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

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.