Fast visual monitoring of the freshness of beef using a smart fluorescent sensor. (15th November 2022)

• Record Type: Journal Article
• Authors: Zeng, Lintao; Xiao, Xiaoxue; Ye, Huan; Ma, Dini; Zhou, Jinghong
• Is Part Of: Food chemistry. Volume 394(2022)
• Publication Date: 2022-11-15
• Subjects: Freshness -- Fluorescent -- Non-destructive -- Sensor -- Food -- Smartphone; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133489
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A ratiometric fluorescence sensor CMDC was developed to detect cadaverine with high sensitivity. Portable test strips were fabricated for visual monitoring the cadaverine vapor from the spoilage of beef. CMDC test strips coupled with smartphone could on-site determine the freshness of beef. Abstract: Spoiled meat contains many pathogenic bacteria; hence, the intake of spoiled food can lead to various illnesses. To screen the freshness of food, in this study, we devised a ratiometric fluorescence sensor dicyanovinyl coumarin (CMDC ) for the determination of cadaverine, an important biomarker for the spoilage of meat. CMDC underwent aza-Michael addition with cadaverine, exhibiting high sensitivity, fast response (50 s), and distinct fluorescence color transition. Test strips fabricated using CMDC showed a noticeable color change from red to green when exposed to cadaverine vapor. The test strips were successfully used to visually monitor the spoilage of beef based on the fluorescence color change. Furthermore, the as-developed test strip coupled with a smartphone provides a simple tool for consumers and suppliers to obtain information about meat quality.