A study was conducted to determine the feasibility of using alternative chromophores in light-activated surgical adhesives. Two commonly used chromophores, indocyanine green (ICG), and methylene blue (MB) were investigated, as well as three different food colorings: red #40, blue #1, and green food coloring consisting of yellow #5 and blue #1. The study consisted of three components. First, the absorption profiles of the five chromophores, both diluted in deionized water and bound to protein, were recorded with a UV-Vis-NIR spectrophotometer. Second, the effect of accumulated thermal dosages on the stability of the absorption profiles was investigated. Third, the stability of the absorption profiles of the chromophore solutions when exposed to ambient light for an extended period of time was investigated.
The peak absorption wavelengths of ICG, MB, red #40, and blue #1, were found to be 780 nm, 665 nm, 500 nm, and 630 nm respectively. The green food coloring had two absorption peaks at 417 nm and 630 nm, corresponding to the two dye components comprising this color. The peak absorption wavelength of the ICG shifted to 805 nm when bound to protein. ICG and MB showed a significant decrease in absorbance units with increased time and temperature when heated to temperatures up to 100 degrees C. Negligible change in absorption with accumulated thermal dose was observed for any of the three food colorings investigated. Photobleaching was observed in both ICG and MB solutions with exposure to a white light source. An 88% decrease in absorption was seen in ICG deionized water solution after 7 days of exposure with a corresponding 33% decrease in absorption seen in the MB deionized water solution. A negligible drop in absorption was observed from exposure to ambient light for a 12-week period with the three food colorings investigated.