Development of Intelligent Food Packaging from Red Cabbage Anthocyanin Pigment
Suzihaque, M.U.H1, Nur Syazwani Farzana Bt Mohd Zamroni2
1Suzihaque M.U.H*, Faculty of Chemical Engineering, Universiti Teknologi MARA, Shah Alam, 40450 Selangor, Malaysia.
2NurSyazwani Farzana Bt Mohd Zamroni, Faculty of Chemical Engineering, Universiti Teknologi MARA, Shah Alam, 40450 Selangor, Malaysia.
Manuscript received on November 20, 2019. | Revised Manuscript received on November 28, 2019. | Manuscript published on 30 November, 2019. | PP: 6798-6802 | Volume-8 Issue-4, November 2019. | Retrieval Number: D5225118419/2019©BEIESP | DOI: 10.35940/ijrte.D5225.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: 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.
Keywords: Edible Film, Red Cabbage, Starch, Ph Sensitive, Intelligent Food Packaging.
Scope of the Article: Artificial Intelligent Methods, Models, Techniques.