A Theoretical Study of Metalloporphyrin-Based Fluorescent Array Sensor using Density Functional Theory

Computational investigation of structural, electronic, and spectroscopic properties of Ni and Zn metalloporphyrins with varying anchoring groups

Porphyrins are prime candidates for a host of molecular electronics applications. Understanding the electronic structure and the role of anchoring groups on porphyrins is a prerequisite for researchers to comprehend their role in molecular devices at the molecular junction interface. Here, we use the density functional theory approach to investigate the influence of anchoring groups on Ni and Zn diphenylporphyrin molecules. The changes in geometry, electronic structure, and electronic descriptors were evaluated. There are minimal changes observed in geometry when changing the metal from Ni to Zn and the anchoring group. However, we find that the distribution of electron density changes when changing the anchoring group in the highest occupied and lowest unoccupied molecular orbitals. This has a direct effect on electronic descriptors such as global hardness, softness, and electrophilicity. Additionally, the optical spectra of both Ni and Zn diphenylporphyrin molecules exhibit either blue or red shifts when changing the anchoring group. These results indicate the importance of the anchoring group on the electronic structure and optical properties of porphyrin molecules.

Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food

Bionic nose, a technology that mimics the human olfactory system, has been widely used to assess food quality due to their high sensitivity, low cost, portability and simplicity. This review briefly describes that bionic noses with multiple transduction mechanisms are developed based on gas molecules' physical properties: electrical conductivity, visible optical absorption, and mass sensing. To enhance their superior sensing performance and meet the growing demand for applications, a range of strategies have been developed, such as peripheral substitutions, molecular backbones, and ligand metals that can finely tune the properties of sensitive materials. In addition, challenges and prospects coexist are covered. Cross-selective receptors of bionic nose will help and guide the selection of the best array for a particular application scenario. It provides an odour-based monitoring tool for rapid, reliable and online assessment of food safety and quality.

Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis

Metalloporphyrin-based fluorescent sensor was developed for the acid value in frying oil. The electronic and structural performances of iron tetraphenylporphyrin (FeTPP) were theoretically investigated using time-dependent density functional theory (TD-DFT) and DFT at the B3LYP/LANL2DZ level. The quantified FeTPP-based fluorescent sensor results revealed its excellent performance in discriminating different analytes. In the present work, the acid value of palm olein was determined after every single frying cycle. A total of 10 frying cycles were conducted each day for 10 consecutive days. The FeTPP-based fluorescent sensor was used to quantify the acid value and the results were compared with the chemical data obtained by conventional titration method. The synchronous fluorescence spectrum for each sample was recorded. Parallel factor analysis (PARAFAC) was used to decompose the three-dimensional spectrum data. Then, the support vector regression (SVR), partial least squares (PLS), and back-propagation artificial neural network (BP-ANN) methods were applied to build the regression models. After the comparison of the constructed models, the SVR models exhibited the highest correlation coefficients among all models, with 0.9748 and 0.9276 for the training and test set, respectively. The findings suggested the potential of FeTPP-based fluorescent sensor in rapid monitoring of the used frying oil quality and perhaps also in other foods with higher oil content.