| Autor: |
Foliatini, Wibowo, Singgih, Rochaeni, Henny, Suhartini, Fachrurrazie, Prianditya, Arzzaq Imanda, Hadriansyah, Pradnadia Putri, Siregar, Naura Athira Putri, Nurpadilah, Novi, Alfiani, Putri, Rahim, Maudi, Sriwahyuni, Endah |
| Předmět: |
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| Zdroj: |
Makara Journal of Science; Sep2024, Vol. 28 Issue 3, p234-244, 11p |
| Abstrakt: |
The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol-red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier -transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into the nanofiber matrix. Moreover, DSC investigations reveal the outstanding thermal properties of PVA/RC, which demonstrates the resilience of the nanofibers to higher temperatures, with a melting point of ~223 °C. Notably, the PVA/RC nanofibers with a 3:1 ratio exhibit excellent thermal stability, although the color change due to pH fluctuations shifts toward transparency. This study lays down the foundation for future exploration and the potential for a diverse array of applications and material enhancements. The findings presented herein open up new opportunities for the use of PVA/RC nanofibers in the development of freshness sensors, heralding a new era in smart food packaging technology. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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