Reactivity-based small-molecule fluorescence probes for sensing biogenic amine cadaverine – a biomarker to determine food freshness

The design and fabrication of sensor probes to check food freshness and assess food quality is an essential area of research. Every year, millions of people are affected by food poisoning and fall victim to foodborne-related health problems. Cadaverine (1,5-pentanediamine) is a biogenic amine and an important biomarker to determine food freshness. Measuring cadaverine concentration allows us to assess the quality and freshness of food. Recently, fluorescence-based sensing methods have been used extensively as a viable probe to measure cadaverine concentrations. In this review article, we have summarized reactivity-based small-molecule fluorescence chemosensors reported to date for sensing and quantification of cadaverine. We provide a detailed discussion of the design, synthesis, and fluorescence-sensing properties of several small-molecule sensors employed for cadaverine detection. Lastly, the limitations of existing fluorescence sensors and our view on future perspectives for developing practically useful fluorescence sensor systems for real-time monitoring of the concentrations of cadaverine biomarkers have been stated. Given its importance, this review article will attract and greatly benefit scientists working in related research areas.