tThis work aimed to develop and characterize a smart label for pH monitoring based on bacterial cellulose(BC) nanofibers doped with anthocyanins extracted from red cabbage (Brassica oleracea). The relationshipbetween the concentration of anthocyanins (32 and 193 mg L−1) and the morphological properties andcolor response efficiency of pH indicator labels was investigated. The FT-IR results reflected that somenew interactions have occurred between BC membrane and anthocyanins. The XRD analyses showed adecrease in diffraction intensities of BC by addition of concentrated form of anthocyanins. SEM resultsindicated that concentrated anthocyanins caused to partial disintegration and deformation of the cellu-lose microfibrils with more cracks on the labels. But the intrinsic morphology and structure of the BCnanofibers were preserved by addition of diluted anthocyanins. A concentration dependent decrease wasobserved in the tensile strength of anthocyanin loaded labels but elongation percentage and moistureabsorption of BC was increased by addition of anthocyanins. The color variation in different pH range(2–10) was measured with the CIELab methodology. The label containing diluted anthocyanins showeda more clear response to pH variation. Therefore, it has potential to be used as a visual indicator of thepH variations during storage of packaged food.
کلید واژگان :Bacterial celluloseAnthocyaninsRed cabbagepH indicatorsMorphology
ارزش ریالی : 600000 ریال
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