Open AccessDevelopment of Intelligent Food Packaging from Red Cabbage Anthocyanin Pigment
Author(s) -
Suzihaque M.U.H*,
NurSyazwani Farzana Bt Mohd Zamroni
Publication year - 2019
Publication title -
international journal of recent technology and engineering
Language(s) - English
Resource type - Journals
ISSN - 2277-3878
DOI - 10.35940/ijrte.d5225.118419
Subject(s) - red cabbage , pigment , anthocyanin , food spoilage , starch , red color , food science , chemistry , coating , food packaging , ph indicator , horticulture , materials science , botany , biology , organic chemistry , physics , bacteria , optics , genetics
Corn starch, chitosan and red cabbage extract act as natural pH indicator to determine fruit spoilage by developing pH sensitive film and coating as the color changes based on pH of fruit. The film color changed from pink to purple and brownish with the changes of pH. pH indicator film and coating were assessed for their physical, chemical, mechanical and biological properties. The stability of the pigment was evaluated for 4 days with the presence and absence of light and with or without cooling effects. The film incorporated with red cabbage extract proven to have higher stability when stored at room temperature with the exposure to light. It also exhibits better color stability when kept under cold temperature in comparison to room temperature.