{"title":"基于含花青素的芙蓉花比色纸传感器,用于监测生鱼的质量和新鲜度","authors":"Arati Dubey , Sajiya Iraqui , Avanish Shukla , Adhish Jaiswal , Indra Bahadur , Faruq Mohammad","doi":"10.1016/j.jfoodeng.2024.112061","DOIUrl":null,"url":null,"abstract":"<div><p>This article described the low-cost <em>hibiscus flower</em> based colorimetric paper sensor to monitor the quality and freshness of raw fish. The extract of <em>hibiscus flower</em> was used to develop pH sensing paper strips for qualitative analysis. The sensitivity of paper sensor was checked by colorimetric detection of ammonia gas and then it was implemented to monitor the freshness of fish visually. The extract of hibiscus flower containing anthocyanin molecules are the key molecule for visual detection of spoiled food. The above molecule was spectroscopically analyzed with change in pH of the solution before and after the interaction of food products. We also studied the variation of both color and shade of paper sensor with change in pH at natural and artificial light conditions. The color information extracted from images and their relationship with pH was explored in red, green, blue (RGB) and hue, saturation, and value (HSV) color spaces by the image-J software for qualitative monitoring of food. Anthocyanin based paper sensor is used as a convenient and real time smart food sensor in packaging application.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Novel cost-effective Hibiscus flower based colorimetric paper sensor containing anthocyanins to monitoring the quality and freshness of raw fish\",\"authors\":\"Arati Dubey , Sajiya Iraqui , Avanish Shukla , Adhish Jaiswal , Indra Bahadur , Faruq Mohammad\",\"doi\":\"10.1016/j.jfoodeng.2024.112061\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This article described the low-cost <em>hibiscus flower</em> based colorimetric paper sensor to monitor the quality and freshness of raw fish. The extract of <em>hibiscus flower</em> was used to develop pH sensing paper strips for qualitative analysis. The sensitivity of paper sensor was checked by colorimetric detection of ammonia gas and then it was implemented to monitor the freshness of fish visually. The extract of hibiscus flower containing anthocyanin molecules are the key molecule for visual detection of spoiled food. The above molecule was spectroscopically analyzed with change in pH of the solution before and after the interaction of food products. We also studied the variation of both color and shade of paper sensor with change in pH at natural and artificial light conditions. The color information extracted from images and their relationship with pH was explored in red, green, blue (RGB) and hue, saturation, and value (HSV) color spaces by the image-J software for qualitative monitoring of food. Anthocyanin based paper sensor is used as a convenient and real time smart food sensor in packaging application.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-03-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424001274\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424001274","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Novel cost-effective Hibiscus flower based colorimetric paper sensor containing anthocyanins to monitoring the quality and freshness of raw fish
This article described the low-cost hibiscus flower based colorimetric paper sensor to monitor the quality and freshness of raw fish. The extract of hibiscus flower was used to develop pH sensing paper strips for qualitative analysis. The sensitivity of paper sensor was checked by colorimetric detection of ammonia gas and then it was implemented to monitor the freshness of fish visually. The extract of hibiscus flower containing anthocyanin molecules are the key molecule for visual detection of spoiled food. The above molecule was spectroscopically analyzed with change in pH of the solution before and after the interaction of food products. We also studied the variation of both color and shade of paper sensor with change in pH at natural and artificial light conditions. The color information extracted from images and their relationship with pH was explored in red, green, blue (RGB) and hue, saturation, and value (HSV) color spaces by the image-J software for qualitative monitoring of food. Anthocyanin based paper sensor is used as a convenient and real time smart food sensor in packaging application.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.