Reflectance spectroscopy characterization of turmeric dye-based sensor for ammonia gas monitoring
Fish spoilage can cause a lot of problems to the consumers of seafood products. These consumers could include the retailers, restaurants, and families. It is thus important to monitor the quality of fish during its shelf life due to the consequences of the sale, and consumption of seafood products that have prematurely expired. Turmeric dye-based sensors were fabricated by extracting dye from turmeric powder and adsorbing it on titanium dioxide to be used as the sensing element. In this study, the turmeric dye-based sensors were evaluated using FTIR, and UV-Vis spectroscopy. The results show that using 2g of turmeric powder yields the more sensitive sensor. Exposure to tilapia fillet for 4, 8, and 12 hours showed the capability of the sensor to distinguish fish that have been spoiling for different durations.