Abstract
In this study, the smart food packaging films from subcritical water-modified native oat starch (NOS) were developed using betalain from beetroot as a pH biosensor was studied. NOS was modified by SCW at varying temperatures; henceforth modified oats starch (MOS) was designated as MOS@115, MOS@130, MOS@145, MOS@160, MOS@175, and MOS@190. FTIR, XRD, and gel permeation chromatography (GPC) results confirmed the crystallinity loss and molecular weight reduction of NOS. Improved cold water solubility and decreased viscosity were observed with increased temperature, which favored excellent film-forming features with improved elasticity. However, the modified starch's water-holding capacity and swelling rate increased until a certain temperature and afterward decreased. Improved physical and mechanical properties of the film were obtained after reinforcing with cellulose nanofibrils (CNF, 5 wt% of starch). Finally, MOS with betalain was efficiently demonstrated to monitor chicken spoilage. Thus, SCW treatment was investigated to be an efficient way to modify starch in an eco-friendly way for food packaging development.
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