Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-18 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102099

Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

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Abstract

Aiming to enable online freshness-monitoring of meat within modified-atmosphere package, we developed a ratiometric array that was fluorescently responsive to volatile organic compounds-ammonia (NH₃) released by protein decaying. The array was consisted of two 3 mm × 6 mm rectangles precisely and uniformly printed with fluorescein isothiocyanate (FITC) as indicator and rhodamine B (RhB) as internal reference on the filter-paper, respectively. The fluorescence intensity of the array area was calibrated according to Green/Red ratio of the digitalized pixels extracted from images facilitated by a smartphone. The fluorescence-ratiometric sensor array displayed remarkable detection performances, including high sensitivity (LOD = 1.1 ppm), stability (91 % responding attenuation over 10 d of storage) and reproducibility (RSD < 10 %), which was further validated with real pork and shrimp samples. Subsequently, the fluorescent signals of the dual-rectangle array showed high correlation to the total volatile base nitrogen value that was officially used for indexing the meat freshness status.

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在线监测肉类新鲜度的胺响应荧光比例传感器阵列的按需打印。

为了实现对空气包装肉类的在线新鲜度监测，我们开发了一种比率测量阵列，该阵列对蛋白质腐烂释放的挥发性有机化合物氨（NH3）具有荧光响应。该阵列由两个3mm × 6mm的矩形组成，分别以异硫氰酸荧光素（FITC）为指示剂，罗丹明B （RhB）为内参，精确均匀地打印在滤纸上。阵列区域的荧光强度根据从智能手机图像中提取的数字化像素的绿/红比进行校准。荧光比率传感器阵列显示出卓越的检测性能，包括高灵敏度（LOD = 1.1 ppm），稳定性（在10天的存储时间内响应衰减91%）和重复性（RSD）

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.