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submitted on 06.05.2020 and posted on 07.05.2020by Ian Mallov, Fiona Jeeva, Chris Caputo
Food is often wasted due to real or perceived
concerns about preservation and shelf life. Thus, precise, accurate and
consumer-friendly methods of indicating whether food is safe for consumers are
drawing great interest.
The colorimetric sensing of biogenic amines released as food degrades is a
potential way of determining the quality of the food. Herein, we report the use
of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for
both oxygen and biogenic amines. Immobilization of genipin in edible calcium
alginate beads demonstrates that it is a capable sensor for amine vapors and
can be immobilized in a non-toxic, food-friendly matrix.