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Related Experiment Video

Updated: Jun 12, 2025

Fast and Accurate Exhaled Breath Ammonia Measurement

Fast and Accurate Exhaled Breath Ammonia Measurement

Published on: June 11, 2014

Biocompatible sensors for ammonia gas detection.

Maria Angustias Torres-Molina¹, Miguel M Erenas², Mariano Ortega Munoz³

¹Electronic and Chemical Sensing Solutions (ECsens), Department of Analytical Chemistry, University of Granada, 18071, Granada, Spain.

|September 21, 2024

Summary

This study developed biocompatible sensors using natural dyes like curcumin and anthocyanin to detect ammonia gas, indicating food spoilage. These colorimetric sensors offer a promising, low-cost method for monitoring food freshness in packaged goods.

Keywords:

Ammonia Colorimetry Food freshness Gas sensor

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Published on: January 7, 2019

Area of Science:

Food Science
Analytical Chemistry
Biotechnology

Background:

Ammonia gas is a byproduct of microbial degradation, signaling food deterioration.
A reliable food freshness indicator is crucial for the food industry and consumer safety.
Existing methods for ammonia detection may be complex or unsuitable for direct food contact.

Purpose of the Study:

To develop and evaluate biocompatible sensors for detecting gaseous ammonia.
To assess the efficacy of natural pigments (curcumin, anthocyanin) and bromothymol blue as ammonia sensors.
To determine sensor performance under high humidity conditions relevant to packaged food.

Main Methods:

Preparation and testing of three distinct dye-based sensors: curcumin, anthocyanin, and bromothymol blue.
Evaluation of sensor composition, deposition materials, stability, and reversibility.
Utilizing colorimetry (HSV color space H coordinate) with camera-based detection under simulated high-humidity conditions.

Main Results:

All tested sensors demonstrated sensitivity to ammonia gas.
The natural pigment-based sensors were found to be biocompatible and suitable for food contact.
Performance was assessed under challenging high-humidity conditions, simulating real-world food packaging.

Conclusions:

The developed dye-based sensors show potential as effective, low-cost food freshness indicators.
Biocompatibility and stability under humidity make these sensors viable for the food industry.
The colorimetric approach offers a simple, instrumentation-free method for ammonia detection.