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Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Choi, Inyoung | - |
| dc.contributor.author | Lee, Jun Young | - |
| dc.contributor.author | Lacroix, Monique | - |
| dc.contributor.author | Han, Jaejoon | - |
| dc.date.accessioned | 2021-09-03T08:35:26Z | - |
| dc.date.available | 2021-09-03T08:35:26Z | - |
| dc.date.created | 2021-06-16 | - |
| dc.date.issued | 2017-03-01 | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/84183 | - |
| dc.description.abstract | A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas. Both agar and potato starch are solid matrices used to immobilize natural dyes, anthocyanins. The ultraviolet-visible (UV-vis) spectrum of anthocyanin extract solutions and agar/potato starch films with anthocyanins showed color variations to different pH values (pH 2.0-10.0). Fourier transform infrared (FT-IR) and UV-vis region spectra showed compatibility between agar, starch, and anthocyanin extracts. Color variations of pH indicator films were measured by a colorimeter after immersion in different pH buffers. An application test was conducted for potential use as a meat spoilage sensor. The pH indicator films showed pH changes and spoilage point of pork samples, changing from red to green. Therefore, the developed pH indicator films could be used as a diagnostic tool for the detection of food spoilage. (C) 2016 Elsevier Ltd. All rights reserved. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | ELSEVIER SCI LTD | - |
| dc.subject | OLERACEAE RED CABBAGE | - |
| dc.subject | AGAR | - |
| dc.subject | DETERIORATION | - |
| dc.subject | SPECTROSCOPY | - |
| dc.subject | MORPHOLOGY | - |
| dc.subject | STABILITY | - |
| dc.subject | SEAWEED | - |
| dc.subject | COLOR | - |
| dc.title | Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Han, Jaejoon | - |
| dc.identifier.doi | 10.1016/j.foodchem.2016.09.050 | - |
| dc.identifier.scopusid | 2-s2.0-84987959462 | - |
| dc.identifier.wosid | 000386409700016 | - |
| dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.218, pp.122 - 128 | - |
| dc.relation.isPartOf | FOOD CHEMISTRY | - |
| dc.citation.title | FOOD CHEMISTRY | - |
| dc.citation.volume | 218 | - |
| dc.citation.startPage | 122 | - |
| dc.citation.endPage | 128 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Chemistry | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalResearchArea | Nutrition & Dietetics | - |
| dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
| dc.subject.keywordPlus | OLERACEAE RED CABBAGE | - |
| dc.subject.keywordPlus | AGAR | - |
| dc.subject.keywordPlus | DETERIORATION | - |
| dc.subject.keywordPlus | SPECTROSCOPY | - |
| dc.subject.keywordPlus | MORPHOLOGY | - |
| dc.subject.keywordPlus | STABILITY | - |
| dc.subject.keywordPlus | SEAWEED | - |
| dc.subject.keywordPlus | COLOR | - |
| dc.subject.keywordAuthor | Potato starch | - |
| dc.subject.keywordAuthor | Agar | - |
| dc.subject.keywordAuthor | Purple sweet potato | - |
| dc.subject.keywordAuthor | Anthocyanin | - |
| dc.subject.keywordAuthor | pH indicator | - |
| dc.subject.keywordAuthor | Intelligent packaging | - |
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