MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT FOOD TECHNOLOGY pH- SENSITIVE FILMS FROM PLANT EXTRACTS FOR SMART PACKAGING AND ELECTROCHEMICAL PRINTING LECTURER: NGUYEN VINH TIEN STUDENT: PHAN DANG HONG NHON NGUYEN THI ANH THU SKL012531 Ho Chi Minh City, January 2024 HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION FACYLTY OF CHEMICAL AND FOOD TECHNOLOGY FOOD TECHONOLOGY GRADUATION THESIS THESIS CODE: 2023-19116044 pH- SENSITIVE FILMS FROM PLANT EXTRACTS FOR SMART PACKAGING AND ELECTROCHEMICAL PRINTING Supervisor: NGUYEN VINH TIEN, ASSOC.PROF Student conducting: PHAN DANG HONG NHON 19116044 NGUYEN THI ANH THU 19116029 HO CHI MINH CITY – January 18, 2024 GRADUATION THESIS ASSIGNMENT i ACKNOWLEDGEMENT First of all, we would like to sincerely thank the instructors at the Food Technology Industry High-Quality Training Faculty at Ho Chi Minh City University of Technology and Education for their four years of dedicated instruction and knowledge imparting. They have also set up all the necessary facilities and equipment to help us complete the thesis in the best way possible. We especially acknowledge the teacher who guided this graduation project, PhD. Nguyen Vinh Tien.
He gave us meticulous direction and conveyed the skills and information needed to handle the instruments and run the lab equipment throughout the project. He consistently offered us guidance and encouragement when we encountered problems while working on the project. We deeply appreciate Ms. Ho Thi Thu Trang of the Department of Food Technology for allowing and supporting us in our use of the instruments and equipment for measurement that are available in the Faculty of Chemical and Food Technology laboratory.
We have tried to learn and research to best complete the graduation thesis. However, there are still many limitations in knowledge and expertise, so shortcomings are inevitable. We look forward to receiving the contributions of teachers and friends to improve the thesis. We sincerely thank.
ii DECLARATION We hereby declare that all content presented in the graduation thesis is our own work. e hereby certify that the contents referenced in the graduation thesis have been cited accurately and completely in accordance with regulations. January 18, 2024 (Sign with full name) iii ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (SUPERVIOR) iv v ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (REVIEWER) vi vii ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (COMMITTEE MEMBER) viii ix x xi xii xiii TABLE OF CONTENT GRADUATION THESIS ASSIGNMENT. iii ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (SUPERVIOR).
iv ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (REVIEWER). vi ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (COMMITTEE MEMBER). viii TABLE OF CONTENT. xiv LIST OF FIGURES.
xviii LIST OF TABLES. xxii LIST OF ABBREVIATION. The urgency of the project. Objectives of the project.
Object and scope of the project. Content of the project. Scientific and practical significance. Overview of pH indicator packaging.
Biodegradable packaging materials – pH indicator. Overview of Polyvinyl alcohol (PVA). Characteristic of PVA. Overview of Carrageenan (CGN).
Characteristic of CGN. Characteristic of butterfly flower. Characteristic of red cabbage. Characteristic of ATH.
Factors affecting anthocyanin stability. 15 Overview of Turmeric powder. 18 Characteristic of turmeric powder. Overview of curcumin.
Characteristic of curcumin. Factors affecting curcumin stability. 23 CHAPTER 3: MATERIALS AND RESEARCH METHODS. Diagram of the research process.
Extracting anthocyanins from butterfly flowers and red cabbage. Extracting curcumin from turmeric powder. Determine the absorption spectrum and color-changing potential according to the pH of the extracts of butterfly flowers, red cabbage, and turmeric. Determine the absorption spectrum and color-changing potential according to the pH of the extracts of butterfly pea flower and read cabbage.
Determine the absorption spectrum and color-changing potential according to the pH of the extracts of turmeric. Determine the absorption spectrum and ability to change color according to pH of a mixture of butterfly pea flower and turmeric extract or red cabbage and turmeric extract. Film formation with a single extract. Film formation with a double extract.
The pH affects the color and appearance of the film. Water vapor permeability. Fourier Transform Infrared Spectroscopy (FTIR). Application of films in monitoring the spoilage of yellowtail catfish, chicken and shrimp.
RESULTS AND DISCUSSION .1 Effect of pH and absorption spectrum of anthocyanin .1 Butterfly pea flower. Effect of pH and absorption spectrum of curcumin. Effect of pH and absorption spectrum of curcumin and anthocyanin. Effect of pH and absorption spectrum of TB 1:1.
Effect of pH and absorption spectrum of TB 1:14. Effect of pH and absorption spectrum of TR 1:1. Effect of pH and absorption spectrum of TR 1:14. Characterization of films.
pH-indicator color change characteristics. Water Vapor Permeability .1 Fourier Transform Infrared Spectroscopy (FTIR). Application of films in monitoring the spoilage of yellowtail catfish, chicken and shrimp. 105 xvii LIST OF FIGURES Figure 2.
1 Structural formula for Polyvinyl alcohol: partially hydrolyzed (left); fully hydrolyzed (right). 2 Butterfly pea flower. 4 Color changes of red cabbage extract at different pH values. 5 Chemical structure of anthocyanins.
6 Structural classification of 6 most common anthocyanidins. 7 Main anthocyanins structures and pH dependent speciation equilibria suggested in this work for anthocyanin species. 8 Chemical structure of curcumin. 9 Chemical structure of curcumin with two forms keto (left) and enol (right).
10 Color change of curcumin from pH 5-11 (left to right). 11 Degradation of curcumin is an autoxidation to a bicyclopentadione. 1 Diagram of experimental research. 2 Diagram of extracting extract from butterfly pea flowers (left) and red cabbage (right) used to create films.
3 Diagram of extracting extract from turmeric powder used to create films. 4 Flow chart of film creation process from single extracts such as red cabbage, butterfly pea flower, and turmeric. 5 Flow chart of film creation process from double extracts such as red cabbage with turmeric extract or butterfly pea flower with turmeric extract. 7 Electrochemical drawing process diagram.
8 Electrochemical drawing process diagram. 9 Monitoring the freshness of chicken meat using a pH indicator film. 1 Structure of anthocyanin at varying pH (Ghaani et al. 2 Colors of butterfly pea flower extracts at pH 1-12.
3 The spectrum of the butterfly pea flower extract from pH 1-12. 4 The spectrum of the butterfly pea flower extract from pH 1-2. 5 The spectrum of the butterfly pea flower extract from pH 3-6. 6 The spectrum of the butterfly pea flower extract from pH 7-12.
7 Color of red cabbage extract at pH 1-12. 8 The spectrum of the red cabbage extract from pH 1-12. 9 The spectrum of the red cabbage extract from pH 1-3. 10 The spectrum of the red cabbage extract from pH 4-6.
11 The spectrum of the red cabbage extract from pH 7-12. 12 Colors of turmeric extracts at pH 1-12. 13 The spectrum of the turmeric extract from pH 1-12. 14 The spectrum of the turmeric extract from pH 1-7.
15 The spectrum of the turmeric extract from pH 7-12. 16 Structure of curcumin (A) and color change of the extract at different pH values. (Esatbeyoglu et al. 17 Conversion of curcumin in aqueous media under different conditions.
(Bhatia et al. 18 Colors of turmeric- butterfly pea flower (1:1) extracts at pH 1-12. 19 The spectrum of the turmeric-butterfly pea flower extract (1:1) from pH 1-12. 20 The spectrum of the turmeric-butterfly pea flower extract (1:1) from pH 1-2 60 Figure 4.
21 The spectrum of the turmeric-butterfly pea flower extract (1:1) from pH 3-6 60 xix Figure 4. 22 The spectrum of the turmeric-butterfly pea flower extract (1:1) from pH 7-12. 23 Colors of turmeric - butterfly pea flower extracts (1:14) at pH 1-12. 24 The spectrum of the turmeric-butterfly pea flower extract (1:14) from pH 1-12.
25 The spectrum of the turmeric-butterfly pea flower extract (1:14) from pH 1-2. 26 The spectrum of the turmeric-butterfly pea flower extract (1:14) from pH 3-6. 27 The spectrum of the turmeric-butterfly pea flower extract (1:14) from pH 7-12. 28 Colors of turmeric - red cabbage extracts (1:1) at pH 1-12.
29 The spectrum of the turmeric-red cabbage extract (1:1) from pH 1-12. 30 The spectrum of the turmeric-red cabbage extract (1:1) from pH 1-2. 31 The spectrum of the turmeric-red cabbage extract (1:1) from pH 4-6. 32 The spectrum of the turmeric-red cabbage extract (1:1) from pH 7-12.
33 Colors of turmeric - red cabbage extracts (1:14) at pH 1-12. 34 The spectrum of the turmeric-red cabbage extract (1:14) from pH 1-12. 35 The spectrum of the turmeric-red cabbage extract (1:14) from pH 1-3. 36 The spectrum of the turmeric-red cabbage extract (1:14) from pH 4-6.
37 The spectrum of the turmeric-red cabbage extract (1:14) from pH 7-12. 38 Original appearance of film. 39 Moisture content of film samples containing single and double extracts. 40 The water vapor permeability of film samples containing single and double extracts.
41 Tensile strength of film samples containing single and double extracts. 42 Elongation at break of film samples containing single and double extracts. 43 Optical transmittance of all membrane samples. 44 FTIR spectrogram of the films.
45 FTIR spectrogram of the film from wavelength 1800-800. 46 Monitoring the freshness of chicken using a pH indicator film at 0h. 47 Monitoring the freshness of fish using a pH indicator film at 0h. 48 Monitoring the freshness of shrimp using a pH indicator film at 0h.
49 Ability to display colors when electrochemically printing films samples. 89 xxi LIST OF TABLES Table 2. 1 Polyvinyl alcohol's general chemical composition and physical characteristics. 2 The chemical structure and properties of lambda, iota, and kappa carrageenans.
1 Origin of materials used in research. 2 Buffer pH from 1-12 according to TCVN 4320:1986 standard. 1 Color change of seven films after contact with pH 1-12 solution for 10 minutes. 2 Color parameters of seven types of films after 10 minutes of exposure to solutions with pH from 1.
3 The result of the moisture content of film samples. 4 Infrared spectrum (FTIR) of the film. 5 Change in color according to pH of fish, chicken and shrimp stored for 36 hours at room temperature of film samples. 87 xxii LIST OF ABBREVIATION PVA: Polyvinyl alcohol CGN: Carrageenan S: Standard B: Butterfly pea flower T: Turmeric R: Red cabbage TB 1:1: Turmeric-Butterfly pea flower (1:1) TB 1:14: Turmeric-Butterfly pea flower (1:14) TR 1:1: Turmeric-Red cabbage (1:1) TR 1:14: Turmeric-Red cabbage (1:14) ATH: Anthocyanin CR: Curcumin FTIR: Fourier Transform Infrared Spectroscopy RH: Relative humidity TS: The tensile strength EB: Elongation at break xxiii CHAPTER 1.
The urgency of the project Packaging is designed to ensure the product's quality, wholesomeness, integrity, and safety. Food, when correctly packaged, can endure from a few hours to a few days, or even months, depending on its composition and a variety of external circumstances. (Kalpana et al., 2019) Food packaging is an essential component of the food supply chain because it functions as a protective layer or barrier against contamination, the external environment, and mechanical damage during transit, all of which can have a negative impact on product quality. Aside from the sustainability of food packaging, correct shelf-life information is another key issue that must be addressed.
The remaining shelf life of a product cannot be determined only by the use-by date printed on the box, as it can be impacted by a variety of factors such as mistreatment, temperature abuse, and so on.