Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

Choi, In‐Young; Lee, Jun Young; Lacroix, Monique; Han, Jaejoon

doi:10.1016/j.foodchem.2016.09.050

Cited by 453 publications

(218 citation statements)

References 31 publications

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“…So, there are still limited scientific data on bio-based and natural package indicators for the detection of food spoilage. Similar results were given for red cabbage extract in CS/corn starch blend films for fish deterioration , curcumin in bacterial cellulose for shrimps (Kuswandi, Jayus, Larasati, Abdullah, & Heng, 2012), or pork packed in agar/potato starch films with purple sweet potato (Choi et al, 2017).…”

Section: Food Engineering Materialssupporting

confidence: 74%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

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The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC‐based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry‐based films and to orange in grape seed extract‐based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. Practical Application This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf‐life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.

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Section: Food Engineering Materialssupporting

confidence: 74%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

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“…Bioactive components are usually incorporated into polysaccharide matrix and final material is obtained by casting method or lyophilization. The bio-indicators have been investigated in different forms: as an insert pad inside commercial package, or as an edible film indicator that is coated directly on food product [25][26][27][28].…”

Section: Intelligent Packagingmentioning

confidence: 99%

“…Generally, it was shown, as similar to alginate composites, that agar-starch-based edible films possessed very good mechanical properties for food packaging development [269,270]. In addition, agar/starch films in combination with anthocyanin extracts from purple sweet potato can serve as an intelligent pH sensor to monitor spoilage of pork [25].…”

Section: Agar and Carrageenansmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

187

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…Ubi ungu adalah bahan alam yang banyak mengandung senyawa antosianin dan memiliki warna yang sangat sensitif terhadap perubahan pH (Choi et al 2017). Kesegaran susu dapat dideteksi salah satunya dengan mengukur perubahan pH susu.…”

Section: Pendahuluanunclassified

“…Warna larutan kemudian berubah ke warna dasar biru ketika dikondisikan di daerah pH 10 sampai pH 11. Perubahan warna larutan ekstrak yang sentitif terhadap pH mulai dari pH asam sampai pH basa seperti ini telah dilaporkan oleh peneliti-peneliti lainnya untuk ekstrak ubi ungu (Choi et al 2017), kubis merah (Silva-Pereira et al 2015), dan kulit anggur (Ma dan Wang 2016). Hasil ini menunjukkan bahwa ekstrak ubi ungu mengandung pigmen antosianin.…”

Section: Hasil Dan Pembahasan Pengaruh Ph Pada Warna Ekstrakunclassified

Kertas Label Kolorimetrik Dengan Ekstrak Ubi Ungu Sebagai Indikator Pada Kemasan Pintar Untuk Mendeteksi Kesegaran Susu

et al. 2018

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ABSTRAK KERTAS LABEL KOLORIMETRIK DENGAN EKSTRAK UBI UNGU SEBAGAI INDIKATOR PADA KEMASAN PINTAR UNTUK MENDETEKSI KESEGARAN SUSU.Produk susu sangat rentan terhadap penurunan kualitas yang dapat disebabkan karena faktor penyimpanan, padahal kualitas susu sangat penting untuk diperhatikan sebelum dikonsumsi. Pada penelitian ini dikembangkan label kolorimetrik sebagai indikator pada kemasan pintar yang dapat mendeteksi kualitas susu secara sederhana dan murah. Label kolorimetrik dibuat dari kertas selulosa dan ekstrak Ipomoea batatas sebagai zat warna alami untuk mendeteksi kualitas susu. Label dibuat dengan variasi pH ekstrak pH 2, pH 7, dan pH 11. Pengujian label dilakukan untuk kondisi penyimpanan suhu pada temperatur 4 o C, 23 o C dan 40 o C selama waktu 48 jam. Perubahan warna label difoto digital dan kemudian dihitung dengan analisis warna RGB. Hasil eksperimen menunjukkan label kolorimetrik dengan ekstrak zat warna pH 2 mengalami perubahan warna dari merah muda ke merah keunguan, pH 7 berubah warna dari ungu ke ungu terang agak kemerahan, dan pH 11 berubah warna dari biru keabuan menjadi terang kekuningan setelah 48 jam. Dengan demikian label kolorimetrik dengan ekstrak zat warna pH 11 paling baik untuk mendeteksi kesegaran susu, karena mengalami perubahan warna yang paling kontras. Penelitian ini menunjukkan bahwa label kolorimerik berbahan dasar ekstrak Ipomoea batatas baik untuk digunakan sebagai indikator pada kemasan pintar untuk mendeteksi kesegaran susu secara visual dan sederhana.Kata kunci : label kolorimetrik, kemasan pintar, kesegaran susu ABSTRACT PAPER-BASED COLORIMETERIC LABEL USING SWEET POTATO EXTRACT AS MILK FRESHNESS INDICATOR IN SMART PACKAGING. Dairy products are particularly susceptible to quality degradation because of storage factors, yet the milk quality is very important to be considered before being consumed. This research has been developed to utilize colorimetric label as an indicator

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Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

Cited by 453 publications

References 31 publications

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Kertas Label Kolorimetrik Dengan Ekstrak Ubi Ungu Sebagai Indikator Pada Kemasan Pintar Untuk Mendeteksi Kesegaran Susu

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