Application of lysine imprinted polymer as carbon dioxide colorimetric indicators for food packaging

Tabar P., Hashemi-Moghaddam H., Baghaie H., SOYLAK M.

Journal of Food Measurement and Characterization, cilt.17, sa.6, ss.6405-6412, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s11694-023-02122-0
  • Dergi Adı: Journal of Food Measurement and Characterization
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.6405-6412
  • Anahtar Kelimeler: Biosensor, Carbon dioxide, Imprinted polymer, Lysine, Meat, Spoilage
  • Erciyes Üniversitesi Adresli: Evet

Özet

Carbon dioxide is highly produced by microbial spoilage of food. Thus, the freshness of the marketed products can be represented by sensors visually highlighting the existence of CO2 within the food packages as labels. In the present work, FTIR and SEM, and XRD were used to synthesize and characterize l-lysine imprinted polymers. Then, it was utilized as a biosensor for CO2 sensing under phenyl red. By investigating its performance under CO2 gas, its applicability was proved via this synthesized biosensor for spoilage monitoring of packaged minced beef. The aerobic psychrotrophic count (PTC), aerobic plate count (APC), and Enterobacteriaceae counts were monitored to assess the samples’ microbial quality in this period. The results revealed that the synthesized biosensor can act as a prevailing senor to monitor meat quality and imprint lysine on this polymer thus improving and catalyzing its reversible performance.