Poly(2-isoproprenyl-2-oxazoline)-based reactive hydrophilic cross-linked nanofiber networks as the basis for colorimetric continuous meat freshness monitoring sensors
- Author
- Ronald Merckx, Jana Becelaere, Ella Schoolaert (UGent) , Olmo Frateur (UGent) , Meike Leiske (UGent) , Daniël Peeters, Adriana Jerca (UGent) , Valentin-Victor Jerca (UGent) , Karen De Clerck (UGent) and Richard Hoogenboom (UGent)
- Organization
- Project
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- Development of easy read-out, ultrasensitive and reversible optical nanofibrous sensors based on waterborne electrospinning of dyefunctionalized copoly(2-oxazoline)s.
- Solvent electrospinning nanofibers as a novel material for improved polymer-API solid dispersions.
- How polymeric sensors can prevent food waste: expiration date reinvented.
- Abstract
- Global food waste is a cross-cutting issue that ranges from agricultural production to storage in households and leads to the loss of one-third of produced food products. Although the currently depicted static expiry, best-by, and due-by dates provide accurate information on when to consume the food product, these time indications are only valid under ideal storage conditions. Therefore, there is a stringent need for easy-to-use sensor applications that allow continuous monitoring of food freshness. This work showcases a straightforward and effortless approach to obtain highly porous cross-linked water-stable and reactive hydrophilic nanofiber membranes based on electrospinning of poly(2-isoproprenyl-2-oxazoline) (PiPOx) with succinic acid as the cross-linker. Subsequent thermal treatment of the produced succinic acid-containing PiPOx nanofiber networks generated sufficient cross-linking to preserve the fibrous morphology in an aqueous environment while retaining the hydrophilic character of the scaffold. The remaining 2-oxazoline side chains of PiPOx are stable at room temperature but provide reactivity for post-cross-linking modification with carboxylic acid-containing compounds, as exploited here for continuous food monitoring by incorporating acid-functionalized dyes to yield a colorimetric sensor for biogenic food spoilage indicators, such as thiol- and amine-containing small molecules.
- Keywords
- ELECTROSPUN NANOFIBERS, POLYMERIC NANOFIBERS, BENDING INSTABILITY, TIME-TEMPERATURE, AQUEOUS-SOLUTION, BIOGENIC-AMINES, LINKING, QUALITY, PH, POLY(2-ISOPROPENYL-2-OXAZOLINE)
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HV9GYYHNTRVD30F15P8K01F5
- MLA
- Merckx, Ronald, et al. “Poly(2-Isoproprenyl-2-Oxazoline)-Based Reactive Hydrophilic Cross-Linked Nanofiber Networks as the Basis for Colorimetric Continuous Meat Freshness Monitoring Sensors.” CHEMISTRY OF MATERIALS, vol. 35, no. 17, 2023, pp. 7079–93, doi:10.1021/acs.chemmater.3c01355.
- APA
- Merckx, R., Becelaere, J., Schoolaert, E., Frateur, O., Leiske, M., Peeters, D., … Hoogenboom, R. (2023). Poly(2-isoproprenyl-2-oxazoline)-based reactive hydrophilic cross-linked nanofiber networks as the basis for colorimetric continuous meat freshness monitoring sensors. CHEMISTRY OF MATERIALS, 35(17), 7079–7093. https://doi.org/10.1021/acs.chemmater.3c01355
- Chicago author-date
- Merckx, Ronald, Jana Becelaere, Ella Schoolaert, Olmo Frateur, Meike Leiske, Daniël Peeters, Adriana Jerca, Valentin-Victor Jerca, Karen De Clerck, and Richard Hoogenboom. 2023. “Poly(2-Isoproprenyl-2-Oxazoline)-Based Reactive Hydrophilic Cross-Linked Nanofiber Networks as the Basis for Colorimetric Continuous Meat Freshness Monitoring Sensors.” CHEMISTRY OF MATERIALS 35 (17): 7079–93. https://doi.org/10.1021/acs.chemmater.3c01355.
- Chicago author-date (all authors)
- Merckx, Ronald, Jana Becelaere, Ella Schoolaert, Olmo Frateur, Meike Leiske, Daniël Peeters, Adriana Jerca, Valentin-Victor Jerca, Karen De Clerck, and Richard Hoogenboom. 2023. “Poly(2-Isoproprenyl-2-Oxazoline)-Based Reactive Hydrophilic Cross-Linked Nanofiber Networks as the Basis for Colorimetric Continuous Meat Freshness Monitoring Sensors.” CHEMISTRY OF MATERIALS 35 (17): 7079–7093. doi:10.1021/acs.chemmater.3c01355.
- Vancouver
- 1.Merckx R, Becelaere J, Schoolaert E, Frateur O, Leiske M, Peeters D, et al. Poly(2-isoproprenyl-2-oxazoline)-based reactive hydrophilic cross-linked nanofiber networks as the basis for colorimetric continuous meat freshness monitoring sensors. CHEMISTRY OF MATERIALS. 2023;35(17):7079–93.
- IEEE
- [1]R. Merckx et al., “Poly(2-isoproprenyl-2-oxazoline)-based reactive hydrophilic cross-linked nanofiber networks as the basis for colorimetric continuous meat freshness monitoring sensors,” CHEMISTRY OF MATERIALS, vol. 35, no. 17, pp. 7079–7093, 2023.
@article{01HV9GYYHNTRVD30F15P8K01F5,
abstract = {{Global food waste is a cross-cutting issue that ranges from agricultural production to storage in households and leads to the loss of one-third of produced food products. Although the currently depicted static expiry, best-by, and due-by dates provide accurate information on when to consume the food product, these time indications are only valid under ideal storage conditions. Therefore, there is a stringent need for easy-to-use sensor applications that allow continuous monitoring of food freshness. This work showcases a straightforward and effortless approach to obtain highly porous cross-linked water-stable and reactive hydrophilic nanofiber membranes based on electrospinning of poly(2-isoproprenyl-2-oxazoline) (PiPOx) with succinic acid as the cross-linker. Subsequent thermal treatment of the produced succinic acid-containing PiPOx nanofiber networks generated sufficient cross-linking to preserve the fibrous morphology in an aqueous environment while retaining the hydrophilic character of the scaffold. The remaining 2-oxazoline side chains of PiPOx are stable at room temperature but provide reactivity for post-cross-linking modification with carboxylic acid-containing compounds, as exploited here for continuous food monitoring by incorporating acid-functionalized dyes to yield a colorimetric sensor for biogenic food spoilage indicators, such as thiol- and amine-containing small molecules.}},
author = {{Merckx, Ronald and Becelaere, Jana and Schoolaert, Ella and Frateur, Olmo and Leiske, Meike and Peeters, Daniël and Jerca, Adriana and Jerca, Valentin-Victor and De Clerck, Karen and Hoogenboom, Richard}},
issn = {{0897-4756}},
journal = {{CHEMISTRY OF MATERIALS}},
keywords = {{ELECTROSPUN NANOFIBERS,POLYMERIC NANOFIBERS,BENDING INSTABILITY,TIME-TEMPERATURE,AQUEOUS-SOLUTION,BIOGENIC-AMINES,LINKING,QUALITY,PH,POLY(2-ISOPROPENYL-2-OXAZOLINE)}},
language = {{eng}},
number = {{17}},
pages = {{7079--7093}},
title = {{Poly(2-isoproprenyl-2-oxazoline)-based reactive hydrophilic cross-linked nanofiber networks as the basis for colorimetric continuous meat freshness monitoring sensors}},
url = {{http://doi.org/10.1021/acs.chemmater.3c01355}},
volume = {{35}},
year = {{2023}},
}
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