Đồ án tốt nghiệp - Ph - sensitive films from plant extracts for smart packaging and EP

HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACYLTY OF CHEMICAL AND FOOD TECHNOLOGY
FOOD TECHONOLOGY

GRADUATION THESIS
THESIS CODE: 2023-19116044

pH- SENSITIVE FILMS FROM PLANT
EXTRACTS FOR SMART PACKAGING AND
ELECTROCHEMICAL PRINTING

Supervisor:

NGUYEN VINH TIEN, ASSOC.PROF

Student conducting: PHAN DANG HONG NHON 19116044
NGUYEN THI ANH THU 19116029

HO CHI MINH CITY – January 18, 2024

GRADUATION THESIS ASSIGNMENT

i

ACKNOWLEDGEMENT
First of all, we would like to sincerely thank the instructors at the Food Technology
Industry High-Quality Training Faculty at Ho Chi Minh City University of Technology and
Education for their four years of dedicated instruction and knowledge imparting. They have
also set up all the necessary facilities and equipment to help us complete the thesis in the
best way possible.
We especially acknowledge the teacher who guided this graduation project, PhD.
Nguyen Vinh Tien. He gave us meticulous direction and conveyed the skills and information
needed to handle the instruments and run the lab equipment throughout the project. He
consistently offered us guidance and encouragement when we encountered problems while
working on the project.
We deeply appreciate Ms. Ho Thi Thu Trang of the Department of Food Technology
for allowing and supporting us in our use of the instruments and equipment for measurement
that are available in the Faculty of Chemical and Food Technology laboratory.
We have tried to learn and research to best complete the graduation thesis. However,
there are still many limitations in knowledge and expertise, so shortcomings are inevitable.
We look forward to receiving the contributions of teachers and friends to improve the thesis.
We sincerely thank.

ii

DECLARATION
We hereby that all content presented in the graduation thesis is our own work.
e hereby certify that the contents referenced in the graduation thesis have been cited
accurately and completely in accordance with regulations.

January 18, 2024
(Sign with full name)

iii

ASSESSEMENT FORM GRADUATION THESIS
OF FOOD TECHNOLOGY (SUPERVIOR)

iv

v

ASSESSEMENT FORM GRADUATION THESIS
OF FOOD TECHNOLOGY (REVIEWER)

vi

vii

ASSESSEMENT FORM GRADUATION THESIS
OF FOOD TECHNOLOGY (COMMITTEE
MEMBER)

viii

ix

x

xi

xii

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TABLE OF CONTENT
GRADUATION THESIS ASSIGNMENT .......................................................................... i
ACKNOWLEDGEMENT...................................................
...

...
ioxidant activity, sources, bioavailability, and therapeutic effect in human health.
Antioxidants, 9(5), 451.

103

Vidana Gamage, G. C., Lim, Y. Y., &amp Choo, W. S. (2021). Anthocyanins from Clitoria
ternatea flower: Biosynthesis, extraction, stability, antioxidant activity, and applications.
Frontiers in Plant Science, 12, 792303.
Vuong, T. T., &amp Hongsprabhas, P. (2021). Influences of pH on binding mechanisms
of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey
protein isolate. Cogent Food &amp Agriculture, 7(1), 1889098.
Zhao, D., Ye, F., Unigovski, Y. B., Gutman, E. M., &amp Shneck, R. (2019). Enhanced
corrosion resistance of hard steel wires produced by electrochemical cold drawing. Journal
of Metals, Materials and Minerals, 29(3).

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APPENDIX
APPENDIX 1: Results of tensile strength (MPa) and elongation at break (%)
of eight films
Samples

Tensile strength TS Elongation at break EB
(MPa)
(%)

S

87.26±5.81a

124.85±3.24d

B

49.05±4.68d

181.09±6.99a

T

72.42±4.69b

164.98±4.76abc

R

32.98±0.82e

183.24±4.3a

TB 1:1

67.24±3.94bc

156.75±1.84bc

TB 1:14

55.04±55.04cd

155.78±2.09bc

TR 1:1

65.33±65.33bc

166.36±4.98ab

TR 1:14

66.14±66.14bc

145.04±3.89c

Note: The letters a,b,...represents the meaningful difference between values in a column
(p0.1).
APPENDIX 2: Results of water vapor permeability (g.mm.m-2.h-1.k.Pa-1) of eight
films
Samples

Water Vapor Permeability WVP
(g.mm.m-2.h-1.k.Pa-1)

S

0.0181±0.00106c

B

0.0171±0.00124c

T

0.0199±1.34E-04c

R

0.0255±0.00102b

TB 1:1

0.0214±0.00358bc

TB 1:14

0.0196±0.0027c

TR 1:1

0.038±0.00303a

TR 1:14

0.0295±0.00153b

Note: The letters a,b,…represents the meaningful difference between values in a
column(p0.1).
105

APPENDIX 3: Results of moisture content (%) of eight films
Samples

Moisture content
(%)

S

16.03 ± 0.01f

B

20.39 ± 0.11c

T

16.52 ± 0.39f

R

24.30 ± 0.16a

TB 1:1

18.48 ± 0.17e

TB 1:14

19.43 ± 0.18d

TR 1:1

20.62 ± 0.13c

TR 1:14

22.50 ± 0.16b

Note: The letters a,b,…represents the meaningful difference between values in a
column(p0.1).
APPENDIX 3: Results of film thickness (mm) of eight films
Samples

Film thickness
(mm)

S

0.1988 ±0.0025a

B

0.1825±0.00125a

T

0.1988±0.00125a

R

0.1958±0.00144a

TB 1:1

0.1992±7.21688E-4a

TB 1:14

0.1996±7.21688E-4a

TR 1:1

0.1996±7.21688E-4a

TR 1:14

0.1996±7.21688E-4a

Note: The letters a,b,…represents the meaningful difference between values in a
column (p0.1).

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