Search

We further simplify the most ‘user-friendly’ potentiometric sensor for waterborne analytes, the ‘extended-gate field effect transistor’ (EGFET). This is accomplished using a ‘bridge’ design, that links two separate water pools, a ‘control gate’ (CG) pool and a ‘floating gate’ (FG) pool, by a bridge filled with agar-agar hydrogel. We show electric communication between electrodes in the pools across the gel bridge to the gate of an LND150 FET. When loading the gel bridge with a sorbent that is known to act as a sensitiser for Cu2+ water pollution, namely, the ion exchanging zeolite ‘clinoptilolite’, the bridged EGFET acts as a potentiometric sensor to waterborne Cu2+. We then introduce novel sensitisers into the gel bridge, the commercially available resins PurometTM MTS9140 and MTS9200, which are sorbents for the extraction of mercury (Hg2+) pollution from water. We find a response of the bridged EGFET to Hg2+ water pollution, setting a template for the rapid screening of ion exchange resins that are readily available for a wide range of harmful (or precious) metal ions. We fit the potentiometric sensor response vs. pollutant concentration characteristics to the Langmuir–Freundlich (LF) model which is discussed in context with other ion-sensor characteristics.

Edible films and essential oil (EO) systems have the potency to enhance the microbial quality and shelf life of food. This investigation aimed to evaluate the efficacy of chitosan films including essential oils against spoilage bacteria and foodborne pathogens associated with meat. Antimicrobial activity (in vitro and in vivo) of chitosan films (CH) incorporated with oregano oil (OO) and thyme oil (TO) at 0.5 and 1% was done against spoilage bacteria and foodborne pathogens, compared to the control sample and CH alone. Preliminary experiments (in vitro) showed that the 1% OO and TO were more active against Staphylococcus aureus compared to Escherichia coli O157:H7 and Salmonella Typhimurium. In in vivo studies, CH containing OO and TO effectively inhibited the three foodborne pathogens and spoilage bacteria linked with packed beef meat which was kept at 4 °C/30 days compared to the control. The total phenolic content of the EOs was 201.52 mg GAE L−1 in thyme and 187.64 mg GAE L−1 in oregano. The antioxidant activity of thyme oil was higher than oregano oil. The results demonstrated that the shelf life of meat including CH with EOs was prolonged ~10 days compared to CH alone. Additionally, CH-OO and CH-TO have improved the sensory acceptability until 25 days, compared to the control. Results revealed that edible films made of chitosan and containing EOs improved the quality parameters and safety attributes of refrigerated or fresh meat.