Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage
In this study, pH indicative films were successfully synthesized from hydrogels made by blending 1% poly(vinyl alcohol) (PVA) and 1% chitosan (CS) with anthocyanin (ATH) and sodium tripolyphosphate (STPP). Particularly, ATH extracted from red cabbage was used as the pH indicator, while STPP was util...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/11/7/1088 |
| _version_ | 1811191750467780608 |
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| author | Thuy-Vi Vo Tan-Hiep Dang Bing-Hung Chen |
| author_facet | Thuy-Vi Vo Tan-Hiep Dang Bing-Hung Chen |
| author_sort | Thuy-Vi Vo |
| collection | DOAJ |
| description | In this study, pH indicative films were successfully synthesized from hydrogels made by blending 1% poly(vinyl alcohol) (PVA) and 1% chitosan (CS) with anthocyanin (ATH) and sodium tripolyphosphate (STPP). Particularly, ATH extracted from red cabbage was used as the pH indicator, while STPP was utilized as the cross-linking agent to provide better mechanical properties of the cast films. FT-IR spectra confirmed the existence of the ATH in the cast films. Moreover, the tensile strength, the elongation-at-break, and the swelling indices of the cast films were measured. In general, these properties of pH indicative films were profoundly influenced by the compositions of PVA/CS and the STPP dosage applied in the hydrogels. For example, the tensile strength could change from 43.27 MPa on a film cast from pure PVA hydrogel to 29.89 MPa, if 35% of the PVA hydrogel was substituted with CS. The cast films were applied as a food wrap that could be used to monitor visually the quality of the enwrapped food via the color change of the film upon the variation in pH values of the enwrapped food. In practice, a sequential change in color was successfully observed on the pH indicative films partially enwrapping the pork belly, indicating the spoilage of the meat. |
| first_indexed | 2024-04-11T23:41:18Z |
| format | Article |
| id | doaj.art-a0d0be8d83c04b898589863ccce1d7d6 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-04-11T23:41:18Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-a0d0be8d83c04b898589863ccce1d7d62022-12-22T03:56:47ZengMDPI AGPolymers2073-43602019-06-01117108810.3390/polym11071088polym11071088Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red CabbageThuy-Vi Vo0Tan-Hiep Dang1Bing-Hung Chen2Department of Chemical Engineering, National Cheng Kung University, Tainan 70101, TaiwanDepartment of Chemical Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City 70000, VietnamDepartment of Chemical Engineering, National Cheng Kung University, Tainan 70101, TaiwanIn this study, pH indicative films were successfully synthesized from hydrogels made by blending 1% poly(vinyl alcohol) (PVA) and 1% chitosan (CS) with anthocyanin (ATH) and sodium tripolyphosphate (STPP). Particularly, ATH extracted from red cabbage was used as the pH indicator, while STPP was utilized as the cross-linking agent to provide better mechanical properties of the cast films. FT-IR spectra confirmed the existence of the ATH in the cast films. Moreover, the tensile strength, the elongation-at-break, and the swelling indices of the cast films were measured. In general, these properties of pH indicative films were profoundly influenced by the compositions of PVA/CS and the STPP dosage applied in the hydrogels. For example, the tensile strength could change from 43.27 MPa on a film cast from pure PVA hydrogel to 29.89 MPa, if 35% of the PVA hydrogel was substituted with CS. The cast films were applied as a food wrap that could be used to monitor visually the quality of the enwrapped food via the color change of the film upon the variation in pH values of the enwrapped food. In practice, a sequential change in color was successfully observed on the pH indicative films partially enwrapping the pork belly, indicating the spoilage of the meat.https://www.mdpi.com/2073-4360/11/7/1088poly(vinyl alcohol)chitosananthocyaninpH indicative filmfood wrap |
| spellingShingle | Thuy-Vi Vo Tan-Hiep Dang Bing-Hung Chen Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage Polymers poly(vinyl alcohol) chitosan anthocyanin pH indicative film food wrap |
| title | Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage |
| title_full | Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage |
| title_fullStr | Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage |
| title_full_unstemmed | Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage |
| title_short | Synthesis of Intelligent pH Indicative Films from Chitosan/Poly(vinyl alcohol)/Anthocyanin Extracted from Red Cabbage |
| title_sort | synthesis of intelligent ph indicative films from chitosan poly vinyl alcohol anthocyanin extracted from red cabbage |
| topic | poly(vinyl alcohol) chitosan anthocyanin pH indicative film food wrap |
| url | https://www.mdpi.com/2073-4360/11/7/1088 |
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