Zhai, X, Li, Z, Shi, J et al. (10 more authors) (2019) A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging. Food Chemistry, 290. pp. 135-143. ISSN 0308-8146
Abstract
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 μM, 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 user-friendly platform to real time monitor meat spoilage for intelligent food packaging.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Silver nanoparticles; Gellan gum; Hydrogen sulfide; Colorimetric sensor; Meat; Intelligent packaging |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 08 Aug 2019 09:36 |
Last Modified: | 27 Mar 2020 01:39 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2019.03.138 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:149443 |
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