Author:
Sakare Priyanka,Giri Saroj Kumar
Abstract
Purpose
The purpose of this paper was to study the color change kinetics of lac dye in response to aldehydes, carbon dioxide and other food spoilage metabolites for its potential application in intelligent food packaging.
Design/methodology/approach
UV–Vis spectroscopy was used to study the color change of dye solution. Ratio of absorbance of dye solution at 528 nm (peak of ionized form) to absorbance at 488 nm (peak of unionized form) was used to study the color change. Color change kinetics was studied in terms of change in absorbance ratio (A528/A488) with time using zero and first-order reaction kinetics. Lac dye-based indicator was prepared to validate the result of study for monitoring quality of strawberries.
Findings
Lac dye was orange-red in acidic medium and purple in alkaline medium. Color change of dye in response to benzaldehyde followed zero-order reaction kinetics, whereas for carbon dioxide first-order model was found best. No color change of dye solution was observed for alcohols, ketones and sulfur compounds. In the validation part, the color of the indicator label changed from purple to orange when the strawberries spoiled.
Originality/value
The study expands application area for lac dye as sensing reagent in intelligent food packaging for spoilage or ripeness detection of fruits and vegetables.
Subject
Materials Chemistry,Surfaces, Coatings and Films
Cited by
4 articles.
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