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A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging

Zhai, Xiaodong, Li, Zhihua, Shi, Jiyong, Huang, Xiaowei, Sun, Zongbao, Zhang, Di, Zou, Xiaobo, Sun, Yue, Zhang, Junjun, Holmes, Melvin, Gong, Yunyun, Povey, Megan, Wang, Shaoyun
Food chemistry 2019 v.290 pp. 135-143
Hypophthalmichthys molitrix, binding capacity, breast meat, chicken meat, color, colorimetry, cost effectiveness, detection limit, food packaging, gellan gum, hydrogen sulfide, monitoring, nanocomposites, nanoparticles, nanosilver, silver, spoilage, volatile compounds
A colorimetric hydrogen sulfide (H2S) sensor based on gellan gum capped silver nanoparticles was developed to real-time monitor meat spoilage. The colorimetric sensor strategy was attributed to the ultrastrong binding ability of Ag with H2S to form Ag2S. The sensor enables the analysis of H2S with a limit of detection (LOD) of 0.81 μM, and it exhibited excellent selectivity toward H2S against other volatile components generated from chicken breast and silver carp during spoilage. By these virtues, the sensor presented visible color changes from yellow to colorless by in situ and nondestructively sensing H2S generated from chicken breast and silver carp in a packaging system. This strategy provided a simple but useful, non-destructive, robust, cost-effective, and user-friendly platform to real time monitor meat spoilage for intelligent food packaging.