Details

Autor(en) / Beteiligte

• Xie, Xianghong
• Fu, Bangfeng
• Zhang, Mingyu
• Zhang, Wentao
• Xu, Zhenghua
• Liu, Shuwen
• Wang, Jianlong

Titel

Eugenol-infused alginate nanoemulsion: A fluorescent label for direct food shelf-life extension and non-contact detection of food spoilage through biogenic amine sensing

Ist Teil von

• Food control, 2024-09, Vol.163, p.110525, Article 110525

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The implementation plan of extending the shelf life of food while ensuring food safety is playing an increasingly important role in promoting global solutions to food waste. Here, we have logically created a new eugenol nanoemulsion to sense spoilage and extend the shelf life. The nano lotion (Eu/SA) was loaded with sodium alginate nanoparticles as carrier, eugenol as antibacterial agent and antioxidant. Fluorescein isothiocyanate (FITC) was utilized concurrently as an indicator by simply mixed with Eu/SA nanoemulsion, then physically deposited on a commercial filter membrane to create smart fluorescent labels. Shrimp with and without the Eu/SA nanoemulsion coating had their freshness monitored using a non-contact tagging technique. And through smartphone integrated with RGB (red/green/blue) analysis for digitization, it was found that the RGB of uncoated shrimp was greater than that of treated shrimp. Additionally, without coating treatment, thiobarbituric acid (TBA), pH and viable bacterial count (TVC) of Shrimp all exceed the established. Eu/SA nanoemulsion offers a more appealing monitoring and preservation integration platform for the food safety industry. [Display omitted] •Sodium alginate emulsion (SA) system as a carrier stabilizes the performance of eugenol (Eu).•SA/Eu nanoemulsion reduces microbial load and lipid oxidation to extend the shelf life of shrimp.•Visual monitoring of shrimp freshness based on biological amine responsive nanoemulsion fluorescence labeling.•Combine smartphone and RGB analysis to determine shrimp freshness.