Yang, Z, Zhai, X, Zou, X et al. (7 more authors) (2021) Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging. Food Chemistry, 336. 127634. ISSN 0308-8146
Abstract
Bilayer colorimetric films were developed for monitoring fish spoilage by using gelatin (GN) incorporated with ZnO nanoparticles as the upper layer (GN-ZnO), and gellan gum (GG) incorporated with mulberry anthocyanins (MBA) as the lower layer (GG-MBA). The color stability of the bilayer colorimetric films under visible and ultraviolet light was improved with the increase of ZnO nanoparticles content. Meanwhile, the bilayer films had good NH3 sensitivity. The limit of detection of the GG-MBA/GN-2.0% ZnO film to NH3 was 0.01 mM. The electrochemical writing ability of the bilayer films was also identified, indicating the feasibility of inks-free printing on biopolymer films. Finally, the GG-MBA/GN-2.0% ZnO film with an electrochemical writing pattern was used to monitor crucian spoilage. The GG-MBA/GN-2.0% ZnO film with electrochemical writing pattern showed visible color changes with the crucian spoilage. In conclusion, the bilayer colorimetric film was expected to be a good fish spoilage indicator in smart packaging.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Bilayer colorimetric film; Gelatin; Gellan gum; ZnO nanoparticles; Mulberry anthocyanins; Electrochemical writing |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 Nov 2021 13:08 |
Last Modified: | 25 Jun 2023 22:49 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2020.127634 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:180554 |
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