Fabrication of a Visual pH Indicator Based on Cellulosic Materials and Anthocyanin Dyes Extracted from Red Cabbage
Main Article Content
Abstract
In this paper, the anthocyanin compounds from Red cabage were extracted by ultrasound-assisted extraction (UAE) technology using acid-ethanol solvent. These natural colorants were immobilized to a non-woven cellulose membrane and a cellophane film using exhaust dyeing method. The anthocyanin extract solutions and cellulosic films loaded with anthocyanin colorant showed visibly distinct colors at all pH range from 1 to 13. The ultraviolet-visible (UV-Vis) spectrum of anthocyanin extract solutions showed a red shift of the maximum peak absorbance to longer wavelengths at higher pH-values, which indicates that chemical structure of anthocyanins have been altered. An application test was conducted for potential use of these dyed films as soybean milk spoilage sensors. The pH-sensing films showed pH changes and spoilage point of soybean milk samples, changing from violet to red. Therefore, the use of these colorimetric pH-sensing films as a diagnostic tool for the detection of food spoilage is a promising path.
Keywords
Red cabage, Anthocyanin, Cenlulosic material, pH-sensing film
Article Details
References
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[2] Khan, P.M.A. and Farooqui, M., 2011. Analytical Applications of Plant Extract as Natural pH Indicator: A Review. Journal of Advanced Scientific Research, 2(4), 20-27.
[3] Gotor, R., et al., 2017. Optical pH sensor covering the range from pH 0-14 compatible with mobile-device readout and based on a set of rationally designed indicator dyes. Analytical Chemistry, 89(16), 8437-8444.
[4] Mohr, G.J. and Müller, H., 2015. Tailoring colour changes of optical sensor materials by combining indicator and inert dyes and their use in sensor layers, textiles and non-wovens. Sensors and Actuators B: Chemical, 206, pp.788-793.
[5] Devarayan, K. and Kim, B.S., 2015. Reversible and universal pH sensing cellulose nanofibers for health monitor. Sensors and Actuators B: Chemical, 209, 281-286.
[6] Choi, I., et al., 2017. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food chemistry, 218, 122-128.
[7] Prietto, L., et al., 2017. pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage. LWT-Food Science and Technology, 80, 492-500.
[8] Pourjavaher, S., et al., 2017. Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract. Carbohydrate polymers, 156, 193-201.
[9] Wiczkowski, W., et al., 2013. Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food research international, 51(1), 303-309.
[10] Nguyen Ngoc Thang, et al., 2016. Optimization of ultrasound-assisted extraction of natural pigment from red cabbage using ethanol solvent. The Vietnam Mechanical Engineering Journal, special issue, 103-107.
[11] Giusti, M. and Wrolstad, R. E., 2001. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, John Wiley & Sons.
[12] Ananga, A., et al., 2013. Production of anthocyanins in grape cell cultures: a potential source of raw material for pharmaceutical, food, and cosmetic industries. The Mediterranean Genetic Code-Grapevine and Olive, InTech.
[13] Castañeda-Ovando, et al., 2009. Chemical studies of anthocyanins: A review. Food chemistry, 113(4), 859-871.
[14] Wang, Y.C., Yu, R.C. and Chou, C.C., 2002. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiology, 19(5), 501-50.