Matrices for detecting volatile organic compounds
Inventors
AKSOY, Burak • Jiang, Zhihua • Aksoy, Mediha • Beck, Benjamin • Alamdari, Navid E.
Assignees
Auburn University • US Department of Agriculture USDA
Publication Number
US-11536666-B2
Publication Date
2022-12-27
Expiration Date
2040-11-11
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Abstract
A device for detecting volatile compounds. The device includes a substrate and a matrix disposed on the substrate. The matrix includes a carboxyl-rich binder, a clay, and a pH-sensitive indicator dye admixed with the binder and the clay. The pH-sensitive indicator dye is dimensioned and configured to change color in response to contact with a pre-determined concentration of a volatile compound.
Core Innovation
The invention disclosed is a device for detecting volatile compounds comprising a substrate and a matrix disposed on the substrate. The matrix includes a binder comprised of carboxyl-rich biomass, a clay, and a pH-sensitive indicator dye admixed with the binder and the clay. The indicator dye is configured to change color in response to contact with a predetermined concentration of a volatile compound, thereby providing a visual means of detection.
The problem addressed by the invention is the rapid spoilage of meat-based food products caused by cryophilic microorganisms even when refrigerated. Existing methods for detecting bacterial contamination in meat are laboratory-based, time-consuming, and require specialized equipment and skills, often taking 24 to 48 hours for results. There remains an unmet need for a fast, simple, and equipment-free method to determine meat spoilage and safety for consumption.
Claims Coverage
The patent includes two independent claims covering devices for detecting volatile compounds and a method for testing food spoilage, each outlining inventive features related to device composition and functional use.
Device structure comprising a substrate, a matrix with carboxyl-containing biomass binder, clay, and pH-sensitive dye
The device includes a substrate with a matrix disposed thereon, where the matrix comprises a binder containing carboxyl-containing biomass, a clay, and a pH-sensitive indicator dye admixed with both binder and clay, enabling color change upon exposure to volatile compounds.
Device configuration to detect volatile basic compounds using specific materials
A device embodiment comprising a substrate and matrix, wherein the binder specifically includes acid-treated soybean hulls, the clay is smectite clay (preferably bentonite), and a pH-sensitive dye is admixed to change color upon exposure to a predefined concentration of volatile basic compounds.
Method for testing freshness and spoilage of food using the device
A method comprising providing the device with the matrix containing a binder with carboxyl-containing biomass, clay, and a pH-sensitive dye calibrated to change color upon contact with total volatile base nitrogen compounds generated by spoilage microorganisms, with the color change occurring at or below a threshold unsafe concentration, followed by placing the device in a food package to monitor spoilage.
The claims cover inventive devices comprising specific matrices containing carboxyl-containing biomass, clays, and pH-sensitive dyes to visually detect volatile compounds indicating spoilage, and a method employing these devices to monitor food freshness and safety by detecting volatile basic compounds from microbial activity.
Stated Advantages
The detector is inexpensive and can be fabricated using scalable, eco-friendly coating methods with agricultural waste materials such as soybean hulls.
The device provides rapid, visible, and irreversible color change correlating with microbial spoilage, enabling real-time freshness monitoring without specialized equipment.
The matrix's combination of carboxyl-rich binder and clay offers improved dye immobilization, enhanced gas absorption, and stable sensor performance.
The detector can be tailored for different meat weights and packaging conditions by adjusting the pH sensitivity, providing customizable spoilage detection.
The device's color change durability supports monitoring through the food supply chain, improving consumer safety and reducing food waste.
Documented Applications
Real-time detection and monitoring of meat-based food product spoilage by detecting total volatile base nitrogen compounds produced by microbial activity.
Use as an on-package freshness and spoilage indicator in sealed food packaging for meats such as beef, pork, chicken, fish, and other animal protein products.
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