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Biosensors (Basel)

Title:		RhB@MOF-5 Composite Film as a Fluorescence Sensor for Detection of Chilled Pork Freshness
Author(s):		Li J; Zhang N; Yang X; Yang X; Wang Z; Liu H;
Address:		"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China. National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China. National Engineering Laboratory for Agri-Product Quality Traceability, Beijing 100097, China. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China"
Journal Title:		Biosensors (Basel)
Year:		2022
Volume:		20220720
Issue:		7
Page Number:		-
DOI:		10.3390/bios12070544
ISSN/ISBN:		2079-6374 (Electronic) 2079-6374 (Linking)
Abstract:		"This study presents a novel composite thin film based on rhodamine B encapsulated into MOF-5 (Metal Organic Frameworks) as a fluorescence sensor for the real-time detection of the freshness of chilled pork. The composite film can adsorb and respond to the volatile amines produced by the quality deterioration of pork during storage at 4 degrees C, with the fluorescence intensity of RhB decreasing over time. The quantitative model used for predicting the freshness indicator (total volatile base nitrogen) of pork was built using the fluorescence spectra (excited at 340 nm) of the RhB@MOF-5 composite film combined with the partial least squares (PLS) algorithm, providing R(c)(2) and R(p)(2) values of 0.908 and 0.821 and RMSEC (root mean square error of calibration) and RMSEP (root mean square error of prediction) values of 3.435 mg/100 g and 3.647 mg/100 g, respectively. The qualitative model established by the partial least squares discriminant analysis (PLS-DA) algorithm was able to accurately classify pork samples as fresh, acceptable or spoiled, and the accuracy was 86.67%"
Keywords:		Animals Calibration Discriminant Analysis Least-Squares Analysis *Pork Meat *Red Meat/analysis Swine chilled pork fluorescence sensing freshness metal-organic frameworks rhodamine B volatile compounds;
Notes:		"MedlineLi, Jingyi Zhang, Ning Yang, Xin Yang, Xinting Wang, Zengli Liu, Huan eng 32001775/National Natural Science Foundation of China/ Switzerland 2022/07/28 Biosensors (Basel). 2022 Jul 20; 12(7):544. doi: 10.3390/bios12070544"