Sains Malaysiana 52(6)(2023):
1685-1697
http://doi.org/10.17576/jsm-2023-5206-06
Physical Properties of Tapioca Starch-Based Film Indicators with
Anthocyanin Extract from Purple Sweet Potato (Ipomoea batatas L.) and Response to pH Changes
(Sifat
Fizikal Penunjuk Filem Berasaskan Kanji Ubi Kayu dengan Ekstrak Antosianin
daripada Ubi Keledek Ungu (Ipomoea batatas L.) dan Tindak Balasnya terhadap Perubahan pH)
SAFINTA NURINDRA RAHMADHIA*, AFIST AZKIYA SIDQI &
YANAS ANGGANA SAPUTRA
Department of Food Technology, Faculty of
Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
Received: 2
August 2022/ Accepted: 22 May 2023
Abstract
Intelligent
packaging comes in the form of interactive film indicator using a natural pigment
compound sensitive to pH changes. The development of intelligent packaging as
an indicator film by utilizing natural pigment compounds that are related to pH
change and food safety is motivated by increased consumer awareness of food
safety. Purple sweet potato (Ipomoea batatas L.) is the source of anthocyanin flavonoid compounds sensitive
to pH changes, demonstrated by color changes in film indicators. This research
aims to determine physical properties and the pH response of tapioca
starch-based film indicators with anthocyanin extract variation from purple
sweet potato. Purple sweet potato anthocyanin (PSPA) indicator film was made
using tapioca starch as biopolymer by casting method with the addition of
anthocyanin extract at concentrations of 0, 5, 10, and 15 g. Furthermore, this research is conducted to analyze the physical properties of the film, and response to pH changes of fresh cow milk,
Gindara fish fillet and chicken sausage stored at 7 °C and 25 °C under 48-hour
observation. The results showed that the film indicator thickness was 0.72-0.74
mm, tensile strength was 1.23-9.86 MPa, elongation was 14.83-55.74%, and water
vapor permeability (WVP) was 1.32-1.78 × 10-14 kg.m/m2.s.Pa.
The results of this study indicated that the PSPA indicator films have the
potential to be used as smart packaging to monitor food freshness and quality
for safe consumption. That was supported by the good physical properties of
PSPA indicator films.
Keywords:
Anthocyanin; food applications; intelligent packaging; pH indicator; purple
sweet potato
Abstrak
Pembungkusan pintar datang dalam bentuk filem penunjuk interaktif
menggunakan pigmen semula jadi yang sensitif kepada perubahan pH. Membuat
pembungkusan pintar sebagai filem penunjuk dengan menggunakan komponen pigmen
semula jadi yang berkaitan dengan perubahan pH dan keselamatan makanan didorong
oleh peningkatan kesedaran pengguna terhadap keselamatan makanan. Ubi keledek
ungu (Ipomoea batatas L.)
ialah sumber flavonoid antosianin yang sensitif kepada perubahan pH,
ditunjukkan oleh perubahan warna dalam filem penunjuk. Penyelidikan ini
bertujuan untuk menentukan sifat fizikal dan tindak balas pH filem penunjuk
berasaskan kanji ubi kayu dengan variasi ekstrak antosianin daripada keledek
ungu. Filem penunjuk antosianin ubi keledek ungu (PSPA) dibuat menggunakan
kanji ubi kayu sebagai biopolimer dengan kaedah percetakan dengan penambahan
ekstrak antosianin pada kepekatan 0, 5, 10 dan 15 g. Seterusnya, kajian ini
dijalankan untuk menganalisis sifat fizikal filem dan perubahan tindak balas
terhadap pH susu lembu segar, ikan Gindara dan sosej ayam yang disimpan pada
suhu 7 °C dan 25 °C di bawah pemerhatian selama 48 jam. Keputusan menunjukkan
bahawa ketebalan filem penunjuk ialah 0.72-0.74 mm, kekuatan tegangan ialah 1.23-9.86
MPa, pemanjangan ialah 14.83-55.74% dan Kebolehtelapan Wap Air (WVP) ialah
1.32-1.78 × 10-14 kg.m/m2.s.Pa. Hasil kajian ini
menunjukkan bahawa filem penunjuk PSPA sebagai penunjuk pH yang dihasilkan
berpotensi untuk digunakan sebagai pembungkusan pintar untuk memantau kesegaran
dan kualiti makanan untuk penggunaan yang selamat. Itu disokong oleh sifat
fizikal yang baik bagi filem penunjuk PSPA.
Kata kunci:
Antosianin; aplikasi makanan; pembungkusan pintar; penunjuk pH; ubi keledek
ungu
REFERENCES
Abedi-Firoozjah, R.,
Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R.,
Rouhi, M. & Garavand, F. 2022. Application of red cabbage anthocyanins as
pH-sensitive pigments in smart food packaging and sensors. Polymers 14(8): 1629.
https://doi.org/10.3390/polym14081629
Acevedo-Fani, A.,
Salvia-Trujillo, L., Rojas-Graü, M.A. & Martín-Belloso, O. 2015. Edible
films from essential-oil-loaded nanoemulsions: Physicochemical characterization
and antimicrobial properties. Food Hydrocolloids 47: 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032
Alizadeh-Sani, M.,
Tavassoli, M., Mohammadian, E., Ehsani, A., Khaniki, G.J., Priyadarshi, R.
& Rhim, J.W. 2021. pH-Responsive color indicator films based on methylcellulose/chitosan
nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. International Journal of Biological Macromolecules 166: 741-750.
https://doi.org/10.1016/j.ijbiomac.2020.10.231
Andretta, R., Luchese,
C.L., Tessaro, I.C. & Spada, J.C. 2019. Development and characterization of
pH-indicator films based on cassava starch and blueberry residue by
thermocompression. Food Hydrocolloids 93(February): 317-324. https://doi.org/10.1016/j.foodhyd.2019.02.019
ASTM D 882-02. 2002. Standard Test Method for Tensile Properties
of Thin Plastic Sheeting. ASTM International. In Www.Astm.Org.
ASTM E 96. 1995. Standard Test Methods for Water Vapor
Transmission of Materials, E 96/E 96M - 05. ASTM International, i.
https://doi.org/10.1520/E0096. pp. 1-8.
Balbinot-Alfaro, E.,
Craveiro, D.V., Lima, K.O., Costa, H.L.G., Lopes, D.R. & Prentice, C. 2019.
Intelligent packaging with pH indicator potential. Food Engineering Reviews 11(4): 235-244. https://doi.org/10.1007/s12393-019-09198-9
Barnes, J.S., Nguyen,
H.P., Shen, S. & Schug, K.A. 2009. General method for extraction of
blueberry anthocyanins and identification using high performance liquid
chromatography-electrospray ionization-ion trap-time of flight-mass
spectrometry. Journal of Chromatography A 1216(23): 4728-4735.
https://doi.org/10.1016/j.chroma.2009.04.032
Benbettaïeb, N., Kurek,
M., Bornaz, S. & Debeaufort, F. 2014. Barrier, structural, and mechanical
properties of bovine gelatin-chitosan blend films related to biopolymer
interactions. Journal of the Science of Food and Agriculture 94(12): 2409-2419.
https://doi.org/10.1002/jsfa.6570
Buchweitz, M., Carle, B.R.
& Kammerer, D.R. 2013. Colour and stability assessment of blue ferric
anthocyanin chelates in liquid pectin-stabilised model systems. Food
Chemistry 138: 2026-2035.
https://doi.org/10.1016/j.foodchem.2012.10.090
Chen, C.C., Lin, C., Chen,
M.H. & Chiang, P.Y. 2019. Stability and quality of anthocyanin in purple
sweet potato extracts. Foods 8(9):
1-13. https://doi.org/10.3390/foods8090393
Chen, M., Yan, T., Huang,
J., Zhou, Y. & Hu, Y. 2021. Fabrication of halochromic smart films by
immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin
nanocrystals composites for real-time hairtail and shrimp freshness monitoring. International Journal of Biological Macromolecules 179: 90-100.
https://doi.org/10.1016/j.ijbiomac.2021.02.170
Chi, W., Cao, L., Sun, G.,
Meng, F., Zhang, C., Li, J. & Wang, L. 2020. Developing a highly
pH-sensitive ĸ-Carrageenan-based intelligent film incorporating grape skin
powder via a cleaner process. Journal of Cleaner Production 244: 118862.
https://doi.org/10.1016/j.jclepro.2019.118862
Choi, I., Lee, J.Y.,
Lacroix, M. & Han, J. 2017. Intelligent pH indicator film composed of
agar/potato starch and anthocyanin extracts from purple sweet potato. Food
Chemistry 218: 122-128.
https://doi.org/10.1016/j.foodchem.2016.09.050
Devarayan, K., Pandiyan,
P., Nagaraju, K.S. & Anjappan, H. 2020. Halochromic sensors for real-time
monitoring of spoilage of packed seer fish. Materials Today: Proceedings 33(7): 3961-3966.
https://doi.org/10.1016/j.matpr.2020.06.332
Dodero, A., Escher, A.,
Bertucci, S., Castellano, M. & Lova, P. 2021. Intelligent packaging for
real-time monitoring of food-quality: Current and future developments. Applied
Sciences 11(8): 3532.
https://doi.org/10.3390/app11083532
Ezati, P., Tajik, H., Moradi,
M. & Molaei, R. 2019. Intelligent pH-sensitive indicator based on
starch-cellulose and alizarin dye to track freshness of rainbow trout fillet. International
Journal of Biological Macromolecules 132:
157-165. https://doi.org/10.1016/j.ijbiomac.2019.03.173
Gao, R., Hu, H., Shi, T.,
Bao, Y., Sun, Q., Wang, L., Ren, Y., Jin, W. & Yuan, L. 2022. Incorporation
of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex
films used for milk spoilage detection. Current Research in Food Science 5: 677-686.
https://doi.org/10.1016/j.crfs.2022.03.016
Ge, Y., Li, Y., Bai, Y.,
Yuan, C., Wu, C. & Hu, Y. 2020. Intelligent gelatin/oxidized chitin
nanocrystals nanocomposite films containing black rice bran anthocyanins for
fish freshness monitorings. International Journal of Biological
Macromolecules 155: 1296-1306. https://doi.org/10.1016/j.ijbiomac.2019.11.101
Han, H., Li, M., Liu, Y.,
Yu, H., Cao, X., Zhao, H., Wang, B., Yue, X. & Zheng, Y. 2022. Non-volatile
metabolite changes in low-temperature sausage stored at room temperature. Food
Packaging and Shelf Life 31: 100805. https://doi.org/10.1016/j.fpsl.2021.100805
He, Z., Xu, M., Zeng, M.,
Qin, F. & Chen, J. 2016. Preheated milk proteins improve the stability of
grape skin anthocyanins extracts. Food Chemistry 210: 221-227. https://doi.org/10.1016/j.foodchem.2016.04.116
Huang, S., Xiong, Y., Zou,
Y., Dong, Q., Ding, F., Liu, X. & Li, H. 2019. A novel colorimetric
indicator based on agar incorporated with Arnebia euchroma root extracts
for monitoring fish freshness. Food Hydrocolloids 90: 198-205.
https://doi.org/10.1016/j.foodhyd.2018.12.009
Jiang, G., Hou, X., Zeng,
X., Zhang, C., Wu, H., Shen, G., Li, S., Luo, Q., Li, M., Liu, X., Chen, A.,
Wang, Z. & Zhang, Z. 2020. Preparation and characterization of indicator
films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) Lam) anthocyanins
for monitoring fish freshness. International Journal of Biological
Macromolecules 143: 359-372. https://doi.org/10.1016/j.ijbiomac.2019.12.024
Kuswandi, B., Asih,
N.P.N., Pratoko, D.K., Kristiningrum, N. & Moradi, M. 2020. Edible pH
sensor based on immobilized red cabbage anthocyanins into bacterial cellulose
membrane for intelligent food packaging. Packaging Technology and Science 33(8): 321-332.
https://doi.org/10.1002/pts.2507
Kuswandi, B. & Jumina,
J. 2020. Active and intelligent packaging, safety, and quality controls. In Fresh-Cut
Fruits and Vegetables Elsevier.
https://doi.org/10.1016/B978-0-12-816184-5.00012-4. pp. 243-294.
Lee, F.S., Soloi, S. &
How, S.E. 2021. Extraction of anthocyanins and its effect on mechanical
properties of pH sensitive-based films: A review. Transactions on Science
and Technology 8(4):
679-688.
Lee, K., Park, H., Baek,
S., Han, S., Kim, D., Chung, S., Yoon, J.Y. & Seo, J. 2019. Colorimetric
array freshness indicator and digital color processing for monitoring the
freshness of packaged chicken breast. Food Packaging and Shelf Life 22: 100408.
https://doi.org/10.1016/j.fpsl.2019.100408
Li, Y., Wu, K., Wang, B.
& Li, X. 2021. Colorimetric indicator based on purple tomato anthocyanins
and chitosan for application in intelligent packaging. International Journal
of Biological Macromolecules 174: 370-376. https://doi.org/10.1016/j.ijbiomac.2021.01.182
Luchese, C.L., Abdalla,
V.F., Spada, J.C. & Tessaro, I.C. 2018. Evaluation of blueberry residue
incorporated cassava starch film as pH indicator in different simulants and
foodstuffs. Food Hydrocolloids 82: 209-218. https://doi.org/10.1016/j.foodhyd.2018.04.010
Ma, Q., Ren, Y., Gu, Z.
& Wang, L. 2017. Developing an intelligent film containing Vitis
amurensis husk extracts: The effects of pH value of the film-forming
solution. Journal of Cleaner Production 166: 851-859. https://doi.org/10.1016/j.jclepro.2017.08.099
Madeira, P.P., Loureiro,
J.A., Freire, M.G. & Coutinho, J.A. 2019. Solvatochromism as a new tool to
distinguish structurally similar compounds. Journal of Molecular Liquids 274: 740-745.
https://doi.org/10.1016/j.molliq.2018.11.050
Maran, J.P., Sivakumar,
V., Sridhar, R. & Thirugnanasambandham, K. 2013. Development of model for
barrier and optical properties of tapioca starch based edible films. Carbohydrate
Polymers 92(2): 1335-1347.
https://doi.org/10.1016/j.carbpol.2012.09.069
Musso, Y.S., Salgado, P.R.
& Mauri, A.N. 2016. Gelatin based films capable of modifying its color
against environmental pH changes. Food Hydrocolloids 61: 523-530.
https://doi.org/10.1016/j.foodhyd.2016.06.013
Netramai, S.,
Kijchavengkul, T., Kham-Ngam, C. & Sirinupong, P. 2020. Development of
colorimetric film with butterfly pea (Clitoria ternatea L.) extract for application in
intelligent packaging. The 22nd Food Innovation Asia Conference 2020 (FIAC
2020).
Nisah, K. 2017. Study
pengaruh kandungan amilosa dan amilopektin umbi-umbian terhadap karakteristik
fisik plastik biodegradable dengan plastizicer gliserol. Jurnal Biotik 5(2): 106-113.
Novita, D.B. &
Rahmadhia, S.N. 2021. Sifat fisiko-kimia kemasan berbasis gelatin dengan
variasi penambahan gliserol dan ekstrak daun kersen (Muntingia calabura). Jurnal Teknologi Pangan 15(2).
https://doi.org/10.33005/jtp.v15i2.2940
Park, K.J., Lee, J.S., Jo,
H.J., Kim, E.S. & Lee, H.G. 2022. Antimicrobial and indicator properties of
edible film containing clove bud oil-loaded chitosan capsules and red cabbage
for fish preservation. International Journal of Biological Macromolecules 196: 163-171.
https://doi.org/10.1016/j.ijbiomac.2021.12.027
Park, Y.W., Kim, S.M.,
Lee, J.Y. & Jang, W. 2015. Application of biosensors in smart packaging. Molecular
and Cellular Toxicology 11(3):
277-285. https://doi.org/10.1007/s13273-015-0027-1
Prietto, L., Mirapalhete,
T.C., Pinto, V.Z., Hoffmann, J.F., Vanier, N.L., Lim, L.T., Guerra Dias, A.R.
& da Rosa Zavareze, E. 2017. pH-sensitive films containing anthocyanins
extracted from black bean seed coat and red cabbage. LWT - Food Science and
Technology 80: 492-500.
https://doi.org/10.1016/j.lwt.2017.03.006
Qin, Y., Liu, Y., Yong,
H., Liu, J., Zhang, X. & Liu, J. 2019. Preparation and characterization of
active and intelligent packaging films based on cassava starch and anthocyanins
from Lycium ruthenicum Murr. International Journal of Biological
Macromolecules 134: 80-90.
https://doi.org/10.1016/j.ijbiomac.2019.05.029
Rahmadhia, S.N., Saputra, Y.A.,
Juwitaningtyas, T. & Rahayu, W.M. 2022. Intelligent packaging as a
pH-indicator based on cassava starch with addition of purple sweet potato
extract (Ipomoea batatas L.). Journal
of Functional Food and Nutraceutical 4(1):
17-27. https://doi.org/10.33555/jffn.v4i1.90
Rahman, A., Kondo, N.,
Ogawa, Y., Suzuki, T., Shirataki, Y. & Wakita, Y. 2016. Classification of
fresh and spoiled Japanese dace (Tribolodon hakonensis) fish using
ultraviolet-visible spectra of eye fluid with multivariate analysis. Engineering
in Agriculture, Environment and Food 9(1):
64-69. https://doi.org/10.1016/j.eaef.2015.06.004
Ramadhan, D.W. &
Rusdianto, A.S. 2021. Smart packaging of temperature and light susceptible
product with purple sweet potato (Ipomoea batatas L.) indicator label. Proceeding of
the 2nd International Conference Health, Science and Technology (ICOHETECH).
Sai-Ut, S., Suthiluk, P.,
Tongdeesoontorn, W., Rawdkuen, S., Kaewprachu, P., Karbowiak, T., Debeaufort,
F. & Degraeve, P. 2021. Using anthocyanin extracts from butterfly pea as pH
Indicator for intelligent gelatin film and methylcellulose film. Current
Applied Science and Technology 21(4):
652-661. https://doi.org/10.14456/cast.2021.52
Saliu, F. & Della
Pergola, R. 2018. Carbon dioxide colorimetric indicators for food packaging
application: Applicability of anthocyanin and poly-lysine mixtures. Sensors
and Actuators. B, Chemical 258: 1117-1124.
Silbande, A., Adenet, S.,
Chopin, C., Cornet, J., Smith-Ravin, J., Rochefort, K. & Leroi, F. 2018.
Effect of vacuum and modified atmosphere packaging on the microbiological,
chemical and sensory properties of tropical red drum (Sciaenops ocellatus)
fillets stored at 4 °C. International Journal of Food Microbiology 266: 31-41.
https://doi.org/10.1016/j.ijfoodmicro.2017.10.015
Silva-Pereira, M.C.,
Teixeira, J.A., Pereira-Júnior, V.A. & Stefani, R. 2015. Chitosan/corn
starch blend films with extract from Brassica
oleraceae (red cabbage) as a visual indicator of fish deterioration. Lwt 61(1): 258-262.
https://doi.org/10.1016/j.lwt.2014.11.041
Sinela, A., Rawat, N.,
Mertz, C., Achir, N., Fulcrand, H. & Dornier, M. 2017. Anthocyanins
degradation during storage of Hibiscus
sabdariffa extract and evolution of its degradation products. Food
Chemistry 214: 234-241.
https://doi.org/10.1016/j.foodchem.2016.07.071
Singh, S., Gaikwad, K.K.
& Lee, Y.S. 2018. Anthocyanin - A natural dye for smart food packaging
systems. Korean Journal of Packaging Science and Technology 24(3): 167-180.
https://doi.org/10.20909/kopast.2018.24.3.167
Sohany, M., Tawakkal,
I.S.M.A., Ariffin, S.H., Shah, N.N.A.K. & Yusof, Y.A. 2021.
Characterization of anthocyanin associated purple sweet potato starch and
peel-based pH indicator films. Foods 10(9): 2-27. https://doi.org/10.3390/foods10092005
Šojić, B.V.,
Petrović, L.S., Mandić, A.I., Sedej, I.J., Džinić, N.R.,
Tomović, V.M., Jokanović, M.R., Tasić, T.A., Škaljac, S.B. &
Ikonić, P.M. 2014. Lipid oxidative changes in tradititional dry fermented
sausage Petrovská klobása during storage. Hemijska Industrija 68(1): 27-34.
https://doi.org/10.2298/HEMIND130118024S
Tavares, J., Martins, A.,
Fidalgo, L.G., Lima, V., Amaral, R.A., Pinto, C.A., Silva, A.M. & Saraiva,
J.A. 2021. Fresh Fish degradation and advances in preservation using physical
emerging technologies. Foods 10(780):
1-20. https://doi.org/10.3390/foods10040780
Vanderroost, M., Ragaert,
P., Devlieghere, F. & De Meulenaer, B. 2014. Intelligent food packaging:
The next generation. Trends in Food Science & Technology 39(1): 47-62. https://doi.org/10.1016/j.tifs.2014.06.009
Versino, F. & García,
M.A. 2014. Cassava (Manihot esculenta) starch films reinforced with
natural fibrous filler. Industrial Crops and Products 58: 305-314.
https://doi.org/10.1016/j.indcrop.2014.04.040
Wahyuningsih, S., Wulandari,
L., Wartono, M.W., Munawaroh, H. & Ramelan, A.H. 2017. The effect of pH and
Color stability of anthocyanin on food colorant. International Conference on
Food Science and Engineering 2016 193: 012047. https://doi.org/10.1088/1757-899X/193/1/012047
Warkoyo, Budi, R., Djagal
Wiseso, M. & Joko Nugroho Wahyu, K. 2014. Sifat fisik, mekanik dan barrier
edible film berbasis pati umbi kimpul (Xanthosoma sagittifolium) yang
diinkorporasi dengan kalium sorbat. Agritech 34(01): 72-81. https://doi.org/10.22146/agritech.9525
Yong, H. & Liu, J.
2020. Recent advances in the preparation, physical and functional properties,
and applications of anthocyanins-based active and intelligent packaging films. Food
Packaging and Shelf Life 26:
1-17. https://doi.org/10.1016/j.fpsl.2020.100550
Zhai, X., Shi, J., Zou,
X., Wang, S., Jiang, C., Zhang, J., Huang, X., Zhang, W. & Holmes, M. 2017.
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with
Roselle anthocyanins for fish freshness monitoring. Food Hydrocolloids 69: 308-317.
https://doi.org/10.1016/j.foodhyd.2017.02.014
Zhang, K., Huang, T.S.,
Yan, H., Hu, X. & Ren, T. 2020. Novel pH-sensitive films based on
starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp
deterioration. International Journal of Biological Macromolecules 145: 768-776.
https://doi.org/10.1016/j.ijbiomac.2019.12.159
Zhao, L., Liu, Y., Zhao,
L. & Wang, Y. 2022. Anthocyanin-based pH-sensitive smart packaging films
for monitoring food freshness. Journal of Agriculture and Food Research 9: 100340.
https://doi.org/10.1016/j.jafr.2022.100340
* Corresponding author; email: safinta.rahmadhia@tp.uad.ac.id
|