Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness
In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a p...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000397 |
| _version_ | 1797244918062645248 |
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| author | Qian Han Min Yang Zexin Zhang Xinwen Bai Xiuying Liu Zhenhua Qin Wei Zhang Pingping Wang Lijie Zhu Zaixi Shu Xuepeng Li |
| author_facet | Qian Han Min Yang Zexin Zhang Xinwen Bai Xiuying Liu Zhenhua Qin Wei Zhang Pingping Wang Lijie Zhu Zaixi Shu Xuepeng Li |
| author_sort | Qian Han |
| collection | DOAJ |
| description | In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences. |
| first_indexed | 2024-03-08T05:34:03Z |
| format | Article |
| id | doaj.art-7bfbe2f610e049d68baaaefa045a0805 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:38Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-7bfbe2f610e049d68baaaefa045a08052024-03-26T04:27:21ZengElsevierFood Chemistry: X2590-15752024-03-0121101152Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshnessQian Han0Min Yang1Zexin Zhang2Xinwen Bai3Xiuying Liu4Zhenhua Qin5Wei Zhang6Pingping Wang7Lijie Zhu8Zaixi Shu9Xuepeng Li10School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, ChinaIn this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.http://www.sciencedirect.com/science/article/pii/S2590157524000397Fluorescent filmAmine vaporSensing tagFish freshnessRatiometric indicator |
| spellingShingle | Qian Han Min Yang Zexin Zhang Xinwen Bai Xiuying Liu Zhenhua Qin Wei Zhang Pingping Wang Lijie Zhu Zaixi Shu Xuepeng Li Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness Food Chemistry: X Fluorescent film Amine vapor Sensing tag Fish freshness Ratiometric indicator |
| title | Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness |
| title_full | Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness |
| title_fullStr | Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness |
| title_full_unstemmed | Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness |
| title_short | Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness |
| title_sort | amine vapor responsive ratiometric sensing tag based on hpts tpb pva fluorescent film for visual determination of fish freshness |
| topic | Fluorescent film Amine vapor Sensing tag Fish freshness Ratiometric indicator |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000397 |
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