Continuous monitoring of temperature and freshness in cold chain transport based on the dual-responsive fluorescent hydrogel

被引：15

作者：

Cao, Yiran ^{[1
]}

Chen, Mengting ^{[1
]}

Li, Jialin ^{[1
]}

Liu, Weipeng ^{[1
,3
]}

Zhu, Hongshuai ^{[2
]}

Liu, Yingju ^{[1
,3
]}

机构：

[1] South China Agr Univ, Coll Mat & Energy, Key Lab Biobased Mat & Energy, Minist Educ, Guangzhou 510642, Peoples R China

[2] Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450003, Henan, Peoples R China

[3] South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou 510642, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 438卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Solvatochromic effect; Transport temperature; Food freshness; Fluorescent hydrogels; CARBON DOTS; WATER; INDICATOR; SPOILAGE; ALGINATE; ION;

D O I：

10.1016/j.foodchem.2023.137981

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Comprehensive attention should be paid to the potential food spoilage in food transport. However, there is a problem of freshness destruction by repeated freezing and thawing during the cold chain transport. Herein, a fluorescent hydrogel with N-doped green-emitting carbon dots (N-GCDs), bovine serum albumin-gold nanoclusters (BSA-AuNCs) as fluorescent probes and polyvinyl alcohol-sodium alginate hydrogel as carrier matrix was developed to continuously detect temperature and freshness. Due to the solvatochromic effect of N-GCDs, when the temperature surpassed the threshold, the mixture of water and dimethyl sulfoxide underwent a phase transition and melted into the gel, changing the fluorescence color to realize the temperature monitoring. Then, due to the pH effect of BSA-AuNCs, the gel could respond to pH changes in food deterioration to monitor the food freshness. Thus, the changes of both fluorescence color and intensity of the hydrogel provides a new method for visual and portable authenticity of food freshness.

引用

页数：10

共 45 条

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