Zhai, X, Zou, X, Shi, J et al. (10 more authors) (2020) Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage. Sensors and Actuators, B: Chemical, 302. 127130. ISSN 0925-4005
Abstract
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 conducting 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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2019, Elsevier B.V. This is an author produced version of an article published in Sensors and Actuators, B: Chemical. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Bilayer films; Anthocyanins; Electrochemical writing; Amines; 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 Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 09 Oct 2019 14:58 |
Last Modified: | 13 Sep 2020 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.snb.2019.127130 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:151925 |