2024-03-15 05:05:35
A joint research group consisting of Professor Hideji Fujii of the Department of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology (President: Susumu Inoue), and Associate Professor Apichat Imyim, Department of Chemistry, Faculty of Science, Chulalongkorn University (President: Bundhit Eua-arporn), Thailand, is conducting research on the creation of naturally derived polymer particles. successfully developed liquid marbles that function as food spoilage detection sensors.
[Key points of this case]
●Synthesize naturally derived particles that repel water from polymers contained in crabs and shrimp and ingredients contained in coconut.
●Liquid marble whose surface is covered with naturally derived particles functions as a food spoilage detection sensor.
●The developed food spoilage detection sensor can be easily produced and is safe even when it comes into contact with food.
The issue of food loss caused by discarding food that has passed its expiration date has become a hot topic. If we might know whether meat, fish, etc. is really rotten, it would be possible to reduce food loss. When food spoils, amine compounds such as ammonia are released as putrid gases, so food spoilage detection sensors have been developed to detect these. However, conventional sensors have problems such as the need for expensive equipment and the difficulty of detection in microscopic spaces.
In this research, liquid marble (approximately 2 mm in diameter), whose surface is covered with naturally derived particles synthesized by combining a polymer (chitosan) contained in crabs and shrimp with an ingredient contained in coconut (stearic acid), is used as a food product. We succeeded in using it as a microsensor to detect rot. A reagent that changes color when it comes into contact with putrid gas is dissolved in the water droplets inside. It is easy to manufacture and can be rolled or slid into small spaces. It has the advantage of being able to easily detect food spoilage by visually observing color changes.
This result was obtained with the support of the Japan Society for the Promotion of Science Grant-in-Aid for Scientific Research (B), and the paper was published in the American Chemical Society’s academic journal ACS Sustainable Chemistry & Engineering (February 27, 2024). )It has been. It has also been selected as Supplementary Cover Art.
ＵＲＬ： https://pubs.acs.org/doi/full/10.1021/acssuschemeng.3c07724
（DOI: 10.1021/acssuschemeng.3c07724）
▼Contact information regarding this matter
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