Designing a colorimetric nanosensor based on dithizone and cholesteric liquid crystals loaded in electrospun cellulose acetate nanofibers: Monitoring the quality of pistachio as a case study.

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. [ABSTRACT FROM AUTHOR]