Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness
Natural colours have emerged as an alternative source of colours due to the high demand and public sensitivity towards the risk of using synthetic colours. Natural colours are non-hazardous and made from renewable resources, in which the supply is abundant and not harmful to the environment. This st...
| Main Authors: | , , , , |
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| Format: | Article |
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Malaysian Society of Analytical Sciences
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87539/ |
| _version_ | 1848860454268436480 |
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| author | Abdul Rahim, Mohd. Zulkhairi Husin, Nurdiyana Mohd Noor, Mohd. Azizan Yet, Zaida Rahayu Ismail-Fitry, Mohammad Rashedi |
| author_facet | Abdul Rahim, Mohd. Zulkhairi Husin, Nurdiyana Mohd Noor, Mohd. Azizan Yet, Zaida Rahayu Ismail-Fitry, Mohammad Rashedi |
| author_sort | Abdul Rahim, Mohd. Zulkhairi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Natural colours have emerged as an alternative source of colours due to the high demand and public sensitivity towards the risk of using synthetic colours. Natural colours are non-hazardous and made from renewable resources, in which the supply is abundant and not harmful to the environment. This study aims to screen naturally-derived colours from butterfly pea, red cabbage, turmeric, and beetroot as visual indicators in monitoring food freshness. The study was carried out in three stages: the extraction of natural colours, the absorption of natural colours on the indicator paper, and the application of visual indicators on the real sample. The results showed that all visual indicators changed their colours towards the spoilage of meat in 24-h monitoring at room temperature. The most significant colour change was observed on the natural colour from butterfly pea compared to other natural resources. HS-SPME-GC-FID analysis confirmed the presence of methylamine as the main volatile compound from the spoiled meat, which contributed to the colour change of the visual indicators. FTIR analysis of useable indicators indicated the presence of amine compound (N-H) that aligned with the result of HS-SPME-GC-FID. The used visual indicators returned to their initial colours and characteristics, which provide the possibility for the fabrication of reusable visual indicators in the future. |
| first_indexed | 2025-11-15T12:45:29Z |
| format | Article |
| id | upm-87539 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:45:29Z |
| publishDate | 2020 |
| publisher | Malaysian Society of Analytical Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-875392024-01-24T02:59:27Z http://psasir.upm.edu.my/id/eprint/87539/ Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness Abdul Rahim, Mohd. Zulkhairi Husin, Nurdiyana Mohd Noor, Mohd. Azizan Yet, Zaida Rahayu Ismail-Fitry, Mohammad Rashedi Natural colours have emerged as an alternative source of colours due to the high demand and public sensitivity towards the risk of using synthetic colours. Natural colours are non-hazardous and made from renewable resources, in which the supply is abundant and not harmful to the environment. This study aims to screen naturally-derived colours from butterfly pea, red cabbage, turmeric, and beetroot as visual indicators in monitoring food freshness. The study was carried out in three stages: the extraction of natural colours, the absorption of natural colours on the indicator paper, and the application of visual indicators on the real sample. The results showed that all visual indicators changed their colours towards the spoilage of meat in 24-h monitoring at room temperature. The most significant colour change was observed on the natural colour from butterfly pea compared to other natural resources. HS-SPME-GC-FID analysis confirmed the presence of methylamine as the main volatile compound from the spoiled meat, which contributed to the colour change of the visual indicators. FTIR analysis of useable indicators indicated the presence of amine compound (N-H) that aligned with the result of HS-SPME-GC-FID. The used visual indicators returned to their initial colours and characteristics, which provide the possibility for the fabrication of reusable visual indicators in the future. Malaysian Society of Analytical Sciences 2020-03 Article PeerReviewed Abdul Rahim, Mohd. Zulkhairi and Husin, Nurdiyana and Mohd Noor, Mohd. Azizan and Yet, Zaida Rahayu and Ismail-Fitry, Mohammad Rashedi (2020) Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness. Malaysian Journal of Analytical Sciences, 24 (2). 288 - 299. ISSN 1394-2506 https://mjas.analis.com.my/mjas/v24_n2/v24_n2.html |
| spellingShingle | Abdul Rahim, Mohd. Zulkhairi Husin, Nurdiyana Mohd Noor, Mohd. Azizan Yet, Zaida Rahayu Ismail-Fitry, Mohammad Rashedi Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title | Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title_full | Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title_fullStr | Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title_full_unstemmed | Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title_short | Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| title_sort | screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness |
| url | http://psasir.upm.edu.my/id/eprint/87539/ http://psasir.upm.edu.my/id/eprint/87539/ |