Biogenic amines to tune the LSPR adsorption peak of gold NPs for intelligent packaging application

Biogenic amines are considered as significant indicators of food quality. Monitoring meat quality, a new colorimetric sensor is created based on a reaction that metalizes hydrolysis-induced cadmium to adjust the surface of localized plasmon resonance adsorbing Au in nanoparticle size. Au nanoparticles are sensitive to the presence of volatile N-2 gas (TVBN) released from a piece of meat. In this work, sensors were put in the presence of ammonia simulating that varied its colour with pH modification. This approach showed an affordable, nondestructive, powerful, easy, susceptible, and user-friendly scheme for in situ analysing the freshness of food.

Automated summary

A new colorimetric sensor based on gold nanoparticles has been created to monitor meat quality, which can detect volatile gases released from the meat and indicate food freshness through color changes. This approach is affordable, nondestructive, powerful, easy to use, sensitive, and user-friendly, providing an in situ analysis of food freshness.