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Study of novel nanoparticle sensors for food pH and water activity
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Title
Study of novel nanoparticle sensors for food pH and water activity
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ETD_2041
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051932
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eng
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theses
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Topic
Food Science
Subject
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(authority = ETD-LCSH)
Topic
Nanoparticles
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(authority = ETD-LCSH)
Topic
Nanostructured materials
Subject
(ID = SBJ-4);
(authority = ETD-LCSH)
Topic
Detectors
Abstract
Food sensors, sensitive to food properties, including temperature, oxygen, moisture content and pH, are used in food processing and other food related fields. Recently, applying sensor technology in the food industry has been further emphasized. Nanoparticles, with diameters of tens to hundreds of nanometers, also have generated considerable interest as sensors because of their small size and related novel characters. In this study, we developed fluorescent sensors for food pH based on nanoparticles and investigated water activity probes.
The nanoparticles, fabricated from food grade starch and gelatin with dimensions of ~20-50 nm, were doped with three pH-sensitive probes. Quinine and harmane were non-covalently attached onto starch nanoparticles, while gelatin nanoparticles were covalently labeled with fluorescein isothiocyanate (FITC). The study of labeled nanoparticle sensors in buffer solutions of varying pH’s showed the correlation between pH and emission spectra. Quinine labeled starch nanoparticle (QSNP) sensors exhibited blue shifts of emission spectra as pH increased; the ratio of peak intensity or peak area of emission spectra at two different emission wavelengths also decreased dramatically in the range of pH~3.0-5.0. Harmane labeled starch nanoparticle (HSNP) sensors and FITC labeled gelatin nanoparticle (FGNP) sensors did not present any emission spectra shifts. However, the former’s ratio of peak intensity or peak area increased as pH increased in the range of pH~7.0-9.0; the latter’s decreased as pH increased in the range of pH~2.5-7.5. Moreover, FGNP sensors were applied in different real food products. Comparing actual food pH with calculated sensor pH based on a calibration curve suggested that using FGNP sensors to detect food pH is accurate (~1-5% error). Duplicated fluorescent tests of FGNP sensors also showed good reproducibility. These results support a new methodology of using nanoscopic sensors for the measurement of food pH.
Study of water activity was focused on charactering the probes Prodan and Laurdan. Prodan was investigated in different saturated salt solutions and water-glycerol solution systems; Laurdan was investigated only in saturated salt solutions. However, these studies did not show any expected correlation between water activity and emission spectra shifts. Therefore, Prodan and Laurdan may not be good indicators of water activity.
The nanoparticles, fabricated from food grade starch and gelatin with dimensions of ~20-50 nm, were doped with three pH-sensitive probes. Quinine and harmane were non-covalently attached onto starch nanoparticles, while gelatin nanoparticles were covalently labeled with fluorescein isothiocyanate (FITC). The study of labeled nanoparticle sensors in buffer solutions of varying pH’s showed the correlation between pH and emission spectra. Quinine labeled starch nanoparticle (QSNP) sensors exhibited blue shifts of emission spectra as pH increased; the ratio of peak intensity or peak area of emission spectra at two different emission wavelengths also decreased dramatically in the range of pH~3.0-5.0. Harmane labeled starch nanoparticle (HSNP) sensors and FITC labeled gelatin nanoparticle (FGNP) sensors did not present any emission spectra shifts. However, the former’s ratio of peak intensity or peak area increased as pH increased in the range of pH~7.0-9.0; the latter’s decreased as pH increased in the range of pH~2.5-7.5. Moreover, FGNP sensors were applied in different real food products. Comparing actual food pH with calculated sensor pH based on a calibration curve suggested that using FGNP sensors to detect food pH is accurate (~1-5% error). Duplicated fluorescent tests of FGNP sensors also showed good reproducibility. These results support a new methodology of using nanoscopic sensors for the measurement of food pH.
Study of water activity was focused on charactering the probes Prodan and Laurdan. Prodan was investigated in different saturated salt solutions and water-glycerol solution systems; Laurdan was investigated only in saturated salt solutions. However, these studies did not show any expected correlation between water activity and emission spectra shifts. Therefore, Prodan and Laurdan may not be good indicators of water activity.
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electronic resource
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xii, 84 p. : ill.
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M.S.
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Includes bibliographical references
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by Xiang Zhang
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Zhang
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Xiang
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1983-
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Xiang Zhang
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Richard
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Richard D. Ludescher
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Takhistov
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Paul
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Paul Takhistov
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Huang
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Qingrong
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Qingrong Huang
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-10
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xx
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Rutgers University Electronic Theses and Dissertations
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Graduate School - New Brunswick Electronic Theses and Dissertations
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doi:10.7282/T3319W2F
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ETD graduate
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The author owns the copyright to this work
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Copyright protected
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Open
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Zhang
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Xiang
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Xiang Zhang
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Rutgers University. Graduate School - New Brunswick
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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