Improved pH Sensing of Curcumin Loaded Polyelectrolyte Multilayers Thin Films

Saikeaw, Rateeya; Bijaisoradat, Orachitr; Netcharoensirisuk, Ponsawan; Dubas, Stephan Thierry

doi:10.1166/sl.2016.3634

Cited by 5 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Saikeaw et al developed pH-sensing polyelectrolyte multilayer thin films using curcumin as an indicator. The color changes were reported to be from yellow to orange-red at 7.5 and 9 pH in sodium 4-styrenesulfonate solution . Similarly, Kaur et al developed water-soluble curcumin hydrated nanoparticles and studied their sensitivity with variations in temperature and pH.…”

Section: Results and Discussionmentioning

confidence: 99%

4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation

Shanthamma

Preethi

Moses

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

In recent years, the demand for customized products is on the rise, and 3D printing is emerging as a disruptive technology with the potential to revolutionize food manufacturing processes. Among the various facets of 4D printing, the color transformation of 3D-printed constructs in response to external stimuli is a field of growing research interest, particularly because the color of a food product is a key attribute that decides consumer preferences. In this study, turmeric powder was incorporated into sago flour at various levels (0, 0.5, 1.5, 2.5% w/w) and used as the 3D printing material supply. They were extrusion-printed in the in-house-developed food printer CARK (optimized at a printing speed of 2000 mm/min, with the pressure of 3 bar and nozzle diameter of 0.84 mm) and then immersed in solutions with varying concentrations of sodium bicarbonate (1, 3, and 5% w/w). The concentration and time-dependent shift in color from yellow to orange-red of the 3D constructs were evaluated, and the conditions were optimized considering sensory scores. This study provides insights into the development of a novel range of curcumin-based 4D-printed foods with color transformation capabilities.

show abstract

Section: Results and Discussionmentioning

confidence: 99%