A new design of colorimetric films using bacterial cellulose nanocrystals derived from nata de coco for sensing volatile organic compounds.

ABSTRACT

In this work, bacterial cellulose (BC) derived from Nata de Coco is a polysaccharide material, and it is further processed into bacterial cellulose nanocrystal (BCNC) via acid hydrolysis. Then BCNC is doped with transition metals to enhance its amine/hydrogen sulfide response. Therefore, the aim of this study is to investigate the use of transition metals as indicators to detect amine and hydrogen sulfide gas for efficiently monitoring food spoilage. BCNCs were treated with various concentrations of silver nitrate (AgNO3) and copper sulfate pentahydrate (CuSO4·5H2O). Then the dropwise addition of ascorbic acid was applied to reduce Ag+ and Cu2+ to Ag0 (silver nanoparticle) and Cu0 (copper nanoparticle), which refer to red brown and red wine colors, respectively. The results indicated that BCNC/Ag nanoparticles were spherical, while BCNC/Cu nanoparticles exhibited a rod-like structure. XRD results also presented the incorporation of Ag and Cu nanoparticles, as confirmed by both crystallography structures. Furthermore, UV-Vis spectra showed the adsorption bands at 422-430 nm and 626-629 nm, belonging to Ag and Cu nanoparticles. After H2S and ammonia gas exposure, BH/Ag and BH/Cu films turned black from brown and red. In conclusion, transition metal-doped BCNCs exhibit potential for innovative food spoilage gas sensors.