Highly Sensitive Cellulose Gauze Patch for the Detection of Morpholine Coating on Fruits

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-03-27 DOI:10.1007/s12161-025-02791-1

Balachandar Sundarrajan, Lokitha Paduvetnaya, Anusha Prabhu, Basavaraj Shettar, Harishkumar Madhyastha, Naresh Kumar Mani

{"title":"Highly Sensitive Cellulose Gauze Patch for the Detection of Morpholine Coating on Fruits","authors":"Balachandar Sundarrajan, Lokitha Paduvetnaya, Anusha Prabhu, Basavaraj Shettar, Harishkumar Madhyastha, Naresh Kumar Mani","doi":"10.1007/s12161-025-02791-1","DOIUrl":null,"url":null,"abstract":"<div><p>Morpholine, one of the chemicals that is used to achieve glazed waxy surface over fruits such as apple, possesses fungicidal properties, is pest-repellent and regulates humidity around the fruit. Despite having these advantages, it is proven to be a carcinogenic adulterant and extremely fatal for the human body, if consumed in excess above the safe dose of 0.48 µg/mL. Though the conventional methods of detecting morpholine are accurate, they are expensive, laborious, time-consuming, and require technical expertise. Hence, there is a demand for a simple, portable, and rapid device for on-site sensing of morpholine. In this present investigation, we have developed cellulose gauze patch for detecting morpholine coating on apple within 5 min by utilizing two different approaches, qualitative Simon’s based and quantitative pH-based colorimetric tests. The qualitative response is inferred by the colour change from brown to navy blue upon rubbing the cellulose gauze patch over the apple surface. The quantitative signal is deduced from the colour change from yellow to pink. In addition, there is a proportionate increase in the G-channel intensity of the pink colour obtained through the phenol red-based pH test, owing to the basic nature of morpholine and the increase in the pH value with the increase in its concentration, with a limit of detection (LOD) of 10 µg/mL.\n</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 7","pages":"1269 - 1280"},"PeriodicalIF":3.0000,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-025-02791-1.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-025-02791-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Morpholine, one of the chemicals that is used to achieve glazed waxy surface over fruits such as apple, possesses fungicidal properties, is pest-repellent and regulates humidity around the fruit. Despite having these advantages, it is proven to be a carcinogenic adulterant and extremely fatal for the human body, if consumed in excess above the safe dose of 0.48 µg/mL. Though the conventional methods of detecting morpholine are accurate, they are expensive, laborious, time-consuming, and require technical expertise. Hence, there is a demand for a simple, portable, and rapid device for on-site sensing of morpholine. In this present investigation, we have developed cellulose gauze patch for detecting morpholine coating on apple within 5 min by utilizing two different approaches, qualitative Simon’s based and quantitative pH-based colorimetric tests. The qualitative response is inferred by the colour change from brown to navy blue upon rubbing the cellulose gauze patch over the apple surface. The quantitative signal is deduced from the colour change from yellow to pink. In addition, there is a proportionate increase in the G-channel intensity of the pink colour obtained through the phenol red-based pH test, owing to the basic nature of morpholine and the increase in the pH value with the increase in its concentration, with a limit of detection (LOD) of 10 µg/mL.

查看原文本刊更多论文

高灵敏度纤维素纱布片检测果实上的Morpholine涂层

啉是一种用于在苹果等水果表面涂上蜡状光泽的化学物质，它具有杀真菌、驱虫和调节水果周围湿度的特性。尽管有这些优点，但它被证明是一种致癌掺假物，如果超过0.48微克/毫升的安全剂量，对人体来说是极其致命的。虽然传统的检测morpholine的方法是准确的，但它们是昂贵的，费力的，耗时的，并且需要技术专长。因此，需要一种简单、便携、快速的现场检测设备。在本研究中，我们开发了纤维素纱布贴片，利用定性西蒙比色法和定量ph比色法两种不同的方法，在5分钟内检测苹果上的morpholine涂层。定性反应是通过在苹果表面摩擦纤维素纱布斑块时颜色从棕色变为藏蓝色来推断的。定量信号是由颜色从黄色到粉红色的变化推导出来的。此外，由于啉的基本性质和pH值随其浓度的增加而增加，通过以酚红为基础的pH测试获得的粉红色的g通道强度成比例地增加，检测限（LOD）为10µg/mL。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.