Fe(II) sensor for meat freshness monitoring


A non-porous Fe(II) complex for the colorimetric detection of hazardous gases and the monitoring of meat freshness, by Li Sun, Aurelian Rotaru, Yann Garcia
Journal of Hazardous Materials 2022, 437, 129364.


Food quality monitoring and freshness assessment are critical for ensuring food safety at a large scale. Ammonia is used as an important indicator of protein rich food spoilage state. However, current ammonia gas sensors suffer from insufficient sensitivity and selectivity, or sophisticated instrumentation, hindering their practical application in in-situ and real-time food quality monitoring. To overcome such limitations, an innovative nonporous colorimetric complex 1 has been synthesized and investigated for the detection of NH3(g) and its volatile organic derivatives including aliphatic amines, 1,2-diaminopropane(g), isobutylamine(g) and ethylenediamine(g), etc. The sensor operates colorimetrically at room temperature without energy input, with a detection limit to ammonia(g) of 105 ppb, and show excellent reusability. The colorimetric detection mechanism involves a partial spin state change of Fe(II) ions upon exposure to amines in the gas phase. In addition, the complex was utilized as real-time monitoring of meat freshness using a smartphone. Thus, chemosensor 1 is considered as a ground breaking new-generation portable electronic nose for vapors of volatile organic compounds discrimination at room temperature.





Published on October 20, 2022