Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring. (30th January 2022)

• Record Type: Journal Article
• Authors: Jovanska, Lavernchy; Chiu, Chun-Hui; Yeh, Yi-Cheun; Chiang, Wen-Dee; Hsieh, Chang-Chi; Wang, Reuben
• Is Part Of: Food chemistry. Volume 368(2022)
• Publication Date: 2022-01-30
• Subjects: Anthocyanin -- Hibiscus rosa sinensis -- Electrospinning -- pH sensor -- Quality monitoring -- Kinetic modeling -- Refrigerated fresh foods -- Food packaging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130813
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Major anthocyanins and minor copigments in Hibiscus rosa sinensis were determined. The pigments coelectrospun into fibers respond to pH with a unique color code. pH sensors can be applied to monitor food quality through visual inspection. The sensor provides quality information about shrimp storage at cooling temperature. Abstract: Major anthocyanin, cyanidin-3-sophoroside (318.1 mg/mL), and other minor copigments were identified in the ethanol extract of Hibiscus rosa sinensis . The extracts can be coelectrospun with polycaprolactone and polyethylene oxide into fiber mats and were sensitive to pH changes from 1 to 13 with a unique color code (Δ E > 5). The pH sensor was used to monitor shrimp quality under isothermal conditions to obtain the respective activation energy (Ea in kJ/mol) of the sensors' color-change response (20.2), measured pH (20.6), and trimethylamine nitrogen (24.6), indole (27.1), and total microbial counts (30.8). Together with the Pearson correlation coefficient, the results showed high correlations between the sensors' color change and other quality parameters ( p < 0.001). The regression equation developed by conducting the kinetic analysis was also suitable for predicting shrimp quality at refrigeration temperatures (4–10 °C) and can be used as a marker to monitor shrimp quality by visually inspecting the item condition.