Pea Flower Extract Research Articles

Analysis of Rhodamine B Content in Eyeshadow Cosmetic Preparations with UV-Vis Spectrophotometer and Butterfly Pea Flower (Clitoria ternatea L.) Extract

In the modern era, maintaining a good appearance is crucial. Many people are out there vying for the most outstanding looks. Many are also eager to spend money to improve their appearance, such as by undergoing various treatments and purchasing numerous cosmetic preparations. One type of cosmetics most often used by people is eyeshadow. As a decorative cosmetic, of course, eyeshadow has colouring content. However, Rhodamine B is still misused, a dangerous dye in eye shadow preparations, because most eye shadow palettes have a red base colour. As a result, the author recognizes the importance of researching to differentiate eyeshadow cosmetics containing Rhodamine B from those that do not, using natural ingredient indicators, given Indonesia's abundance of biodiversity. Rhodamine B may be detected using anthocyanins, natural pigments in various plants; one is butterfly pea flowers. The results of visual observations of the reaction of butterfly pea flower extract and cosmetic samples will then be confirmed using a UV-Vis Spectrophotometer. The qualitative analysis revealed that all eyeshadow samples tested positive for Rhodamine B, as shown by the colour change in the butterfly pea flower extract from blue to purple to pink. The quantitative examination revealed that Rhodamine B concentrations in five samples ranged from 0.419 mg/L to 15.891 mg/L. According to BPOM, cosmetic products should not include Rhodamine B (≤ 0 mg/L).

Antibacterial Activity of Transparent Soap Added Avocado Oil and Telang Flower Extract (Clitoria ternatea)

Telang flowers contain secondary metabolites, one of which is antibacterial because it has potential as an alternative to antibiotics. The purpose of the research was to increase the function of transparent soap moisturise the skin and inhibit the growth of bacteria on the skin's surface. The butterfly pea flower was extracted by maceration using 96% ethanol, and then the extract was added to the making of transparent soap according to the treatment. The treatments in this study were the addition of S0 (0 mL) butterfly pea flower extract as a control; S1 (0,10 mL); S2 (0,15 mL); S3 (0,20 mL); S4 (0,25 mL) into 100 mL of transparent soap formulation. The best formulation resulting from this study was the S4 treatment (6 g cocoa butter, 7 g stearic acid, 14 g palm oil, 5 g avocado oil, 48% NaOH 7 g, 13 g glycerin, 15 g ethanol, cocamide- DEA 5 g, 17 g sugar, 0.2 g NaCl, 10.45 g aquadest and 0.3 g perfume and 0.05 g dye. The results of the antibacterial activity produced from the butterfly pea flower extract and avocado oil resulted in an inhibitory effect on P. acne bacteria ranging from 8,1-20,1 mm, which had moderate to strong inhibition, and E. coli bacteria ranged from 21,1-28,8 mm which had very strong inhibition.

Utilization Of Butterfly Pea Flowers (Clioria ternate L.) In Gram Staining Of Staphylococcus aureus and Escherichia coli Bacteria

Introduction : Butterfly pea flower (Clitoria ternatea L.) is one of the most commonly found plants. Butterfly pea flowers contain anthocyanins which are abundant in the flowers and play a role in giving red, violet-blue color to the flowers. Anthocyanins are the main molecules of plant colorants. The potential of anthocyanins in butterfly pea flowers can be used as a natural coloring reagent. Objective : The purpose of this study was to determine whether telang flower extract can be used as a substitute for gentian violet in Gram staining. Method : The research method used is experimental. Result : The results of Gram staining research using original pH butterfly pea flower extract at concentrations of 1:10, 2:10, 3:10, 4:10, and pH 5 butterfly pea flower extract at concentrations of 1:10, 2:10, 3:10, 4:10, 5:10 on Staphylococcus aureus bacteria showed poor bacterial staining results because the bacteria were not purple while the original pH butterfly pea flower extract at a concentration of 5:10 showed good staining results because the bacteria were purple. While in Escherichia coli bacteria, butterfly pea flower extract shows good staining results because the bacteria are red. Conclusion : Data analysis using the Kruskal Wallis test obtained Asymp. Sig (0.000) <0.05, it can be concluded that there is a significant difference in Gram staining using gentian violet and telang flower extract with variations in pH and composition as a substitute for gentian violet.

Evaluation of the Sun Protection Factor (SPF) Test for Butterfly Pea Flower (Clitoria ternatea L.) Extract Lip Tint Preparations

A lip tint is a cosmetic preparation that colors lips while shielding them from UV light and free radical damage. The butterfly pea blossom is one plant that possesses sunscreen properties and can be used as a natural dye. The purpose of this study is to ascertain how the concentration of butterfly pea flower extract affects the SPF activity of lip tint products containing this extract. This study's design is entirely random, making it an experimental investigation. The in vitro SPF test results using Uv-Vis spectrophotometry show that at a concentration of 5%, 1.618162 SPF falls into the less group; at a concentration of 10%, 4.770857 SPF falls into the medium category; and at a concentration of 15%, 6.1224069 SPF falls into the extra category. The SPF value of lip tint preparations is influenced by the varied concentrations of butterfly pea flower extract, as indicated by the statistical analysis results, which indicate significant variations between the three concentrations (p<0.05).

Effectiveness of Butterfly Pea ( Clitoria Ternatea ) Extract Against Streptococcus Mutans Bacterial Growth In Vitro

Dental caries is still a major problem in dentistry and is the most common infectious disease in children. Caries is a microbiological infectious disease that can damage the hard tissue of the teeth. This study aims to determine the effectiveness of butterfly pea flower extract ( Clitoria ternatea ) on the growth of Streptococcus mutans in vitro. This type of research is laboratory experimental research using a post test only control group design approach The samples used were butterfly pea flower extract ( Clitoria ternatea ) diluted with DMSO to a concentration of 100%, 50%, 25%, 12.5%, 3.125%, 6.125% and Streptococcus mutans ATCC 25175. This research was conducted using the MIC test dilution method and KBM to see the effectiveness of the antibacterial extract against the test bacteria. Analysis of research data using the one way ANOVA test (p <0.05) to see significant differences between study groups with the number of test bacteria, followed by a double comparison test with the Post Hoc Least Significance Different (LSD) method to determine the average difference between treatment groups. Antibacterial effectiveness test results showed that butterfly pea flower extract ( Clitoria ternatea ) was effective in inhibiting Streptococcus mutans bacteria (p<0.05), at a concentration of 25% was the minimum inhibitory level (MIC) and 50% concentration was the minimum killing rate (MBC). ). The conclusion of this study is that the extract of butterfly pea flower ( Clitoria ternatea ) is effective in inhibiting and killing Streptococcus mutans bacteria.

Potential and Simulation of Functional Compounds Recovery from Clitoria ternatea L. Extract during The Commercial Sterility Process

The butterfly pea flower (Clitoria ternatea L.) is a flower that is identical to blue to purple petals and contains various phytochemical compounds. Heat processing in butterfly pea flower extract can reduce its nutritional and sensory properties, which is indicated by a decrease in each quality parameter, namely color intensity, total anthocyanins, red flavylium cation, purple quinonoidal base, blue anionic quinonoidal base, ferrulic acid, caffeic acid, p-hydroxybenzoic acid, procatechuic acid, gallic acid, vanillic acid, vanillin, procyanidin hexamer III, and delphinidin-3-glucosse. The thermal process can deactivate bacterial spores to maintain the quality of butterfly pea flower extract. This paper will review steps that can be used as a reference for researchers or industry to optimize commercial sterilization processes using heating process kinetics. The method studied to be adopted in this article is based on the heating process kinetics of each quality parameter (k and D values) combined towards temperature (Z value). The combination of temperature and time to optimize the process is determined by referring to the D and Z values. To optimize the heating process, the sterilization heater needs to be evaluated and the kinetics of the thermal process for each quality parameter need to be prescribed. This thermal process design will contribute greatly to the functional food business with commercial sterilization standards that aim to claim functional compounds at certain concentrations after processing.

Fiber Content and Antioxidant Activity of Chiapuding from Chia Seeds and Soybean Extract with Temple Flower Extract as a Dilution for Obesite Teenagers

The aim of this research was to analyze the fiber content and antioxidant activity in pudding made from chia seeds and soybean juice with butterfly pea flower extract. The type of research is experimental research, with the RAL (Completely Randomized Design) method, which is carried out by adding chia seeds to making pudding with 5 treatments, namely F0 (0%), F1 (2%), F2 (4%), F3 (6%) and F4 (8%). Fiber content analysis using the AOAC method and antioxidant activity analysis using the DPPH method were carried out at the Lampung State Polytechnic Laboratory. Data processing was carried out by ANOVA and Duncan tests using SPSS 20. The results of statistical tests on fiber content showed that there was no effect of adding chia seeds to making pudding with a p-value = 0.106 even though there was an increase in each formula. The highest fiber content in F4 (8%) is 5.86% or 5.8 gr/100 gr pudding, which can meet daily fiber needs, namely 2.7 -3.7 gr/day. The results of statistical tests on antioxidant activity show that there is an effect of adding chia seeds to make pudding with a p-value = 0.000. The highest IC50 antioxidant activity was in F4 (8%) at 6090 µg/mL, even though the IC50 value was in the weak category, the smaller the IC50 value, the stronger the antioxidant was in warding off free radicals. Based on research results, the more chia seed formula added, the higher the fiber content and the higher the IC50 antioxidant activity.

The effect of adding butterfly pea (Clitoria ternatea) flower extract to the coconut water-egg yolk diluent on the quality of Aceh cattle spermatozoa

Abstract This study aimed to determine the effect of adding butterfly pea flower (Clitoria ternatea) extract to the coconut water-egg yolk diluent on the quality of Aceh cattle spermatozoa stored at 4°C. The semen used is obtained from the ejaculate of Aceh cattle kept in the Saree artificial insemination center. The treatment in this research was the addition of butterfly pea flower extract to the coconut water-egg yolk diluent with concentrations of 0% (P1), 0.2% (P2), 0.4% (P3), 0.6% (P4), and 0.8% (P5). The spermatozoa quality variables measured were motility, viability, and abnormalities of spermatozoa after and before cooling. The results showed that adding butterfly pea flower extract to the diluent significantly affected spermatozoa motility and viability. Still, they did not affect the percentage of spermatozoa abnormalities before or after the cooling process. The quality of Aceh cattle spermatozoa before and after the cooling process was no different. Adding butterfly pea flower extract to a concentration of 0.6 g/100 ml in the diluent (P4) produced the best spermatozoa motility, viability, and abnormalities. The conclusion is that the addition of butterfly pea flower extract to the coconut water-egg yolk diluent can prevent a decrease in the quality of Aceh cattle spermatozoa stored at 4°C.

The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion

The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion

Perbedaan Perawatan Perineum Metode Sitz Bath Ekstrak Daun Pegagan (Centella Asiatica) dan Ekstrak Bunga Telang (Clitoria Ternatea) Terhadap Penyembuhan Luka Perineum Pada Ibu Postpartum

The puerperium is the time between the birth of the placenta and return of organs to their pre-pregnancy state. The postpartum period generally lasts 6-12 weeks after delivery. During the postpartum period, mothers need more attention, because as many as 50% of postpartum mothers experience tears in the birth canal. It is very important to do perineal care because the suture scars of the birth canal can be the entry point for germs and can cause infection. The purpose of this study was to determine the differences in perineal wound healing using the Sitz Bath method using Centella Asiatica leaf extract and butterfly pea flower extract (Clitoria Ternate) in Postpartum Mother. This research is a quantitative research with the type of pre-experimental research with the design of the research design used is the One Shoot Case Study design. The results of this study showed that perineal treatment using the sitz bath method using gotu kola leaf extract and pelang flower extract had a significant difference in perineal wound healing with a significance value (0.043 <0.05), The application of perineal care using the sitz bath method using gotu kola leaf extract and butterfly pea flower extract has been shown to be effective in healing perineal wounds. It is hoped that midwifery services need to develop postpartum care by applying several complementary therapies to help accelerate wound healing.

Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

This study aims to extract anthocyanins from BPF (Butterfly Pea Flower) to determine an effective solvent combination resulting in higher total anthocyanin content. Various solvent combinations were utilized to discern crucial characteristics of the obtained BPFE (Butterfly Pea Flower Extract). The BPFE from the optimal treatment was utilized as a pigment in colorimetric indicators, which were then evaluated for their initial response to seafood spoilage stored at room temperature for 24 h. The color change response of the colorimetric indicators employing BPFE pigment was compared with the pH and TVBN (Total Volatile base Nitrogen) values of the seafood initially and after 24 h. The highest total anthocyanin content was achieved with the combination of 96 % ethanol/1.5 N HCl (85:15, v/v) at 551.06 mg/L, followed by the combination of 96 % ethanol/distilled water (70:30, v/v) with pH adjustment to 1 using 1.5 N HCl at 484.27 mg/L. Subsequent combinations, in decreasing order, were 96 % ethanol/1.5 N HCl (99:1, v/v), 96 % ethanol/distilled water (70:30, v/v), and lastly, 96 % ethanol/distilled water (30:70, v/v), with total anthocyanin content of 275.53 mg/L, 200.39 mg/L, and 125.24 mg/L, respectively. BPFE applied in colorimetric indicators demonstrated responsiveness to seafood spoilage through color changes, with tested spoilage indicators being pH and TVBN. The initial (first hour) pH and TVBN values for each tested seafood were 5.5 and 9.42 mg/100 g (Scylla serrata), 6.4 and 4.23 mg/100 g (Litopenaeus vannamei), 5.4 and 11.29 mg/100 g (Uroteuthis sibogae), and 6.5 and 10.26 mg/100 g (Restrelliger kanagurta). Meanwhile, the pH and TVBN values after 24-h storage at room temperature became 7.9 and 57.01 mg/100 g, 7.4 and 76.65 mg/100 g, 7.5 and 216.44 mg/100 g, and 7.8 and 51.86 mg/100 g, respectively. The conclusion drawn is that the extraction of BPFE is more efficient when utilizing acidified ethanol solvent, and the resulting BPFE holds promise as a reliable pH indicator.

The Impact of Butterfly Pea Flower (Clitoria ternatea L.) Extract on Atherosclerosis Biomarker Profiles in Obese White Rats (Rattus norvegicus L.)

Background: Clitoria ternatea L., commonly known as butterfly pea flower, has gained attention as a potential agent in the prevention and treatment of atherosclerosis due to its rich content of bioactive compounds, such as anthocyanin, a type of flavonoid renowned for its potent antioxidant and anti-inflammatory properties, along with its ability to enhance the immune system.Objective: This study aimed to elucidate the positive impact of butterfly pea flower extract on atherosclerosis biomarker profiles.Methods: The approach framework used in this research is a true experimental laboratory with a Control Group Post-Test design. Obese male white rats were selected as the research subjects. Thirty-six obese white rats were randomly divided into six groups using the Completely Randomized Design (CRD) method. The data collected were VCAM and IL-6 levels from the blood serum of obese white rats tested using an ELISA photometer. The tunica intima thickness was measured using a microscope. Data were analyzed employing SPSS 18 software, utilizing one-way ANOVA statistical tests and post hoc Tukey tests.Results: The research showed that with the increase in Butterfly Flower Extract (BPFE) dose, there was a consistently lower level of inflammatory biomarkers, such as VCAM-1 and IL-6, compared to positive controls and other variations, as well as tunica intima thickness was thinning than others. A dose of 600 mg/kg BW (P3 group) had VCAM-1 levels up to 30.40 ± 6.71 ng/mL, IL-6 levels up to 17.70 ± 8.29 ng/mL, and tunica intima thickness up to 3.18 ± 1.24 µm.Conclusion: BPFE effectively lowers inflammatory biomarkers and thins the tunica intima thickness in obese white rats at 600 mg/kg BW dose. It may offer promising therapeutic potential in addressing atherosclerosis.

Effect of Maltodextrin Concentrations and Drying Temperature on the Physico-chemical Characteristics and Color Measurements of Butterfly Pea Flowers (Clitoria ternatea L) Powder

Butterfly pea flower (Clitoria ternatea L.) is a tropical plant that is rich in bioactive compounds, especially anthocyanins which are useful as natural dyes and antioxidant compounds. The bioactive compounds of butterfly pea flowers are unstable due to environmental influences, especially temperature, oxygen, light and acidity. In order to improve the stability of bioactive compounds, especially anthocyanin compounds in powder form, it is necessary to utilize encapsulation technology using coating materials. The aim of this research was to determine the effect of maltodextrin concentration and drying temperature on the physico-chemical characteristics and color measurements of encapsulated butterfly pea flower extract. The research method used was a factorial design prepared using a randomized block design consisting of 2 factors. Factor I (maltodextrin concentration) consisted of 3 levels, namely (10%, 20%, and 30%) while factor II (drying temperature) consisted of 3 levels (70ºC, 80ºC, and 90ºC), with 3 repetitions. The observation variables are: a) antioxidant activity, b) anthocyanin content, c) water content, d) dissolution time, e) color properties (L*, a*, and b*). Based on general research results, a maltodextrin concentration of 10% and a drying temperature of 70ºC showed the best results based on antioxidant activity rate and the highest anthocyanin content (51.47% and 47.36mg/g), as well as color measurements with the lowest L* value = 52, highest a* value = +2.6, and highest b* = -11.16. Except for powder solubility, a maltodextrin concentration of 30% and a drying temperature of 90ºC resulted in the fastest solubility time (16.67 seconds). For water content, all treatments were still in accordance with spice standards in Indonesia and standards issued by the USDA.

The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value > F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract.

High stability and selectivity of butterfly pea flower extract-NiAl LDH-based catalysts in the tetracycline degradation.

Layered double hydroxide (LDH) is an applicable material that can be modified in various ways. Modifications using natural extracts fulfill the principles of "green chemistry." The preparation of butterfly pea flower extract (BPE)-modified NiAl LDH was completed using the calcination and restacking method. The characteristics of the prepared composites were identified through analysis of functional groups, crystal phase, bandgap energy, surface area and surface morphology. Fourier transform-infrared (FT-IR) characterization revealed that the active group of the catalyst is -OH except for NiAl layered double oxide (LDO), which has the metal oxide-like functional groups. X-ray diffraction patterns expressed a typical layered material structure of NiAl LDH dan NiAl LDH-BPE, but not for NiAl LDO and NiAl LDO-BPE. Introducing BPE into NiAl LDH and NiAl LDO effectively decreased the bandgap energy and changed the surface morphology. The prepared catalysts were applied in a batch system with pH 5 to degrade tetracycline (TC). NiAl LDO demonstrated the highest activity as a catalyst in TC degradation, with a 93.61% degradation rate. In contrast, NiAl LDO-BPE demonstrated the highest structural stability in TC degradation and repeated use, with an initial degradation percentage of 82.58% and a fifth regeneration percentage of 71.4%.

Formulation and Evaluation of Herbal Sunscreen Utilizing Blue Pea Flower Extract

This thesis presents the formulation and evaluation of a novel herbal sunscreen incorporating Blue Pea Flower (Clitoria ternatea) extract as the primary active ingredient. With increasing concerns about the adverse effects of synthetic sunscreens and the growing interest in natural alternatives, the study aims to explore the photoprotective properties of Blue Pea Flower extract, known for its rich anthocyanin and antioxidant content. The research begins with the extraction of Blue Pea Flower bioactive compounds through optimized solvent extraction methods. The formulated herbal sunscreen is developed by incorporating the extract into a suitable base, considering stability, safety, and efficacy. Key evaluation parameters include in vitro Sun Protection Factor (SPF) determination, photostability studies, and assessments of skin compatibility. Characterization of the Blue Pea Flower extract reveals essential bioactive compounds, establishing a foundation for understanding its potential benefits. The herbal sunscreen's physical characteristics and stability are analyzed to ensure a reliable and effective formulation. In vitro SPF testing assesses the photoprotective efficacy, while photostability studies gauge the product's robustness under sun exposure conditions. Safety evaluations, including skin irritation tests and biocompatibility studies, contribute crucial data on the product's safety profile. The results provide insights into the effectiveness of Blue Pea Flower extract as a natural photoprotective agent and the overall suitability of the herbal sunscreen formulation. Comparisons with synthetic sunscreens highlight the potential advantages of the herbal formulation in terms of efficacy and safety. Recommendations for formulation optimization and future research directions are discussed, emphasizing the significance of eco-friendly and sustainable alternatives in the sunscreen industry. In conclusion, this research offers a comprehensive exploration of Blue Pea Flower extract's potential in herbal sunscreen formulations. The findings contribute to the understanding of natural photoprotective agents, fostering the development of safer and environmentally conscious sun protection products.

Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu

This research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft).

Applicability of Butterfly Pea Flower Extract as an Alternative Natural Dye in Histopathological Canine Mast Cell Tumor Diagnosis

Applicability of Butterfly Pea Flower Extract as an Alternative Natural Dye in Histopathological Canine Mast Cell Tumor Diagnosis

Chemical and Organoleptic Characteristics of Beef Meatballs Added With Butterfly Pea Flower Powder (Clitoria ternatea L.)

Meatballs are one of the favorite foods in the world. Adding butterfly pea flower powder to meatball products can increase their functional value. This study aimed to determine the effect of the concentration of butterfly pea powder on the chemical and organoleptic characteristics of the meatballs. The research methodology included four treatments and three repetitions. The experimental design used was a completely randomized design (CRD) with four treatments, namely, T0 (control), T1 (0.75 g/300 g butterfly pea flower extract), T2 (1.5 g/300 g butterfly pea flower extract), and T3 (2.25 g/300 g of butterfly pea flower extract). This study shows the highest water content in the T3 formulation of 79.63% and the lowest in the T1 formulation of 63.36%. The highest fat content was in the T3 formulation of 17.11% and the lowest was in the T0 formulation of 16.28%. The highest protein content was in the T3 formulation of 15.25%, and the lowest protein content was in the T0 formulation of 14.66%. This study also showed the antioxidant activity with the intensity of the IC50 value in the moderate category in the T1 formulation of 117.29 mg/L. It showed the active category in the T3 formulation of 87.13 mg/L. The formulation of beef meatballs with the addition of butterfly pea flower powder did not significantly affect the value of protein content, fat content, and antioxidant activity contained therein. Differences in the formulation of beef meatballs with the addition of pea powder significantly affected the quality attributes of aroma, texture, taste, and color in the four treatments.

Smart and Green Packaging Made from Chitosan-based Biofilm with the Addition of Ginger Oil and Anthocyanins from Butterfly Pea Flower Extract (Clitoria Ternatea L)

A chitosan-based biofilm modified with ginger essential oil and butterfly flower extract has been made. This biofilm was tested for its potential as a raw material for smart and environmentally friendly packaging (smart and green packaging). The potential of biofilm as a packaging raw material is known from the characterization results, which include color changes at various pHs, mechanical properties, antioxidant properties, antibacterial properties, and morphological structure. The produced biofilms exhibit sensitivity to alterations in pH levels, manifesting distinct color transitions from pink and purple to green within the pH range of 1 to 12. This phenomenon arises due to adding butterfly flower extract into the biofilm, which contains anthocyanin dyes with a total concentration of 1113.3 mg/L. Adding butterfly flower extract and ginger oil contributes to an augmented biofilm thickness; however, this is accompanied by a reduction in both tensile strength and percent elongation. Concurrently, the addition of butterfly flower extract and ginger oil imparts antioxidant and antibacterial properties to the biofilm. The introduction of additional extracts enhances the antioxidant and antibacterial attributes of the biofilm. In the color and pH response assessment, the biofilm augmented with a 7.5% v/v extract exhibited a color difference value (ΔE) exceeding 5 across all assessed pH values. These findings signify the observable color variations in the biofilm due to pH fluctuations with the unaided eye. According to the outcomes of characterization and analysis, the produced biofilm holds promise as an environmentally friendly packaging solution due to its reliance on natural components and its endowed antioxidant and antibacterial properties, contributing to the prolonged preservation of packaged food items. Moreover, the biofilm demonstrates the capability to gauge the quality of food products based on their pH, which is evident through direct color alterations.