Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

Amine-responsive bilayer films were developed by using agar (AG), anthocyanins (AN), gellan gum (GG) and TiO2 nanoparticles for visual monitoring of meat spoilage. The AG-AN layer worked as the sensing layer to volatile amines, while GG-TiO2 layer served as the light barrier layer and simultaneously the conducting layer to improve the illumination stability and electrochemical writing ability of the AG-AN layer, respectively. The Scanning...