Identifying and selecting edible luminescent probes as sensors of food quality

Identifying and selecting edible luminescent probes as sensors of food quality

Foods contain a plethora of aromatic molecules—natural colors, synthetic dyes, flavors, vitamins, antioxidants, etc.—that are luminescent, exhibiting prompt fluorescence or delayed phosphorescence. Although food autofluorescence has been used to detect specific contaminants (e.g., aflatoxins) or to...

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Bibliographic Details
Main Authors: Maria G. Corradini, Yan Lavinia Wang, An Le, Sarah M. Waxman, Bogumil Zelent, Rahul Chib, Ignacy Gryczynski, Richard D. Ludescher
Format: Article
Language:English
Published: AIMS Press 2016-06-01
Series:AIMS Biophysics
Subjects:
edible luminescent probes
molecular rotors
flavonols
riboflavin
synthetic dyes
natural colors
physical properties
molecular mobility
microviscosity
water activity
Online Access:http://www.aimspress.com/biophysics/article/842/fulltext.html

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http://www.aimspress.com/biophysics/article/842/fulltext.html

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