Quantitative detection of purine from food products with different water activities using needle-based surface-enhanced Raman scattering sensors

Abstract

Typically, for accurate quantitative tests of molecules, considering the actual solute concentration in the environment with different water activities (Aws) is essential. Accordingly, for effective detection of food substances, this paper proposes a non-destructive pluggable sensor to capture and monitor four free purines based on surface-enhanced Raman scattering characteristics such as sensitivity, uniformity, repeatability, and stability. In particular, we investigate the impact of Aw on the evaluation of purine detection and its deviation corrections. Furthermore, the recoveries of purine from three food products, including fish (Aw: 0.99), ham (Aw: 0.91), and bacon (Aw: 0.73), are subsequently explored to validate the reliability of the proposed method. The results indicate that the proposed non-destructive pluggable sensor performs better when the Aw is considered. Therefore, this strategy for achieving more reliable quantitative detection by rectifying deviations based on the Aw can significantly help monitor food quality.

Keywords: Free purines; Gels; Pluggable surface-enhanced Raman scattering (SERS) probe; Water activity.