2026-04-17T13:52:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/70832022-10-06T00:05:21Zcom_10259_5377com_10259_5086com_10259_2604com_10259_4292com_10259_5363com_10259.4_2519com_10259.4_2512com_10259.4_106com_10259_3592com_10259_3591com_10259_4313col_10259_5378col_10259_4293col_10259_5364col_10259_6199col_10259_3930col_10259_4314

00925njm 22002777a 4500 dc Guembe García, Marta author González Ceballos, Lara author Arnáiz Alonso, Ana author Fernández Muiño, Miguel Ángel author Sancho Ortiz, María Teresa author Osés Gómez, Sandra María author Ibeas Cortes, Saturnino author Rovira Carballido, Jordi author Melero Gil, Beatriz author Represa Pérez, César author García Pérez, José Miguel author Vallejos Calzada, Saúl author 2022-08 We have developed an in situ methodology for determining nitrite concentration in processed meats that can also be used by unskilled personnel. It is based on a colorimetric film-shaped sensory polymer that changes its color upon contacting the meat and a mobile app that automatically calculates the manufacturing and residual nitrite concentration by only taking digital photographs of sensory films and analyzing digital color parameters. The film-shaped polymer sensor detects nitrite anions by an azo-coupling reaction, since they activate this reaction between two of the four monomers that the copolymer is based on. The sensory polymer is complemented with an app, which analyzes the color in two different digital color spaces (RGB and HSV) and performs a set of 32 data fittings representing the concentration of nitrite versus eight different variables, finally providing the nitrite concentration of the test samples using the best fitting curve. The calculated concentration of nitrite correlates with a validated method (ISO 2918: 1975) usually used to determine nitrite, and no statistically significant difference between these methods and our proposed one has been found in our study (26 meat samples, 8 prepared, and 18 commercial). Our method represents a great advance in terms of analysis time, simplicity, and orientation to use by average citizens. 1944-8244 http://hdl.handle.net/10259/7083 10.1021/acsami.2c09467 1944-8252 Polymer chemosensory films Sensors Nitrite in meat Colorimetry RGB HSV Color space Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App