ArticleBiosensors2022
Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch.
Article in Biosensors, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 33 citations in OpenAlex.
- Evaluation of the Biochemical, Colorimetric, and Microbiological Stability of Red Cabbage Anthocyanin Extracts for Application as Natural Indicators.Molecules (Basel, Switzerland) · 2026Article
- Intelligent packaging films based on anthocyanins: A review of structural properties, biodegradable polymers, application and prospects in food freshness monitoring.Food chemistry: X · 2026Review
- Enhanced performance of an eco-friendly and sustainable secalin-corn starch packaging film via citric acid cross-linking.Current research in food science · 2025Article
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- Article
- The Development of Highly pH-Sensitive Bacterial Cellulose Nanofibers/Gelatin-Based Intelligent Films Loaded with Anthocyanin/Curcumin for the Fresh-Keeping and Freshness Detection of Fresh Pork.Foods (Basel, Switzerland) · 2023Article
- Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation.Foods (Basel, Switzerland) · 2023Article
- The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review.Molecules (Basel, Switzerland) · 2022Review
- Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside.Molecules (Basel, Switzerland) · 2022Article
- Recent Advances in Bio-Based Smart Active Packaging Materials.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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