A green label for acetic acid detection based on chitosan and purple sweet potatoes extract

Fitriana, Rizka; Imawan, Cuk; Listyarini, Arie

doi:10.1109/issimm.2017.8124276

Cited by 8 publications

(4 citation statements)

References 9 publications

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“…Another research reported on color change from pink-colored anthocyanins derived from Lyciumruthenicum on cassava starch to gray and greenish-yellow, indicating the spoilage of pork when pH changed from 2 to 13 [ 109 ]. Similarly, natural colorants have been successfully used for the intelligent packaging of meat products such as beef, pork, and poultry [ 110 , 111 , 112 , 113 , 114 , 115 , 116 , 117 , 118 ], seafood and fish products such as shrimp and fish fillets [ 119 , 120 , 121 , 122 ], and milk and dairy products [ 123 , 124 , 125 , 126 ].…”

Section: Major Applications Of Natural Colorants Established So Farmentioning

confidence: 99%

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

Renita

Gajaria²,

Sathish

et al. 2023

Foods

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Color is the prime feature directly associated with the consumer’s attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.

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Section: Major Applications Of Natural Colorants Established So Farmentioning

confidence: 99%

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

Renita

Gajaria²,

Sathish

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…In fact, compared to the use of only water [ 76 , 100 ], alcoholic solutions have been more effective for extraction as they can readily interact with a higher amount and variety of anthocyanins [ 117 ]. Furthermore, in many of the protocols, the addition of a small amount of hydrochloric acid (HCl) to the extraction medium has been reported since it tends to shorten the extraction time due to the denaturation of the cellular membranes of the plant tissues [ 129 , 148 ]. Nevertheless, it is always to be taken into consideration that apart from the way of extraction, the concentration of the obtained anthocyanins also depends on the source, as noted in Table 2 [ 149 ].…”

Section: Sources and Extraction Of Anthocyaninsmentioning

confidence: 99%

“…Based on this strategy, natural polymers have been proposed as odorless, tasteless, colorless and sustainable carriers of anthocyanins [ 95 ] to produce all-natural indicators mainly for food packaging applications. Specifically, the use of chitosan [ 75 , 85 , 90 , 93 , 129 , 131 , 135 , 143 , 154 ], cellulose [ 73 , 106 , 127 , 133 , 144 ], carrageenan [ 87 , 108 , 114 , 155 ] and starch [ 22 , 94 , 95 , 96 , 97 , 101 , 109 , 126 ] has been reported.…”

Section: Anthocyanin Polymer Composite Indicatorsmentioning

confidence: 99%

“…In most of the studies, after the exploration of the overall properties of the developed colorimetric indicator films and their color change in contact with the buffer solutions, tests in vapor environments of wide pH ranges [ 117 , 122 , 129 ], with food simulants [ 96 ] and real food such as olive oil [ 104 ], milk [ 103 , 119 , 188 ], meat [ 101 , 106 , 143 , 166 ], fish [ 80 , 111 , 127 , 128 , 143 , 164 ] and shrimps [ 107 , 108 , 112 , 138 , 144 ] were conducted. However, the materials were not always able to warn the observer about an impending spoilage [ 81 , 189 , 190 , 191 , 192 , 193 , 194 ].…”

Section: Structure-performance Dependencementioning

confidence: 99%

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Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review

et al. 2022

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This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.

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Biopolymer‐based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability

Chiu,

Yang

2024

Analytical Science Advances

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Increasing concerns about global food safety and security demands innovative solutions, particularly in food packaging technologies. This review paper investigates the advanced integration of natural colourimetric sensors with biopolymer‐based packaging materials, with a focus on developments over the past 5 years. These sensors change colour in response to environmental stimuli such as oxygen, temperature, pH and relative humidity, intuitively indicating food freshness and safety. The paper emphasizes the recent advancements in using natural colourants, such as alizarin, anthocyanins, betacyanins, chlorophyll, curcumin and shikonin. When combined with either natural or synthetic biopolymers, these colourants contribute to a sustainable and eco‐friendly approach to food packaging. Such technological advances could notably decrease the incidence of foodborne illnesses by signaling potential spoilage or contamination, while also addressing food wastage by providing clear indications of edibility. Although challenges remain in sensor longevity and widespread adoption, the prospects for biopolymer‐based food packaging with embedded natural colourimetric sensors are promising.

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A green label for acetic acid detection based on chitosan and purple sweet potatoes extract

Cited by 8 publications

References 9 publications

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review

Biopolymer‐based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability

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