Synthesis and physicochemical characterization of polymer film-based anthocyanin and starch

Erna Husna Kana and Ling, Felicia Wen Xia and Vonnie Merillyn Joseph and Rovina Kobun and Koh, Wee Yin and Nur’Aqilah Md Nasir (2022) Synthesis and physicochemical characterization of polymer film-based anthocyanin and starch. Biosensors, 12 (211). pp. 1-15. ISSN 2079-6374

	Text FULL TEXT.pdf Restricted to Registered users only Download (410kB) \| Request a copy
	Text ABSTRACT.pdf Download (62kB)

URL: https://www.mdpi.com/2079-6374/12/4/211/htm

Abstract

Colorimetric indicators, used in food intelligent packaging, have enormous promise for monitoring and detecting food quality by analyzing and interpreting the quality data of packaged food. Hence, our study developed and characterized a biopolymer film based on starch and anthocyanin for prospective meat freshness monitoring applications. The developed film was morphologically characterized using different morphology instruments to identify the interaction between anthocyanin and starch. The color differences of the proposed film in response to different pH buffers have also been investigated. The combination of anthocyanin and starch produces a smooth and homogenous surface with an intermolecular hydrogen bond that increases the biopolymer’s wavelength. The film indicated bright red at pH 2.0–6.0, bluish-grey at pH 7.0–11.0, and yellowish-green above 11.0 that the naked eye can see. The indicator film shows high sensitivity toward pH changes. The inclusion of anthocyanin increases the biopolymer film’s thickness and crystalline condition with low humidity, water solubility, and swelling values. As a result, the polymer film can be employed in the food industry as an affordable and environmentally friendly indication of meat freshness.

Item Type:	Article
Keyword:	Natural dyes , Anthocyanin , Starch , Freshness , Meat quality , pH indicator
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	28 Oct 2022 15:10
Last Modified:	28 Oct 2022 15:10
URI:	https://eprints.ums.edu.my/id/eprint/34594

Actions (login required)

View Item