A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

Ali, Nazaruddin Muhammad; Afifah, Nurul; Bahi, Muhammad; Susilawati, Susilawati; Sani, Nor Diyana Md; Esmaeili, Chakavak; Iqhrammullah, Muhammad; Murniana, Murniana; Hasanah, Uswatun; Safitri, Eka

doi:10.12688/f1000research.52836.1

Cited by 7 publications

(4 citation statements)

References 38 publications

(50 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Natural anthocyanins pigments, along with phenolic copigments, form non-covalent complexes that stabilize and modulate the colours observed in flowers, berries, and food products derived from them [ 16 ]. Anthocyanins have been used as natural and biodegradable pH indicators for different purposes, including optical pH sensors [ 17 – 20 ], visual pH indicators [ 21 ], freshness indicators for food safety [ 16 , 22 – 24 ], and films for salivary pH determination [ 17 ]. However, the primary application of anthocyanins-incorporated films lies in food packaging to monitor the freshness of food products.…”

Section: Introductionmentioning

confidence: 99%

“…Among these films, anthocyanins derived from red cabbage are the most widely employed, as discussed in the article by Abedi-Firoozjah et al [ 23 ]. Nevertheless, various sources have been used for the extraction of anthocyanins, such as blueberry [ 25 ], black wolfberry [ 24 ], purple cauliflower [ 26 ], grape skin [ 18 , 19 , 21 , 27 ], black rice bran [ 28 ], purple sweet potato [ 22 ], purple yam [ 17 ], karonda [ 29 ], minnieroot [ 20 ], and red cabbage [ 30 ]. However, the colour exhibited depends on the plant source, composition, and configuration of anthocyanins and their stability are influenced by composition, pH, light, temperature, and structure.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

POC device for rapid oral pH determination based on a smartphone platform

Arroyo,

Escobedo,

Ruiz-García

et al. 2024

Microchim Acta

View full text Add to dashboard Cite

Salivary pH serves as a valuable and useful diagnostic marker for periodontal disease, as it not only plays a critical role in disease prevention but also in its development. Typically, saliva sampling is collected by draining and spitting it into collection tubes or using swabs. In this study, we have developed a Point-of-Care (POC) device for in situ determination of oral pH without the need for complex instruments, relying solely on a smartphone as the detection device. Our system utilizes a non-toxic vegetable colourimetric indicator, immobilized on a chitosan membrane located on a disposable stick, enabling direct sampling within the buccal cavity. An ad hoc designed 3D-printed attachment is used to ensure accurate positioning and alignment of the stick, as well as isolation from external lighting conditions. A custom-developed smartphone application captures and automatically processes the image of the sensing membrane, providing the salivary pH results. After optimizing the cocktail composition, the developed sensors demonstrated the capacity to determine pH within a range of 5.4 to 8.1 with a remarkable precision of 0.6%, achieving a very short analysis time of just 1 min. A stability study conducted on the sensing membranes revealed a lifetime of 50 days. To validate the performance of our analytical device, we compared its results against those obtained from a calibrated pH-meter, using a group of individuals. The device exhibited an average error of 2.4% when compared with the pH-meter results, confirming its reliability and accuracy. Graphical abstract

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

POC device for rapid oral pH determination based on a smartphone platform

Arroyo,

Escobedo,

Ruiz-García

et al. 2024

Microchim Acta

View full text Add to dashboard Cite

show abstract

“…However, their instability, associated with light, temperature, and pH, greatly limits their use in the food, pharmaceutical, and cosmetic industries [4]. The anthocyanin structure contains many highly unstable phenolic hydroxyl groups, which are highly susceptible to degradation by light, temperature, oxygen, and other factors that are prevalent in the natural environment [5,6].…”

Section: Introductionmentioning

confidence: 99%

Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins

Chen,

Fang,

Liu

et al. 2023

Molecules

View full text Add to dashboard Cite

Blueberry anthocyanins are water-soluble natural pigments that can be used as both natural antioxidants and natural colorants. However, their structural instability greatly limits their application in the food, pharmaceutical, and cosmetic industries. In this study, blueberry anthocyanin microcapsules (BAM) and blueberry anthocyanin liposomes (BAL) were fabricated based on blueberry anthocyanins. Film dispersion methods were used to prepare the BAL. Their preparation processes were optimized and compared to improve the stability of the blueberry anthocyanins following exposure to light and high temperatures. The BAM were prepared through complex phase emulsification. The blueberry anthocyanins were protected by the shell materials composed of sodium alginate after being formed into BAM. Under the optimal conditions, the embedding rate of BAM and BAL can reach as high as 96.14% and 81.26%, respectively. In addition, the particle size, zeta potential, microtopography, and structure feature information of the BAM and BAL were compared. The average particle sizes of the BAM and BAL were 9.78 μm and 290.2 nm, respectively, measured using a laser particle size analyzer, and the zeta potentials of the BAM and BAL were 34.46 mV and 43.0 mV, respectively. In addition, the optimal preparation processes were determined through single-factor and response surface optimization experiments. The most important factors in the single-factor experiment for the preparation of microcapsules and liposomes were the content of CaCl2 and the amount of anthocyanin. The preservation rates in the light and dark were also compared, and the thermal stabilities of the BAM and BAL were characterized through differential thermal scanning. The results showed that both the BAM and BAL maintained the stability of blueberry anthocyanins, and no significant difference was found between the indices used to evaluate their stability. The results of this study provide theoretical support for the development of effective systems to maintain the stability of anthocyanins, thereby improving their bioavailability after ingestion by humans.

show abstract

“…As a form of consumer protection efforts, sensor technology for food or beverage products has been developed intensely [1][2][3]. For example, Fourier Transform Infrared (FTIR) spectroscopy has been employed to separate halal and non-halal meatballs [4].…”

Section: ■ Introductionmentioning

confidence: 99%

Development of Arduino Uno-Based TCS3200 Color Sensor and Its Application on the Determination of Rhodamine B Level in Syrup

et al. 2022

Self Cite

View full text Add to dashboard Cite

The use of the notorious synthetic dye, rhodamine B, in food and beverage products has been widely reported. This application urges the need to develop an analytical method that can provide reliable rhodamine B data with an easy operational technique. Therefore, this research is aimed to develop an Arduino Uno-based TCS3200 color sensor and study its application to determine rhodamine B levels in syrup. The design of the analytical instrument included TCS3200, an Arduino Uno microcomputer, an Integrated Development Environment (IDE) software, a black box container, and a 24 × 2 matrix display screen, where samples were prepared via absorption using wool thread. With a linear range of 1–20 mg/L, our proposed colorimetric sensor had recoveries of 96.25–110.3%, which was better compared to that was obtained from the UV-vis (81.8–100.6%) method. The detection and quantification limits of the sensor were 2.766 and 8.383 mg/L, respectively. The syrup samples used in this study were purchased from the local stores in Banda Aceh. Based on the proposed TCS3200 color sensor, the highest rhodamine B concentration from the syrup sample was 16.74 mg/L. The t-test analysis in this study revealed that the Rhodamine B levels quantified using the newly developed TCS3200 color sensor were not statistically or significantly different from the UV-Vis spectrophotometer method.

show abstract

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

Cited by 7 publications

References 38 publications

POC device for rapid oral pH determination based on a smartphone platform

POC device for rapid oral pH determination based on a smartphone platform

Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins

Development of Arduino Uno-Based TCS3200 Color Sensor and Its Application on the Determination of Rhodamine B Level in Syrup

Contact Info

Product

Resources

About