Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch

被引:21
作者
Erna, Kana Husna [1 ]
Felicia, Wen Xia Ling [1 ]
Vonnie, Joseph Merillyn [1 ]
Rovina, Kobun [1 ]
Yin, Koh Wee [1 ]
Nur'Aqilah, Md Nasir [1 ]
机构
[1] Univ Malaysia Sabah, Fac Food Sci & Nutr, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
来源
BIOSENSORS-BASEL | 2022年 / 12卷 / 04期
关键词
natural dyes; anthocyanin; starch; freshness; meat quality; pH indicator; ROSELLE ANTHOCYANINS; POLYVINYL-ALCOHOL; PH; DEGRADATION; STABILITY; CHITOSAN; EXTRACT; TEMPERATURE; NANOFIBER; SENSORS;
D O I
10.3390/bios12040211
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
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.
引用
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页数:15
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