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<p>The growing demand for real-time food quality monitoring has accelerated the development of advanced sensor technologies capable of detecting spoilage, contamination, and environmental fluctuations throughout the food supply chain. Conductive polymers (CPs), a class of intrinsically or chemically tunable organic materials, have emerged as powerful tools in sensor design due to their unique combination of electrical conductivity, chemical reactivity, and mechanical flexibility. This paper aims to explores the integration of CPs such as polyaniline (PANI), polypyrrole (PPy), polythiophene (PTh), and PEDOT: PSS into food sensor systems aimed at detecting critical indicators of food spoilage including volatile organic compounds (VOCs), pH shifts, and temperature or humidity changes. The structural and electronic properties of CPs are discussed in relation to their charge transport mechanisms, doping behavior, and ability to form responsive films and composites. The work also highlights the advantages of CP-based sensors, including high sensitivity, low-cost fabrication, miniaturization, and compatibility with intelligent food packaging platforms. Furthermore, it covers recent innovations in conjugated polymers with enhanced functionality such as photo-responsiveness, biocompatibility, and self-healing that extend their application potential in real-time, non-destructive food monitoring. Sensor integration methods, including passive and active devices, are evaluated alongside traditional and modern monitoring techniques, emphasizing the shift from laboratory-based analysis to in-situ, automated, and wireless sensing systems. Key sensor types such as gas, temperature, pH, and electronic nose systems are assessed for their roles in preserving freshness. This study underscores the transformative role of conductive polymers in building a more responsive, efficient, and sustainable food quality monitoring system.</p>

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Conductive polymers as sensors for real-time monitoring of food quality

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Great Iruoghene Edo,
  • Egwaedafe Marvellous Elooghene,
  • Ali B. M. Ali,
  • Izuwa Iwanegbe,
  • Agatha Ngukuran Jikah,
  • Emad Yousif,
  • Ufuoma Augustina Igbuku,
  • Egwhrudjakpor Goodluck Ufuoma,
  • Joseph Oghenewogaga Owheruo,
  • Arthur Efeoghene Athan Essaghah,
  • Dina S. Ahmed,
  • Dilber Uzun Ozsahin,
  • Huzaifa Umar,
  • Ahmed A. Alamiery

摘要

The growing demand for real-time food quality monitoring has accelerated the development of advanced sensor technologies capable of detecting spoilage, contamination, and environmental fluctuations throughout the food supply chain. Conductive polymers (CPs), a class of intrinsically or chemically tunable organic materials, have emerged as powerful tools in sensor design due to their unique combination of electrical conductivity, chemical reactivity, and mechanical flexibility. This paper aims to explores the integration of CPs such as polyaniline (PANI), polypyrrole (PPy), polythiophene (PTh), and PEDOT: PSS into food sensor systems aimed at detecting critical indicators of food spoilage including volatile organic compounds (VOCs), pH shifts, and temperature or humidity changes. The structural and electronic properties of CPs are discussed in relation to their charge transport mechanisms, doping behavior, and ability to form responsive films and composites. The work also highlights the advantages of CP-based sensors, including high sensitivity, low-cost fabrication, miniaturization, and compatibility with intelligent food packaging platforms. Furthermore, it covers recent innovations in conjugated polymers with enhanced functionality such as photo-responsiveness, biocompatibility, and self-healing that extend their application potential in real-time, non-destructive food monitoring. Sensor integration methods, including passive and active devices, are evaluated alongside traditional and modern monitoring techniques, emphasizing the shift from laboratory-based analysis to in-situ, automated, and wireless sensing systems. Key sensor types such as gas, temperature, pH, and electronic nose systems are assessed for their roles in preserving freshness. This study underscores the transformative role of conductive polymers in building a more responsive, efficient, and sustainable food quality monitoring system.