Rhodamine 6G-conjugated β-cyclodextrin as a novel fluorescence sensor for meat spoilage detection

Abstract

Meats are abundant in proteins and a variety of lipids that are essential for the human body. Nevertheless, they are susceptible to enzymatic reactions and bacterial microorganisms during various processes, which can result in food deterioration. This study endeavors to create an ammonia-sensitive sensor for the detection of meat decomposition by rhodamine 6G fluorophore and β-cyclodextrin which are joined together via a Schiff-base reaction, in recognition of the significance of appropriate food monitoring. The rhodamine 6G and β-cyclodextrin-based sensor (R6GBCD) was characterized using proton nuclear magnetic resonance (1H NMR), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and field emission scanning electron microscopy (FE-SEM). The R6GBCD sensor showed a pH-dependent fluorescent properties and also selective responsivity to ammonia. The sensor demonstrated its capability to detect ammonia and generate yellow fluorescence, enabling it to identify rotting meat. As a result, it shows great promise as a mean of verifying the safety of food.