Development of highly sensitive cuvette-type localized surface plasmon resonance (LSPR) sensing chips for the rapid detection of tyramine in spiked samples of beef, mackerel, and cheese

The globalization of food distribution has made it necessary to ensure the delivery of fresh food to the consumers. Protein-rich foods produce a significant amount of tyramine when spoiled. Therefore, it was envisaged to develop localized surface plasmon resonance (LSPR)-sensor for monitoring tyramine content in beef, mackerel, and cheese. For this purpose, the sensors were developed by coating the LSPR chip with gold nanoparticles (AuNPs) followed by conjugation of tyramine-specific peptide (TYR1). The TYR1 was synthesized and screened by phage display and binding efficiency was evaluated by DockThor. The optimized LSPR sensor showed highest binding efficiency at TYR1 concentration of 20 mu g/mL with reaction time of 40 min. The sensor also showed an excellent detection range for beef, mackerel, and cheese were 0.01-10 ppb, 0.01-10 ppm, and 0.01-10 ppb, respectively, in comparison to standard. These findings indicated that this sensor can be used as a promising tool for on-site monitoring of food quality. The protein rich foods have been found to generate a significant amount of tyramine when spoiled. Therefore, it was envisaged to develop LSPR- based onsite site detection technique for monitoring the quality of packaged food (beef, mackerel, and cheese). The newly developed LSPR sensor was found to be highly sensitive against the tyramine present in packaged food (beef, mackerel, and cheese) with excellent range of detection. This findings indicated that this sensor can be utilized as a promising tool for on-site monitoring of food quality. image