한빛사 논문
Inyoung Choia, Jun Young Leeb, MoniqueLacroixc, JaejoonHand,*
aDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea
bKorea Institute of Industrial Technology, Cheonan-si, Chungcheongnam-do 31056, Republic of Korea
cResearch Laboratory of Sciences Applied to Food, INRS-Institut Armand Frappier, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada
dDepartment of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea
*Corresponding author
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.
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