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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 purpose of this paper is to introduce a conceptual framework that can facilitate investigations concerning the impact of marketing communication and financial consideration on the relationship between customer attitude and purchase intention of Islamic banking products and services.

This conceptual paper is structured based on the extant literature; it provides a review of theoretical perspectives, highlights the gap and illustrates the significance for developing a framework.

The authors identify notable patterns and limitations in previous empirical studies. Specifically, despite increasing interest in Islamic banking customer behavior, prior research has not given much attention to explore moderating effects on the customer attitude–intention link. This has left researchers and bank managers with very limited information to explain the conditions that enhance customers’ attitude and intentions toward Islamic banking products. Based on this backdrop, the paper displays a viable research model with propositions that assess potential moderating effects on the domain relationship.

This paper contributes to Islamic banking and management literature because prior research has predominantly focused on variables that directly influence customers’ behavior. This novel conceptual framework enables managers to better understand their customers and has implications for emerging themes, such as formulating strategies for specific customer groups and internationalization process. In addition, this paper provides a starting point to empirically examine whether and how the proposed moderators affect the link between customer attitude and behavioral intentions to purchase Islamic banking products.

To the best of knowledge, this is the first attempt to introduce relevant moderating variables for investigating the attitude and intention nexus in an Islamic banking context. Furthermore, the authors propose a new measure, namely, profit-loss sharing proportions which could enhance customers’ intention to purchase Islamic banking products.

This study aims to develop a pH-functional thin-film sensor for non-invasive measurement of spoilage of packed fish.

At first, polymers of natural origin such as hydroxy(propyl)methyl cellulose, potato dextrose agar and starch alongside a pH sensitive-mixed indicator formulation were used to produce thin film sensor. The developed thin film sensor was tested for monitoring the spoilage of seafood stored at 4°C. Using ultraviolet-visible and Fourier-transform infrared spectroscopy, the halochromic sensor was characterised. In addition, the halochromic response of the thin film was directly correlated to the total volatile base nitrogen emitted by the packaged fish, pH, microbial activity and sensory evaluation.

The results suggested the developed biopolymer-based thin film sensor showed different colours in line with the spoilage of the packed fish, which could be well correlated with the total volatile base nitrogen, microbial activity and sensory evaluation. In addition, the thin film sensors exhibited a high degree of biodegradability. The biopolymers-based thin film halochromic sensor has exhibited excellent biodegradability along with sensitiveness towards the spoilage of the packed fish.

In the future, consumers and retailers may prefer seafood containers equipped with such halochromic sensors to determine the degree of food deterioration as a direct indicator of food quality.