Schiff base complex/TiO₂ chemosensor for visual detection of food freshness level

Area of Science:

• Analytical Chemistry
• Materials Science
• Food Science

Background:

• Histamine is a critical biomarker for food spoilage.
• Accurate monitoring of food freshness is essential for consumer safety.
• Existing methods for histamine detection can be time-consuming.

Purpose of the Study:

• To develop a rapid and simple optical sensor for histamine detection.
• To utilize the sensor as an indirect method for monitoring food freshness.
• To assess the sensor's performance and applicability in real food samples.

Main Methods:

• Fabrication of an optical histamine sensor using a carboxyl-substituted Schiff base zinc(II) complex on titanium dioxide nanoparticles.
• Utilizing fluorescence enhancement upon Schiff base zinc(II) complex-histamine binding.
• Optimizing reaction conditions and testing selectivity, reproducibility, and stability.

Main Results:

• The developed sensor successfully detected histamine with a limit of detection down to 2.53 × 10^-10 M.
• The sensor demonstrated good selectivity over other amines, high reproducibility (RSD 1.45%-4.95%), and stability for 60 days.
• Successful application in determining histamine levels in salmon fillet with good recovery rates.

Conclusions:

• The fabricated optical sensor provides a sensitive and selective method for histamine detection.
• This tool offers a promising strategy for indirect food freshness monitoring and quality assurance.
• The sensor contributes to enhancing food safety control for healthier consumer choices.