Development of novel edible luminescent nanoparticle sensors.

摘要

This project has developed a novel class of edible hydrocolloid food nanosensors which are doped with luminescent chromophores and investigated whether they can be used to provide information about the local food matrix - temperature, oxygen concentration, and the presence of food-borne pathogens. The luminescence properties of the probes such as phosphorescence and fluorescence provide the sensor sensitivity to the food properties. Hydrocolloid nanoparticles were made from gelatin and starch with diameters ranging from 50 to ∼200 nm and labeled with food grade luminescent probes. The chromophore was covalently and non-covalently attached to the nanoparticle and the photophysical properties of the probe in the food system were studied. Temperature sensors were developed by using the phosphorescence sensitivity of a chromophore to temperature. Experiments with two different probes, namely erythrosine B labeled gelatin nanoparticles and phloxine B labeled gelatin nanoparticles have demonstrated that both probes can be effectively used as temperature sensors in liquid and solid food. The Van't Hoff plots of ln(IDF/IP) versus 1/T vary monotonically over a relatively wide temperature range and thus provide a basis for estimating temperature from measurements of phosphorescence and delayed fluorescence. The tests indicated that the presence of some ingredients such as tannin and anthocyanins in the composition of the food may prohibit the use of gelatin nanoparticle probes due to precipitation of gelatin nanoparticles. The luminescence quenching of the probe by oxygen was used to develop a nanoparticle sensor for oxygen. The results of experiments on liquid and solid food samples indicate that erythrosine B labeled gelatin nanoparticles can be used as a probe to detect the presence or absence of oxygen in some liquid foods. Precise control of oxygen concentration in solutions will pose a challenge as has been observed in this study. The probe did not work as an appropriate oxygen sensor in the case of solid food samples with low relative humidity. The use of gelatin nanoparticles as a sensor to detect the presence of food-borne pathogens requires a measurable change in the spectrum of fluorescence resonance energy transfer between two chromophores which was not observed in the tests.