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UV−Curable choline chloride and bromophenol red covalent functionalized chitosan antibacterial and pH−sensitive hydrogels.
- Source :
-
Food Hydrocolloids . Sep2024, Vol. 154, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
Abstract
- Food safety and food freshness issues have become important concerns for consumers and hydrogels with high antibacterial efficiency, low toxicity and pH−sensitive colorimetric intelligence are one of candidates to meet the requirement of food package and food spoilage monitoring. Nevertheless, hydrogels prepared only by assembling the ingredients with non−covalent interactions through time−consuming molding process usually encounter drawbacks such as relatively poor mechanical properties, stability and thermal stability, which always restrict their further applications. To overwhelm these shortcomings, UV−curable choline chloride (ChCl) and bromophenol red (BR) covalent functionalized antibacterial and pH−sensitive cross−linked hydrogels (UV−hydrogels) were developed in this paper. The UV−hydrogels possessed good thermal stability because the initiated thermal decomposition temperature (T d5) is in the range of 135.8–184.7 °C. The DMA analysis revealed that the UV−hydrogels are with good mechanical properties because the elongation at break is in the range of 117–525% and the tensile strength is in the range of 0.8–2.7 MPa. The UV−hydrogels with BR groups exhibited naked eye visible color variation from yellow to dark blue-green with the variation of the pH values from 2 to 14. The antibacterial efficiency of the UV−hydrogels against S. aureus , E. coli and M. albican increased with the increment of covalent−grafted ChCl amount. Cytotoxicity assay demonstrated that the UV−hydrogels are low toxicity against L929 cells. The experiment of monitoring freshness of beef denoted the UV−hydrogels have potential application in animal–derived high protein food packaging and freshness monitoring. [Display omitted] • Good flexibility with elongation at break of 117–525% and tensile strength of 0.8–2.7 MPa. • pH−Sensitive colorimetric intelligence with the variation of the pH values from 2 to 14. • Good antibacterial performance against S. aureus , E. coli and M. albican. • Potential application in animal–derived high protein food packaging and spoilage monitoring. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 154
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 177290504
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2024.110103