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<p>Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of <i>Euphorbia pulcherrima</i>. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.</p>

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Halochromic Highly Sensitive Bio-polymeric Film Composed from Polyvinyl Alcohol and Monomeric Euphorbia Pulcherrima Anthocyanins Bracts for the Detection of Freshness of Minced Meat

  • 期刊论文

  • 发表日期：

    2025年4月29日

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  • Huda Ahmad Alamer,
  • Mohamed N. Saleh,
  • Menna Allah M. Youssef,
  • Mohamed El-Bana,
  • Reham M. Kamel,
  • Mohamed M. El-kholy,
  • Enas El. Fadly,
  • Mohamed Abdelbaset Salama,
  • Mohamed Abdin

摘要

Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.