The potential of anthocyanin from red banana peel as natural dye in smart packaging development

Abstract

Innovative packaging by enhancing smart materials is now starting to be widely developed. The smart packaging concept developed is packaging that provides a particular function, and the primary function of packaging is protecting products from the environment. The indicator on food packaging is one of the results of the development of intelligent materials. One indicator that was developed is thermochromic ink. The most widely used thermochromic liquid today is made from leuco dye. The colour in thermochromic leuco colouring changes from one colour to another. Therefore, the use of natural dyes as a colourant in thermochromic leuco dye is being considered. Several studies have shown that Anthocyanin can have a thermochromic effect. One of the local resources developed as a source of anthocyanins from agricultural product waste is red banana peel. This study aims to determine the potential of anthocyanins from red banana peels based on the characteristics of changes in temperature and light and storage temperature stability as a source of natural dye for the development of thermochromic leuco dye. The results showed that the total anthocyanin content of red banana peels was 55.139 mg/L using water and 5.038 mg/L using ethanol as solvent. Temperature treatments at 35°C and 50°C have shown a higher absorbance decline rate than temperature 30 and 40°C. Storage of anthocyanins in UV lamps and sunlight showed colour changes compared to storage in 25-watt lamps. The results of this study indicated that anthocyanins from red banana peels had the potential to be used as a source of natural dye in the development of thermochromic leuco dye.