Constructing a novel humidity sensor using acrylic acid/bagasse cellulose porous hydrogel combining graphene oxide and citral for antibacterial and intelligent fruit preservation

A novel hydrogel humidity sensor was developed using acrylic acid/bagasse cellulose (AA/BC) porous hydrogel triggered by cold plasma (CP) combining graphene oxide (GO) and embedding citral for antibacterial and intelligent fruit preservation. Results showed that both GO and citral were loaded in AA/BC and had strong hydrogen bond interaction with hydrogel. Acrylic acid/bagasse cellulose/graphene oxide (AA/BC/GO) showed the highest humidity response when the compound concentration of GO was 1.0 mg/mL and the test frequency was 1 kHz, and exhibited high electrical conductivity (−2.6 mS/cm). In addition, in continuous and cyclic relative humidity (RH) tests, the response time of AA/BC/GO from 33.70 % RH to 75.30 % RH was about 177.4 s and the recovery time was about 150.6 s, with excellent sensitivity and durability. The sensors also revealed remarkable antibacterial properties against Escherichia coli and Staphylococcus aureus, among which acrylic acid/bagasse cellulose/graphene oxide-citral (AA/BC/GO-C) was the most prominent, and could extend the shelf life of mangoes for about 8 days. By intuitively judging the appearances and total color difference (TCD) of the hydrogel sensors, it could play the role of intelligent preservation by connecting their water absorption and the release of citral. Therefore, this work provided innovative strategies for the application of hydrogel sensors in food preservation.