SnO2-Based Ultra-Flexible Humidity/Respiratory Sensor for Analysis of Human Breath.

Developing ultraflexible sensors using metal oxides is challenging due to the high-temperature annealing step in the fabrication process. Here, we demonstrate the ultraflexible relative humidity (RH) sensor on food plastic wrap by using 808 nm near-infrared (NIR) laser annealing for 1 min at a low temperature (26.2-40.8 °C). The wettability of plastic wraps coated with sol-gel solution is modulated to obtain uniform films. The surface morphology, local temperature, and electrical properties of the SnO2 resistor under NIR laser irradiation with a power of 16, 33, and 84 W/cm2 are investigated. The optimal device can detect wide-range RH from 15% to 70% with small incremental changes (0.1-2.2%). X-ray photoelectron spectroscopy reveals the relation between the surface binding condition and sensing response. Finally, the proposed sensor is attached onto the face mask to analyze the real-time human breath pattern in slow, normal, and fast modes, showing potential in wearable electronics or respiration monitoring.

Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring.

The roselle anthocyanin extracts (RAE) were immobilized into polyvinyl alcohol (PVA)/hydroxypropyl methylcellulose (HPMC) film matrix, their interaction behavior and mechanism was fully understood for better shrimp freshness monitoring. Structural characterizations revealed RAE was firmly immobilized PVA/HPMC matrix by hydrogen bonds. With increasing RAE contents, dramatic increases of film thickness (from 15.90 ± 0.14 to 23.20 ± 3.35 µm), tensile strength (from 45.66 ± 1.07 to 56.98 ± 0.24 MPa), light barrier and active properties (increased by 83.18% for antioxidant and 146.91%, 59.18% for antibacterial activity against E. coli and S. aureus) were observed, while hydrophobic properties decreased significantly. Owing to great ammonia-sensitive ability, the PVA/HPMC/RAE (PHR) films were applied on shrimp freshness qualitative monitoring and greater visible color variations were identified with increasing RAE contents. Furthermore, mathematical models were established for quantitative monitoring. In conclusion, with the increasing RAE contents, the tighter interaction between RAE and PVA/HPMC matrix contributed to the better functional properties and freshness monitoring effects of PHR films.

Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring.

In this study, halochromic smart films were produced, characterized, and applied to monitor the freshness of hairtail and shrimp in real-time. Red cabbage anthocyanins (RCAs) solution illustrated significant color variations (red-pink-blue-green) in different pH environments. RCAs were successfully immobilized into chitosan (CS)/oxidized-chitin nanocrystals (OCN) composites through hydrogen bonding, and cohesive film structures were formed. When the proper concentration of RCAs was incorporated into the composites, improved water vapor permeability (WVP), oxygen permeability (OP), mechanical, UV-blocking, and antioxidant properties were observed. Moreover, the smart films exhibited distinguishable changes of color to ammonia vapor and acidic/alkaline environment within short time intervals, which were easy to discern by naked eyes. Finally, the smart films were applied to monitor the freshness of hairtail (Trichiurus lepturus) and shrimp (Penaeus vannamei). The film color changed significantly during storage time, and three stages of product freshness (fresh, medium fresh, and spoiled) were successfully differentiated. Strong correlations among three freshness indicators and two colorimetric parameters were also identified and analyzed. Overall, the smart system assembled from non-toxic and biodegradable components could contribute to monitoring the freshness of seafood, like hairtail and shrimp, in real-time.

Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring.

A novel indicator film incorporating roselle anthocyanin extracts (RAE) was prepared to monitor shrimp freshness. Hydroxypropyl methylcellulose (HPMC) modified polyvinyl alcohol (PVA) was applied as film-forming substrates to obtain better functions. Structural characterization results suggested compositions were well dispersed and confirmed the structural modification. The addition of HPMC would improve film functions through generation of new interactions. The films with a ratio (HPMC-to-PVA) of 3:1 exhibited stronger tensile strength (91.88 ± 0.13 MPa), hydrophobic (moisture content of 10.44 ± 0.65%, water contact angle of 56.40 ± 3.11°), barrier properties and larger color variations in response to pH changes, demonstrating positive influences of physical functions on indication properties. Thus, a relationship among structural, physical and indication functions was proposed. Furthermore, the films were applied for shrimp freshness real-time monitoring. The film color changed from rose-red to light green at 4 d, corresponding to the onset of spoilage, and then turned into yellow at 8 d, when the shrimp was severely spoilage. The strong correlation between total color difference and chemical spoilage indexes (P < .05) was observed. Therefore, the incorporation of HPMC could improve film functional characteristics by structural modification of new interaction formation, and the PVA/HPMC/RAE films could be applied as intelligent packaging for real-time shrimp freshness monitoring.

Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring.

A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage.