Name: Hanielyn G.

Epis
Subject: CHEM 198

Colorimetric detection of food freshness based on amine-responsive

dopamine polymerization on gold nanoparticles

Elements of a scientific paper:

i. Abstract
In this study, the researchers used a quick and easy approach to create a
colorimetric sensor for the detection of biogenic amine based on the sensitivity of the
polymerization of dopamine. The system demonstrated a distinct color change from
wine red to black between the amine concentration of 1-100 g/mL with the detection
limit of 2.8 g/mL, using histamine as a representative. Other frequent types of BAs,
including putrescine, cadaverine, spermine, spermidine, tyramine, and tryptamine,
were also sensitively detected by the detection technology. The suggested method
demonstrated positive performance in the visual assessment of the freshness of actual
samples, offering a novel method for judging food quality and freshness.

ii. Introduction
The researchers first introduced the basic information about food spoilage,
such as how spoiled food affects the consumers’ health and the food industry, and
also it was stated the cause of the spoilage, and the formation of the biogenic amines
(such as histamine, putrescine, cadaverine, spermine, spermidine, tyramine, and
tryptamine) produce during the food spoilage.
The researchers then stated the detection method – chromatography and capillary
electrophoresis), but these methods need complex sample pretreatment, expensive
equipment, and skilled personnel. Thus, the researchers fabricated a quick and easy
approach colorimetric sensor.

iii. Materials and methods

The synthesis of the PEG-AuNPs was done using a sodium citrate-based
reduction method with slight modification. Then, the morphology and elements
composition of the PEG-AuNPs was studied by the transmission electron microscope
(TEM) and energy-dispersive X-ray spectroscopy (EDS) analysis. After the
researchers synthesize PEG-AuNPs the next thing they did is the optimization of the
detection system in which dopamine concentrations were optimized by adding the
PEG-AuNPs solution with final concentrations 0.6, 1.2, 2.4 mg/mL.
After the optimization, the detection system was evaluated in terms of the
standard curve, limit of quantification, precision, and accuracy under the optimal
detection conditions. The inter-assay RSD was collected by analyzing each of the
same three parallel samples spiked with 30, 50, and 70 micrograms per millimeter of
histamine.
 After the optimization was the colorimetric detection of food freshness. In this
study, the researchers used shrimp as their sample. The samples were pretreated.

iv. Discussion
Sensitivity of the detection system to BAs – the detection system was
constructed from the as-prepared AuNPs and dopamine. The absorption spectra of the
detection system alone didn’t show a significant difference, which indicates that the
dopamine in the detection system wouldn’t self-polymerize without the presence of
BA.
In contrast, the absorption spectra of the detection system with 40
microgram/millimeter histamine showed a marked red shift. This further proved the
formation of the PDA layer on the AuNPs.
In addition, FT-IR spectra showed that after treatment with histamine,
characteristic absorption bands at 1557 cm-1 (shearing vibration of N – H) and 1383
cm-1 (stretching vibration of C – N) could be observed. Additionally, the suggested
detection system responded strongly to putrescine, cadaverine, spermine, spermidine,
tyramine, and tryptamine.
Moreover, in the detection of food freshness, Shrimp was used as a model
food to further confirm the usefulness of the suggested detecting technology in
determining food freshness. Additionally, the results were contrasted with the pH
fluctuation and two industry-standard techniques for determining the freshness of
foods, CFU and TVB-N. In analyzing the freshness of shrimps by our detection
system, the BA content below 100 μg/mL could represent freshness, 100–120 μg/mL
could represent slight spoilage, and more than 120 μg/mL could represent spoilage.

v. Conclusion
Finally, the researchers proposed a simple and convenient colorimetric
methods to detect BAs and the freshness of food based on the sensitivity of the self-
polymerization of dopamine to BAs on the surface of AuNPs. The detection system's
LOD and LOQ for measuring histamine were 2.8 and 5.1 g/mL, respectively. Other
common BAs were also detected by the detection technique with great sensitivity.
Additionally, it was demonstrated that the dopamine and AuNPs-based detection
system could successfully perform colorimetric detection of the BAs of real samples,
offering a potential method for the quick and accurate detection of food freshness.