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Poly(2-isoproprenyl-2-oxazoline)-Based Reactive Hydrophilic Cross-Linked Nanofiber Networks as the Basis for Colorimetric Continuous Meat Freshness Monitoring Sensors

Title data

Merckx, Ronald ; Becelaere, Jana ; Schoolaert, Ella ; Frateur, Olmo ; Leiske, Meike N. ; Peeters, Daniël ; Jerca, Florica Adriana ; Jerca, Valentin Victor ; De Clerck, Karen ; Hoogenboom, Richard:
Poly(2-isoproprenyl-2-oxazoline)-Based Reactive Hydrophilic Cross-Linked Nanofiber Networks as the Basis for Colorimetric Continuous Meat Freshness Monitoring Sensors.
In: Chemistry of Materials. Vol. 35 (2023) Issue 17 . - pp. 7079-7093.
ISSN 1520-5002
DOI: https://doi.org/10.1021/acs.chemmater.3c01355

Abstract in another language

Global food waste is a cross-cutting issue that ranges from agricultural production to storage in households and leads to the loss of one-third of produced food products. Although the currently depicted static expiry, best-by, and due-by dates provide accurate information on when to consume the food product, these time indications are only valid under ideal storage conditions. Therefore, there is a stringent need for easy-to-use sensor applications that allow continuous monitoring of food freshness. This work showcases a straightforward and effortless approach to obtain highly porous cross-linked water-stable and reactive hydrophilic nanofiber membranes based on electrospinning of poly(2-isoproprenyl-2-oxazoline) (PiPOx) with succinic acid as the cross-linker. Subsequent thermal treatment of the produced succinic acid-containing PiPOx nanofiber networks generated sufficient cross-linking to preserve the fibrous morphology in an aqueous environment while retaining the hydrophilic character of the scaffold. The remaining 2-oxazoline side chains of PiPOx are stable at room temperature but provide reactivity for post-cross-linking modification with carboxylic acid-containing compounds, as exploited here for continuous food monitoring by incorporating acid-functionalized dyes to yield a colorimetric sensor for biogenic food spoilage indicators, such as thiol- and amine-containing small molecules.

Further data

Item Type: Article in a journal
Refereed: Yes
Institutions of the University: Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Chemistry
Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Chemistry > Junior Professor Sustainable and Functional Polymer Systems > Junior Professor Sustainable and Functional Polymer Systems - Juniorprof. Dr. Meike Leiske
Result of work at the UBT: No
DDC Subjects: 500 Science
Date Deposited: 02 Apr 2024 09:03
Last Modified: 02 Apr 2024 09:03
URI: https://eref.uni-bayreuth.de/id/eprint/89099