A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-02 DOI:10.1016/j.fochx.2024.101801

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

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Abstract

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.

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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

开发了具有高胺灵敏度和稳定性的比率荧光膜，用于监测牛肉和猪肉的新鲜度。异硫氰酸荧光素（FITC）和红碳量子点（R-CQD）分别用作胺响应指示剂和内参。在 35%、55% 和 75% 的相对湿度（RH）条件下，将 FITC 和 R-CQD 复合物（F-R）固定在聚偏氟乙烯（PVDF）中制备的电纺薄膜分别命名为 F-R@PVDF-1、F-R@PVDF-2 和 F-R@PVDF-3。相比之下，F-R@PVDF-2 薄膜对三甲胺（TMA）的灵敏度最高，检测限（LOD）值为 1.59 μM，同时在 4 ℃ 下储存 14 天后，ΔE 值为 1.99，具有较高的储存稳定性。F-R@PVDF-2 薄膜在 4 °C 的肉类保鲜监测过程中也显示出明显的荧光红棕色变化。最后，本研究报告了一种可用于跟踪食品包装中肉类新鲜度的新型比率荧光膜。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

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.