Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch
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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Biosensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6374/12/4/211 |
| _version_ | 1827621591928799232 |
|---|---|
| author | Kana Husna Erna Wen Xia Ling Felicia Joseph Merillyn Vonnie Kobun Rovina Koh Wee Yin Md Nasir Nur’Aqilah |
| author_facet | Kana Husna Erna Wen Xia Ling Felicia Joseph Merillyn Vonnie Kobun Rovina Koh Wee Yin Md Nasir Nur’Aqilah |
| author_sort | Kana Husna Erna |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T11:06:33Z |
| format | Article |
| id | doaj.art-d7fb26851a91410390ffc8eb679bd735 |
| institution | Directory Open Access Journal |
| issn | 2079-6374 |
| language | English |
| last_indexed | 2024-03-09T11:06:33Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biosensors |
| spelling | doaj.art-d7fb26851a91410390ffc8eb679bd7352023-12-01T00:57:56ZengMDPI AGBiosensors2079-63742022-04-0112421110.3390/bios12040211Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and StarchKana Husna Erna0Wen Xia Ling Felicia1Joseph Merillyn Vonnie2Kobun Rovina3Koh Wee Yin4Md Nasir Nur’Aqilah5Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaColorimetric 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.https://www.mdpi.com/2079-6374/12/4/211natural dyesanthocyaninstarchfreshnessmeat qualitypH indicator |
| spellingShingle | Kana Husna Erna Wen Xia Ling Felicia Joseph Merillyn Vonnie Kobun Rovina Koh Wee Yin Md Nasir Nur’Aqilah Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch Biosensors natural dyes anthocyanin starch freshness meat quality pH indicator |
| title | Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch |
| title_full | Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch |
| title_fullStr | Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch |
| title_full_unstemmed | Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch |
| title_short | Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch |
| title_sort | synthesis and physicochemical characterization of polymer film based anthocyanin and starch |
| topic | natural dyes anthocyanin starch freshness meat quality pH indicator |
| url | https://www.mdpi.com/2079-6374/12/4/211 |
| work_keys_str_mv | AT kanahusnaerna synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch AT wenxialingfelicia synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch AT josephmerillynvonnie synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch AT kobunrovina synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch AT kohweeyin synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch AT mdnasirnuraqilah synthesisandphysicochemicalcharacterizationofpolymerfilmbasedanthocyaninandstarch |