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Anthocyanin Colorimetric Strip for Volatile Amine Determination.

Ricarl Irish F Agunos1, Danilet Vi M Mendoza1, Michael Angelo S Rivera1,2

  • 1Chemistry and Environmental Science Department, College of Arts and Sciences, Nueva Ecija University of Science and Technology, Cabanatuan City 3100, Philippines.

International Journal of Food Science
|July 14, 2020
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Summary

A new indicator film using mangosteen rind anthocyanin detects volatile amines, crucial for food freshness. The 25% anthocyanin film shows a rapid color change, indicating spoilage effectively.

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Area of Science:

  • Food Science
  • Materials Science
  • Analytical Chemistry

Background:

  • Food spoilage is a major consumer concern, often indicated by volatile amine production from microbial growth.
  • Indicator films offer a time-efficient and economical method for detecting these amines and assessing food freshness.
  • Anthocyanins, natural dyes, show potential as visual indicators for spoilage.

Purpose of the Study:

  • To develop a novel indicator film for detecting volatile amines.
  • To utilize anthocyanin extracted from mangosteen rind as a natural dye in a chitosan/PVA polymer matrix.
  • To evaluate the film's sensitivity, colorimetric response, and thermal stability.

Main Methods:

  • Anthocyanin extraction from mangosteen rind.
  • Preparation of chitosan/PVA films with varying anthocyanin concentrations (5%, 15%, 25%).
  • Exposure of films to ammonia vapor (136 ppm) and colorimetric analysis using ImageJ software.
  • Fourier-transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA).

Main Results:

  • The film with 25% anthocyanin exhibited the most significant color change (pink to yellowish-brown) within 14 minutes upon exposure to ammonia vapor.
  • Image analysis revealed a loss of red coloration and the appearance of cyan spots in the 25% anthocyanin film.
  • FTIR confirmed anthocyanin incorporation into the chitosan/PVA matrix.
  • Thermogravimetric analysis indicated high thermal stability with an onset temperature of 310.43°C.

Conclusions:

  • The developed anthocyanin-based indicator film is a promising candidate for detecting volatile amines.
  • The film demonstrates good sensitivity and a clear visual response to ammonia, indicating food spoilage.
  • Its thermal stability makes it suitable for potential commercial production as a food freshness detector.