Preparation and characterization of starch-based pH indicator films for anthocyanin release
Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour cha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115980/ http://psasir.upm.edu.my/id/eprint/115980/1/115980.pdf |
| _version_ | 1848866904280662016 |
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| author | N.H., Che Hamzah Khairuddin, N. Muhammad, I.I. |
| author_facet | N.H., Che Hamzah Khairuddin, N. Muhammad, I.I. |
| author_sort | N.H., Che Hamzah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour changes. In this study, Brassica oleracea (commonly known as red cabbage) and sago starch (SS) were used to synthesise pH-sensitive films plasticized with glycerol. Sago starch is cheap, abundant, and easily available whereas red cabbage is an excellent source of food colourants. Different concentrations of anthocyanin extracted from red cabbage (RCA) at 8%, 12%, and 16% (w/v) were incorporated into the starch films during fabrication using the solvent casting method. Colour analysis of the films towards food simulants (e.g., 3% acetic acid and 10% ethanol) was conducted. Furthermore, the structural and barrier properties of the films were investigated. Results showed that the addition of RCA increased the water vapour permeability (WVP) by 24% (8% RCA film), whereas the crystallinity index was reduced by 74% (16% RCA film) when compared to the control starch film. Likewise, the concentration of anthocyanins released in 3% acetic acid at room temperature was comparatively lower than the fridge temperature by 0.6% (16% RCA film). Hence, temperature plays an important role in controlling anthocyanin release from the starch matrix, although this depends on the type of food simulant. Hence, the natural pH indicator with visible colour changes is a simple, safe, and cost-effective tool for monitoring perishable foods. |
| first_indexed | 2025-11-15T14:28:01Z |
| format | Article |
| id | upm-115980 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:28:01Z |
| publishDate | 2024 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1159802025-04-07T03:27:28Z http://psasir.upm.edu.my/id/eprint/115980/ Preparation and characterization of starch-based pH indicator films for anthocyanin release N.H., Che Hamzah Khairuddin, N. Muhammad, I.I. Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour changes. In this study, Brassica oleracea (commonly known as red cabbage) and sago starch (SS) were used to synthesise pH-sensitive films plasticized with glycerol. Sago starch is cheap, abundant, and easily available whereas red cabbage is an excellent source of food colourants. Different concentrations of anthocyanin extracted from red cabbage (RCA) at 8%, 12%, and 16% (w/v) were incorporated into the starch films during fabrication using the solvent casting method. Colour analysis of the films towards food simulants (e.g., 3% acetic acid and 10% ethanol) was conducted. Furthermore, the structural and barrier properties of the films were investigated. Results showed that the addition of RCA increased the water vapour permeability (WVP) by 24% (8% RCA film), whereas the crystallinity index was reduced by 74% (16% RCA film) when compared to the control starch film. Likewise, the concentration of anthocyanins released in 3% acetic acid at room temperature was comparatively lower than the fridge temperature by 0.6% (16% RCA film). Hence, temperature plays an important role in controlling anthocyanin release from the starch matrix, although this depends on the type of food simulant. Hence, the natural pH indicator with visible colour changes is a simple, safe, and cost-effective tool for monitoring perishable foods. Rynnye Lyan Resources 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115980/1/115980.pdf N.H., Che Hamzah and Khairuddin, N. and Muhammad, I.I. (2024) Preparation and characterization of starch-based pH indicator films for anthocyanin release. Food Research, 8 (Supp.3). pp. 110-116. ISSN 2550-2166; eISSN: 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_13__fr-afobmcis-6_che_hamzah.pdf 10.26656/fr.2017.8(s3).6 |
| spellingShingle | N.H., Che Hamzah Khairuddin, N. Muhammad, I.I. Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title | Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title_full | Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title_fullStr | Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title_full_unstemmed | Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title_short | Preparation and characterization of starch-based pH indicator films for anthocyanin release |
| title_sort | preparation and characterization of starch-based ph indicator films for anthocyanin release |
| url | http://psasir.upm.edu.my/id/eprint/115980/ http://psasir.upm.edu.my/id/eprint/115980/ http://psasir.upm.edu.my/id/eprint/115980/ http://psasir.upm.edu.my/id/eprint/115980/1/115980.pdf |