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Preparation and Characterization of a Pectin Membrane-Based Optical pH Sensor for Fish Freshness Monitoring

1
Graduate School of Mathematics and Applied Sciences, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
2
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Universitas Teuku Umar, West Aceh 23615, Indonesia
3
Department of Agronomy, Faculty of Agriculture, Universitas Teuku Umar, West Aceh 23615, Indonesia
4
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
5
Sanichem Resources Sdn. Bhd. No 7 & 7A Jalan Timur 6/1A Mercato @Enstek, Bandar Estek NSN 71060, Malaysia
6
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi SGR 43600 UKM, Malaysia
7
Southeast Asia Disaster Prevention Research Initiative (SEADPRI-UKM), LESTARI, Universiti Kebangsaan Malaysia, Bangi SGR 43600 UKM, Malaysia
8
Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
*
Author to whom correspondence should be addressed.
Biosensors 2019, 9(2), 60; https://doi.org/10.3390/bios9020060
Received: 3 April 2019 / Revised: 20 April 2019 / Accepted: 23 April 2019 / Published: 26 April 2019
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PDF [2084 KB, uploaded 26 April 2019]
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Abstract

In a simple and instant procedure for detecting fish freshness, a hydrogel and hydrophilic pectin matrix membrane was used successfully as an optical pH sensor by immobilizing the chromoionophore ETH 5294 (CI), which is very selective and sensitive for the membrane. The Pe/CI optical pH sensor exhibited excellent linearity between pH 5 and pH 9, with a sensor response time of 5 min and reproducibility of 1.49% relative standard deviation (RSD). The sensor showed response stability for 15 days and a response reduction of 8.6%. The sensor’s capability was demonstrated by the detection of fish freshness for 17 days at 4 °C. View Full-Text
Keywords: optical pH sensor; pectin; chromoionophore; fish freshness optical pH sensor; pectin; chromoionophore; fish freshness
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Hasanah, U.; Setyowati, M.; Efendi, R.; Muslem, M.; Md Sani, N.D.; Safitri, E.; Yook Heng, L.; Idroes, R. Preparation and Characterization of a Pectin Membrane-Based Optical pH Sensor for Fish Freshness Monitoring. Biosensors 2019, 9, 60.

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