Journal
FOOD CHEMISTRY
Volume 290, Issue -, Pages 135-143Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.138
Keywords
Silver nanoparticles; Gellan gum; Hydrogen sulfide; Colorimetric sensor; Meat; Intelligent packaging
Funding
- National Key Research and Development Program of China [2016YFD0401104, 2017YFC1600805, 2018YFD0400803, 2017YFC1600806, 2017YFD0400102-3]
- National Natural Science Foundation of China [31671844, 31601543, 31801631]
- Natural Science Foundation of Jiangsu Province [BK20160506, BE2016306]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX17_1798]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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A colorimetric hydrogen sulfide (H2S) sensor based on gellan gum capped silver nanoparticles was developed to real-time monitor meat spoilage. The colorimetric sensor strategy was attributed to the ultrastrong binding ability of Ag with H2S to form Ag2S. The sensor enables the analysis of H2S with a limit of detection (LOD) of 0.81 mu M, and it exhibited excellent selectivity toward H2S against other volatile components generated from chicken breast and silver carp during spoilage. By these virtues, the sensor presented visible color changes from yellow to colorless by in situ and nondestructively sensing H2S generated from chicken breast and silver carp in a packaging system. This strategy provided a simple but useful, non-destructive, robust, cost-effective, and userfriendly platform to real time monitor meat spoilage for intelligent food packaging.
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