Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging

Date

2019-09-01

Author

Tirtashi, Fahimeh Ebrahimi
Moradi, Mehran
Tajik, Hossein
Forough, Mehrdad
Ezati, Parya
Kuswandi, Bambang

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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In this study, the possible use of anthocyanins of black carrot (ABC) as a chemo-responsive dye to fabricate a colorimetric pH indicator in a cellulose-chitosan matrix was investigated in order to the monitoring of spoilage in pasteurized milk. Cellulose paper was impregnated with a chitosan solution prepared by a sol-gel method containing ABC (total anthocyanins content of 10 mg/100 mL) and characterized. The swelling and water solubility increased by incorporation of ABC into the chitosan-cellulose film. The colorimetric pH indicator showed an obvious color variation from pink to khaki at different pH values (pH 2-11). Stability tests revealed that the indicator had acceptable color stability during one-month storage at 20 degrees C. The results also confirmed the immobilization of ABC into the matrix of the polymeric indicator with no significant effect on the chemical and super-molecular structure of the samples. In food trial, fresh pasteurized milk was entirely discerned through a perceptible color change from blue to violet rose color after 48 h storage at 20 degrees C, which was comfortably observable by the naked eye. The results proved that the fabricated indicator could be used as food grade biomaterials to monitor freshness/spoilage of milk.

Subject Keywords

Smart packaging, Spoilage indicator, Anthocyanin, Sol-gel, Milk

URI

https://hdl.handle.net/11511/68349

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

DOI

https://doi.org/10.1016/j.ijbiomac.2019.06.148

Collections

Department of Chemistry, Article

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Citation Formats

F. E. Tirtashi, M. Moradi, H. Tajik, M. Forough, P. Ezati, and B. Kuswandi, “Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging,” INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, pp. 920–926, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/68349.