Application of anthocyanin as a color indicator in gelatin films

By S. Rawdkuen, Aryna Faseha, S. Benjakul, P. Kaewprachu. 2020

200 citations recorded by the source corpus.

Abstract Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested that the distinct color change at each pH. The intelligent gelatin films were prepared using a casting method from gelatin, glycerol, butterfly pea anthocyanin (BPA) extracts, or resazurin, at pH 6. The thickness of the films ranged between 43 and 48 μm. Significant decreases for tensile strength (7.0–2.4 MPa) and water vapor permeability (8.4–2.4 × 10-11 g m m-2 s-1 Pa-1) were observed when adding BPA extract (P

Subfields: Biochemistry, Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/5bf6d042a4c13e77d0e589afe725bf91d4374054