Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

SENSORS AND ACTUATORS B-CHEMICAL

卷:302

Article

Zhai, Xiaodong¹  Zou, Xiaobo¹  Shi, Jiyong¹  Huang, Xiaowei¹  Sun, Zongbao¹  Li, Zhihua¹  Sun, Yue¹  Li, Yanxiao¹  Wang, Xin¹  Holmes, Melvin²  Gong, Yunyun²  Povey, Megan²  Xiao, Jianbo³ 

[1] Jiangsu Univ, Sch Food & Biol Engn, Agr Prod Proc & Storage Lab, Zhenjiang 212013, Jiangsu, Peoples R China

[2] Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England

[3] Univ Macau, State Key Lab Qual Res Chinese Med, Inst Chinese Med Sci, Taipa, Macao, Peoples R China

关键词: Bilayer films;    Anthocyanins;    Electrochemical writing;    Amines;    Meat;    Intelligent packaging;   

DOI  :  10.1016/j.snb.2019.127130

来源: Elsevier

【 摘 要 】

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 conducing 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.

【 授权许可】

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