Đồ án tốt nghiệp - Ph-sensitive films based on starch, PVA, karaya gum and red cabbage EFFMAEP

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2024-20116158

PH-SENSITIVE FILMS BASED ON STARCH, PVA,
KARAYA GUM AND RED CABBAGE EXTRACT FOR
FOOD MONITORING AND ELECTROCHEMICAL
PRINTING
VU HOANG SAN

Student ID: 20116158

NGUYEN LE KHANH LINH

Student ID: 20116140

Major: FOOD TECHNOLOGY
Supervisor: NGUYEN VINH TIEN, A.P.D.
Ho Chi Minh City, June 2024

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2024-20116158

PH-SENSITIVE FILMS BASED ON STARCH, PVA,
KARAYA GUM AND RED CABBAGE EXTRACT FOR
FOOD MONITORING AND ELECTROCHEMICAL
PRINTING
VU HOANG SAN

Student ID:20116158

NGUYEN LE KHANH LINH

Student ID:20116140

Major: FOOD TECHNOLOGY
Supervisor: NGUYEN VINH TIEN, A.P.D.
Ho Chi Minh City, June 2024

Ho Chi Minh City, Jun 20, 2024

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ACKNOWLEDGEMENT
To complete this graduation thesis, besides our own efforts, we have received
invaluable support from our teachers, family, the university, and fellow students who have
helped us overcome difficulties and challenges. Therefore, we would like to extend our
sincere gratitude to everyone who has assisted us during this time.
We would like to express our heartfelt appreciation to the faculty members of the
Department of Food Technology, Faculty of Chemical Engineering and Food Technology,
Ho Chi Minh City University of Technology and Education, for imparting knowledge and
providing all necessary equipment and facilities for us to complete our thesis.
Our sincere thanks go to Associate Professor Dr. Nguyen Vinh Tien for his dedicated
guidance, teaching, and sharing of knowledge and experience, which have greatly
contributed to the completion of this graduation thesis.
We also express our gratitude to the teachers in the Department of Food Technology for
facilitating the use of equipment and measurement devices at the Food Technology
Laboratory under the Faculty of Chemical Engineering and Food Technology, as well as
for promptly addressing any queries we had.
We sincerely thank you!

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DECLARATION
We solemnly that all the content presented in the graduation thesis is our own
work.
We assure that all referenced content in the graduation thesis has been accurately and
fully cited according to the regulations.

Ho Chi Minh City, June 5th, 2024
Signature

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TABLE OF CONTENTS
CHAPTER 1: INTRODUCTION ....................................
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Yan, J., H. Zhang, M. Yuan, Y. Qin and H. Chen (2022). Effects of anthocyanin-rich
Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of
biodegradable film. Food Biophysics 17(3): 375-385.
Yang, Z., X. Zhai, X. Zou, J. Shi, X. Huang, Z. Li, Y. Gong, M. Holmes, M. Povey and J.
Xiao (2021). Bilayer pH-sensitive colorimetric films with light-blocking ability and
electrochemical writing property: Application in monitoring crucian spoilage in smart
packaging. Food Chemistry 336: 127634.
Zhai, X., Z. Li, J. Zhang, J. Shi, X. Zou, X. Huang, D. Zhang, Y. Sun, Z. Yang and M.
Holmes (2018). Natural biomaterial-based edible and pH-sensitive films combined with
electrochemical writing for intelligent food packaging. Journal of agricultural and food
chemistry 66(48): 12836-12846.

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