Study on properties of imidazolium-based polydiacetylene time-temperature indicator

  • XIA Yuanfang ,
  • CAO Dong
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-11-19

  Revised date: 2023-01-16

  Online published: 2023-12-25

Abstract

This study aimed to investigate the time-temperature sensitive color-changing properties of imidazolium-based polydiacetylene complexes for use as a time-temperature indicator to monitor changes in food quality. Imidazolium-based polydiacetylene complexes (poly PCDA/PCDA-IUM) were prepared by self-assembly and UV photopolymerization by combining imidazolium-based diacetylene monomers with unmodified diacetylene monomers in different molar ratios. The structures of polydiacetylenes were characterized by FT-IR and their thermochromic properties were studied by UV-Vis spectroscopy. Results showed that the complexes had lower color-changing temperatures and greater color transition than single-component polydiacetylene. Among them, the complex with a molar ratio of 1∶1 could change color at 25 ℃ and the color-changing lifetime could be regulated by adjusting the concentration of the system. Therefore, poly PCDA/PCDA-IUM (1∶1) has the potential to be applied as a time-temperature indicator for monitoring food quality changes.

Cite this article

XIA Yuanfang , CAO Dong . Study on properties of imidazolium-based polydiacetylene time-temperature indicator[J]. Food and Fermentation Industries, 2023 , 49(22) : 245 -250 . DOI: 10.13995/j.cnki.11-1802/ts.034361

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