Preparation and characterization of a poly(ether-block-amide) film–based CO^sub 2^ indicator for monitoring kimchi quality

• Published in: Reactive & functional polymers Vol. 131; p. 75
• Main Authors: Baek, Seunghye, Maruthupandy, Muthuchamy, Lee, Kaeun, Kim, Dowan, Seo, Jongchul
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier BV 01.10.2018
• Subjects: Carbon dioxide; Color; Dyes; Fermentation; Food contamination & poisoning; Food science; Fourier transforms; Freshness; Infrared analysis; Kimchi; Metabolites; Migration; Monitoring; Polyethylene; Polyethylene terephthalate; Polyethyleneimine; Water vapor; X-ray diffraction

In this study, pH dyes containing a poly(ether-block-amide) (PEBA) film that changes color depending on the CO2 levels were prepared and characterized. The CO2 level inside a packaging container is an indicator of the freshness or quality of packaged foods. Any change in CO2 levels or production of...