CNN-integrated ratiometric fluorescent tag for rapid monitoring of seafood freshness at refrigerated temperatures
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Le résumé fourni par la source
Given the perishable nature of seafood, accurate and rapid freshness monitoring is essential for ensuring food safety and public health. In this study, a ratiometric fluorescent tag was proposed for detecting ammonia to assess seafood freshness, using D-penicillamine-capped silver/copper nanoclusters (DPA-AgCuNCs) and fluorescein isothiocyanate (FITC) as dual-emission probes. The synthesized DPA-AgCuNCs with aggregation-induced emission (AIE) properties exhibited high sensitivity toward ammonia, with a limit of detection of 2.95 ppm (3σ/s). By integrating orange-emitting DPA-AgCuNCs with green-emissive FITC, the fabricated ratiometric fluorescent tag exhibited a distinct orange-to-green fluorescence transition with increasing ammonia concentration, enabling direct visual assessment of freshness. A fluorescence colour card was further established for rapid preliminary differentiation among fresh, less fresh, and spoiled samples. Convolutional neural network (CNN)-assisted image analysis was introduced as a complementary approach to improve the objectivity and consistency of freshness classification, achieving precision values of 95.24%, 100%, and 100% for fresh, less fresh, and spoiled shrimp, respectively. For on-site monitoring, the CNN was integrated into a smartphone application (FreshSense), constructing a simple platform for rapid monitoring of seafood freshness. This proof-of-concept system is rapid, on-site, and non-destructive, demonstrating its potential for practical screening in food quality and safety.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- CNN-integrated ratiometric fluorescent tag for rapid monitoring of seafood freshness at refrigerated temperatures
- Date Crossref
- 01/01/2026
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Shunde Polytechnic pays non établi dans la noticeUniversité ou école supérieure
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South China University of Technology Academy of Contemporary Food Engineering pays non établi dans la noticeUniversité ou école supérieure
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Henan University of Technology pays non établi dans la noticeUniversité ou école supérieure
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College of Light Chemical Industry and Materials Engineering pays non établi dans la noticeUniversité ou école supérieure
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Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods pays non établi dans la noticeStructure de recherche
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School of Food Science and Engineering pays non établi dans la noticeUniversité ou école supérieure
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College of Food Science and Technology pays non établi dans la noticeUniversité ou école supérieure
Shunde Polytechnic, Academy of Contemporary Food Engineering — South China University of Technology et Henan University of Technology, avec 4 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.