Abstract:
The health and food security of humans are greatly threatened by spoiled meat, which is why early detection and alerts regarding the freshness of the meat are necessary. Here, we used an easy, fast, and direct approach to create a fluorescent probe that uses silver nanoparticles (AgNP) as recognition site and Perylene (PER) as a fluorophore to provide easy and effective meat freshness monitoring. The selective interaction of Histamine (His) causes this probe to exhibit a clear fluorescence quenching phenomenon. The change from the non-aggregated form of PER/AgNP to its aggregated form upon binding of the biomarker (His) is responsible for the fluorescent quenching phenomenon. With a low detection limit of 16.74 µM and a wide linear range of 25-3200 µM, the proposed sensing array made it possible to monitor Histamine (His), a component of spoiled Meat. Fluorescence behavior, surface chemistry, and chemical content were all examined using a variety of characterization techniques, including XRD, FTIR, UV-Vis, Zeta potential, DLS, and Fluorescence Spectrophotometry. The selectivity and sensitivity of the sensor have been confirmed using different molar concentrations of histamine and other analytes. Consequently, our results indicate that the proposed sensor has a high degree of discernment and sensitivity in its fluorescence quenching efficacy in response to histamine. The sensing probe was used to determine the freshness of real chicken samples, and it showed strong and non-destructive screening capabilities for on-site meat freshness assessment which was also captured by Confocal Microscope.
