Issue 50, 2023, Issue in Progress

Caffeic acid, a natural extract, as an activatable molecular probe for viscosity detection in a liquid system

Abstract

Liquids, functioning as nutrients and energy systems, regulate various functions during storage programs. Microenvironmental viscosity is one of the most important physical parameters associated with the extent of deterioration, and it is crucial to monitor the mutation of viscosity at a molecular level. Herein, we utilized caffeic acid (CaC), a natural product extracted from thistles, as a molecular probe for viscosity sensing. CaC contains phenol hydroxyl (electron-donor) and carboxyl (electron-acceptor) groups, with both moieties connected by conjugated single and double bonds, forming a typical twisted intramolecular charge transfer system. The fluorescent probe CaC, obtained from a natural product without any chemical processing, exhibits high sensitivity (x = 0.43) toward viscosity, with an obvious visualized turn-on signal. Moreover, it displays good photostability, selectivity, and wide universality in commercial liquids. Utilizing CaC, we have successfully visualized viscosity enhancement during the spoilage process, with a positive correlation between the degree of liquid spoilage and microenvironmental viscosity. Thus, this study will provide a convenient and efficient molecular probe for food safety inspection across the boundaries of traditional biological applications.

Graphical abstract: Caffeic acid, a natural extract, as an activatable molecular probe for viscosity detection in a liquid system

Supplementary files

Article information

Article type
Paper
Submitted
10 Aug 2023
Accepted
13 Nov 2023
First published
04 Dec 2023
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2023,13, 35209-35215

Caffeic acid, a natural extract, as an activatable molecular probe for viscosity detection in a liquid system

L. Xu, M. Zhong, Z. Tian, H. Zeng and Y. Huang, RSC Adv., 2023, 13, 35209 DOI: 10.1039/D3RA05423C

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