Browsing by Author "Flemetakis, Emmanouil"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Dual-compartment-gate organic transistors for monitoring biogenic amines from foodPublication . Sergi, Ilenia; Sensi, Matteo; Zanotti, Rian; Tsironi, Theofania; Flemetakis, Emmanouil; Power, Deborah Mary; Bortolotti, Carlo Augusto; Biscarini, FabioAccording to the Food and Agriculture Organization of the United Nations (FAO) more than 14% of the world's food production is lost every year before reaching retail, and another 17% is lost during the retail stage. The use of the expiration date as the main estimator of the life-end of food products creates unjustified food waste. Sensors capable of quantifying the effective food freshness and quality could substantially reduce food waste and enable more effective management of food chain. We propose an electrolyte-gated organic transistor (EGOT) that responds to the release of biogenic amines, like diamines and tyramine, generated by degradation of protein-rich food. The EGOT sensor features a polymeric poly(3,4-ethylenedioxythiophene) polystyrene sulfonate (PEDOT:PSS) gate electrode fabricated in the shape of a miniaturized beaker containing an aqueous solution in the inner side (to be exposed to food) and capacitively coupled through a hydrogel to the transistor channel on the outside (not in contact with food). The hydrogen bonds formed by the water-dissolved amines with PEDOT:PSS modulate the EGOT channel across a wide range of amine concentrations. We demonstrate that our sensor can detect different amines by the combinatorial analysis of the response from different channel materials, PEDOT:PSS and the other DPP-DTT, with a limit of detection as low as 100 pM.
- Reviewing the correlation of fish quality alteration and in‐package headspace composition: evidence from a pH freshness indicator case studyPublication . Basdeki, Evgenia; Vasilaki, Stamatia Eleni; Sensi, Matteo; Flemetakis, Emmanouil; Biscarini, Fabio; Power, Deborah Mary; Tsironi, Theofania; Swarup RoySmart packaging is a continuously evolving sector that may provide solutions to several cold chain management challenges and shows great potential toward food waste reduction. Fish is a highly nutritious yet perishable commodity with increasing statistics of annual loss and waste. This study investigates the application of pH-sensitive indicators on fish products, aiming to analyze and highlight the importance of comprehensive monitoring of the physicochemical alterations and their interactions with the headspace composition during refrigerated storage of fresh fish. Insights into this process can contribute to developing more practical spoilage indicators and dynamic shelf life prediction methods. A brief case study is presented on the development and application of a smart indicator prototype. The freshness pH indicator was prepared by incorporating methyl red into a starch and cellulose matrix using the dip coating method and was tested for its sensitivity to pH, ammonia vapor, and the detection of gilthead sea bream spoilage. The deterioration in the quality of sea bream fillets, as indicated by the observed color change of the indicator, was confirmed through microbiological and chemical analyses of the fish flesh. The color response of the pH indicator (red-pink turned pale yellow) was found to correlate with fish alteration patterns and reflected the headspace gas composition thus enabling "real-time" monitoring of fish spoilage.