Multicolor PEGDA/LCNF Hydrogel in the Presence of Red Cabbage Anthocyanin Extract

Gels

Jose Alberto Mendez¹  Anggi Eka Putra²  I Putu Mahendra²  M Alvien Ghifari²  Erlin Arda Safitri²  Demi Dama Yanti²  Yusnaidar Yusnaidar³  Bambang Ariwahjoedi⁴ 

[1] Enginyeria Quimica, Universitat de Girona, 17003 Girona, Spain;Program Studi Kimia, Jurusan Sains, Institut Teknologi Sumatera, Lampung Selatan 35365, Indonesia;Program Studi Pendidikan Kimia, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Jambi, Jambi 36361, Indonesia;Program Studi Teknik Material, Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera, Lampung Selatan 35365, Indonesia;

关键词: red cabbage anthocyanin;    colorimetric indicator;    PEGDA;    LCNF;   

DOI  :  10.3390/gels7040160

来源: DOAJ

【 摘 要 】

Colorimetric indicator gels were developed by incorporating anthocyanin (AC) obtained from red cabbage into poly (ethylene glycol) diacrylate (PEGDA)-based hydrogel containing lignocellulose nanofiber (LCNF). The PEGDA-based hydrogel was prepared by mixing all of the mentioned components at the specific composition, and the hydrogels were cured under UV light (245 nm) for 1 min. The pH-response, UV absorption, swelling ratio, and mechanical properties of PEGDA/LCNF were determined. It was further found that PEGDA and LCNF mount play an important role in adjusting the mechanical properties of PEGDA/LCNF. In general, the presence of LCNF improved the mechanical properties and swelling ratio of PEGDA. The incorporation of red cabbage anthocyanin into the PEGDA/LCNF film showed multicolor response when specific pH buffers were introduced. Based on the multicolor response of PEGDA/LCNF/CA, this gel film indicator can be developed as a food freshness indicator that focuses on the detection of ammonia and amine compound.

【 授权许可】

Unknown