Colorimetric detection of putrescine and cadaverine in aquatic products based on the mimic enzyme of (Fe,Co) codoped carbon dots

Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review

Meat and aquatic products are susceptible to spoilage during distribution, transportation, and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials (ENMs) typically with the diameter in the range of 1-100 nm exhibit fascinating physicochemical properties. ENMs-based sensing systems have received extensive attention for food freshness assessment due to the advantages of being fast, simple, and sensitive. This review focuses on summarizing the recent application of ENMs-based sensing systems for food freshness detection. First, chemical indicators related to the freshness of meat and aquatic products are described. Then, how to apply the ENMs including noble metal nanomaterials, metal oxide nanomaterials, carbon nanomaterials, and metal-organic frameworks for the construction of different sensing systems were described. Besides, the recent advance in ENMs-based colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy sensing systems for assessing the freshness of meat and aquatic products were outlined. Finally, the challenges and future research perspectives for the application of ENMs-based sensing systems were discussed. The ENMs-based sensing systems have been demonstrated as effective tools for freshness evaluation. The sensing performance of ENMs employed in different sensing systems depends on their composition, size, shape, and stability of nanoparticles. For the real application of ENMs in food industries, the risks and regulatory issues associated with nanomaterials need to be further considered. With the continuous development of nanomaterials and sensing devices, the ENMs-based sensors are expected to be applied in-field for rapid detection of the freshness of meat and aquatic products in the future.

Ultrasensitive SERS Analysis of Liquid and Gaseous Putrescine and Cadaverine by a 3D-Rosettelike Nanostructure-Decorated Flexible Porous Substrate

Putrescine and cadaverine are toxic biogenic amines in spoiled food, which poses a serious threat to food security. In this work, we reported a highly sensitive three-dimensional (3D)-rosettelike surface-enhanced Raman spectroscopy (SERS) substrate functionalized with a p-mercaptobenzoic acid (p-MBA) monolayer to detect liquid and gaseous putrescine and cadaverine in pork samples. The SERS substrate was made by a combination of the merit of the 3D morphology of ZnO nanorod arrays on a flexible porous poly(vinylidene fluoride) (PVDF) membrane and the in situ chemical growth of Au nanoparticle seeds on Au film-coated ZnO nanorods, which produced a 3D-rosettelike BigAuNP/Au/ZnO/P heterostructure with abundant SERS-active hot spots that significantly enhanced the localized surface plasmonic resonance (LSPR) effect and charge-transfer (CT) effect of Raman enhancement. This SERS substrate showed high sensitivity, reproducibility, stability, and uniformity. With the p-MBA molecular monolayer as the sensing interface, our SERS substrate realized the highly sensitive and quantitative detection of liquid putrescine and cadaverine within 10 min, with a limit of detection (LOD) of 3.2 × 10^-16 and 1.6 × 10^-13 M, respectively. Additionally, the sensor showed efficient SERS responses to gaseous amine molecules at low concentrations (putrescine: 1.26 × 10^-9 M, cadaverine: 2.5 × 10^-9 M). Further, the sensor was successfully applied to determine the total content of putrescine and cadaverine. Moreover, the practicability of this SERS sensor was verified by the measurement of liquid and gaseous amines in pork samples, and it showed great potential applications for sensitive detection of food spoilage.