Smart food packaging from sago starch incorporated with anthocyanin from Brassica oleracea

Abstract

Smart packaging is a general term that refers to any material or system employed to detect, perceive, and record any changes during the life cycle of packaged foods or their surroundings. In this study, the pH indicator film developed from sago starch and natural colourants or anthocyanin extracted from red cabbage (Brassica oleracea). Incorporating anthocyanin into food package matrices applies the bio-switch concept, which aids automatic response to changes (external stimuli) in the environment. Consumers are extra alert to the freshness of the food based on the colour changes of the bio-switch system. The formulation of sago starch film incorporated with different concentrations of anthocyanin (0, 10, 20, 30, 40 and 50 %) was investigated. The sago starch-based film with anthocyanin showed colour variations in response to different pH. Scanning Electron Microscopy (SEM) showed the compatibility of the starch with the anthocyanin extract and film morphology. Chemical characterization of the synthesized films by Fourier Transform Infrared Spectroscopy Analysis (FTIR) showed no chemical changes when compared to the control film. However, the films showed a decreasing lightness trend when a higher concentration of anthocyanin was incorporated. Smart food packaging is a promising response to consumers’ demand for packaging that accommodates a hectic way of life and offers greater economic potential.