Synthesis of intelligent pH indicative films from chitosan/poly(vinyl alcohol)/anthocyanin extracted from red cabbage

Thuy Vi Vo, Tan Hiep Dang, Bing-Hung Chen

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Article number88
JournalPolymers
Volume11
Issue number7
DOIs
Publication statusPublished - 2019 Jan 1

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Anthocyanins
Chitosan
Alcohols
Hydrogels
Hydrogel
Sodium
Tensile strength
Spoilage
Color
Meats
Swelling
Elongation
Mechanical properties

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Polymers and Plastics

Cite this

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title = "Synthesis of intelligent pH indicative films from chitosan/poly(vinyl alcohol)/anthocyanin extracted from red cabbage",
abstract = "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.",
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Synthesis of intelligent pH indicative films from chitosan/poly(vinyl alcohol)/anthocyanin extracted from red cabbage. / Vo, Thuy Vi; Dang, Tan Hiep; Chen, Bing-Hung.

In: Polymers, Vol. 11, No. 7, 88, 01.01.2019.

Research output: Contribution to journalArticle

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