TY - GEN
T1 - PEI/Ag as an Optical Gas Nano-Sensor for Intelligent Food Packaging
AU - Rvspayeva, Assel
AU - Jones, Thomas D. A.
AU - Hughes, Paul A.
AU - Esfahani, Mohammadreza Nekouie
AU - Shuttleworth, Matthew P.
AU - Harris, Russell A.
AU - Kay, Robert W.
AU - Desmulliez, Marc Phillipe Yves
AU - Marques-Hueso, Jose
PY - 2019/1/28
Y1 - 2019/1/28
N2 - In this work we report research carried out on the manufacturing of an optical sensor based on polyetherimide (PEI) and Ag nanoparticles (NPs) for food packaging and food freshness control applications. PEI/ Ag films were fabricated and tested as optical sensors by exposing them to 0.01 M and 0.005 M of 2-mercaptoethanol (2-ME). Thiol groups of 2-ME react on the surface of the sample and reduce the silver ions to Ag NPs, which lead to the change of color. The real-time measurement of meat freshness was performed for salmon, chicken, Turkey and beef. The colorimetric and UV-vis absorbance responses were measured over duration of 80 hours. The PEI/Ag sensor shows a good response to the released gases by meat. Moreover, salmon, chicken and Turkey are shown to produce color changes of PEI/Ag films after 20 hours of exposure, and beef after 60 hours of exposure. Therefore, this nano-sensor has a potential to serve as an indicator of food spoilage in the packaging.
AB - In this work we report research carried out on the manufacturing of an optical sensor based on polyetherimide (PEI) and Ag nanoparticles (NPs) for food packaging and food freshness control applications. PEI/ Ag films were fabricated and tested as optical sensors by exposing them to 0.01 M and 0.005 M of 2-mercaptoethanol (2-ME). Thiol groups of 2-ME react on the surface of the sample and reduce the silver ions to Ag NPs, which lead to the change of color. The real-time measurement of meat freshness was performed for salmon, chicken, Turkey and beef. The colorimetric and UV-vis absorbance responses were measured over duration of 80 hours. The PEI/Ag sensor shows a good response to the released gases by meat. Moreover, salmon, chicken and Turkey are shown to produce color changes of PEI/Ag films after 20 hours of exposure, and beef after 60 hours of exposure. Therefore, this nano-sensor has a potential to serve as an indicator of food spoilage in the packaging.
UR - http://www.scopus.com/inward/record.url?scp=85062281800&partnerID=8YFLogxK
U2 - 10.1109/NANO.2018.8626269
DO - 10.1109/NANO.2018.8626269
M3 - Conference contribution
AN - SCOPUS:85062281800
T3 - IEEE International Conference on Nanotechnology (IEEE-NANO)
BT - 2018 IEEE 18th International Conference on Nanotechnology (IEEE-NANO)
PB - IEEE
T2 - 18th International Conference on Nanotechnology 2018
Y2 - 23 July 2018 through 26 July 2018
ER -