Malaysian Journal of Analytical Sciences Vol 24 No 2 (2020): 288 - 299

 

 

 

 

SCREENING OF NATURAL COLOURS FROM VARIOUS NATURAL RESOURCES AS POTENTIAL REUSABLE VISUAL INDICATORS FOR MONITORING FOOD FRESHNESS

 

(Saringan Pewarna Semula Jadi Daripada Pelbagai Sumber Semula Jadi Sebagai Indikator Visual Guna-Semula Untuk Pemantauan Kesegaran Makanan)

 

Mohd. Zulkhairi Abdul Rahim¹*, Nurdiyana Husin², Mohd. Azizan Mohd Noor², Zaida Rahayu Yet¹, Mohammad Rashedi Ismail-Fitry³

 

¹Section of Technical Foundation

²Section of Bioengineering Technology

Universiti Kuala Lumpur Malaysian Institute of Chemical & Bioengineering Technology, Lot 1988, Bandar Vendor,

78000 Alor Gajah, Malacca, Malaysia

³Faculty of Science and Food Technology,

Universiti Putra Malaysia, Serdang, 43400 Seri Kembangan, Selangor, Malaysia

 

*Corresponding author:  mohd.zulkhairi@unikl.edu.my

 

 

Received: 20 November 2019; Accepted: 20 March 2020

 

 

Abstract

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.

 

Keywords:  natural colour, visual indicator, meat freshness

 

Abstrak

Penggunaan warna semula jadi telah berkembang pesat disebabkan kesedaran pengguna terhadap bahaya pewarna sintetik. Pewarna semula jadi tidak berbahaya dan boleh diperbaharui selain sumber yang mudah didapati serta tidak membahayakan alam sekitar. Kajian ini bertujuan menyaring pewarna semula jadi daripada pelbagai sumber seperti bunga telang, kubis merah, kunyit, dan ubi bit untuk digunakan sebagai indikator visual bagi mengukur kesegaran makanan. Kajian dijalankan dalam tiga peringkat: pengekstrakan pewarna semula jadi, penyerapan pewarna semula jadi ke atas kertas penunjuk, dan penggunaan indikator visual ke atas sampel sebenar. Keputusan kajian menunjukkan kesemua indikator visual berubah warna apabila terdedah kepada daging yang rosak ketika dianalisis pada suhu bilik selama 24 jam. Perubahan warna indikator visual yang paling jelas adalah pada indikator visual yang menggunakan pewarna semula jadi bunga telang. Analisis HS-SPME-GC-FID yang dijalankan menunjukkan kehadiran metilamina yang terhasil ketika proses kerosakan daging. Metilamina menjadi penyebab utama terhadap perubahan warna indikator visual. Analisis FTIR ke atas indikator visual yang baru selesai digunakan menunjukkan kehadiran sebatian amina yang mana selari dengan keputusan analisis HS-SPME-GC-FID. Indikator visual yang telah digunakan menunjukkan perubahan warna kepada warna asal membuktikan kemungkinan fabrikasi indikator visual secara guna-semula pada masa akan datang.

 

Kata kunci:  pewarna semula jadi, indikator visual, kesegaran daging

 

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