Characterization and Properties of Chitosan/PVA Bio-based Film Incorporated with Clitoria ternatea L. (Butterfly pea) Extract and Its Application in Foods
Keywords:Butterfly pea, Anthocyanin, pH-sensing, Film properties
Natural anthocyanin pigments gained awareness to use to improve the function of food packaging based on dye sensitivities when chemical composition changes. In this study Clitoria ternatea L. (Butterfly pea) extract (10-30%) was incorporated into chitosan/poly-vinyl alcohol (PVA) based film to produce pHsensing elements. Physical, mechanical and barrier properties of film, e.g., swelling index, thickness, water vapor permeability coefficient (WVPC) and tensile strength were evaluated. Film incorporated with 30% Clitoria ternatea L. extract showed an increase in film thickness and decreased in tensile strength and swelling index. No significant difference (p>0.05) was observed in WVPC between treatments. Films were immersed in six levels of pH buffer (1, 3, 5, 7, 9 and 12) and exhibited color response ranging from brownish-red (acidic), bluish-green (neutral) and yellow (basic), respectively, within 15 min which was confirmed by color parameters (L*, a*, b*, chroma and hue angle). Total color different (ΔE) greatly rose under extreme pH conditions (pH 1 and 12). Films were also performed on a model of low (pasteurized milk and chicken meat) and high (fresh-cut pineapple) acid foods. The visual color of film responded when pH shifted, which changed into pale pink (pasteurized milk), green (chicken meat) and red (fresh-cut pineapple) compared to an initial color (bluish-green). This study revealed that an embedding of Clitoria ternatea L. extract into chitosan/PVA based films had a pH-sensing potential material for application in smart packaging.
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