TY - JOUR
T1 - Poly(vinyl alcohol)/tannic acid nanofibrous membrane containing curcumin as an intelligent indicator of food spoilage
AU - Kim, Jun Tae
AU - Chathuranga, Kiramage
AU - Lee, Jong Soo
AU - Kim, Min Hee
AU - Park, Won Ho
N1 - Publisher Copyright:
© 2024
PY - 2024/12
Y1 - 2024/12
N2 - In recent years, active packaging technology for extending food shelf life and intelligent packaging technology for monitoring food freshness have become essential for ensuring food safety. Among sensing technologies, pH-sensitive sensors have notable advantages, including simplicity, compactness, and affordability, making them ideal for monitoring food freshness. This study proposes an intelligent food indicator based on a composite nanofiber membrane fabricated by electrospinning. The membrane, composed of poly(vinyl alcohol) (PVA), tannic acid (TA), and the natural pH-sensitive dye curcumin (CUR), was heat-treated to enhance its moisture stability for food packaging. Furthermore, the incorporation of TA and CUR into PVA provides additional benefits such as UV-blocking, antioxidant, and antimicrobial properties, effectively delaying food spoilage. The CUR-incorporated nanofibrous membrane exhibited faster detection of shrimp spoilage via colorimetric changes under increasingly alkaline conditions than film samples. Moreover, compared to film-based samples, the composite nanofiber membrane exhibited faster color change responsiveness owing to its porous and high surface area structure, thus serving as an efficient and intelligent indicator.
AB - In recent years, active packaging technology for extending food shelf life and intelligent packaging technology for monitoring food freshness have become essential for ensuring food safety. Among sensing technologies, pH-sensitive sensors have notable advantages, including simplicity, compactness, and affordability, making them ideal for monitoring food freshness. This study proposes an intelligent food indicator based on a composite nanofiber membrane fabricated by electrospinning. The membrane, composed of poly(vinyl alcohol) (PVA), tannic acid (TA), and the natural pH-sensitive dye curcumin (CUR), was heat-treated to enhance its moisture stability for food packaging. Furthermore, the incorporation of TA and CUR into PVA provides additional benefits such as UV-blocking, antioxidant, and antimicrobial properties, effectively delaying food spoilage. The CUR-incorporated nanofibrous membrane exhibited faster detection of shrimp spoilage via colorimetric changes under increasingly alkaline conditions than film samples. Moreover, compared to film-based samples, the composite nanofiber membrane exhibited faster color change responsiveness owing to its porous and high surface area structure, thus serving as an efficient and intelligent indicator.
KW - Antibacterial and antioxidant activity
KW - Electrospinning
KW - Intelligent food packaging
KW - Poly(vinyl alcohol)/curcumin nanofibrous membrane
KW - pH sensor
UR - http://www.scopus.com/inward/record.url?scp=85210405143&partnerID=8YFLogxK
U2 - 10.1016/j.chemosphere.2024.143829
DO - 10.1016/j.chemosphere.2024.143829
M3 - Article
C2 - 39613002
AN - SCOPUS:85210405143
SN - 0045-6535
VL - 369
JO - Chemosphere
JF - Chemosphere
M1 - 143829
ER -