Details

Autor(en) / Beteiligte

• Vasconcelos, Helena Catarina Araujo Soares Guedes
• Marques Martins de Almeida, Jose Manuel
• Mendes, Joao Pedro
• Dias, Bernardo
• Jorge, Pedro Alberto da Silva
• Saraiva, Cristina Maria Teixeira
• Coelho, Luis Carlos Costa

Titel

Optical Biosensor for the Detection of Biogenic Amines

Ist Teil von

• IEEE sensors journal, 2022-11, Vol.22 (21), p.20484-20491

Ort / Verlag

New York: IEEE

Erscheinungsjahr

2022

Quelle

IEEE/IET Electronic Library (IEL)

Beschreibungen/Notizen

• Biogenic amines (BAs) are compounds found in a vast range of food products. In recent years, there has been a crescent awareness toward food safety, followed by an increase in food regulations. Long-period fiber gratings (LPFGs) coated with titanium dioxide (TiO2) were used to monitor the optical properties of a layer of poly(ethylene-co-vinyl acetate) (PEVA) doped with maleic anhydride (MA), which was polymerized on top of TiO2. This hydrophobic polymeric structure is permeable to BA, which causes a steady increase in its effective refractive index (RI) causing a wavelength shift in the coated LPFG attenuation band. LPFG wavelength shift was observed and measured for the monoamine tyramine (TYR), to the diamines, putrescine (PUT), cadaverine (CAD), histamine (HIS), and tryptamine (TRYP), and to the polyamines, spermidine (SPED), and spermine (SPEM). It was determined that, while PEVA-coated devices present a residual sensitivity to BA, the MA greatly increases it. In fact, for PEVA only coated LPFGs, the sensitivities of 1.45 ± 0.11, 0.97 ± 0.05, 0.46 ± 0.08, and 0.94 ± 0.09 nmM−1 for PUT, CAD, HIS, and TYR, respectively, were measured. However, for PEVA-doped MA-coated LPFGs, the sensitivities are 3.34 ± 0.13, 3.06 ± 0.11, 2.62 ± 0.14, and 3.65 ± 0.23 nmM−1 for PUT, CAD, HIS, and TYR, respectively. Thus, the RI of PEVA increases with BAs in- diffusion, and MA doping further enhances the PEVA sensitivity to BA. The proposed sensor is expected to play a part in the further development of a biosensor for the quantification of BA in real foodstuff, providing a methodology for quality control.