Cadaverine

Pusan National University Researchers Develop Portable Color-Changing Food Spoilage Sensor

Retrieved on: 
Wednesday, March 22, 2023
Food, Cadaverine, Pusan National University, Food quality, Cheese, Temperature, Associate, Amine, PDA, Food storage, Bachelor of Arts, Biomaterials Science, Issue 1, Atomic mass, Meat, Food preservation, Medical imaging, Food chemistry

BUSAN, South Korea, March 22, 2023 /PRNewswire/ -- Ingesting biogenic amines released from spoiled food is harmful for the human body. Thus, it is important to detect these compounds during food storage and distribution to track spoilage. To this end, researchers have now combined polydiacetylene liposome and alginate solution to create hydrogel for developing a colorimetric food spoilage sensor. This novel sensor easily detects biogenic amines in liquid or vapor form by changing color from blue to red, without any complicated machinery.

Key Points: 
  • Thus, it is important to detect these compounds during food storage and distribution to track spoilage.
  • To this end, researchers have now combined polydiacetylene liposome and alginate solution to create hydrogel for developing a colorimetric food spoilage sensor.
  • This motivated a team of researchers, including Prof. Sungbaek Seo, Associate Professor of Biomaterials Science at Pusan National University, to develop a portable molecular sensor that quickly detects the presence of BAs by changing colors.
  • Taken together, this portable PDA-based colorimetric sensor would facilitate the seamless monitoring of food spoilage during storage and distribution, and prevent health hazards arising from the ingestion of BAs.