Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foods
Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foods
- LWT, 142, p.111020, 2021 .
Colorimetric indicators produced from nanofibers have a high contact surface area, allowing better interaction of the indicator with the external environment. In this context, this study aimed to develop time-pH indicator nanofibers with natural pigments for use as an emerging technology in the control of food quality. The polymeric solutions were prepared with 13 percent (w v?1)polycaprolactone (PCL)and 6 percent (w v?1)poly (ethylene oxide)(PEO). The natural dyes added to the polymeric solution were curcumin and quercetin (2 percent, w v?1)with the addition of 0.5 or 1 percent (w v?1)of phycocyanin. Solutions with curcumin, quercetin, and phycocyanin only (2 percent w v?1)were also studied. The color change monitoring was performed for 24 h, followed up every 1 h, using buffer solutions (pH 2 to 7). The condition with 2 percent (w v?1)phycocyanin showed a color variation (?E ? 5)noticeable to the human eye in the pH range 3-6 in 5 h of analysis. Thus, the indicator developed with PCL/PEO nanofibers containing 2 percent (w v?1)of phycocyanin is a promising alternative in monitoring the quality of perishable foods, as it can visually estimate changes in pH over time.
COLORIMETRIC INDICATOR
CURCUMIN
ELECTROSPINNING
PHYCOCYANIN
QUERCETIN
Colorimetric indicators produced from nanofibers have a high contact surface area, allowing better interaction of the indicator with the external environment. In this context, this study aimed to develop time-pH indicator nanofibers with natural pigments for use as an emerging technology in the control of food quality. The polymeric solutions were prepared with 13 percent (w v?1)polycaprolactone (PCL)and 6 percent (w v?1)poly (ethylene oxide)(PEO). The natural dyes added to the polymeric solution were curcumin and quercetin (2 percent, w v?1)with the addition of 0.5 or 1 percent (w v?1)of phycocyanin. Solutions with curcumin, quercetin, and phycocyanin only (2 percent w v?1)were also studied. The color change monitoring was performed for 24 h, followed up every 1 h, using buffer solutions (pH 2 to 7). The condition with 2 percent (w v?1)phycocyanin showed a color variation (?E ? 5)noticeable to the human eye in the pH range 3-6 in 5 h of analysis. Thus, the indicator developed with PCL/PEO nanofibers containing 2 percent (w v?1)of phycocyanin is a promising alternative in monitoring the quality of perishable foods, as it can visually estimate changes in pH over time.
COLORIMETRIC INDICATOR
CURCUMIN
ELECTROSPINNING
PHYCOCYANIN
QUERCETIN