| dc.description.abstract | Borate has been a forbidden additive due to some risks on human health which associated with tumor, cancer. Thus, the early detecting of borate within the food becomes very important. Nowadays, there are several sensing dyes detecting borate such as quinalizarin, turmeric, and titrimetric that derivate from plants. However, some limitation of their methods like a weakly visual observation or an unfriendly test solution have been reported. The objective of study was to investigate anthocyanin consisted of black carrot as not only being a highly quality candidate to recognize borate but also supplying the technique preventing sensitive this dye from disadvantage of environment by encapsulating its within silica nanoparticular. Black carrot content, the reaction between anthocyanin and borate was analyzed by HPLC-MS, UV-vis spectra, and IR spectra. To encapsulate the dye insight silica nanoparticles, the advanced Stöber method was used. Results show that anthocyanin was a potentially sensing borate in food with a selective and sensitive characteristic. The encapsulation was done in-situ during the preparation of silica nanoparticles (sized from 100 nm to 500 nm). These Anthocyanin-encapsulated silica nanoparticles showed a clear color change from green in an aqueous solution free of borate to grey-red in presence of borate additive and red (pH, 2) to green (pH, 10). The findings can contribute to technical solution for engineering of borate sensor kits made of natural indicators.
Keywords: Anthocyanin, black carrot, borate indicator, pH indicator sensor, silica nanoparticles. | en_US |
