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
{"title":"具有高胺灵敏度和稳定性的比率计量荧光电纺薄膜，用于肉类新鲜度的可视化监测","authors":"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","doi":"10.1016/j.fochx.2024.101801","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>LOD</em>) value of 1.59 μM, and meanwhile high stability during storage with Δ<em>E</em> 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.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101801"},"PeriodicalIF":6.5000,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006898/pdfft?md5=8766487f079177c55ca77389c7b89153&pid=1-s2.0-S2590157524006898-main.pdf","citationCount":"0","resultStr":"{\"title\":\"A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness\",\"authors\":\"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\",\"doi\":\"10.1016/j.fochx.2024.101801\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<em>LOD</em>) value of 1.59 μM, and meanwhile high stability during storage with Δ<em>E</em> 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.</p></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"24 \",\"pages\":\"Article 101801\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-09-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2590157524006898/pdfft?md5=8766487f079177c55ca77389c7b89153&pid=1-s2.0-S2590157524006898-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157524006898\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524006898","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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 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.
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.
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