Effect of Light-Aging on Intelligent pH Indicator Film Composed of Gelatin and Extracted Anthocyanin from Butterfly Pea
The aim of this work was to study properties of biodegradable based gelatin gilm containing extracted anthocyanin from butterfly pea. The films incorporated with 0-30 wt% anthocyanin were prepared using ultrasonic extraction. The films activated by pH showed the change of color from blue to red. The stability over time of films was observed after 15 days of continuous light exposure. The color of films significantly changed due to degradation of anthocyanin. The reduction of color was observed in range of 1.21-3.92 % for film incorporated 0-30 wt%anthocyanin. The tensile strength of films decreased after light exposure. The addition of anthocyanin acted as antioxidant agent which could improve the mechanical stability. Based on the results, the obtained film would be environmentally friendly pH indicator for intelligence food packaging.
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