Behaviour of polydiacetylene vesicles under different conditions of temperature, pH and chemical components of milk

► Heating at 60 and 90 °C for 10 min caused polydiacetylene thermochromism. ► pH higher than 9.0 promoted vesicle colour change from blue to red. ► Addition of HCl (0.1 M) and salt solutions enables vesicle aggregation. ► β-Lactoglobulin and α-lactalbumin led to vesicle chromic transition. ► Polydiacetylene is a promising material to be used as a sensor in the food industry.