scholarly journals A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry

Sensors ◽  
2019 ◽  
Vol 19 (21) ◽  
pp. 4813 ◽  
Author(s):  
Noor Azizah Ahmad ◽  
Lee Yook Heng ◽  
Faridah Salam ◽  
Mohd Hazani Mat Zaid ◽  
Sharina Abu Hanifah
Keyword(s):  
Ph Sensor ◽  
Colorimetric Sensor ◽  
Gradual Change ◽  
Food Spoilage ◽  
Destructive Testing ◽  
Sensor Film ◽  
Color Changes ◽  
Vis Spectroscopy ◽  
Wide Ph Range ◽  
Food Freshness

A developed colorimetric pH sensor film based on edible materials for real-time monitoring of food freshness is described. The mixed natural dyes from edible plants Clitoria sp and Brassica sp were extracted and incorporated into ι-carrageenan film as a colorimetric pH sensor film for monitoring food spoilage and its freshness. The color changes of the developed colorimetric sensor film were measured with chromametry and UV-vis spectroscopy, respectively. Experimental results show that colorimetric pH sensor film demonstrated statistically significant differences (p < 0.05) between CIE-L*a*b* coordinates color system indicated that the developed colorimetric sensor film was able to give a gradual change in color over a wide pH range. The color of the colorimetric sensor film also changes discretely and linearly with factors that contribute to food spoilage using shrimp and durian samples. Moreover, the developed colorimetric pH sensor film has the potential to be used as a safe, non-destructive testing and also a flexibly visual method for direct assessment of food freshness indicator during storage.

scholarly journals Naked-Eye Food Freshness Detection: Innovative Polymeric Optode for High-Protein Food Spoilage Monitoring

2020 ◽  
Author(s):  
Lisa Rita Magnaghi ◽  
Giancarla Alberti ◽  
Chiara Milanese ◽  
Paolo Quadrelli ◽  
Raffaela Biesuz
Keyword(s):  
High Protein ◽  
Food Spoilage ◽  
Protein Food ◽  
Naked Eye ◽  
Food Freshness

scholarly journals Effect of Cellulose Nanocrystal Addition on the Physicochemical Properties of Hydroxypropyl Guar-Based Intelligent Films

Membranes ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 242
Author(s):  
Yahui Meng ◽  
Yunfeng Cao ◽  
Kaifeng Xiong ◽  
Li Ma ◽  
Wenyuan Zhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Composite Films ◽  
Food Preservation ◽  
Ph Sensing ◽  
Functional Material ◽  
Intelligent Packaging ◽  
Application Range ◽  
Color Changes ◽  
Hydroxypropyl Guar ◽  
Food Freshness

As an important functional material in food industry, intelligent packaging films can bring great convenience for consumers in the field of food preservation and freshness detection. Herein, we fabricated pH-sensing films employing hydroxypropyl guar (HPG), 1-butyl-3-methylimidazolium chloride (BmimCl), and anthocyanin (Anth). Besides, the effects of adding cellulose nanocrystals (CNC) into the composite films upon the films’ structures and physicochemical properties are elucidated. The addition of CNC promoted more compact film structures. Moreover, CNC dramatically improved several properties of the pH-sensing films, including the distinguishability of their color changes, sensitivity to pH, permeability to oxygen and water vapor, solvent resistance, durability, and low-temperature resistance. These results expand the application range of pH-sensing films containing CNC in the fields of food freshness detection and intelligent packaging.

A polydiacetylene-based colorimetric chemosensor for malondialdehyde detection: a food spoilage indicator

2017 ◽  
Vol 5 (33) ◽  
pp. 8553-8558 ◽  
Author(s):  
Sangwan Kim ◽  
Sunjong Lee ◽  
Yejin Ahn ◽  
Hyun Ki Kim ◽  
Joonseok Koh ◽  
...  
Keyword(s):  
Colorimetric Sensor ◽  
Food Spoilage ◽  
Colorimetric Chemosensor

A polydiacetylene-based colorimetric sensor was devised to detect malondialdehyde as a food spoilage indicator.

scholarly journals Defect Detection in Ceramic Images Using Sigma Edge Information and Contour Tracking Method

2016 ◽  
Vol 6 (1) ◽  
pp. 160
Author(s):  
Kwang-Baek Kim ◽  
Young Woon Woo
Keyword(s):  
Least Squares ◽  
Hough Transform ◽  
Vertical Direction ◽  
Contour Tracking ◽  
Gradual Change ◽  
Non Destructive Testing ◽  
Destructive Testing ◽  
Edge Information ◽  
Non Destructive ◽  
Background Area

In this paper, we suggest a method of detecting defects by applying Hough transform and least squares on ceramic images obtained from non-destructive testing. In the ceramic images obtained from non-destructive testing, the background area, where the defect does not exist, commonly shows gradual change of luminosity in vertical direction. In order to extract the background area which is going to be used in the detection of defects, Hough transform is performed to rotate the ceramic image in a way that the direction of overall luminosity change lies in the vertical direction as much as possible. Least squares is then applied on the rotated image to approximate the contrast value of the background area. The extracted background area is used for extracting defects from the ceramic images. In this paper we applied this method on ceramic images acquired from non-destructive testing. It was confirmed that extracted background area could be effectively applied for searching the section where the defect exists and detecting the defect.

scholarly journals Preparation and Characterization of Natural Bleaching Gels Used in Cosmetic Dentistry

Materials ◽  
2019 ◽  
Vol 12 (13) ◽  
pp. 2106 ◽  
Author(s):  
Amalia Mazilu (Moldovan) ◽  
Codruta Sarosi ◽  
Marioara Moldovan ◽  
Filip Miuta ◽  
Doina Prodan ◽  
...  
Keyword(s):  
Artificial Saliva ◽  
Dental Materials ◽  
Color Difference ◽  
Cytotoxicity Test ◽  
Color Changes ◽  
Vis Spectroscopy ◽  
Color Shift ◽  
Follicle Stem Cells ◽  
Bleaching Gels

The novelty of this study consists of the formulation and characterization of three experimental bleaching gels with hydroxylapatite oxides and fluorine (G28®, G29®, G30®) based on natural fruit extracts compared to the commercial Opalescence 15% (GC, Ultradent, South Jordan, UT, USA). Studies have been conducted on the effect that the experimental bleaching gels have on the color and morphology of different restorative materials (Nanofill®-Schulzer, P.L. Superior Dental Materials GmbH, Hamburg, Germany, and experimental nanocomposites (P11®, P31®, P61®)), immersed in coffee and artificial saliva (for 10 days and 30 days). The study also includes a cytotoxicity test on the gels and nanocomposites after bleaching, with ISO 109993-5 protocols on human dental follicle stem cells. UV-VIS spectroscopy, computerized measurement, and fluorescence spectrometry were used in order to observe the color changes, while the microstructure of the surface was investigated by Scanning Electron Microscopy (SEM). All of the samples immersed in coffee showed the highest color shift in comparison to the baseline. The color difference ΔE values obtained using the two methods (UV-Vis, computerized based on digital images) both after coloring and bleaching, respectively, were different for all four types of nanocomposites stored in the coffee, while no difference was observed in those stored in artificial saliva. The studied experimental gels and nanocomposites had a low cytotoxic effect on cell cultures after bleaching.

Active Starch/PVA Composite Films Containing Syzygium oleana for Ammonia Vapor Colorimetric Indicators

2020 ◽  
Vol 990 ◽  
pp. 318-324
Author(s):  
Arie Listyarini ◽  
Windri Handayani ◽  
Vivi Fauzia ◽  
Cuk Imawan
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Color Change ◽  
Transmission Rate ◽  
Composite Films ◽  
Ammonia Vapor ◽  
Water Vapor Transmission Rate ◽  
Food Spoilage ◽  
Water Vapor Transmission ◽  
Food Freshness

Ammonia is one of the compounds released during the food spoilage process, so a device that can detect ammonia can be used as an indicator of food spoilage. This article reports on the preparation and characteristics of Starch/PVA composite films with Syzygium oleana as indicator films to detect ammonia vapor. The indicator was made by first preparing the starch / PVA composite films by casting method and then the films were dipped in Syzygium oleana extract. These films were characterized by using a UV-Vis spectrophotometer, Fourier Transformed Infra-Red Spectrophotometer and tested for mechanical properties such as tensile strength and elongation, and the water vapor transmission rate (WVT). The results showed that the addition of PVA reduced the absorbance value in the UV and visible area, the value of the water vapor transmission rate and the tensile strength but the elongation value of the film on the other hand rose. The indicator films can detect ammonia which was marked by its color change from red to blue. For further application, it can be used as a smart packaging label that can detect food freshness.

A versatile quinoxaline derivative serves as a colorimetric sensor for strongly acidic pH

2018 ◽  
Vol 47 (47) ◽  
pp. 17077-17085 ◽  
Author(s):  
Riya Bag ◽  
Yeasin Sikdar ◽  
Sutapa Sahu ◽  
Dilip K. Maiti ◽  
Antonio Frontera ◽  
...  
Keyword(s):  
Single Crystal ◽  
Ph Sensor ◽  
Colorimetric Sensor ◽  
Acidic Ph ◽  
Quinoxaline Derivative ◽  
Deprotonated Form ◽  
Crystal Transformation

A strongly acidic colorimetric pH sensor induced by the acidity of [Fe(H2O)6]3+, and single crystal to single crystal transformation between the protonated and deprotonated form.

Colorimetric sensor and LDI-MS detection of biogenic amines in food spoilage based on porous PLA and graphene oxide

2020 ◽  
Vol 329 ◽  
pp. 127165 ◽  
Author(s):  
Tatiya Siripongpreda ◽  
Krisana Siralertmukul ◽  
Nadnudda Rodthongkum
Keyword(s):  
Graphene Oxide ◽  
Biogenic Amines ◽  
Colorimetric Sensor ◽  
Food Spoilage ◽  
Ms Detection

scholarly journals A Study of Meat Freshness Detection using Embedded-based pH Sensor

2018 ◽  
Vol 12 (3) ◽  
pp. 1386
Author(s):  
Rajina R. Mohamed ◽  
Razali Yaacob ◽  
Mohamad A. Mohamed ◽  
Arniyati Ahmad ◽  
Munir Tajuddin
Keyword(s):  
Ph Sensor ◽  
Food Poisoning ◽  
Cost Savings ◽  
Food Samples ◽  
World Health ◽  
Food Sources ◽  
Visual Appearance ◽  
Raw Meat ◽  
Food Freshness ◽  
Litmus Paper

<p>For the past few years, food safety incidents often occur as a result of food poisoning from various food sources such as in schools, hospitals, night markets, street stalls and the like. When the quality of food is reduced due to the low level of freshness, cleanliness factor, safety and nutrition, it can contribute to health risks. According to World Health Organization, food poisoning ailment is a global problem and almost 1 in 10 people fall ill every year from eating degraded food and 420 000 die as a result. Factors such as cost savings, low awareness on food freshness and busy routine lifestyle aggravate the food poisoning problem. Hence it is important to at least maintain the freshness of the food mainly at the prominent area such as school and hospital. There are many methods used to test the freshness food, such as visual appearance, and also classical olfaction including normal olfactory and Scentometer, which requires trained panels to taste or smell the food samples to ensure the quality or strength of the odor. However, this method is rather subjective, because the human sense of smell and taste is different and may be influenced by the weather and experience. Conventional pH and litmus paper also are the alternatives, however the material itself is easily damaged and not suitable for the color blind person. In this paper, we presented raw meat examination using pH sensor based on food acidity. Examination of food freshness level is much easier using pH sensor since it is more practical to be used by consumers at home since it can be mobile, long lived, and accurate embedded-based application. Some testing has been conducted on sensor capability reacting with several buffer solutions on meat samples left at room temperature at various periods of time. Generally, the embedded pH sensor developed has successfully tested raw meat freshness level based on acidity level of meat.</p>

Defect Detection in Ceramic Images Using Sigma Edge Information and Contour Tracking Method

2016 ◽  
Vol 6 (1) ◽  
pp. 160
Author(s):  
Kwang-Baek Kim ◽  
Young Woon Woo
Keyword(s):  
Least Squares ◽  
Hough Transform ◽  
Vertical Direction ◽  
Contour Tracking ◽  
Gradual Change ◽  
Non Destructive Testing ◽  
Destructive Testing ◽  
Edge Information ◽  
Non Destructive ◽  
Background Area

In this paper, we suggest a method of detecting defects by applying Hough transform and least squares on ceramic images obtained from non-destructive testing. In the ceramic images obtained from non-destructive testing, the background area, where the defect does not exist, commonly shows gradual change of luminosity in vertical direction. In order to extract the background area which is going to be used in the detection of defects, Hough transform is performed to rotate the ceramic image in a way that the direction of overall luminosity change lies in the vertical direction as much as possible. Least squares is then applied on the rotated image to approximate the contrast value of the background area. The extracted background area is used for extracting defects from the ceramic images. In this paper we applied this method on ceramic images acquired from non-destructive testing. It was confirmed that extracted background area could be effectively applied for searching the section where the defect exists and detecting the defect.

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