Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO<sub>2</sub> and their applicability as freshness sensors for prawns during storage
Siji K. Mary, Rekha Rose Koshy, Jomol Daniel, Jijo Thomas Koshy, Laly A. Pothen, Sabu Thomas
Abstract
) films exhibited visually perceptible colour changes in the pH range between 1 and 12. Consequently these films could be used as intelligent pH indicators for monitoring the freshness of prawn seafood samples. During the storage of prawn food samples for 6 days, the color of the film changed from light pink to green which is a clear indication of spoilage of food material.
Topics & Concepts
StarchFourier transform infrared spectroscopyMaterials scienceThermogravimetric analysisChemical engineeringThermal stabilityPolymerChemistryFood scienceOrganic chemistryComposite materialEngineeringNanocomposite Films for Food Packaging