Polyvinyl Alcohol–Red Cabbage Nanofibers as pH-Responsive Freshness Sensors for Advanced Food Packaging Technology

Authors

Foliatini Foliatini, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Singgih Wibowo, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, IndonesiaFollow
Henny Rochaeni, Chemical Analysis Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Suhartini Suhartini, Chemical Analysis Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Fachrurrazie Fachrurrazie, Chemical Analysis Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Arzzaq Imanda Prianditya, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Pradnadia Putri Hadriansyah, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Naura Athira Putri Siregar, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Novi Nurpadilah, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Putri Alfiani, Nanotechnology of Food Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Maudi Rahim, Chemical Analysis Study Program, Polytechnic of AKA Bogor, Bogor 16154, Indonesia
Endah Sriwahyuni, PT. Sigma Utama, Bogor 16810, Indonesia

Abstract

The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol–red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into the nanofiber matrix. Moreover, DSC investigations reveal the outstanding thermal properties of PVA/RC, which demonstrates the resilience of the nanofibers to higher temperatures, with a melting point of ~223 °C. Notably, the PVA/RC nanofibers with a 3:1 ratio exhibit excellent thermal stability, although the color change due to pH fluctuations shifts toward transparency. This study lays down the foundation for future exploration and the potential for a diverse array of applications and material enhancements. The findings presented herein open up new opportunities for the use of PVA/RC nanofibers in the development of freshness sensors, heralding a new era in smart food packaging technology.

Recommended Citation

Foliatini, Foliatini; Wibowo, Singgih; Rochaeni, Henny; Suhartini, Suhartini; Fachrurrazie, Fachrurrazie; Prianditya, Arzzaq Imanda; Hadriansyah, Pradnadia Putri; Siregar, Naura Athira Putri; Nurpadilah, Novi; Alfiani, Putri; Rahim, Maudi; and Sriwahyuni, Endah (2024) "Polyvinyl Alcohol–Red Cabbage Nanofibers as pH-Responsive Freshness Sensors for Advanced Food Packaging Technology," Makara Journal of Science: Vol. 28: Iss. 3, Article 7.
DOI: 10.7454/mss.v28i3.2309
Available at: https://scholarhub.ui.ac.id/science/vol28/iss3/7