ArticleBiosensors2019
Preparation and Characterization of a Pectin Membrane-Based Optical pH Sensor for Fish Freshness Monitoring.
Article in Biosensors, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 49 citations in OpenAlex.
- Determination of Freshness of Mackerel (Foods (Basel, Switzerland) · 2023Article
- Optical pH Sensor Based on Immobilization Anthocyanin fromPolymers · 2021Article
- A simple optical pH sensor based on pectin andF1000Research · 2021Article
- Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications.Chemical reviews · 2020Article
- Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer.Sensors (Basel, Switzerland) · 2020Article
- Betacyanin as Bioindicator Using Time-Temperature Integrator for Smart Packaging of Fresh Goat Milk.TheScientificWorldJournal · 2020Article
- Construction of a Hydrogel Pectin-Based Triglyceride Optical Biosensor with Immobilized Lipase Enzymes.Biosensors · 2019Article
- GC/MS Analysis of Fatty Acids onTheScientificWorldJournal · 2019Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In a simple and instant procedure for detecting fish freshness, a hydrogel and hydrophilic pectin matrix membrane was used successfully as an optical pH sensor by immobilizing the chromoionophore ETH 5294 (CI), which is very selective and sensitive for the membrane. The Pe/CI optical pH sensor exhibited excellent linearity between pH 5 and pH 9, with a sensor response time of 5 min and reproducibility of 1.49% relative standard deviation (RSD). The sensor showed response stability for 15 days and a response reduction of 8.6%. The sensor's capability was demonstrated by the detection of fish freshness for 17 days at 4 °C.
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Registered trials
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