Biocompatible sensors for ammonia gas detection.

Talanta

Electronic and Chemical Sensing Solutions (ECsens), Department of Analytical Chemistry, University of Granada, 18071, Granada, Spain; Unit of Excellence in Chemistry Applied to Biomedicine and the Environment of the University of Granada, Granada, Spain. Electronic address:

Published: January 2025

AI Article Synopsis

  • Three different dyes were tested to create sensors for detecting gaseous ammonia, which signals food spoilage due to microbial degradation.
  • Two sensors used natural pigments (curcumin and anthocyanin), while the third used bromothymol blue, all of which are safe for contact with food.
  • The sensors were evaluated under high humidity conditions and utilized colorimetry via a camera to measure color changes, showing potential for practical use as freshness indicators in the food industry.

Article Abstract

In this work, three different dyes have been tested for the determination of gaseous ammonia. This gas is one of the products of microbial degradation and therefore its presence is an indicator of deterioration and could be used as a food freshness indicator. Three different sensors have been prepared and tested, two of them using the natural pigments curcumin and anthocyanin and the other one using bromothymol blue. All of them are biocompatible and therefore allowed to use in contact with food. Different compositions, materials for deposition, stability and reversibility for ammonia gas detection have been studied under high humidity conditions simulating real packaged food conditions. Colorimetry is the technique used to obtain the analytical parameter, the H coordinate of the HSV colour space, simply using a camera, avoiding the use of complex instrumentation. Sensibility, toxicity grade and stability found show that the sensor could be implemented in packaged food and form the basis of a freshness indicator for the food industry.

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Source
http://dx.doi.org/10.1016/j.talanta.2024.126916DOI Listing

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