Portable and reversible smart labels for non-destructive detection of seafood freshness via amine-response fluorescent ionic liquids

Che, Siying; Pan, Shanlin; Shao, Xusheng; Tang, Ben Zhong; Shou, Qijia; Fu, Haiyan; She, Yuanbin

doi:10.1016/j.foodchem.2023.136946

Cited by 6 publications

(2 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Xiangyong et al (2023) prepared an indicator membrane for pork freshness detection using the natural material blueberry anthocyanin as an indicator, and the indicator membrane changed from purple-red to blue purple after pork spoilage. Siying et al (2023) prepared an indicator membrane for detecting shrimp freshness using the fluorescent material 7-hydroxycoumarin-quaternary phosphorus as an indicator. Natural indicators are widely available, easy to extract, highly safe, and environmentally friendly compared to synthetic and fluorescent indicators.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness

Li,

Sun

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn the storage process, meat is susceptible to external factors that produce corruption and deterioration, affecting consumers' health. Therefore, preparing an indicator membrane that can detect freshness in real time, non‐destructively, and visually is significant. Herein, an indicator membrane was prepared by electrostatic spinning technology using polyvinyl alcohol (PVA) as the substrate and curcumin (CUR) and indigo (IND) as the mixed indicator for freshness detection. When curcumin and indigo were mixed at 3:1 (w/w), CUR was transformed from ketone type to enol type with the gradual increase of pH, and IND underwent electron leaps, which resulted in green, brown, and reddish‐brown colour changes in the solution, and the colour development effect was effectively improved. The characterisation results showed that the average fibre diameter of the PVA/0.8 indicator membrane was 252 nm, the hybrid indicator was successfully loaded in the nanofibres, and the water contact angle was 103.6°, which was hydrophobic. In addition, the indicator membrane was sensitive to trimethylamine (limit of detection 17.38 ppm) and triethylamine (limit of detection 27.77 ppm) but insensitive to saline, ethanol, ethyl acetate, and other contaminants with detection specificity. Finally, the colour of the indicating membrane changes from green to brown during the storage of mutton in the mutton was rotten, indicating that the naked eye can judge the freshness of the mutton. Therefore, the PVA/CUR/IND indicator membrane has excellent potential for application in real‐time and non‐destructive detection of mutton freshness.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Siying et al . (2023) prepared an indicator membrane for detecting shrimp freshness using the fluorescent material 7‐hydroxycoumarin‐quaternary phosphorus as an indicator. Natural indicators are widely available, easy to extract, highly safe, and environmentally friendly compared to synthetic and fluorescent indicators.…”

Section: Introductionmentioning

confidence: 99%

A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness

Li,

Sun

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

A Self‐Calibrating Sensing Platform Based on Amine‐Responsive Excitation Wavelength‐Dependent Fluorescent Polymers for Real‐Time and Visual Detection of Food Freshness

Zhang,

Yu,

Han

et al. 2024

Adv Funct Materials

View full text Add to dashboard Cite

Accurate assessment of food freshness is critical to maintaining human health. However, the complex environment of food usually leads to false‐positive measurements result. Therefore, the development of sensing platforms with self‐calibration for accurate detection of food freshness in complex environments is essential. Here, using the green fluorescence‐emitting FITC‐ene and the red fluorescence‐emitting DBA‐ene‐Eu3+ as fluorescent units, fluorescent polymeric materials P1‐P4 with excitation wavelength‐dependent (254 and 365 nm, matched with standard UV lamp) emission are prepared. P1‐P4 responded rapidly to biogenic amines (BAs). Among them, P3 exhibits the widest linear range, and the most noticeable fluorescence color change (from orange‐red to yellow‐green) under 254 nm excitation and enhanced green fluorescence under 365 nm excitation. The changes of P3‐prepared labels at different excitation wavelengths can be utilized to rapidly evaluate the food's freshness. Furthermore, by using a smartphone to read the Red/Green/Blue values of the labels, the total volatile basic nitrogen (TVBN) values can be output to quantitatively evaluate the food freshness, and the output TVBN values at different excitation wavelengths are utilized for mutual calibration to improve the accuracy of the estimation results. This self‐calibrating sensing platform is fast and nondestructive, which provides an effective method for the accurate evaluation of food freshness.

show abstract

Current trends and opportunities for packaging fishery products

Martins,

Latorres,

Fernandes

et al. 2025

Quality Analysis and Packaging of Seafood Products

View full text Add to dashboard Cite

Portable and reversible smart labels for non-destructive detection of seafood freshness via amine-response fluorescent ionic liquids

Cited by 6 publications

References 30 publications

A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness

A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness

A Self‐Calibrating Sensing Platform Based on Amine‐Responsive Excitation Wavelength‐Dependent Fluorescent Polymers for Real‐Time and Visual Detection of Food Freshness

Current trends and opportunities for packaging fishery products

Contact Info

Product

Resources

About