Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage

Zahra Najafi; Sangil Han; Gülüm Sumnu; Leyla Nesrin Kahyaoglu

doi:10.1016/j.foodchem.2024.142195

Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage

Food Chem. 2024 Nov 22:466:142195. doi: 10.1016/j.foodchem.2024.142195. Online ahead of print.

Authors

Zahra Najafi¹, Sangil Han², Gülüm Sumnu¹, Leyla Nesrin Kahyaoglu³

Affiliations

¹ Department of Food Engineering, Faculty of Food Engineering, Middle East Technical University, 06800 Ankara, Turkiye.
² Department of Chemical Engineering, Changwon National University, Changwon 51140, South Korea.
³ Department of Food Engineering, Faculty of Food Engineering, Middle East Technical University, 06800 Ankara, Turkiye. Electronic address: kaleyla@metu.edu.tr.

PMID: 39603000
DOI: 10.1016/j.foodchem.2024.142195

Abstract

Here, colorimetric nanofibers (NFs) based on polydiacetylene (PDA), zeolitic imidazolate framework-8 (ZIF-8), and poly(ethylene) oxide (PEO) were developed. First, the successful synthesis of ZIF-8 was illustrated with structural and morphological analysis. Next, shell/core PDA/PEO/ZIF-8 NFs, namely PPZ0, PPZ5, PPZ15, and PPZ25, were fabricated by coaxial electrospinning at various ZIF-8 concentrations in the core. PPZ5 NFs exhibited a 63 % increase in tensile strength while PPZ25 NFs showed the highest thermal resistance. PPZ15 NFs with the best physicochemical and colorimetric properties were selected to evaluate food spoilage. The change in color difference values of PPZ15 NFs was correlated well with total viable count (TVC) and total volatile basic nitrogenous (TVB-N) in fish samples during chilled storage, reaching TVC to 6.69 log CFU/g, and TVB-N to 33.13 mg N/100 g on day 6. Ultimately, the PPZ15 NFs were successfully utilized to provide a real-time, quantitative assessment of fish freshness.

Keywords: Coaxial electrospinning; Fish spoilage; Polydiacetylene; Smart packaging; Zeolitic imidazolate framework-8.