Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch

Erna, Kana Husna; Felicia, Wen Xia Ling; Vonnie, Joseph Merillyn; Rovina, Kobun; Yin, Koh Wee; Nur’Aqilah, Md Nasir

doi:10.3390/bios12040211

Open AccessArticle

Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch

by

Kana Husna Erna

,

Wen Xia Ling Felicia

,

Joseph Merillyn Vonnie

,

Kobun Rovina

^*

,

Koh Wee Yin

and

Md Nasir Nur’Aqilah

Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia

^*

Author to whom correspondence should be addressed.

Biosensors 2022, 12(4), 211; https://doi.org/10.3390/bios12040211

Submission received: 28 January 2022 / Revised: 3 March 2022 / Accepted: 3 March 2022 / Published: 1 April 2022

(This article belongs to the Special Issue Nanomaterial-Based Biosensors for Food Analysis)

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Abstract

Colorimetric indicators, used in food intelligent packaging, have enormous promise for monitoring and detecting food quality by analyzing and interpreting the quality data of packaged food. Hence, our study developed and characterized a biopolymer film based on starch and anthocyanin for prospective meat freshness monitoring applications. The developed film was morphologically characterized using different morphology instruments to identify the interaction between anthocyanin and starch. The color differences of the proposed film in response to different pH buffers have also been investigated. The combination of anthocyanin and starch produces a smooth and homogenous surface with an intermolecular hydrogen bond that increases the biopolymer’s wavelength. The film indicated bright red at pH 2.0–6.0, bluish-grey at pH 7.0–11.0, and yellowish-green above 11.0 that the naked eye can see. The indicator film shows high sensitivity toward pH changes. The inclusion of anthocyanin increases the biopolymer film’s thickness and crystalline condition with low humidity, water solubility, and swelling values. As a result, the polymer film can be employed in the food industry as an affordable and environmentally friendly indication of meat freshness.

Keywords: natural dyes; anthocyanin; starch; freshness; meat quality; pH indicator

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MDPI and ACS Style

Erna, K.H.; Felicia, W.X.L.; Vonnie, J.M.; Rovina, K.; Yin, K.W.; Nur’Aqilah, M.N. Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch. Biosensors 2022, 12, 211. https://doi.org/10.3390/bios12040211

AMA Style

Erna KH, Felicia WXL, Vonnie JM, Rovina K, Yin KW, Nur’Aqilah MN. Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch. Biosensors. 2022; 12(4):211. https://doi.org/10.3390/bios12040211

Chicago/Turabian Style

Erna, Kana Husna, Wen Xia Ling Felicia, Joseph Merillyn Vonnie, Kobun Rovina, Koh Wee Yin, and Md Nasir Nur’Aqilah. 2022. "Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch" Biosensors 12, no. 4: 211. https://doi.org/10.3390/bios12040211

APA Style

Erna, K. H., Felicia, W. X. L., Vonnie, J. M., Rovina, K., Yin, K. W., & Nur’Aqilah, M. N. (2022). Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch. Biosensors, 12(4), 211. https://doi.org/10.3390/bios12040211

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Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch

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