KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/81253
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Priyanka Sakare | en_US |
dc.contributor.author | Saroj Kumar Giri | en_US |
dc.date.accessioned | 2024-01-15T09:45:51Z | - |
dc.date.available | 2024-01-15T09:45:51Z | - |
dc.date.issued | 2023-03-19 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/81253 | - |
dc.description | Not Available | en_US |
dc.description.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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Natural dye | en_US |
dc.subject | Lac dye | en_US |
dc.subject | pH response | en_US |
dc.subject | Intelligent packaging | en_US |
dc.subject | Food spoilage metabolites | en_US |
dc.title | Color change kinetics of lac dye as influenced by some food spoilage metabolites: validation for spoilage monitoring of strawberries | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Pigment and Resin Technology | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | DOI 10.1108/PRT-12-2022-0151 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Institute of Natural Resins and Gums | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Not Available | en_US |
dc.publication.naasrating | Not Available | en_US |
dc.publication.impactfactor | Not Available | en_US |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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SK Giri-PRT second published paper.pdf | 1.39 MB | Adobe PDF | View/Open |
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