A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry

Ahmad, Nazihah; Heng, Lee Yook; Salam, Faridah; Zaid, Mohd Hazani Mat; Hanifah, Sharina Abu

doi:10.3390/s19214813

Cited by 55 publications

(41 citation statements)

References 44 publications

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“… The mechanism for developing seaweed-based food contact materials. ( a ) Mangoes coated in chitosan- and alginate-based coatings enriched with cinnamon essential oil microcapsules [ 13 ], ( b ) Active packaging of cold-smoked salmon with Zn-MgO/Alginate film [ 14 ], ( c ) Some examples of edible films [ 15 ], ( d ) Intelligent packaging of shrimp and durian using ι-carrageenan based colorimetric pH sensor film [ 16 ]. …”

Section: Figurementioning

confidence: 99%

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Perera

Sharma

Pradhan

et al. 2021

Foods

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Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

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Section: Figurementioning

confidence: 99%

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Perera

Sharma

Pradhan

et al. 2021

Foods

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“…Ahmad ve ark. [19] tarafından deniz ürünleri üzerinde yapılan bir çalışmada, yenilebilir bitkiler Clitoria sp. ve Brassica sp.…”

Section: Meyve -Sebze Ve Ph Değerleriunclassified

Gıdalarda pH Ölçümünün Önemi

Aksoy

2021

Haliç Üniversitesi Fen Bilimleri Dergisi

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Derleme Makaleler/ Review Articles ÖzetGıda güvenliği ve kalitesinin sağlanması için gerek hammadde gerekse son ürün üzerinde çeşitli analizler yapılmaktadır. Asitlik, gıdalardaki önemli kalite kriterlerinden biridir. Asitlik ölçümü için kullanılan en genel ve pratik tekniklerden biri pH ölçümüdür. pH; hammadde, yarı mamul ya da son ürün kalite kontrolü ve ürün mikrobiyal güvenliğinin incelenmesi sırasında kullanılan parametrelerden biridir. Her gıdanın sahip olduğu belirli pH değerleri mevcuttur. Bu pH değerlerinden sapma olduğunda, ürünle ya da prosesle ilgili bir sorun olduğu kabul edilmektedir. Bu çalışmada gıdalarda pH ölçümünün öneminin değişik açılardan ele alınması, ürün standartları ile mevzuat açısından irdelenmesi ve geniş kapsamlı bir derleme hazırlanarak literatür ve gıda sektörüne bilgi sağlanması amaçlanmıştır. Bu doğrultuda bazı gıdaların pH değerleri verilmiş; mevzuat ve standartlar açısından, kalite kriteri olarak pH ölçümü yapılması gereken ürünler listelenmiştir. Gıdalara uygulanan fermantasyon, konserveleme, muhafaza ve marinasyon gibi işlem aşamalarında gerçekleştirilen pH ölçüm sonuçlarının, ortaya çıkacak son ürünün çeşitli özellikleri hakkında ip ucu verebileceği hususuna değinilmiştir. Ayrıca et, süt, sebze, meyve ve bunların çeşitli ürünleri, fırıncılık ürünleri, balık yetiştiriciliği suları ve gıda dezenfektanları gibi ürünlerin, kalite ve gıda güvenliği açısından; bozulma, tazelik, doku, renk, aroma, olgunlaşma gibi özellikleri ile pH değerleri arasındaki ilişki açıklanarak, gıdalarda pH ölçümünün öneminden bahsedilmiştir.

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“…Several sensing mechanisms have been adapted for pH measurement such as potentiometric, electrochemical and colorimetric [7]- [9]. The implementation of pH measurement based on the combination of optical and colorimetric effect is possible and preferred in solution-based application due to several advantages such as sensitivity, selectivity and more responsive [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

Development of an optical pH measurement system based on colorimetric effect

Mustafa

Azam

Sulaiman

et al. 2021

IJEECS

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<p>This paper proposed an optical pH measurement system developed to measure the changes of pH levels based on colorimetric reactions with phenol red reagent. The optical sensing was achieved through the implementation of a pair of light emitting diode (LED) and photodiode. The detection mechanism was based on different absorbance of light intensity at pH values of 2.36, 8.32, 9.08 and 12.83. The data processing method was carried out using LabVIEW software and interfaced with NI USB DAQ 6008. The measured voltage showed a good correlation in relation to the pH level with R2 equals to 0.9624. This relationship was used as a calibration curve in the final system testing. The final measurement of pH showed a good agreement between the actual and measured values with an error of less than 5%, thus indicating the reliability of the proposed system.</p>

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A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry

Cited by 55 publications

References 44 publications

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Gıdalarda pH Ölçümünün Önemi

Development of an optical pH measurement system based on colorimetric effect

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