Evidence map›Paper›PMID 38333888›Full record

ArticleFood chemistry: X2024

Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness.

Qian Han, Min Yang, Zexin Zhang, Xinwen Bai, Xiuying Liu, Zhenhua Qin, Wei Zhang, Pingping Wang, Lijie Zhu, Zaixi Shu and 1 more

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.8field-weighted citation impact, top 16% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 10 citations in OpenAlex.

  1. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors at 2 institutions in 1 country.

Qian HanSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Min YangCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
Zexin ZhangCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
Xinwen BaiCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
Xiuying LiuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Zhenhua QinSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Wei ZhangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Pingping WangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Lijie ZhuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Zaixi ShuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Xuepeng LiCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
Wuhan Polytechnic University · CNBohai University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.

Indexed as

Amine vaporFish freshnessFluorescent filmRatiometric indicatorSensing tag

Identifiers

PMID38333888
PMCPMC10850885
OpenAlexW4391046939

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.