Using Anthocyanin Extracts from Butterfly Pea as pH Indicator for Intelligent Gelatin Film and Methylcellulose Film
Article Sidebar
Main Article Content
Abstract
Among variety of intelligent food packaging, pH indicator packaging is becoming more popular, which can be made from synthetic and natural compounds. The search for natural pH indicator dyes that can be used in intelligent food packaging systems has recently focused on anthocyanins extracted from plants. Thus, this work aimed to develop and characterize an intelligent tag for pH indicator based on gelatin and methylcellulose-film with butterfly pea extract (BPE). The results showed that the colors of BPE solutions had a tendency to change from red to blue in a pH range of 4.0 to 8.0. The maximum absorption peak moved to a higher wavelength was observed at around 627 nm at pH 8.0 and shifted to 574 nm when the pH decreased to 5.0. After BPE was incorporated into the gelatin and methylcellulose-based films, the film’s properties were characterized. The color of the incorporated films changed from purple to blue and blue to green in buffers with pH ranging from 2.0 to 6.0 and 7.0 to 10.0, respectively. The incorporated gelatin-based film containing BPE showed a clearer response to pH variation and showed a high pigment releasing rate when immerse in buffer of pH 10. The incorporated methylcellulose-based film containing BPE had higher water solubility than that of gelatin-based film (p < 0.05), as well as improved mechanical properties and water vapor permeability (WVP). Therefore, it is possible to use the BPE (anthocyanins) as a visual pH indicator for food package.
Keywords: anthocyanin; butterfly pea; intelligent packaging; pH indicator
*Corresponding author: E-mail: samarts@go.buu.ac.th
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Cevallos-Casals, B.A. and Cisneros-Zevallos, L., 2004. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry, 86(1), 69-77.
Golasz, L.B., da Silva, J. and da Silva, S.B., 2013. Film with anthocyanins as an indicator of chilled pork deterioration. Food Science and Technology, 33, 155-162.
Chen, X. and Gu, Z., 2013. Absorption-type optical pH sensitive film based on immobilized purple cabbage pigment. Sensors and Actuators B. Chemical, 178, 207-211.
Nilsuwan, K., Benjakul, S. and Prodpran, T., 2016. Influence of palm oil and glycerol on properties of fish skin gelatin-based films. Journal of Food Science and Technology, 53(6), 2715-2724.
Heredia, F.J., Francia-Aricha, E.M., Rivas-Gonzalo, J.C., Vicario, I.M. and Santos-Buelga, C., 1998. Chromatic characterization of anthocyanins from red grapes-I. pH effect. Food Chemistry, 63(4), 491-498,
ASTM, 1983. Standard test method for water vapor transmission of materials. E 96-80. In: Annual Book of ASTM Standards. Philadelphia: American Society for testing and Materials, pp. 761-770.
Goto, T. and Kondo, T., 1991. Structure and molecular stacking of anthocyanins-flower color variation. Angewandte Chemie International Edition, 3091, 17-33.
Asen, S., Stewart, R.N. and Norris, K.H., 1972. Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry, 11(3), 1139-1144.
Bakowska-Barczak, A., Kucharska, A.Z. and Oszmianski, J., 2003. The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Food Chemistry, 81(3), 349-355.
Choi, I., Lee, J.Y., Lacroix, M. and Han, J., 2017. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food Chemistry, 218, 122-128.
Castaneda-Ovando, A., Pacheco-Hernandez, M.D.L., Paez-Hernandez, M.E., Rodriguez, J.A. and Galan-Vidal, C.A., 2009. Chemical studies of anthocyanins: A review. Food Chemistry, 113(4), 859-871.
Schwarz, M. and Winterhalter, P., 2003. A novel synthetic route to substituted pyranoanthocyanins with unique colour properties. Tetrahedron Letters, 44(41), 7583-7587.
Halász, K. and Csóka, L., 2018. Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application. Food Packaging and Shelf Life, 16, 185-193.
Yoshida, C.M.P., Maciel, V.B.V., Mendonça, M.E.D. and Franco, T.T., 2014. Chitosan biobased and intelligent films: Monitoring pH variations. LWT - Food Science and Technology, 55(1), 83-89.
Turhan, K.N. and Sahbaz, F., 2004. Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. Journal of Food Engineering, 61(3), 459-466.
Pourjavaher, S., Almasi, H., Meshkini, S., Pirsa, S. and Parandi, E., 2017. Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract. Carbohydrate Polymers, 156, 193-201.
Wu, L.T., Tsai, I.L., Ho, Y.C., Hang, Y.H., Lin, C., Tsai, M.L. and Mi, F.L., 2021. Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness. Carbohydrate Polymers, 254, 117410, https://doi.org/10.1016/j. carbpol.2020.117410
Sun, G., Chi, W., Zhang, C., Xu, S., Li, J. and Wang, L., 2019. Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice. Food Hydrocolloids, 94, 345-353.
Rawdkuen, S., Faseha, A., Benjakul, S. and Kaewprachu, P., 2020. Application of anthocyanin as a color indicator in gelatin films. Food Bioscience, 36, 100603, https://doi.org/10.1016/ j.fbio.2020.100603
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M.A. and Martín-Belloso, O., 2015. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177.
Suppakul, P., Sonneveld, K., Bigger, S.W. and Miltz, J., 2011. Diffusion of linalool and methylchavicol from polyethylene-based antimicrobial packaging films. LWT - Food Science and Technology, 44(9), 1888-1893.
Li, M., Zhang, F., Liu, Z., Guo, X., Wu, Q. and Qiao, L., 2018. Controlled release system by active gelatin film incorporated with β-cyclodextrin-thymol inclusion complexes. Food and Bioprocess Technology, 11, 1695-1702.
Yong, H., Liu, J., Qin, Y., Bai, R., Zhang, X. and Liu, J., 2019. Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. International Journal of Biological Macromolecules, 137, 307-316.