期刊
SENSORS AND ACTUATORS B-CHEMICAL
卷 302, 期 -, 页码 -出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2019.127130
关键词
Bilayer films; Anthocyanins; Electrochemical writing; Amines; Meat; Intelligent packaging
资金
- National Key Research and Development Program of China [2016YFD0401104, 2017YFC1600805, 2018YFD0400803, 2017YFC1600806, 2017YFD0400102-3, 2018YFD0701001]
- National Natural Science Foundation of China [31671844, 31601543, 31801631, 31772073]
- 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)
- Project of Faculty of Agricultural Equipment of Jiangsu University
Amine-responsive bilayer films were developed by using agar (AG), anthocyanins (AN), gellan gum (GG) and TiO2 nanoparticles for visual monitoring of meat spoilage. The AG-AN layer worked as the sensing layer to volatile amines, while GG-TiO2 layer served as the light barrier layer and simultaneously the conducing layer to improve the illumination stability and electrochemical writing ability of the AG-AN layer, respectively. The Scanning electron microscopy (SEM) images and X-ray diffraction (XRD) spectra indicated the successful fabrication of bilayer films. Illumination experiments showed that the incorporation of TiO2 in the GG-TiO2 layer significantly improved the illumination stability of AN in the AG-AN layer. Meanwhile, electrochemical writing process could be easily conducted on the AG-AN layer in the presence of GG-TiO2 layer, indicating the feasibility of ink-free printing on bilayer biopolymer films. The AG-AN/GG-2%TiO2 film presented a limit of detection of 0.018 mM to trimethylamine (TMA), a typical basic gas generated during meat spoilage. Based on its good illumination stability and sensing ability to basic gases, the AG-AN/GG-2%/TiO2 film exhibited rose red-to-green color changes along with the spoilage of pork and silver carp, indicating its great potential for monitoring meat spoilage in intelligent food packaging.
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