Effect of pH on phenolphthalein immobilized gold nanoparticles/nanostructures for pH sensing evaluations: sol–gel method

Islam, Shumaila; Bakhtiar, Hazri; Riaz, Saira; Naseem, Shahzad

doi:10.1007/s10971-021-05570-6

Cited by 6 publications

(1 citation statement)

References 36 publications

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“…Such an optical feature is desirable for the food sensing application, and the sharp pH response (around 6–7) can greatly offset the drawbacks of previously reported organic chromophores (e.g., azo dyes, phthaleins, sulfophthalein, etc. ), − which suffer from limited sensitivity near neutral pH. To the best of our knowledge, such UV-activable rhodamine dyes have not been reported to date as a colorimetric probe for food sensing.…”

Section: Resultsmentioning

confidence: 99%

Colorimetric Sensors Based on Multifunctional Polymers for Highly Sensitive Detection of Food Spoilage

Zhang

Wei

Chan‐Park

et al. 2022

ACS Food Sci. Technol.

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Although numerous colorimetric food sensors exhibiting a color change when exposed to spoiled food have been developed recently, few of them could meet all the requirements in terms of facile fabrication, high sensitivity, and satisfying reliability. Here, we report a series of multifunctional polymer-dye adducts to construct the desirable colorimetric sensors for food sensing. Through the use of two different biogenic amine-sensitive dyes (zwitterionic rhodamine and fluorescein) with different color changes as the sensing motifs, our polymeric sensor could be facilely coated directly on the surface of commercial plastic wrap such as PET with outstanding sensing performance, for example, multicolor transition (pink–colorless–yellow), sensitivity (1.8 nmol), selectivity (only biogenic amines), long-term stability, and real-time colorimetric response.

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Section: Resultsmentioning

confidence: 99%