A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness
Ratiometric fluorescent films with high amine sensitivity and stability were developed to monitor the freshness of beef and pork. Fluorescein isothiocyanate (FITC) and red carbon quantum dots (R-CQD) were used as the amine-responsive indicator and internal reference, respectively. The electrospun fi...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524006898 |
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| author | Xiaodong Zhai Yuhong Xue Wenjun Song Yue Sun Tingting Shen Xinai Zhang Yanxiao Li Fuyuan Ding Di Zhang Chenguang Zhou Muhammad Arslan Haroon E. Tahir Zhihua Li Jiyong Shi Xiaowei Huang Xiaobo Zou |
| author_facet | Xiaodong Zhai Yuhong Xue Wenjun Song Yue Sun Tingting Shen Xinai Zhang Yanxiao Li Fuyuan Ding Di Zhang Chenguang Zhou Muhammad Arslan Haroon E. Tahir Zhihua Li Jiyong Shi Xiaowei Huang Xiaobo Zou |
| author_sort | Xiaodong Zhai |
| collection | DOAJ |
| description | Ratiometric fluorescent films with high amine sensitivity and stability were developed to monitor the freshness of beef and pork. Fluorescein isothiocyanate (FITC) and red carbon quantum dots (R-CQD) were used as the amine-responsive indicator and internal reference, respectively. The electrospun films prepared by immobilizing FITC and R-CQD complex (F-R) into polyvinylidene fluoride (PVDF) under 35 %, 55 % and 75 % of relative humidity (RH) were named F-R@PVDF-1, F-R@PVDF-2 and F-R@PVDF-3, respectively. In comparison, the F-R@PVDF-2 film exhibited the highest sensitivity to trimethylamine (TMA), demonstrating a limit of detection (LOD) value of 1.59 μM, and meanwhile high stability during storage with ΔE value of 1.99 after 14 days of storage at 4 °C. The F-R@PVDF-2 film also showed a significant fluorescent red-to-brown color change during meat freshness monitoring at 4 °C. Conclusively, this study reported a new ratiometric fluorescent film that can be used to track the freshness of meats in food packaging. |
| format | Article |
| id | doaj-art-4ad0a9f207c44d57b6f75c5bdc0dc8d1 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-4ad0a9f207c44d57b6f75c5bdc0dc8d12025-08-20T02:49:49ZengElsevierFood Chemistry: X2590-15752024-12-012410180110.1016/j.fochx.2024.101801A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshnessXiaodong Zhai0Yuhong Xue1Wenjun Song2Yue Sun3Tingting Shen4Xinai Zhang5Yanxiao Li6Fuyuan Ding7Di Zhang8Chenguang Zhou9Muhammad Arslan10Haroon E. Tahir11Zhihua Li12Jiyong Shi13Xiaowei Huang14Xiaobo Zou15School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, China; Institute of Modern Agriculture and Health Care Industry, Wencheng, 325300, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.; Jiangsu Jicui Future Food Technology Research Institute, Yixing 214200, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaRatiometric fluorescent films with high amine sensitivity and stability were developed to monitor the freshness of beef and pork. Fluorescein isothiocyanate (FITC) and red carbon quantum dots (R-CQD) were used as the amine-responsive indicator and internal reference, respectively. The electrospun films prepared by immobilizing FITC and R-CQD complex (F-R) into polyvinylidene fluoride (PVDF) under 35 %, 55 % and 75 % of relative humidity (RH) were named F-R@PVDF-1, F-R@PVDF-2 and F-R@PVDF-3, respectively. In comparison, the F-R@PVDF-2 film exhibited the highest sensitivity to trimethylamine (TMA), demonstrating a limit of detection (LOD) value of 1.59 μM, and meanwhile high stability during storage with ΔE value of 1.99 after 14 days of storage at 4 °C. The F-R@PVDF-2 film also showed a significant fluorescent red-to-brown color change during meat freshness monitoring at 4 °C. Conclusively, this study reported a new ratiometric fluorescent film that can be used to track the freshness of meats in food packaging.http://www.sciencedirect.com/science/article/pii/S2590157524006898Ratiometric fluorescent filmElectrospinningFreshnessBeefPorkIntelligent packaging |
| spellingShingle | Xiaodong Zhai Yuhong Xue Wenjun Song Yue Sun Tingting Shen Xinai Zhang Yanxiao Li Fuyuan Ding Di Zhang Chenguang Zhou Muhammad Arslan Haroon E. Tahir Zhihua Li Jiyong Shi Xiaowei Huang Xiaobo Zou A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness Food Chemistry: X Ratiometric fluorescent film Electrospinning Freshness Beef Pork Intelligent packaging |
| title | A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| title_full | A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| title_fullStr | A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| title_full_unstemmed | A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| title_short | A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| title_sort | ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness |
| topic | Ratiometric fluorescent film Electrospinning Freshness Beef Pork Intelligent packaging |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524006898 |
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