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The purpose of this paper was to study the color change kinetics of lac dye in response to aldehydes, carbon dioxide and other food spoilage metabolites for its potential application in intelligent food packaging.

UV–Vis spectroscopy was used to study the color change of dye solution. Ratio of absorbance of dye solution at 528 nm (peak of ionized form) to absorbance at 488 nm (peak of unionized form) was used to study the color change. Color change kinetics was studied in terms of change in absorbance ratio (A₅₂₈/A₄₈₈) with time using zero and first-order reaction kinetics. Lac dye-based indicator was prepared to validate the result of study for monitoring quality of strawberries.

Lac dye was orange-red in acidic medium and purple in alkaline medium. Color change of dye in response to benzaldehyde followed zero-order reaction kinetics, whereas for carbon dioxide first-order model was found best. No color change of dye solution was observed for alcohols, ketones and sulfur compounds. In the validation part, the color of the indicator label changed from purple to orange when the strawberries spoiled.

The study expands application area for lac dye as sensing reagent in intelligent food packaging for spoilage or ripeness detection of fruits and vegetables.

This paper aims to study the color change kinetics of lac dye in response to pH and food spoilage metabolites (ammonia, lactic acid and tyramine) for its potential application in intelligent food packaging.

UV-Vis spectroscopy was used to study the color change of dye solution. Ratio of absorbance of dye solution at 528 nm (peak of ionized form) to absorbance at 488 nm (peak of unionized form) was used to study the color change. Color change kinetics was studied in terms of change in absorbance ratio (A528/A488) with time using zero- and first-order reaction kinetics. An indicator was prepared by incorporating lac dye in agarose membrane to validate the result of study for monitoring quality of raw milk.

Dye was orange-red in acidic medium (pH: 2 to 5) and exhibited absorbance peak at 488 nm. It turned purple in alkaline medium (pH: 7 to10) and exhibited absorbance peak at 528 nm. The change in absorbance ratio with pH followed zero-order model. Acid dissociation constant (pKa) of dye was found to be 6.3. Color change of dye in response to ammonia and tyramine followed zero-order reaction kinetics, whereas for lactic acid, the first-order model was found best. In the validation part, the color of the indicator label changed from purple to orange-red when the milk gets spoiled.

The study opens a new application area for lac dye. The results suggest that lac dye has potential to be used as an indicator in intelligent food packaging for detection of spoilage in seafood, meat, poultry and milk.

The colors of change is an overview of change paradigms, created about two decades ago, that has been intensively used, tested, refined, shared, and elaborated by practitioners and academics alike. Here, the “color theory” is presented as it is now, and is situated within the literature. Its four main applications are described as well as rules of thumb that have been derived from reflective practice. This chapter illustrates that the color theory is clearly not one thing to all people, as it is understood in very different ways, both in terms of its theoretical foundations as well as the complexity of its applications. This probably adds to the versatility of the theory. Bringing together key insights about the color theory for academics and practitioners, this chapter strives both to give a concise overview and to explore its richness.

This paper aims to create and to study multifunctional shape memory polymer (SMP) composites having temperature-sensing and actuating capabilities by embedding thermochromic particles within the polymer matrix.

The multifunctional materials were fabricated following a process consisting of blending (of the thermochromic particles and the SMP at various ratios), mixing, degasing, moulding and thermal curing, prepared by incorporating thermochromic particles within the polymer. The effect of the thermochromic particles on the thermomechanical properties and thermally responsive shape memory effect of the resulting multifunction SMP composites were characterised and interpreted.

It was found that exposure of the composites to temperatures above 70°C led to a pronounced change of their colour that was recorded by the thermal and electrical actuation approaches and was reproducibly reversible. It was also found that the colour of the composites was independent of the mechanical state of the SMP. Such effects enabled monitoring of the onset of the set/release temperature of the SMP matrix. Furthermore, the combination of thermochromic additive and the SMP resulted in significantly improved thermomechanical strength, absorption of infrared radiation and the temperature distribution of the SMP composites.

The temperature-sensing and actuating capabilities of the polymeric shape memory composites developed through this study will help to extend the field of potential applications of such composites to fields including sensors, actuators, security labels and information dissemination, where colour indication is an advantageous feature.

The SMP composites capable of temperature sensing and actuating are novel.

The purpose of this paper is to evaluate and discuss colour properties, stability and lightfastness after accelerated exposure in xenon‐arc light apparatus, of 3D ink jet prints produced by using 3D colour printing process.

3D colour prints were produced using ZCorporation 3D printing method. The samples were divided into groups according to the finishing process applied (untreated, finished with different infiltrants). Colorimetric properties were measured using spectrophotometer. Samples were placed into xenon‐arc based weathering apparatus (Xenotest), using the preset glass filtered sunlight, standard indoor conditions. Colour stability was evaluated as change in colour after repeating the spectrophotometer measurements and comparing spectral and specific colorimetric values of initial and exposed samples.

Based on methodology used, the analysis has shown the changes in colour appearance of differently finished 3D prints, which were mostly attributed to chroma and lightness variations. The colour stability of samples studied noticeably varied and is dependent on colour, percentage of ink coverage and finishing method. Issues of colour and stability of 3D ink jet prints could become important as 3D printing emerges into new application areas, in which the object properties will need to be maintained for a certain amount of time.

The research is comparative and is limited to the specific materials and procedures used.

The paper describes aspects of colour 3D printing for which the published research and literature data are still, for the most part, lacking. Colour measurements methodology and evaluation of stability described could be of value for further research and for users of the technology.

Despite its growth, there has been a lack of investigation on how sport rebranding influences fans and their behaviors. This study sought to examine how a critical aspect of rebranding – logo redesign – influences fans' attitudes toward a sport brand and intent to purchase merchandise bearing the rebranded logo. More specifically, we aim to investigate the influence of varying degrees of logo change and fan identification in relation to brand attitude and purchase intention.

An experimental design, 4 (degrees of logo change) × 2 (fan identification: low, high), was utilized with the sample of 277 participants. The current logo of the Ultimate Fighting Championship was redesigned into three fictitious rebranded logos as stimuli based on different rebranding types.

The results suggest that color change and revolutionary change generate the most negative attitudes from both high- and low-identified fans, and fan identification is not a significant factor influencing fan attitudes. Regarding purchase intention, low-identified fans are not significantly influenced by logo changes whereas highly identified fans showed similar response to their attitudes.

The findings advance the current body of knowledge on sport rebranding and fan behavior by demonstrating the effects of varying degrees of logo redesign and fan identification levels on brand attitude and purchase intention. Moreover, the current research has important implications for sport marketers on developing effective rebranding and logo redesign strategies.

This study aims to describe the design and synthesis of two novel azo and imine chromophores-based dyes derived from two different aldehydes with intramolecular colour matching that are pH sensitive.

The visible absorption wavelength (λ_max) was extended when azo chromophore was included in imine-based systems. The dyed patterns created sophisticated colour-changing paper packaging sensors with pH-sensitive chromophores using alum as a mediator or mordant. Due to the tight adhesive bonding, the dyes on paper’s cellulose fibres could not be removed by ordinary water even at extremely high or low pH, which was confirmed by scanning electron microscopy analysis. The dyed patterns demonstrated an evident, sensitive and fast colour-changing mechanism with varying pH, from pale yellow to red for Dye-I and from pale yellow to brown-violet for Dye-II.

The λ_max for colour changing was recorded from 400 to 490 nm for Dye-I, whereas from 400 to 520 for Dye-II. The freshness judgement of food was checked using actual experiments with cooked crab spoilage, where the cooked crab was incubated at 37 ^oC for 6 h to see the noticeable colour change from yellow to brown-violet with Dye-II. The colour-changing mechanism was studied with Fourier transform infrared (FTIR) spectra at different pH, and thin layer chromatography, nuclear magnetic resonance and FTIR spectroscopy studied the desired structure formation of the dyes. Potential uses for smart packaging sensors include quickly detecting food freshness during transportation or right before consumption.

1. Two novel azo-imine dyes have been synthesized with a pH-responsive effect. 2. The pH-responsive mechanism was studied. 3. The study was supported by computational chemistry using density functional theory. 4. The obtained dyes were used to make pH-responsive sensors for seafood packaging to judge the freshness.

The purpose of this research is to identify and investigate some natural dyes with halochromic properties for potential use as food spoilage indicators to reduce waste and curve the negative effects of food borne diseases.

Exactly 10 potential dye-yielding plants were selected based on their colour (mostly purple, red, maroon and pink). Solvent extraction was used to extract the dyes and pH differential method was used to determine the concentrations of anthocyanin in the extracted dyes. Different concentrations of hydrochloric acid and sodium hydroxide (0.1 M, 1 M and 2 M) in drops and in excess as acidic and basic solution, respectively, were used to test the halochromicity of the extracted dyes. Methyl red (a synthetic dye) was used as a reference standard/control. The pH of the dyes was recorded before and after addition of both NaOH and HCl solutions.

Five out of the 10 dyes extracted (labelled as dye A–E for Ti plant (green Cordyline fruticosa), coleus (Coleus blumei), paper flower (Bougainvillea glabra), painted nettle (Palisandra coleus) and purple heart (Setcresea purpurea), respectively, were found to be halochromic (even at low doses) by changing its colour when exposed to both acidic and basic solutions. While other dyes labelled F–J for red acalypha (Acalypha wilkesiana), golden shower (Cassia fistula), golden dew drop (Duranta repens), wild sage (Lantana camara var Aculeata) and pink oleander (Apocynaceae Nerium oleander), respectively, were either completely insensitive to the solutions in drops, slightly sensitive at high doses or the colour change is insignificant. Although some dyes were found to be more sensitive than others but in most cases, the colour changes in halochromic dyes were more stable in acidic conditions than in basic making it more sensitive to the basic than the acidic solution with the exception of dye A and E (to some extent) which was sensitive to both acidic and basic solution. The anthocyanin contents of dye A–J were found to be between the range of 2.28–10.35 mg/l with dye E having the lowest and dye J with the highest anthocyanin concentration, respectively. The initial pH of all the dyes falls within the range of 4.8–7.3 with most found within the acidic range.

Halochromic dye research studies are still at the infancy stage in developing world despite the vast available and abundant potential natural halochromic dye-yielding plants. The study explored this area of research and gives an opportunity for the development of smart packaging for pH-sensitive foods using natural dyes as an alternative to conventional synthetic dyes to reduce cost and also curve the negative effect of synthetic dyes as well as food borne diseases.

The textile industry has consumed large quantities of water and discharged large volumes of wastewater in the dyeing process. The study aims to characterize self-dyed silk with Rhodamine B (RhB) for fashion applications to reduce textile hazards to the environment and increase the added value of silk.

Bombyx mori was fed with RhB-colored mulberry leaves (1500 ppm). The effects of self-dyeing were investigated via color strength K/S, Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope, X-ray diffraction, tensile strength, color fastness to washing, rubbing, perspiration and light.

Self-dyed silk possesses effective coloration and impressive color fastness (4–5/5), higher crystalline index (CrI) (73.26 ± 2.28%), less thermal stability and tenacity, slight change in amino acid composition compared with the pristine and no existence of harmful aromatic azo amines and arylamine salts.

The application of self-dyed silk with RhB dye has expanded new technology into fashion industry, contributing partly to economic growth and adding value to silk in the global supply chain. Besides, the self-dyeing will yield practical values in the reduction of dyeing discharge in textile industry.

Self-dyed silk was characterized for textile applications in comparison with pristine silk in terms of color strength and fastness as well as determined its polymeric properties relating to crystallinity, morphology, chemical composition, tensile properties and thermal stability which have not been investigated before.

The purpose of this paper is to present a laboratory-based test method to evaluate colourfastness of silk fabrics when perfumes are applied on it.

Three different simple methods like simple spray method, rubbing and perspirometer were used. In simple spray method, standard quantity was sprayed from constant distance. In rubbing fastness tester, perfume sprayed fabric was subjected to rubbing. Similarly, perfume sprayed fabric was kept in perspirometer similar to perspiration fastness testing method. As a new method, perfume applied fabric was again treated with perspiration solution and colour change and staining were observed.

On comparing the different methods, it is suggested that method using fabric applied with both perfume and perspiration solution kept in perspirometer will simulate actual wearing condition and will give the actual effect of Perfume on fabric colour.

So far, no standard method is available. Hence, this test method will enable fabric manufacturers, perfume manufacturers and customers to be aware of effect of perfumes on fabric colour and aesthetics.