Abstract

We describe colorimetric electrospun nanosensors designed to work at temperatures of 35–36�C. The mode of operations is based on a combination of the
ability of dithizone to exhibit appropriate color and cholesteric liquid crystals
presenting a wide range of melting points at various mixing ratios. To this end,
different levels of dithizone (IUPAC name 1-anilino-3-phenyliminothiourea),
different ratios of cholesteric liquid crystals to cellulose acetate and cholesteryl
oleyl carbonate to cholesteryl nanoate were defined as independent variables
and the total color difference was considered as the response in the response
surface methodology approach. The results showed that the range of color palette changes of the designed samples was diverse and could be applied to different products. As a case study, the applicability of the sensor was evaluated
on the 4-month shelf life of pistachio nuts at 35�C whilst the spoilage criteria
were reconciled with the color changes in the designed sensor