Alizarin complexone modified UiO-66-NH2 as dual-mode colorimetric and fluorescence pH sensor for monitoring perishable food freshness.
Food Chem
; 445: 138700, 2024 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-38359567
ABSTRACT
Food prone to spoilage has a huge food safety hazard, threatening people's health, so early detection of food spoilage is a continuous and urgent need. Herein, we developed a dual-mode response sensor, alizarin complexone@UiO-66-NH2, which can accurately detect pH. The sensor demonstrated significant changes in color from pale yellow to deep pink, while the fluorescence shifted from light blue to blue violet. Moreover, both UV absorption and fluorescence intensity showed a linear correlation with pH raging from 4.5 to 7.5. These results indicate that the sensor effectively responds to pH, making it suitable for detecting the freshness of perishable food. To put this into practice, we integrated the sensor with cellulose-based filter paper to determine the freshness of shrimp and beef, which was proved to be effective in assessing freshness. In the future, it can be combined with intelligent colorimetric and fluorescence instruments to achieve visual detection.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ácidos Ftálicos
/
Antraquinonas
/
Alimentos Marinhos
/
Colorimetria
/
Estruturas Metalorgânicas
Tipo de estudo:
Screening_studies
Limite:
Animals
/
Humans
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China