A colorimetric H2S sensor based on gellan gum for monitoring of meat spoilage in packaging

An article by Zhai et. al. published in Food Chemistry, Volume 290, Pages 135-143 (https://www.sciencedirect.com/science/article/pii/S0308814619306235?dgcid=rss_sd_all), describes a sensor for real-time monitoring of meat spoilage. The sensor is a hydrogen sulfide (H2S) colorimetric sensor based on gellan gum capped silver nanoparticles. The sensor is based on the ultra strong binding ability of Ag with H2S to form Ag2S. The sensor is capable of detecting H2S with a limit of detection (LOD) of 0.81 μM, with excellent selectivity the target, while ignoring other volatiles generated during meat spoilage. In the package, the nondestructive sensor showed color changes from yellow to colorless by in situ. This is a simple useful, non-destructive, robust, cost-effective, and user-friendly sensor to real-time monitor meat spoilage for intelligent food packaging.