Multifunctional characteristics of polypyrrole-zinc oxide (PPy-ZnO) nanocomposite: Field emission investigations and gas sensing application

Harpale, Kashmira; Kolhe, Pankaj; Bankar, Prashant K.; Khare, Ruchita T.; Patil, Sandip; Maiti, Namita; Chaskar, Manohar G.; More, Mahendra A.; Sonawane, Kishor M.

doi:10.1016/j.synthmet.2020.116542

Cited by 11 publications

(2 citation statements)

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“…Polypyrrole and zinc oxide based NH 3 sensors have been fabricated by different groups and have showed that these class of NH 3 sensors are capable of measuring food spoilage analytes in a wide range of concentrations above 1 ppm. [149,150] Pratibha et al have used pre-prepared nano-sized ZnO to make ZnO encapsulated PPY by a chemical synthesis route. [150] They fabricated their sensor by screen printing ZnO encapsulated PPY nanocomposites on a glass tube and connecting copper terminals to it.…”

Section: Polypyrrole-based Ammonia Sensorsmentioning

confidence: 99%

“…Harpale et al used ZnO nanorods prepared through an electrochemical procedure to prepare an NH 3 sensor. [149] These ZnO nanorods were electrodeposited on Au-coated Si substrate and PPY was deposited on top of that using chemical oxidative polymerization. Two Au plated copper electrodes 8 mm apart from each other were pressed onto the surface to measure the electrical resistance of the sensor.…”

Section: Polypyrrole-based Ammonia Sensorsmentioning

confidence: 99%

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Conducting Polymer Based Ammonia and Hydrogen Sulfide Chemical Sensors and Their Suitability for Detecting Food Spoilage

Preethichandra

Gholami

Izake

et al. 2022

Adv Materials Technologies

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health problems such as food poisoning. On the other hand, if non-spoiled food is thrown away as it passes the prespecified expiry date/time, then it is a waste of a valuable food resource. Annual food wastage accounts for one-third of the world's food production and in response to this problem, the Food and Agriculture Organization (FAO) of the United Nations has set one of the sustainable development goals (SDGs) to address it. SDG 12.3 has set the target of halving per capita global food waste at the retail and consumer levels and reducing food loss along both production and supply chains (including post-harvest losses) by 2030. [2] Therefore, a demand for novel food spoilage detection sensors for real-time monitoring of food quality is obvious. Food packaging processes are mainly performed at atmospheric conditions where air-carrying microorganisms may remain inside the sealed food packages. This provides a suitable environment for microorganisms to thrive within the package due to this air capture. Some types of microorganisms, such as Brochothrix thermosphacta, Carnobacterium spp., Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., Stretococcus spp., Kurthia zopfii, and Weisella spp, [3] cause disintegration of the food and produce various gasses such as hydrogen sulfide (H 2 S), carbon dioxide (CO 2 ), ammonia (NH 3 ), methane (CH 4 ), and other volatile organic compounds (VOCs). [4][5][6][7][8] The CO 2 level in atmospheric air is around 415 ppm and therefore detecting a variation of CO 2 concentration inside a food package at the very early stages of food spoilage is quite challenging. However, there are other types of food packaging called modified atmospheric packaging (MAP), where the package is vacuum-sealed or filled with different gases such as nitrogen combined with an antimicrobial active gas, such as carbon dioxide, to provide a barrier against food spoilage and improve the shelf-lifetime of the product. [9] There are multiple methods which are proposed by various research groups either for detecting the food spoilage or monitoring the food quality at early stages. Various parameters such as O 2 /CO 2 /NH 3 /H 2 S/VOC concentrations, temperature, humidity, pH value, and any specific chemicals inside the food package can be detected using a wide range of measurement techniques. [9] Figure 1 illustrates the three most common food categories and the gases that are emitted by microorganisms Food security is critical for the sustainability of society. The spoilage of stocked food is an ongoing problem that causes significant losses to the global economy. Novel portable analytical platforms that provide timely information on the condition of food stock can support informed decisionmaking on the safety of food consumption as well as on maximization of food storage lifetime. Ammonia (NH 3 ) and hydrogen sulfide (H 2 S) are two of the major harmful gases that are produced due to bacteria activity during the food spoilage process. The timely detection of these gases in food stocks h...

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Section: Polypyrrole-based Ammonia Sensorsmentioning

confidence: 99%

Section: Polypyrrole-based Ammonia Sensorsmentioning

confidence: 99%