چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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کد مقاله 1055

عنوان Food Freshness Monitoring Based on LDH-Anthocyanin Hybrid Pigment

نویسندگان Shohre Rouhani

چکیده A natural pigment developed based on anthocyanin extracted from Mulberry. Dye was intercalated by coprecipitation in clay minerals, resulted a synthetic layered double hydroxide (LDH). Characterization technique of X_RD proved the LDH formation, sharp diffraction peaks are observed at 2θ angles of 16.5◦, 27.8◦, 43.89◦, and 47.49◦ and intercalation of dye into the layers2θ = 14.47◦, 28.23◦, and 43.77◦. The resulting hybrid with the synthetic LDH exhibited a clear color change between blue and pink upon exposure to acidic (HCl) with λ max= 520 nm and basic (ammonia) vapors λ max= 740 nm. Hybride pigment was embedded into the PVA to produce a thin film. The film response for the color change was within 5 minutes upon exposure to the amine vapor in pH range 2-8 and was reversible. It shows a linear response by pH in pH range of 2-8. The present Eco-hybrid was chemically stable and non-toxic. This character makes it a good candidate as colorimetric sensors for food freshness monitoring.

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