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Huan Ye¹, Seyoung Koo², Beitong Zhu¹

¹School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

Analytical Chemistry

|October 27, 2022

Summary

This summary is machine-generated.

Researchers developed new fluorescent probes (JDCN, JDNS, JDPY) to quickly and non-destructively assess meat freshness. The JDCN probe demonstrated high sensitivity and selectivity for detecting cadaverine, enabling real-time visual screening of food safety.

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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.