Visual Monitoring of Food Spoilage Based on Hydrolysis-Induced Mercury Metallization of New Gold Nanoparticles Between Fibrous Phosphosilicate

Document Type: Original research article

Authors

1 Young Researchers and Elite Club, Neyshabur Branch, Islamic Azad university, P.O. Box 97175-613, Neyshabur, Iran

2 Young Researchers and Elite Club, Neyshabur Branch, Islamic Azad university, P.O. Box 97175-613, Neyshabur, Iran

3 Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran

Abstract

Food waste is one of the main issues for international organisms. It is not only an ethical and economic issue but it also depletes the environment of limited natural resources. Among strategies suitable for fighting such challenge, intelligent packaging is an interesting tool to reduce waste derived from households and retailers. Colorimetric detection of biogenic amines, well-known criterions of food corruption, shows the main role for monitoring of food safety. A novel colorimetric sensor based on hydrolysis-induced mercury metallization reaction to tune the localized surface plasmon resonance (LSPR) adsorption of Au nanoparticles sensitive to total volatile basic nitrogen (TVBN) released from meat has been created for real-time supervision of meat quality. Sensors were kept in atmosphere of ammonia simulating which changed its colour with changing of pH. This is the case of highly volatile amines, produced in food spoilage, specifically in the deterioration of meat, for which the color development of the smart labels can be used as a visual test for food freshness.

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