International Congress on Food Sciences
  • Follow

Accepted Abstracts

Characterization of Ph-Sensitive Films Based on Hybrid Biopolymer and Anthocyanins Extract

Erna Husna Kana*, Kobun Rovina
Universiti Malaysia Sabah, Malaysia 

Citation: Kana EH, Rovina K (2020) Characterization of Ph-Sensitive Films Based on Hybrid Biopolymer and Anthocyanins Extract. SciTech Food Sciences 2020. Thailand 

Received: January 31, 2020         Accepted: February 04, 2020         Published: February 05, 2020

Abstract

A novel pH-sensitive biopolymer-based films were developed by incorporating different amounts of anthocyanins extract. In this study, edible films based on biopolymer and natural dyes were prepared which has potential for sensing materials in food industry. The physicochemical of the developed hybrid biopolymer were characterized by Fourier transform infrared, scanning electron microscopy and transmission electron microscopy, differential scanning calorimetry analysis, x-ray diffraction spectra, color stability of indicator, violet-visible absorption spectra, water vapor permeability, water solubility, swelling index, mechanical properties and thermogravimetric analysis. The hybrid biopolymer showed increased tensile strength, and reduced elongation at break and moisture content. Notably, hybrid biopolymer films presented better water vapor and UV–vis light barrier properties and higher mechanical strength compare than control film. Thus, this hybrid biopolymer film could be used as promising visible pH-sensing as intelligent food packaging to monitor freshness of meat-based products.
 
Keywords: Characterization, Anthocyanin, Film indicator, Biopolymer