Influence of Sizes of Gold Nanoparticles on Colorimetric Sensing for Chicken Meat Spoilage Detection
Rolen Brian P. Rivera (a,b*) , Miceh Rose D. Magdadaro (a,b), Rey Y. Capangpangan (c) and Arnold C. Alguno (a,b)

a) Department of Physics, College of Science and Mathematics, Mindanao State University - Iligan Institute of Technology, Iligan City, 9200, Philippines
*rolenbrian.rivera[at]g.msuiit.edu.ph
b) Primier Research Institute of Science and Mathematics, Mindanao State University - Iligan Institute of Technology, Iligan City, 9200, Philippines
c) Department of Physical Sciences and Mathematics, College of Science and Environment, Mindanao State University-Naawan Campus, Naawan Misamis Oriental, 9023, Philippines

Abstract

The utilization of gold nanoparticles (AuNPs) as a colorimetric sensor for food spoilage detection has been gaining a lot of interest due to its high sensitivity and rapid detection of various analytes. In this study, AuNPs are synthesized via the citrate reduction method in various sizes and utilized as both liquid, and paper-based colorimetric sensors for spoiled chicken meat detection. To vary the sizes of AuNPs, the molar ratio of the chemical precursors is controlled. The synthesized AuNPs have a characteristic red color indicating the successful synthesis of AuNPs. UV-Vis absorption spectra result showed the peaks at 521nm and 527nm for the varied sizes of AuNPs which signifies successful size variation of AuNPs. The simulation results show absorption peaks at 521nm and 527nm for AuNPs with particle size of 10nm and 50nm respectively, confirming the sizes of the synthesized AuNPs. The fabricated sensors are tested with fresh chicken meat and spoiled chicken meat and showed a significant color change from red to blue when interacting with the spoiled sample. UV-Vis result also confirms a redshift of the absorbed wavelength after sensing the spoiled sample signifying an increase in size due to aggregation of AuNPs leading to a change in localized surface plasmon resonance of AuNPs resulting in a color change. Furthermore, it is found out that the particle size of AuNPs affects the colorimetric sensing capabilities of the fabricated sensors.

Keywords: Gold Nanoparticles, Colorimetric Sensor, Chicken meat freshness

Topic: Material and Applied Chemistry