Anthocyanin Colorimetric Strip for Volatile Amine Determination
Food freshness is one of the main concerns of consumers. Food spoilage is mainly caused by contamination and microbial growth in which the latter produces volatile amines in the process. Several methods have been used to determine volatile amines to indicate food freshness, and indicator films are d...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/1672851 |
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| author | Ricarl Irish F. Agunos Danilet Vi M. Mendoza Michael Angelo S. Rivera |
| author_facet | Ricarl Irish F. Agunos Danilet Vi M. Mendoza Michael Angelo S. Rivera |
| author_sort | Ricarl Irish F. Agunos |
| collection | DOAJ |
| description | Food freshness is one of the main concerns of consumers. Food spoilage is mainly caused by contamination and microbial growth in which the latter produces volatile amines in the process. Several methods have been used to determine volatile amines to indicate food freshness, and indicator films are deemed as the most time-efficient and economical. In this study, anthocyanin was extracted from mangosteen rind as a natural dye indicator and was incorporated in a chitosan/PVA polymer matrix. The film with different concentrations of anthocyanin extract (5%, 15%, and 25%) was prepared and tested for their sensitivity to 136 ppm ammonia vapor followed by colorimetric analysis using ImageJ software. The film with 25% anthocyanin yielded the most visible color change upon exposure to ammonia vapor. The color changed from pink to yellowish-brown within 14 minutes of exposure. The RGB-converted images of the film with 25% anthocyanin extract showed gradual loss of red coloration being replaced by cyan spots. FTIR spectra showed incorporation of anthocyanin to the chitosan/PVA matrix with the decrease in the intensity of the C-N stretching peak. Thermogravimetric analysis showed that the film has high thermal stability with onset temperature of 310.43°C. Thus, the film developed is an excellent candidate for optimization and production of a thermally stable amine detector for food products. |
| format | Article |
| id | doaj-art-fd750ac224f64445954565172b020c0d |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-fd750ac224f64445954565172b020c0d2025-02-03T06:46:41ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/16728511672851Anthocyanin Colorimetric Strip for Volatile Amine DeterminationRicarl Irish F. Agunos0Danilet Vi M. Mendoza1Michael Angelo S. Rivera2Chemistry and Environmental Science Department, College of Arts and Sciences, Nueva Ecija University of Science and Technology, Cabanatuan City 3100, PhilippinesChemistry and Environmental Science Department, College of Arts and Sciences, Nueva Ecija University of Science and Technology, Cabanatuan City 3100, PhilippinesChemistry and Environmental Science Department, College of Arts and Sciences, Nueva Ecija University of Science and Technology, Cabanatuan City 3100, PhilippinesFood freshness is one of the main concerns of consumers. Food spoilage is mainly caused by contamination and microbial growth in which the latter produces volatile amines in the process. Several methods have been used to determine volatile amines to indicate food freshness, and indicator films are deemed as the most time-efficient and economical. In this study, anthocyanin was extracted from mangosteen rind as a natural dye indicator and was incorporated in a chitosan/PVA polymer matrix. The film with different concentrations of anthocyanin extract (5%, 15%, and 25%) was prepared and tested for their sensitivity to 136 ppm ammonia vapor followed by colorimetric analysis using ImageJ software. The film with 25% anthocyanin yielded the most visible color change upon exposure to ammonia vapor. The color changed from pink to yellowish-brown within 14 minutes of exposure. The RGB-converted images of the film with 25% anthocyanin extract showed gradual loss of red coloration being replaced by cyan spots. FTIR spectra showed incorporation of anthocyanin to the chitosan/PVA matrix with the decrease in the intensity of the C-N stretching peak. Thermogravimetric analysis showed that the film has high thermal stability with onset temperature of 310.43°C. Thus, the film developed is an excellent candidate for optimization and production of a thermally stable amine detector for food products.http://dx.doi.org/10.1155/2020/1672851 |
| spellingShingle | Ricarl Irish F. Agunos Danilet Vi M. Mendoza Michael Angelo S. Rivera Anthocyanin Colorimetric Strip for Volatile Amine Determination International Journal of Food Science |
| title | Anthocyanin Colorimetric Strip for Volatile Amine Determination |
| title_full | Anthocyanin Colorimetric Strip for Volatile Amine Determination |
| title_fullStr | Anthocyanin Colorimetric Strip for Volatile Amine Determination |
| title_full_unstemmed | Anthocyanin Colorimetric Strip for Volatile Amine Determination |
| title_short | Anthocyanin Colorimetric Strip for Volatile Amine Determination |
| title_sort | anthocyanin colorimetric strip for volatile amine determination |
| url | http://dx.doi.org/10.1155/2020/1672851 |
| work_keys_str_mv | AT ricarlirishfagunos anthocyanincolorimetricstripforvolatileaminedetermination AT daniletvimmendoza anthocyanincolorimetricstripforvolatileaminedetermination AT michaelangelosrivera anthocyanincolorimetricstripforvolatileaminedetermination |