Emir. J. Food Agric.

2019
http://ejfa.info/

Characterization of Edible Sensors Based on Natural Indicators from Red

Cabbage (Brassica oleracea var capitata L.) with Bacterial Cellulose
Membranes for pH Determination on Beverages

Bambang Kuswandi , Dwi Koko Pratoko, and Ni Putu Nurdika Asih

Department of Biochemosensor, Faculty of Pharmacy, Jember University, Indonesia

Abstract

The visual pH indicator is one example of a color changeable chemical sensor when placed
in acidic, basic, or neutral environments.The purpose of this research was to develop an
edible sensor based on a natural indicator using environmentally friendly films. One of the
natural ingredients that can be used as a visual pH indicator is red cabbage (Brassica oleracea
var capitata L.). Red cabbage contains anthocyanin pigments that can give different color
changes over a wide pH range. The environmentally friendly film used in this research was
bacterial cellulose because of its safety. The color change of the edible sensor was measured
using imageJ software by determining the mean value of Blue.The edible sensor has given
color response since 0 minute at various pH ranges.The stability of the edible sensor at room
temperature storage reaches 18 days and 21 days at chiller temperature storage indicated by
the percentage increase in the mean value of Blue by <15%.The color change of the edible
sensor was varied from red to purple at acidic pH then blue, green to yellow at basic pH.
Therefore, an edible sensor with red cabbage indicator can be used to determine the pH of
beverages.

Key words: Edible sensor, red cabbage, bacterial cellulose, pH

Introduction sensitivity, fast, non-invasive and non-

The high demand for a high-quality,
safe and fresh food has resulted in the
development of designs and creative
approaches to packaging technology. This
technology benefits the user, namely the
ability to monitor and record important
parameters for food quality such as changes
in food, environmental conditions, and the
integrity of the packaging. Production
activities and innovation have gradually
evolved towards developing visual pH
indicators, for example, pH indicators to
determine food freshness. The advantages
include low price, small size, safe, high
destructive.
In food applications, synthetic chemical
compounds are difficult to use because of
the possibility of high toxicity and can
endanger human health. This possibility has
resulted in consumer interest in natural dyes
increasing significantly due to their low
toxicity and environmental friendliness so
that indicators of natural ingredients can be
developed.
This study uses films made from
bacterial cellulose and designed as "edible
film" (edible films). The main advantage of
implementing bioindicator films is that it
 Bambang Kuswandi , Dwi Koko Pratoko, and Ni Putu Nurdika Asih
easily monitors the level of damage to
packaged food products and is
environmentally friendly. Bacterial cellulose
shows unique characteristics such as small
pore size (120-160 nm), high porosity,
specific surface area and high absorption
which makes it very suitable for use in
chromic sensors (colors).
Based on these descriptions, pH sensors
that are universal, environmentally friendly
and safe can be developed using edible
films. Previous studies have reported
developing calorimetric pH sensors with
indicators of red cabbage with membrane
nata de coco, but the drawback of the study
is that the sensors used are not edible.
This research was designed in such a way
that it has the advantage of being both red
cabbage dye extract and supporting
nanofiber matrix derived from nature. Red
cabbage extract was immobilized to nano-
fiber bacterial cellulose through the
adsorption method, then applied to different
pH ranges so that it could be used to
monitor food quality.
Materials and
Method
The characterization of edible sensors
based on natural indicators of red cabbage
with bacterial cellulose membranes for the
determination of pH in this drink was true
experimental laboratories. This research was
conducted at the Jember University Faculty
of Pharmacy Chemical and Biosensor
Laboratory from March to June 2018.
The tools used in this study include
spectrophotometers (Hitachi U-1800),
analytical scales (OHAUS PA214), vials,
beakers, measuring cups, volume pipettes,
tweezers, drop pipettes, drip plates, stirring
rods, cuvettes, micropipettes (Socorex ),
reflectance spectroscopy, pH meter
(EUTECH), universal pH indicator
(MERCK), blender, glass press, camera,
scanner, imageJ, Buchner funnel, oven
(Memmert).
The materials used in this study include
red cabbage purchased at the Jember "Giant"
supermarket, unsweetened cooked nata de
coco purchased at the traditional "Tanjung"
Jember market, aquadestilata, Polyvinyl
Alcohol (PVA).
Edible sensor optimization included
optimization of binder concentration,
optimization of membrane thickness, and
optimization of immobilization time.
Edible sensor fabrication begins with
making red cabbage extract, which will be
used as an indicator. The next step is to make
edible sensors from bacterial cellulose
membrane (nata de coco), then proceed with
immobilization of bacterial cellulose
membranes on the indicator of red cabbage
using the adsorption method. One edible
sensor is attached to transparent mica plastic
as supporting material. Then the sticker is
attached as a color comparison to read the
indicator.
Sample preparation is carried out on
several drinks obtained from products in
supermarkets located in Jember Regency.
One edible sensor is dipped in one drink
sample and then removed. Observation of
edible sensor color changes was based on the
pH of the drink.
The design of the edible sensor as a pH
indicator is shown in Figure 1. The edible
sensor color is measured using a processing
software (imageJ) by determining the mean
blue value. The image is taken using a
scanner, then the results are applied to the
software and the mean blue value is
determined.
Figure 1. Edible Sensor Design
Results
Figure 2 shows the visual changes in the
edible sensor color at pH 1-14. At acidic pH
Emir. J. Food Agric. 2019
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of 1-5, the color of the sensor is pink which
gets brighter if the pH rises. The color
changes to purple at a neutral pH of 6-7 then
turns bluish at alkaline pH of 8-11. At pH 12
the sensor turns green and becomes yellow
at pH 13 and 14. The results of the edible
sensor response time measurement at pH 1,
6, and 14 are shown in figure 2.

Figure 2. Edible Sensor Color Changes at

Various pHs Figure 3. Edible Sensor Response Time
(a) pH 1 (b) pH 6 (c) pH 14
Figure 3 shows that the mean blue value
of each pH reacted sensor has changed color
on the 0th minute and reached a steady state
on the 4th minute. At pH 1, the mean blue
value reached steady state on the 4th minute
with a value of 166.467. pH 6 and pH 14
also began to reach their steady state on the
4th minute with mean blue values of 180,174
and 175,025 respectively.
The results of the edible sensor stability
test are shown in Figure 4 and Figure 5. The
sensor was stored at room temperature and
the stability of the edible sensor is shown in
Figure 4. The image shows that the pH 1, 6,
and 14 edible sensors stored at room
temperature are still stable until the 16th day.
Bambang Kuswandi , Dwi Koko Pratoko, and Ni Putu Nurdika Asih
Figure 4. Edible Sensor Stability Stored
in Room Temperature (a) pH 1 (b) pH 6 (c)
pH 14
pH 1, 6 and 14 edible sensors stored in a
chiller are still stable until the 21st day, as
shown in Figure 5.
Figure 5. Edible Sensor Stability Stored
in a Chiller (a) pH 1 (b) pH 6 (c) pH 14
pH 1, 6, and 14 color intensity test results
and percentage increase in mean blue value
at room temperature can be seen in table 1.
Measurement of color intensity with 3
replications shows that pH 1, 6, and 14
edible sensors stored at room temperature
experienced a rise in mean blue values equal
to 13.814%, 12.622%, and 13.576%
respectively.
Emir. J. Food Agric. 2019
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Table 1. Percentage Increase in Mean
Blue Value of Room Temperature Storage
Table 2. Percentage Increase in Mean
Blue Value of Chiller Storage
Table 2 shows that pH 1, 6, and 14 edible
sensors stored in a chiller still experience a
rise in mean blue value equal to 12.445%,
13.312%, and 13.882% respectively.
Edible sensors can be used directly on
samples and the measurement results are
then compared with pH meters and
universal indicators. The results of these
measurements can be seen in table 3.
Table 3. Edible Sensor Applications in
Beverages
Discussion
Edible sensors change color at each
change in pH, namely pink to purple at
acidic pH and blue, green, and yellow at
alkaline pH. Visible color changes and
quantitative measurements of the edible
sensor using imageJ software are shown in
Figure 2. pH 1-5 shows a pink color and an
increase in mean blue value of 166.306 at
pH 1 to 186.849 at pH 5 then the value
decreases when the sensor shows a purple
color and a mean blue value of 180.097 at
pH 6 and 176,760 at pH 7. The mean blue
value then increases again, with a mean blue
value of 165,078 and shows a blue color at
pH 8 to 169,086 at pH 11. The increase in
mean blue value is again seen at pH 12 or
when the color turns green at 179,980 and
decreases when the sensor color turned
yellow at pH 13 and 14, with a mean blue
value of 177,191 and 175,844 respectively.
This indicates that there are an increase and
a decrease in the mean value of Blue which
is constant for each sensor color change.
Based on the results of measurements of
the edible sensor response time, it shows
that each pH reacted sensor shown a change
in color since the 0th minute and reached a
steady state in the 4th minute. The mean blue
value of the steady state in the 4th minute
shown in figure 3 indicates that at 4 minutes
the sensor has reacted perfectly.
Bambang Kuswandi , Dwi Koko Pratoko, and Ni Putu Nurdika Asih
Figure 4 and table 1 show that pH 1,6,
and 14 edible sensors that are stored at room
temperature are still stable until the 16 th day
with a percentage increase in mean Blue
values of 13.814%, 12.622%, and 13.576%
respectively, indicating that they still meet
the precision requirements of no more than
15%. However, on the 17th day, pH 1,6, and
14 experienced a mean blue increase of
more than 15% with a characteristic white
faded color. Changes can occur due to
environmental factors that cause
photooxidation so that the sensor color fades
away. Based on this, it is known that edible
sensors at room temperature can maintain
their characteristics for 16 days. On the 17 th
day, the sensor can still be used but the color
intensity decreases. pH 1,6, and 14 stored in
a chiller is still stable until the 21st day with
the percentage increase in the mean Blue
value of 12.445%, 13.312%, and 13.882%
respectively so that it still meets the
precision requirements of no more than 15
%, as shown in figure 5 and table 2. On the
22nd day, the sensor can still be used but the
color intensity will decrease. Based on this
result, it can be seen that the sensor stored in
a chiller at ± 4°C can extend the shelf life to
21 days.
After the sensor is applied directly to a
drink, it can be seen that the edible sensor
can be directly used in the sample and the
measurement results match the pH meter
and universal indicators.
Conclusions
Edible sensor fabrication starts with
making red cabbage extract which is added
with PVA as a binding material, then
bacterial cellulose membrane is made which
is then immobilized with the red cabbage
indicator at the specified optimum
immobilization time.
The characterization of the response time
of the edible sensor has produced color in
the 0th minute and shows the stability of the
color in the 4th minute. The edible sensor
has good stability because it can last 17
days stored at room temperature and 21
days stored in a chiller with a percentage
increase in the Blue mean value of <15%.
Edible sensors can be used to determine
the pH of a drink by dipping the sensor into
a beverage and then comparing the result
with a description of the pH change which
serves to provide information to consumers
regarding the pH of the beverage.
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