A PVA film for detecting lipid oxidation intended for food application
[Display omitted] •An intelligent PVA film containing Schiff’s reagent was developed.•The color of the PVA film turned from colorless to purple when reacted with hexanal.•The color change of the PVA film was linearly related to hexanal concentration. Lipid oxidation is a big contributor to food dete...
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| Veröffentlicht in: | Sensors and actuators. B, Chemical Chemical, 2018-11, Vol.273, p.260-263 |
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| container_title | Sensors and actuators. B, Chemical |
| container_volume | 273 |
| creator | Xie, Meizhen Wang, Jihong Zhao, Hong |
| description | [Display omitted]
•An intelligent PVA film containing Schiff’s reagent was developed.•The color of the PVA film turned from colorless to purple when reacted with hexanal.•The color change of the PVA film was linearly related to hexanal concentration.
Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging. |
| doi_str_mv | 10.1016/j.snb.2018.06.058 |
| format | Article |
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•An intelligent PVA film containing Schiff’s reagent was developed.•The color of the PVA film turned from colorless to purple when reacted with hexanal.•The color change of the PVA film was linearly related to hexanal concentration.
Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging.</description><identifier>ISSN: 0925-4005</identifier><identifier>EISSN: 1873-3077</identifier><identifier>DOI: 10.1016/j.snb.2018.06.058</identifier><language>eng</language><publisher>Lausanne: Elsevier B.V</publisher><subject>Aldehydes ; Chromatography ; Color ; Colorimetric reaction ; Colorimetry ; Elasticity ; Food packaging ; Hexanal ; Lipid oxidation ; Lipids ; Oxidation ; Polyvinyl alcohol ; Reagents ; Schiff’s reagent</subject><ispartof>Sensors and actuators. B, Chemical, 2018-11, Vol.273, p.260-263</ispartof><rights>2018 Elsevier B.V.</rights><rights>Copyright Elsevier Science Ltd. Nov 10, 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c325t-86da8e29ac49b0da716d79394d1d2adb1c3797483b658da64cfee6e4f98905ad3</citedby><cites>FETCH-LOGICAL-c325t-86da8e29ac49b0da716d79394d1d2adb1c3797483b658da64cfee6e4f98905ad3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.snb.2018.06.058$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3554,27933,27934,46004</link.rule.ids></links><search><creatorcontrib>Xie, Meizhen</creatorcontrib><creatorcontrib>Wang, Jihong</creatorcontrib><creatorcontrib>Zhao, Hong</creatorcontrib><title>A PVA film for detecting lipid oxidation intended for food application</title><title>Sensors and actuators. B, Chemical</title><description>[Display omitted]
•An intelligent PVA film containing Schiff’s reagent was developed.•The color of the PVA film turned from colorless to purple when reacted with hexanal.•The color change of the PVA film was linearly related to hexanal concentration.
Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging.</description><subject>Aldehydes</subject><subject>Chromatography</subject><subject>Color</subject><subject>Colorimetric reaction</subject><subject>Colorimetry</subject><subject>Elasticity</subject><subject>Food packaging</subject><subject>Hexanal</subject><subject>Lipid oxidation</subject><subject>Lipids</subject><subject>Oxidation</subject><subject>Polyvinyl alcohol</subject><subject>Reagents</subject><subject>Schiff’s reagent</subject><issn>0925-4005</issn><issn>1873-3077</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EEqXwA9gsMSec48SOxVRVFJAqwQCsluNzkKM2DnaK4N-TtsxMN9zz3sdDyDWDnAETt12e-iYvgNU5iByq-oTMWC15xkHKUzIDVVRZCVCdk4uUOgAouYAZWS3oy_uCtn6zpW2IFN3o7Oj7D7rxg0cavj2a0Yee-n50PTo8YG0ISM0wbLw9dC_JWWs2yV391Tl5W92_Lh-z9fPD03KxziwvqjGrBZraFcrYUjWARjKBUnFVIsPCYMMsl0qWNW9EVaMRpW2dE65sVa2gMsjn5OY4d4jhc-fSqLuwi_20Uhds_yqTFZsodqRsDClF1-oh-q2JP5qB3uvSnZ506b0uDUJPuqbM3THjpvO_vIs6We9669DHyYjG4P9J_wJ18HIr</recordid><startdate>20181110</startdate><enddate>20181110</enddate><creator>Xie, Meizhen</creator><creator>Wang, Jihong</creator><creator>Zhao, Hong</creator><general>Elsevier B.V</general><general>Elsevier Science Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SP</scope><scope>7SR</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>FR3</scope><scope>JG9</scope><scope>L7M</scope></search><sort><creationdate>20181110</creationdate><title>A PVA film for detecting lipid oxidation intended for food application</title><author>Xie, Meizhen ; Wang, Jihong ; Zhao, Hong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c325t-86da8e29ac49b0da716d79394d1d2adb1c3797483b658da64cfee6e4f98905ad3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Aldehydes</topic><topic>Chromatography</topic><topic>Color</topic><topic>Colorimetric reaction</topic><topic>Colorimetry</topic><topic>Elasticity</topic><topic>Food packaging</topic><topic>Hexanal</topic><topic>Lipid oxidation</topic><topic>Lipids</topic><topic>Oxidation</topic><topic>Polyvinyl alcohol</topic><topic>Reagents</topic><topic>Schiff’s reagent</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xie, Meizhen</creatorcontrib><creatorcontrib>Wang, Jihong</creatorcontrib><creatorcontrib>Zhao, Hong</creatorcontrib><collection>CrossRef</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Sensors and actuators. B, Chemical</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xie, Meizhen</au><au>Wang, Jihong</au><au>Zhao, Hong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A PVA film for detecting lipid oxidation intended for food application</atitle><jtitle>Sensors and actuators. B, Chemical</jtitle><date>2018-11-10</date><risdate>2018</risdate><volume>273</volume><spage>260</spage><epage>263</epage><pages>260-263</pages><issn>0925-4005</issn><eissn>1873-3077</eissn><abstract>[Display omitted]
•An intelligent PVA film containing Schiff’s reagent was developed.•The color of the PVA film turned from colorless to purple when reacted with hexanal.•The color change of the PVA film was linearly related to hexanal concentration.
Lipid oxidation is a big contributor to food deterioration. The objective of this study was to develop an intelligent film for visually detecting lipid oxidation, based on the colorimetric reaction of Schiff’s reagent and aldehydes—the major volatile lipid oxidation products. A polyvinyl alcohol (PVA) film containing Schiff’s reagent was formed, with the elasticity modulus of 0.27 MPa and the tensile strength of 19.17 MPa. The PVA film was exposed to various concentration (0–7.02 mg/L) of gaseous hexanal—the major aldehyde formed during lipid oxidation, the color change of the PVA film was measured by CIELab scale. The color of PVA film changed from colorless to purple after exposure to hexanal. As the hexanal concentration increased, the color change of the PVA film was more obvious. A linear relationship was found between the hexanal concentration and the color change. The developed PVA film could be an indicator for lipid oxidation of food when incorporated as a minor component of food packaging.</abstract><cop>Lausanne</cop><pub>Elsevier B.V</pub><doi>10.1016/j.snb.2018.06.058</doi><tpages>4</tpages></addata></record> |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Aldehydes Chromatography Color Colorimetric reaction Colorimetry Elasticity Food packaging Hexanal Lipid oxidation Lipids Oxidation Polyvinyl alcohol Reagents Schiff’s reagent |
| title | A PVA film for detecting lipid oxidation intended for food application |
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