Extraction of Anthocyanins and its effect on Mechanical Properties of pH Sensitive-based Films: A Review

Fui San Lee; Sabrina Soloi; Siew Eng How.

Transactions on Science and Technology, 8(4), 679 - 688.

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Owing to its pH sensitive properties, anthocyanins has been used as one of the materials to develop this intelligent food packaging. This paper reviews the extraction methods of anthocyanins that used to incorporate with the film matrix and the fabrication methods of the pH sensitive-based film. Generally, there are changes in the properties of the biopolymer films after the addition of anthocyanins due to the intermolecular interactions between anthocyanins and biopolymer molecules. These results may interfere the capability of the films. Hence, the intermolecular interactions should be extensively considered in fabricating a pH sensitive-based film. Some reinforcement should be added to improve the sensitivity of the films. Whereas the mechanical properties of the pH sensitive-based films can be enhanced by adding plasticizers or mixing with different polymers.

KEYWORDS: pH sensitive film; Intelligent packaging; Anthocyanins.

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