A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging

Food Chem. 2019 Aug 30:290:135-143. doi: 10.1016/j.foodchem.2019.03.138. Epub 2019 Mar 27.

Abstract

A colorimetric hydrogen sulfide (H2S) sensor based on gellan gum capped silver nanoparticles was developed to real-time monitor meat spoilage. The colorimetric sensor strategy was attributed to the ultrastrong binding ability of Ag with H2S to form Ag2S. The sensor enables the analysis of H2S with a limit of detection (LOD) of 0.81 μM, and it exhibited excellent selectivity toward H2S against other volatile components generated from chicken breast and silver carp during spoilage. By these virtues, the sensor presented visible color changes from yellow to colorless by in situ and nondestructively sensing H2S generated from chicken breast and silver carp in a packaging system. This strategy provided a simple but useful, non-destructive, robust, cost-effective, and user-friendly platform to real time monitor meat spoilage for intelligent food packaging.

Keywords: Colorimetric sensor; Gellan gum; Hydrogen sulfide; Intelligent packaging; Meat; Silver nanoparticles.

MeSH terms

  • Color
  • Colorimetry / economics
  • Colorimetry / methods*
  • Cost-Benefit Analysis
  • Food Analysis
  • Food Packaging*
  • Food Quality
  • Hydrogen Sulfide / analysis*
  • Limit of Detection
  • Meat / analysis*
  • Metal Nanoparticles / chemistry*
  • Nanocomposites / chemistry
  • Polysaccharides, Bacterial / chemistry*
  • Silver / chemistry*

Substances

  • Polysaccharides, Bacterial
  • Silver
  • gellan gum
  • Hydrogen Sulfide