Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring

Lavernchy Jovanska; Chun-Hui Chiu; Yi-Cheun Yeh; Wen-Dee Chiang; Chang-Chi Hsieh; Reuben Wang

doi:10.1016/j.foodchem.2021.130813

Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring

Food Chem. 2022 Jan 30:368:130813. doi: 10.1016/j.foodchem.2021.130813. Epub 2021 Aug 9.

Authors

Lavernchy Jovanska¹, Chun-Hui Chiu², Yi-Cheun Yeh³, Wen-Dee Chiang⁴, Chang-Chi Hsieh⁵, Reuben Wang⁶

Affiliations

¹ Department of Animal Science and Biotechnology, Tunghai University, No. 1727, Sec. 4 Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan; Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang, Indonesia.
² Graduate Institute of Health Industry and Technology, Research Center for Chinese Herbal Medicine and Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan City, Taiwan; Department of Traditional Chinese Medicine, Chang Gung Memorial Hospital, Keelung City, Taiwan.
³ Institute of Polymer Science and Engineering, National Taiwan University, Taipei City, Taiwan.
⁴ Department of Food Science, Tunghai University, Taichung, Taiwan.
⁵ Department of Animal Science and Biotechnology, Tunghai University, No. 1727, Sec. 4 Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan.
⁶ Master of Public Health Program, College of Public Health, National Taiwan University, Taipei City, Taiwan; Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei City, Taiwan. Electronic address: reubenwang@ntu.edu.tw.

PMID: 34411860
DOI: 10.1016/j.foodchem.2021.130813

Abstract

Major anthocyanin, cyanidin-3-sophoroside (318.1 mg/mL), and other minor copigments were identified in the ethanol extract of Hibiscus rosa sinensis. The extracts can be coelectrospun with polycaprolactone and polyethylene oxide into fiber mats and were sensitive to pH changes from 1 to 13 with a unique color code (ΔE > 5). The pH sensor was used to monitor shrimp quality under isothermal conditions to obtain the respective activation energy (Ea in kJ/mol) of the sensors' color-change response (20.2), measured pH (20.6), and trimethylamine nitrogen (24.6), indole (27.1), and total microbial counts (30.8). Together with the Pearson correlation coefficient, the results showed high correlations between the sensors' color change and other quality parameters (p < 0.001). The regression equation developed by conducting the kinetic analysis was also suitable for predicting shrimp quality at refrigeration temperatures (4-10 °C) and can be used as a marker to monitor shrimp quality by visually inspecting the item condition.

Keywords: Anthocyanin; Electrospinning; Food packaging; Hibiscus rosa sinensis; Kinetic modeling; Quality monitoring; Refrigerated fresh foods; pH sensor.

MeSH terms

Colorimetry
Hibiscus*
Hydrogen-Ion Concentration
Kinetics
Metal Nanoparticles*
Plant Extracts
Rosa*
Silver

Substances

Plant Extracts
Silver