detection has broadened from conventional environmental safety and air quality monitoring to food quality control and disease diagnosis. Current VOC detection technologies are expensive, bulky, and nonintuitive. Polydiacetylenes (PDAs) as colorimetric sensors have been extensively studied owing to their unique structural and optical properties. PDA’s color changes from blue (nonfluorescent) to red (fluorescent) upon exposure to stimuli. This blue-to-red transition is visible to the naked eye, making it highly suitable for independent and rapid detection. PDA is versatile and can be fabricated in various forms including paper, thin film, and 3D scaffold. In this Perspective, we provide an overview of PDA-based systems for VOC detection. We focus not only on the performance but also on the sensor VOC testing methods (calculation and experimental setup). We then identify several aspects to improve in future research to enable cross-comparison and validation between studies. Furthermore, we also outline the key considerations for device fabrication to facilitate better translation of research to commercialization.

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“…In the past decades, the use of polymer‐dye composites as a design platform of food sensors has attracted great interest, since this methodology is relatively easy to implement and scale‐up. [ 42,45–54 ] In general, this type of sensor could be fabricated through immobilization of dyes into a polymer matrix through either physical blending or covalent chemical bonding. Compared to covalent bonding, the physical blending often encounters the problem of dye leaching from the polymer matrix, which may lead to decreased sensing sensitivity and potential food contamination.…”

Section: Food Sensors Based On Polymer–dye Compositesmentioning

confidence: 99%

Functional Polymers and Polymer–Dye Composites for Food Sensing

Zhang

Chan-Park

Wang

2020

Macromol. Rapid Commun.

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The sensitive, safe, and portable detection of food spoilage is becoming unprecedentedly important because it is closely related to the public health and economic development, particularly given the globalization of food supply chain. However, the existing approaches for food monitoring are still limited to meet these requirements. To address this challenge, much research has been done to develop an ideal food sensor that can indicate food quality in real‐time in a sensitive and reliable way. So far, many sensors such as time–temperature indicators, smart trademarks, colorimetric tags, electronic noses, and electronic tongues, have been developed and even commercialized. In this feature article, the recent progress of food sensors based on functional polymers, including the molecular design of polymer structures, sensing mechanisms, and relevant processing techniques to fabricate a variety of food sensor devices is reviewed.

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Development of VOCs gas sensor with high sensitivity using colorimetric polymer nanofiber: a unique sensing method

Cited by 15 publications

References 20 publications

Development of PVA–Psyllium Husk Meshes via Emulsion Electrospinning: Preparation, Characterization, and Antibacterial Activity

Development of PVA–Psyllium Husk Meshes via Emulsion Electrospinning: Preparation, Characterization, and Antibacterial Activity

Polydiacetylene-Based Sensors To Detect Volatile Organic Compounds

Functional Polymers and Polymer–Dye Composites for Food Sensing

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