Real-Time Fluorescence Screening Platform for Meat Freshness

Area of Science:

• Analytical Chemistry
• Food Science
• Materials Science

Background:

• Meat freshness is critical for food safety and public health.
• Current methods for assessing meat freshness can be time-consuming or destructive.
• Developing rapid, non-destructive methods for on-site freshness evaluation is highly desirable.

Purpose of the Study:

• To construct novel fluorescent probes for the visual detection of meat freshness.
• To investigate the structure-property relationships of julolidine-fused coumarin derivatives for sensing applications.
• To develop a practical, on-site method for monitoring meat freshness using fluorescence.

Main Methods:

• Synthesis of julolidine-fused coumarin-based fluorescent probes (JDCN, JDNS, JDPY) with varying electron-withdrawing groups.
• Investigation of probe response to cadaverine via aza-Michael addition and elimination reactions.
• Characterization of sensing performance, including response time, selectivity, and detection limits.
• Fabrication of JDCN into test kits for visual detection of cadaverine vapor.

Main Results:

• The probes exhibited colorimetric and ratiometric fluorescence responses to cadaverine.
• Sensing performance was enhanced by increasing the electron-withdrawing strength of substitution groups.
• JDCN showed rapid response (~60 s), high selectivity, and a low detection limit (14 nM) for cadaverine.
• JDCN test kits provided a high-contrast red-to-green fluorescence change for visual detection of cadaverine vapor.

Conclusions:

• Fluorescent probes based on julolidine-fused coumarin can effectively detect cadaverine, a marker of meat spoilage.
• The JDCN probe offers excellent sensing performance for rapid and sensitive detection.
• JDCN test kits enable on-site, non-contact, non-destructive monitoring of meat freshness, enhancing food safety assessment.