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  • Title: A near-infrared fluorescent molecular rotor for viscosity detection in biosystem and fluid beverages.
    Author: Wang A, Shu W, Wang Y, Liu K, Yu S, Zhang Y, Wang K, Li D, Sun Z, Sun X, Xiao H.
    Journal: Food Chem; 2025 Jan 15; 463(Pt 4):141458. PubMed ID: 39362090.
    Abstract:
    Viscosity is closely associated with physiological and pathological processes, as well as food quality. Herein, a novel fluorescent molecular rotor, BMCY-V, was presented and applied for detection of viscosity. BMCY-V contained a benzoindole unit as electron donor and a malononitrile group as acceptor. In low-viscous solvents, the rotor can freely rotate, leading to dissipation of excited-state energy. In high-viscous media, however, the free rotation of the rotor is severely restricted, thus reducing non-radiative transition and resulting in significantly enhanced fluorescence intensity. BMCY-V is extremely sensitive to viscosity, showing about 3968 times increase of fluorescence intensity at 728 nm from water to 95 % glycerol. Due to the excellent photophysical property such as near-infrared emission, BMCY-V was successfully used to visualize viscosity in live cells and in liver tissues. In addition, BMCY-V can also evaluate the thickening effect of various thickeners and visualize the changes of viscosity during deterioration of fluid drinks.
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