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Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2020-06-05 , DOI: 10.1002/pts.2507 Bambang Kuswandi 1 , Ni P.N. Asih 1 , Dwi K. Pratoko 1 , Nia Kristiningrum 1 , Mehran Moradi 2
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2020-06-05 , DOI: 10.1002/pts.2507 Bambang Kuswandi 1 , Ni P.N. Asih 1 , Dwi K. Pratoko 1 , Nia Kristiningrum 1 , Mehran Moradi 2
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An edible pH sensor has been developed based on anthocyanins of red cabbage (Brassica oleraceae var capitata L.) (ARC) immobilized on a bacterial cellulose (BC) membrane. The polivinyl alcohol (PVA) (1%) was added into the membrane to reduce swelling and water solubility. The edible pH sensor exhibited a various distinctive colors from red to purple, blue‐gray, and then to yellow in the pH range (pH 1–14), with good linearity between pH 1–6, and pH 8–12, with a sensor response time of 4 min and reproducibility of <1% (RSD). The sensor showed obvious color turning as a pH response and excellent color stability after 17 and 22 days in room and chiller conditions, respectively. In application, the pH sensor was demonstrated by the detection of several beverage pH. Although as freshness sensor, milk freshness was monitored by a distinctive color turning from blue‐gray to pinkish‐gray after 8 h storage at room temperature. The edible pH sensor can distinguish fresh milk from spoilage, making it suitable to be used in an intelligent packaging system as a freshness sensor.
中文翻译：
基于将红甘蓝花色苷固定在细菌纤维素膜上的可食用pH传感器，用于智能食品包装
已经开发了一种基于红甘蓝（芸苔属植物var capitata L.（ARC）固定在细菌纤维素（BC）膜上。将聚丙烯醇（PVA）（1％）添加到膜中以减少溶胀和水溶性。可食用的pH传感器在pH范围（pH 1-14）范围内呈现从红色到紫色，蓝灰色然后再到黄色的各种独特颜色，在pH 1-6和pH 8-12之间具有良好的线性，且传感器响应时间为4分钟，重现性<1％（RSD）。传感器在室温和冷水条件下分别在17天和22天后显示出明显的颜色变化（pH响应）和出色的颜色稳定性。在实际应用中，通过检测几种饮料的pH值可以证明pH传感器。尽管作为新鲜度传感器，但在室温下保存8小时后，牛奶的新鲜度通过独特的颜色（从蓝灰色变为粉红色灰色）进行监控。
更新日期：2020-06-05
中文翻译：
基于将红甘蓝花色苷固定在细菌纤维素膜上的可食用pH传感器，用于智能食品包装
已经开发了一种基于红甘蓝（芸苔属植物var capitata L.（ARC）固定在细菌纤维素（BC）膜上。将聚丙烯醇（PVA）（1％）添加到膜中以减少溶胀和水溶性。可食用的pH传感器在pH范围（pH 1-14）范围内呈现从红色到紫色，蓝灰色然后再到黄色的各种独特颜色，在pH 1-6和pH 8-12之间具有良好的线性，且传感器响应时间为4分钟，重现性<1％（RSD）。传感器在室温和冷水条件下分别在17天和22天后显示出明显的颜色变化（pH响应）和出色的颜色稳定性。在实际应用中，通过检测几种饮料的pH值可以证明pH传感器。尽管作为新鲜度传感器，但在室温下保存8小时后，牛奶的新鲜度通过独特的颜色（从蓝灰色变为粉红色灰色）进行监控。
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