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

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Abstract：

A　colorimetric　hydrogen　sulfide　(H　2　S)　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　H　2　S　to　form　Ag　2　S.　The　sensor　enables　the　analysis　of　H　2　S　with　a　limit　of　detection　(LOD)　of　0.81　μM,　and　it　exhibited　excellent　selectivity　toward　H　2　S　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　H　2　S　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.　©　2019　Elsevier　Ltd

Keyword：

Colorimetric sensor; Gellan gum; Hydrogen sulfide; Intelligent packaging; Meat; Silver nanoparticles

Community：

[ 1 ] [Zhai, X.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 2 ] [Li, Z.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 3 ] [Shi, J.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 4 ] [Huang, X.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 5 ] [Sun, Z.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 6 ] [Zhang, D.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 7 ] [Zou, X.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 8 ] [Sun, Y.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 9 ] [Zhang, J.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
[ 10 ] [Holmes, M.]School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
[ 11 ] [Gong, Y.]School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
[ 12 ] [Povey, M.]School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
[ 13 ] [Wang, S.]College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China

Reprint 's Address：

[Li, Z.]Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu UniversityChina

Email：

lizh@ujs.edu.cn

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2019

Volume： 290

Page： 135-143

6 . 3 0 6

JCR@2019

8 . 5 0 0

JCR@2023

ESI HC Threshold：133

JCR Journal Grade：1

CAS Journal Grade：1

Cited Count：

WoS CC Cited Count： 0

SCOPUS Cited Count： 180

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 0

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