Study on the release of Anthocyanin incorporation in sago starch smart film

Mohd Shaidi, Nursyabii Afini (2019) Study on the release of Anthocyanin incorporation in sago starch smart film. [Project Paper] (Submitted)

Text lp FSPM 2019 19.pdf Download (9MB)

Abstract

Smart packaging is a promising form of food packaging that offers a great economical potential due to consumer demand for a packaging that accommodate a hectic way of life. A packaging with pH colour indicator can be made by incorporating colour indicator into food package matrices whilst applying a bio switch concept to respond automatically to changes (external stimuli) in the environment. A new pH indicator film was developed by using sago starch and the natural colorants extracted from red cabbage known as anthocyanin with antioxidant properties for food active packaging. The present work aimed to develop the formulation of sago starch film in which the pH colour indicator (range of percentage) were incorporated into the polymeric material. The sago starch film with anthocyanin showed colour variations to different pH values. Scanning Electron Microscopy (SEM) analysis showed the compatibility of the starch with anthocyanin extract and the morphology of the film. Fourier Transform Infrared Spectroscopy Analysis (FTIR) shows no chemical changes compared to control film. Colour variations of pH indicator films were measured by a colour meter after immersion in different buffer solution. Film showed a decreasing trend in lightness when there is incorporation of anthocyanin. Therefore, the developed pH indicator films could be used as a diagnostic tool for the detection of food spoilage.

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	01 Oct 2024 00:36
Last Modified:	01 Oct 2024 00:36
URI:	http://psaspb.upm.edu.my/id/eprint/2001

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