A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging.

Author(s) Zhai, X.; Li, Z.; Shi, J.; Huang, X.; Sun, Z.; Zhang, D.; Zou, X.; Sun, Y.; Zhang, J.; Holmes, M.; Gong, Y.; Povey, M.; Wang, S.
Journal Food Chem
Date Published 2019 Aug 30
Abstract

A colorimetric hydrogen sulfide (HS) 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 HS to form AgS. The sensor enables the analysis of HS with a limit of detection (LOD) of 0.81 μM, and it exhibited excellent selectivity toward HS 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 HS 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.

DOI 10.1016/j.foodchem.2019.03.138
ISSN 1873-7072
Citation Zhai X, Li Z, Shi J, Huang X, Sun Z, Zhang D, et al. A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging. Food Chem. 2019;290:135-143.

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