Ratiometric fluorescent paper chip for monitoring the freshness of high protein foods

Accurately monitoring the freshness of high-protein foods has significant implications for both food safety and public welfare. Since a large amount of hydrogen sulfide (H2S) is produced during spoilage-related processes, abnormal H2S levels are often considered an important indicator of food spoilage. Therefore, we synthesized novel nanoparticles (NPs) containing Silicon (Si) dots and CdTe quantum dots to accurately assess the amount of sulfide ions (S2−) and thus the quality of high-protein foods in the early stage of storage. As the concentration of S2− increased, the fluorescence intensity of Si/CdTe NPs at λem = 488 nm increased, while the fluorescence intensity at λem = 620 nm was quenched. The fluorescence intensity ratio (F620/F488) was negatively linearly correlated to S2− concentrations in the range of 1–20 μM, with a detection limit of 0.3 μM. Furthermore, to achieve portable detection, we mixed Si/CdTe NPs with sodium carboxymethyl cellulose to prepare effective visual fluorescent sensing paper chips, which exhibited ideal porous structure, good particle dispersion, and excellent fluorescence properties. Incubating the paper chips with high-protein foods allowed for accurate monitoring of food freshness during storage. Therefore, this approach provided a reliable and portable method to determine H2S concentration using a novel concept to ensure the freshness and safety of high-protein foods. [Display omitted] •Si/CdTe NPs were encapsulated for accurate assessment of sulfur ion (S2−).•The fluorescence intensity of Si/CdTe NPs exhibited a ratiometric response toward S2− concentrations.•Si/CdTe NPs were further deposited into sodium carboxymethyl cellulose to prepare an effective visual fluorescent sensing paper chip.•Incubation of paper chips with high protein foods facilitated precise monitoring of their freshness during storage.