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A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

preprint
submitted on 06.05.2020 and posted on 07.05.2020 by 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.

History

Email Address of Submitting Author

caputo@yorku.ca

Institution

York University

Country

Canada

ORCID For Submitting Author

0000-0002-7523-0324

Declaration of Conflict of Interest

No conflict of interest

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