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Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk.
Food Chem. 2020 Oct 01; 326:127017.FC

Abstract

Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response to lactic acid, which is an indicator of microbial spoilage in milk. Anthocyanin is cast into a range of materials and the composite's suitability to monitor pH changes (pH 6.8 fresh milk vs pH 4.0 spoiled milk) is assessed. Of the materials studied, an anthocyanin-agarose film is nominated as the optimum materials with the best colorimetric performance. We introduce a new method to quantify anthocyanin color change by measuring red chromatic shift by digital analysis. The anthocyanin sensors will provide a real-time indication of actual milk quality, surpassing the function of traditional date marking tools that provide an indication of the expected shelf life.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Weston M
School of Chemical Engineering and Australian Centre for Nanomedicine (ACN), The University of New South Wales (UNSW Sydney), Sydney, NSW 2052, Australia.
Phan MAT
School of Optometry and Vision Science, The University of New South Wales (UNSW Sydney), Sydney, NSW 2052, Australia.
Arcot J
Food and Health Cluster, School of Chemical Engineering, The University of New South Wales (UNSW Sydney), Sydney, NSW 2052, Australia.
Chandrawati R
School of Chemical Engineering and Australian Centre for Nanomedicine (ACN), The University of New South Wales (UNSW Sydney), Sydney, NSW 2052, Australia. Electronic address: rona.chandrawati@unsw.edu.au.

MeSH

AnimalsAnthocyaninsBiosensing TechniquesBrassicaColorColorimetryFood PackagingHydrogen-Ion ConcentrationMilkRefuse DisposalTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32434111

Citation

Weston, Max, et al. "Anthocyanin-based Sensors Derived From Food Waste as an Active Use-by Date Indicator for Milk." Food Chemistry, vol. 326, 2020, p. 127017.
Weston M, Phan MAT, Arcot J, et al. Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk. Food Chem. 2020;326:127017.
Weston, M., Phan, M. A. T., Arcot, J., & Chandrawati, R. (2020). Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk. Food Chemistry, 326, 127017. https://doi.org/10.1016/j.foodchem.2020.127017
Weston M, et al. Anthocyanin-based Sensors Derived From Food Waste as an Active Use-by Date Indicator for Milk. Food Chem. 2020 Oct 1;326:127017. PubMed PMID: 32434111.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk. AU - Weston,Max, AU - Phan,Minh Anh Thu, AU - Arcot,Jayashree, AU - Chandrawati,Rona, Y1 - 2020/05/11/ PY - 2019/11/07/received PY - 2020/05/07/revised PY - 2020/05/07/accepted PY - 2020/5/21/pubmed PY - 2020/8/19/medline PY - 2020/5/21/entrez KW - Anthocyanin KW - Lactic acid KW - Milk KW - Polymer KW - Red chromatic shift KW - Sensor KW - Smartphone SP - 127017 EP - 127017 JF - Food chemistry JO - Food Chem VL - 326 N2 - Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response to lactic acid, which is an indicator of microbial spoilage in milk. Anthocyanin is cast into a range of materials and the composite's suitability to monitor pH changes (pH 6.8 fresh milk vs pH 4.0 spoiled milk) is assessed. Of the materials studied, an anthocyanin-agarose film is nominated as the optimum materials with the best colorimetric performance. We introduce a new method to quantify anthocyanin color change by measuring red chromatic shift by digital analysis. The anthocyanin sensors will provide a real-time indication of actual milk quality, surpassing the function of traditional date marking tools that provide an indication of the expected shelf life. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32434111/Anthocyanin_based_sensors_derived_from_food_waste_as_an_active_use_by_date_indicator_for_milk_ DB - PRIME DP - Unbound Medicine ER -