Scholarlink

<p>In this study, zero-valent iron nanoparticles (FeNPs) were successfully synthesized and immobilized in agar polymer (FeNPs@AGF) for colorimetric detection of hydrogen sulfide and ethylene gases, produced during fish and banana spoilage, respectively. The FeNPs, with an average diameter of 15–20&#xa0;nm, were well dispersed in the agar film, reducing oxygen and water vapor permeability, providing UV-blocking ability, and showing insensitivity to pH changes. The UV–Vis spectrum for LSPR analysis of the FeNP solution showed a red shift in absorption after exposure to the target gases, with aggregation parameters of 1.01 and 1.25, and sensitivity values of 0.10 and 0.70 for hydrogen sulfide and ethylene, respectively. The indicator demonstrated excellent color stability over time and under different temperatures. It exhibited visible color changes in response to hydrogen sulfide (LOD, 27.59&#xa0;mM) and ethylene (LOD, 72.14&#xa0;μM), while showing no response to other volatile compounds associated with fish and banana spoilage. The indicator color shifted from white to cream in spoiled fish, and from white to pale yellow or light cream in bananas stored at room and refrigerated temperatures, respectively. FT-IR confirmed the presence of Fe–S, Fe–O, and Fe–OH bonds. Additionally, the color change of FeNPs@AGF correlated with quality changes in fish (pH, TVN, TVC) and bananas (skin color, sugar content, firmness) during storage, highlighting its potential for real-time freshness monitoring.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A Dual-Responsive Agar-Based FeNP Colorimetric Indicator for Real-Time Monitoring of Fish and Banana Spoilage Gases

  • 期刊论文

  • 发表日期：

    2025年10月22日

查看全文
  • Sepideh Lohrasbi Nejad,
  • Hajar Shekarchizadeh

摘要

In this study, zero-valent iron nanoparticles (FeNPs) were successfully synthesized and immobilized in agar polymer (FeNPs@AGF) for colorimetric detection of hydrogen sulfide and ethylene gases, produced during fish and banana spoilage, respectively. The FeNPs, with an average diameter of 15–20 nm, were well dispersed in the agar film, reducing oxygen and water vapor permeability, providing UV-blocking ability, and showing insensitivity to pH changes. The UV–Vis spectrum for LSPR analysis of the FeNP solution showed a red shift in absorption after exposure to the target gases, with aggregation parameters of 1.01 and 1.25, and sensitivity values of 0.10 and 0.70 for hydrogen sulfide and ethylene, respectively. The indicator demonstrated excellent color stability over time and under different temperatures. It exhibited visible color changes in response to hydrogen sulfide (LOD, 27.59 mM) and ethylene (LOD, 72.14 μM), while showing no response to other volatile compounds associated with fish and banana spoilage. The indicator color shifted from white to cream in spoiled fish, and from white to pale yellow or light cream in bananas stored at room and refrigerated temperatures, respectively. FT-IR confirmed the presence of Fe–S, Fe–O, and Fe–OH bonds. Additionally, the color change of FeNPs@AGF correlated with quality changes in fish (pH, TVN, TVC) and bananas (skin color, sugar content, firmness) during storage, highlighting its potential for real-time freshness monitoring.