Polydiacetylene-based hydrogel beads as colorimetric sensors for the detection of biogenic amines in spoiled meat
Soojin Jang, Seong Uk Son, Junseok Kim, Hyungjun Kim, Jaewoo Lim, Seung Beom Seo, Seung Beom Seo, Byunghoon Kang, Taejoon Kang, Juyeon Jung, Sungbaek Seo, Sungbaek Seo, Eun‐Kyung Lim
Abstract
Ingesting large quantities of biogenic amines (BAs), which are released from spoiled foods, can have adverse side effects on the human body. Herein, we developed a colorimetric sensor using polydiacetylene (PDA)-based hydrogel beads that change color upon binding with BAs, thereby conveniently checking whether food is spoiled due to improper storage and distribution. The colorimetric sensor is fabricated by mixing PDA liposomes with an alginate solution. PDA undergoes a color change from blue to red when exposed to various external stimuli. In addition, alginate bestows the hydrogel with a three-dimensional porous structure, affording a large surface area. The PDA-based hydrogel beads can visually confirm the presence of BAs in solution or vapor form. Cadaverine and propylamine were rapidly detected with distinct color changes in the solution and vapor phases, respectively. The spoilage of pork meat at room temperature could be detected after two days as a 40.84% red chromatic shift.