Smartphone-assisted fluorescent probe to evaluate the salmon freshness

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-04-14 DOI:10.1016/j.jfoodeng.2025.112614

Shuang Liu , Tianyu Liang , Mingyu Tian , Chengyan Wu , Lijun Tang , Yang Li , Keli Zhong , Xiaofei Sun , Xuepeng Li , Jianrong Li

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Abstract

The meat of fish constitutes a significant component of human nutrition. However, the amines generated during its spoilage can potentially affect human health. In this study, the benzothiazole-coumarin derivative (MUS) has been synthesized. The fluorescent probe shows an obvious response to 15 amines in the EtOH/H₂O (3/7, v/v) solution. The indicator label loaded with MUS can not only identify most amine vapors with the naked eye but also build a sensing platform by combining it with a smartphone. The green (G) and blue (B) value of the label was extracted by using an app on the smartphone, and then the linear relation between the B/G (or G/B) value and the measured the Volatile Basic Nitrogen (TVB-N) value was obtained, which can realize the accurate evaluation of fish freshness. At the same time, the fluorescent ink manufactured by MUS is printed on a silica gel plate using a stamp, resulting in a blue imprint that can only be seen under a 365 nm lamp. Printing fluorescent ink on the designed paper-based trademark can obtain the trademark with an anti-counterfeiting function. Therefore, MUS exhibits significant application potential and broad development prospects in the domains of food safety inspection, printing, and anti-counterfeiting technology.

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智能手机辅助荧光探针评估鲑鱼新鲜度

鱼肉是人体营养的重要组成部分。然而，在其变质过程中产生的胺可能会影响人体健康。本研究合成了苯并噻唑-香豆素衍生物（MUS）。荧光探针对EtOH/H2O （3/7, v/v）溶液中的15种胺有明显的响应。装有MUS的指示标签不仅可以用肉眼识别大多数胺蒸气，还可以与智能手机结合，建立传感平台。通过智能手机上的应用程序提取标签的绿色(G)和蓝色(B)值，然后得到B/G（或G/B）值与测量的挥发性碱性氮（TVB-N）值之间的线性关系，可以实现对鱼类新鲜度的准确评价。同时，MUS生产的荧光油墨使用图章印刷在硅胶板上，产生蓝色印记，只有在365nm灯下才能看到。在设计好的纸质商标上印刷荧光油墨，可以获得具有防伪功能的商标。因此，MUS在食品安全检测、印刷、防伪技术等领域具有重要的应用潜力和广阔的发展前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.