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Veronesi S, Vlamidis Y, Ferbel L, Marinelli C, Sanmartin C, Taglieri I, Pfusterschmied G, Leitgeb M, Schmid U, Mencarelli F, Heun S. Three-dimensional graphene on a nano-porous 4H-silicon carbide backbone: a novel material for food sensing applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37947767 DOI: 10.1002/jsfa.13118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/06/2023] [Accepted: 11/10/2023] [Indexed: 11/12/2023]
Abstract
BACKGROUND Sensors that are sensitive to volatile organic compounds, and thus able to monitor the conservation state of food, are precious because they work non-destructively and allow avoiding direct contact with the food, ensuring hygienic conditions. In particular, the monitoring of rancidity would solve a widespread issue in food storage. RESULTS The sensor discussed here is produced utilizing a novel three-dimensional arrangement of graphene, which is grown on a crystalline silicon carbide wafer previously porousified by chemical etching. This approach allows a very high surface-to-volume ratio. Furthermore, the structure of the sensor surface features a large number of edges, dangling bounds, and active sites, which make the sensor, on a chemically robust skeleton, chemically active, particularly to hydrogenated molecules. The interaction of the sensor with such compounds is read out by measuring the sensor resistance in a four-wire configuration. The sensor performance has been assessed on three hazelnut samples: sound, spoiled, and stink bug hazelnuts. A resistance variation of about ∆R = 0.13 ± 0.02 Ω between sound and damaged hazelnuts has been detected. CONCLUSIONS Our measurements confirm the ability of the sensor to discriminate between sound and damaged hazelnuts. The sensor signal is stable for days, providing the possibility to use this sensor for the monitoring of the storage state of fats and foods in general. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Stefano Veronesi
- NEST, Istituto Nanoscienze-CNR and Scuola Normale Superiore, Pisa, Italy
| | - Ylea Vlamidis
- NEST, Istituto Nanoscienze-CNR and Scuola Normale Superiore, Pisa, Italy
- Department of Physical Science, Earth, and Environment, University of Siena, Siena, Italy
| | - Letizia Ferbel
- NEST, Istituto Nanoscienze-CNR and Scuola Normale Superiore, Pisa, Italy
| | - Carmela Marinelli
- Department of Physical Science, Earth, and Environment, University of Siena, Siena, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy
| | | | - Markus Leitgeb
- Institute of Sensor and Actuator Systems, Vienna, Austria
| | - Ulrich Schmid
- Institute of Sensor and Actuator Systems, Vienna, Austria
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy
| | - Stefan Heun
- NEST, Istituto Nanoscienze-CNR and Scuola Normale Superiore, Pisa, Italy
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