Evaluation of milk deterioration using simple biosensor

Cho, Tong-Fei; Yassoralipour, Ali; Lee, Yee Ying; Tang, Teck‐Kim; Lai, Oi‐Ming; Chong, Li-Choo; Kuan, Chee-Hao; Phuah, Eng‐Tong

doi:10.1007/s11694-021-01145-9

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…Ahmad et al [25] reported good performance of an edible BPFA pH indicator immobilized in t-carrageenan, as it was employed to track the pH alterations of durian at room Ahmad et al [25] reported good performance of an edible BPFA pH indicator immobilized in t-carrageenan, as it was employed to track the pH alterations of durian at room temperature. In addition, the pH-sensitive indicator can be used to observe pasteurised milk, as it can easily distinguish between fresh and deteriorated milk using colour detection and will show a deep blue to the light blue colour range [29]. Boonsiriwit [17] developed a pH-colourimetric indicator film using a hydroxypropyl methylcellulose biocomposite and BPFA.…”

Section: Evaluation Of Bpfa Ph Indicator Potential Tested On Foodmentioning

confidence: 99%

A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging

et al. 2023

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The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF’s anthocyanins is a potential strategy for the future of food packaging systems.

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