Visualization of salt diffusion in beef curing process using Smartphone-Assisted ratiometric fluorescent sensor

Herein, a smartphone-assisted fluorescent sensor was proposed for real-time fluorescence imaging and monitoring of salt diffusion in beef curing process. The glutathione modified carbon quantum dots @ curcumin (CQDs@CCM) probe with dual-emissive properties was prepared using natural biomass materials. In the probe, the CQDs with blue fluorescence was quenched by CCM due to the inner filter effect (IFE). When the probe was exposed to highly saturated sodium salt, CCM formed a complex with sodium ions, interrupting the IFE behavior and resulting in the fluorescence recovery of CQDs. Significantly, the innovative application of CCM in curing scenarios effectively circumvents the interference of other metal ions. To our knowledge, this is the first report to apply smartphone-assisted fluorescent sensor to salt imaging of cured beef. Notably, the finite element analysis was performed to simulate the diffusion of salt in beef using COMSOL, and the simulation showed similar results to fluorescence analysis, indicating the established visualizing method and the simulated model can provide effective information for beef marination process. This study provide technical support for precise control of the beef curing degree and offer new insights into the fluorescence imaging in food flavor monitoring.