Development of Alizarin Red-based Labels and Possible Applications in Intelligent Packaging

Surachai Khankaew, Dolaporn Kritruatphol, Arphasiri Ngaojok

Abstract


This research aimed to study the color changes of Alizarin Red dye (AR) and the feasibility of using the AR in the intelligent packaging by comparing the color transition of AR solutions with different pH conditions used total color difference (TCD or del E). The results indicated that AR solution with original orange color would change to yellow when the acidic was added to pH 4.1. Also, it changed to pink-orange when the alkaline was added to pH 6.3 which the maximum absorbance (Absmax) was 540 nm. The using feasibility for intelligent packaging was studied by applying to food spoilage indicator (FSI or ARL-1), UV-indicator (UVI or ARL-2) and oxygen indicator (OI or ARL-2). The results revealed that the initial transition rate of ARL-1 color augmented when increasing the concentration of AR dye. Whilst the ARL-2 was consisted of AR/TiO2/glycerol/MC in pphr, the color continuously changed when they were exposed to the UV light of 2.5 mWcm-2 (under an oxygen-free condition) by changing from red-orange to yellow that depended on the AR concentration and an electron donor. The results of ARL-2 with 20.9% of the O2 in ambient air portrayed that the activated ARL-2 at the concentration of 1/15/100/100 pphr immediately changed the color to the original color within 30 seconds.


Keywords


Indicator Film, Redox Dye, Alizarin Red, Intelligent Packaging

Full Text:

PDF

References


Francis F.J. (1983). Colorimetry of food. In Peleg M. & Baley E.B. (Eds). Physical Properties of Food. (pp. 105-124.). Westport: AVI Publishing.

Green F.J. (1991). The Sigma-Aldrich Handboook of Stains, Dyes and Indicators. Wisconsin: Aldrich Chemical Company.

Khankaew S., Mills A., Yusufu D., Wells N., Hodgen S., Boonsupthip W. & Suppakul P. (2017). Multifunctional anthraquinone-based sensors: UV, O2 and time [Electronic version]. Sensor. Actuat. B-Chem. 238, 76-82.

Meruga J.M., Cross W.M., May P.S., Luu Q., Crawford G.A., & Kellar J.J. (2012). Security printing of covert quick response codes using upconverting nanoparticle inks [Electronic version]. Nanotechnology 23(39), doi: 10.1088/0957-4484/23/39/395

Mills A. (2005). Oxygen indicators and intelligent inks for packaging food [Electronic version]. Chem. Soc. Rev. 34, 1003-1011.

Mills A., & Hunte S.L. (2004). An overview of semiconductor photocatalysis [Electronic version]. J. Photochem. Photobiol. A 108, 1-35.

Restuccia D.U., Spizzirri D., Parisi O.T., Cirillo G., Curcio M., Iemma F., Puoci F., Vinci G., & Picci N. (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications [Electronic version]. Food Control 21, 1425–1435.

Rukchon C., Nopwinyuwong A., Trevanich S., Jinkarn T, & Suppakul P. (2014). Development of a food spoilage indicator for monitoring freshness of skinless chicken breast [Electronic version]. Talanta 140, 547-554.

Stauffer J.E. (2005). Radio Frequency Identification [Electronic version]. J. Cereal Food World 50, 86-87.

Suppakul P. (2012). Intelligent packaging. In Sun D.W. (Ed). Hanbook of Frozen Food Processing and Packaging. (pp. 837-860). 2nd edition. Boca Raton: CRC Press.

Yam P., Takhistov T., & Miltz J. (2005). Intelligent packaging: Concepts and Applications [Electronic version]. J. Food Sci. 70, 1-100.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 The Journal of Industrial Technology Suan Sunandha Rajabhat University

Faculty of Industrial Technology Suan Sunandha Rajabhat University 1 U-tongnok Dusit Bangkok 10300  Tel. 66 2160 1438#22  E-mail. fit@ssru.ac.th