Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator

Document Type : Research Article

Authors

1 Ph.D Student of Food Engineering, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad

2 Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad

3 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad

Abstract

Microbial growth in food products decreases the food shelf life and increases the risk of foodborne diseases. There are various methods for monitoring the microbial growth and consequently the incidence of food spoilage; e.g. food spoilage monitoring sensors. In this research we aim to investigate the feasibility of producing the cellulose acetate (CA) film incorporated with bromothymol blue (BTB), as a kind of halochromic sensor. The 4% (w/w) cellulose acetate solution with 0.5, 1 and 1.5% bromothymol blue (wdye/wpolymer) and 0.5% glycerol (as plasticizer) was used to produce the pH sensitive films. The halochromic behavior of sensors in pH 5-9 buffer solutions were studied through the L*, a*, b*, and total color difference (ΔE*) measurements. The reaction of the produced films and the leakage of the dye at different pH values were also studied. The results showed the significant effect of dye and pH (P<0.05) on color factors. Increasing the pH, resulted in higher and lower ΔE, and L*a*b* values, respectively. It was also found that films with 1.5% BTB has higher response reaction and more intensity in color changing. The halochromic films did not show any dye leakage in the distilled water and the buffer solutions. This attribute makes these sensors good candidates for the application in the high moisture food packaging.

Keywords

References

[1] Van der Schueren, L., De Meyer, T., Steyaert, I., Ceylan, Ö., Hemelsoet, K., Van Speybroeck, V., De Clerck, K. (2013). Polycaprolactone and polycaprolactone/chitosan nanofibres functionalised with the pH-sensitive dye Nitrazine Yellow. Carbohydr. Polym., 91 (1), 284-293.
[2] Feliciano, L. (2009). Color Changing Plastics for Food Packaging. Ohio State University, Columbus, Ohio. pp: 1-13.
[3] Science Daily. (2007). New color-changing technology has potential packaging, Military, Aerospace Applications. http://www.sciencedaily.com/releases/2007/07/070723163522.htm
[4] Hong, S.I. (2002). Gravure-printed color indicators for monitoring kimchi fermentation as a novel intelligent packaging. Packag. Technol. Sci, 15, 155-160.
[5] Hong, S.I., Park, W.S. (1999). Development of color indicators for kimchi packaging. J. Food Sci., 64, 255-257.
[6] De Johng, A.R., Boumans, H., Slaghek, J., Van Veen, J., Rijk, R., Van Zandvoort, M. (2005). Active and intelligent packaging for food: Is it the future. Food Addit. Contam., 22, 975 – 979.
[7] Pacquit, A., Lau, K.T., McLaughlin, H., Frisby, J., Quilty, B., Diamond, D. (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69, 515–520.
[8] Pacquit, A., Frisby, J., Diamond, D., Tong Lau, K., Farrell, A., Quilty, B., Diamond D.
(2007). Development of a smart packaging for the monitoring of fish spoilage. Food Chem., 102, 466-470.
[9] Smart Lid Systems. (2008). Color Changing Disposable Beverage Lids. www.smartlidsystems.com
[10] Nopwinyuwong, A., Trevanich, S., Suppakul, P. (2010). Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage. Talanta, 81, 1126–1132.
[11] Agarwal, A., Raheja, A., Natarajanb, T.S., Chandra, T. S. (2012). Development of universal pH sensing electrospun nanofibers. Sensors Actuat. B-Chem., 161, 1097– 1101.
[12] Rukchon, C., Nopwinyuwong, A., Trevanich, S., Jinkarn, T., Suppakul, P. (2014). Development of a food spoilage indicator for monitoring freshness of skinless chicken breast. Talanta, 130, 547-554.
[13] Xiao-e, L., Green, A.N.M., Haque, S.A., Mills, A., Durrant, J.R. (2004). Light-driven oxygen scavenging by titania/polymer nanocomposite films. Photochem. Photobiol., 162, 253–259.
[14] Mills, A., Doyle, G., Peiro, A. M., Durrant, J. (2006). Demonstration of a novel, flexible, photocatalytic oxygen-scavenging polymer film. Photochem. Photobiol., 177, 328–331.
[15] Azeredo, H. M.C. (2009). Nanocomposites for food packaging applications, review. Food Res. Int., 42, 1240–1253.
[16] Pereira , V.A., Arruda, I.N.Q., Stefani, R. (2015). Active chitosan/PVAfilms with anthocyanins from Brassica oleraceae (Red Cabbage) as Time-Temperature Indicators for application in intelligent food packaging. Food Hydrocolloid., 43, 180-188.
[17] Yoshida, C.M.P., Maciel, V.B.V., Mendonça, M.E.D., Franco, T.T. (2014). Chitosan biobased and intelligent films: monitoring pH variations. Food Sci Technol-LWT, 55(1), 83-89.
[18] Silva-Pereira, M.C., Teixeira, J.A., Pereira-JÚnior, V.A., Stefani, R. (2015). Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration. Food Sci. Technol-LWT, 61, 258-262.
[19] Nahhal, I.E. (2012). Thin film optical BTB pH sensors using sol–gel method in presence of surfactants. International Nano Letters, 2 (16), 3.
 [20] Hunter Lab. (2001). The basic of color perception and measurement. Hunter Associates Laboratory. http://www.hunterlab.com/pdf/color.
[21] Hunter Lab. (2008). CIELAB color space, Application Notes, 8 (7): 1-4.
[22] Tassanawat, S., Phandee, A., Magaraphan, R., Nithitanakul, M., Manuspiya, H. (2007). pH-sensitive PP/clay nanocomposites  for beverage smart  packaging, in: Proceedings of the 2nd IEEE International. Conference on Nano/Micro Engineered and Molecular Systems. 1-10.
Innovative Food Technologies
Volume 4, Issue 2
January 2017
Pages 55-66

Files

History

  • Receive Date: 04 September 2016
  • Revise Date: 07 November 2016
  • Accept Date: 12 November 2016

Share

How to cite

Statistics