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Development of Bio-Based Color Sensor from Myofibrillar Protein–Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging
Rostini, I.; Junianto; Warsiki, E. Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging. Appl. Sci.2023, 13, 8205.
Rostini, I.; Junianto; Warsiki, E. Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging. Appl. Sci. 2023, 13, 8205.
Rostini, I.; Junianto; Warsiki, E. Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging. Appl. Sci.2023, 13, 8205.
Rostini, I.; Junianto; Warsiki, E. Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging. Appl. Sci. 2023, 13, 8205.
Abstract
The use of intelligent sensor-based packaging in food products provide quick evaluation of the quaility of the food. This study was done to develop bio-based color sensor from surimi-based color sensor incorporated with sappan wood extract (SWE) for smart food packaging. The SWE with different concentration (0.15%, 0.25%, and 0.35%) was incorporated to the myofibrillar protein-based edible film. The sappan wood-surimi edible film (SSEF) was subjected to physical properties analysis and the color changes at different pH values and soaking time at different condition were evaluated. Based on the results, different concentration of the SWE significantly (p<0.05) affected the physical properties of the film. With the increasing of pH values, the darkness, redness, and blueness of the film was increased. Based on the evaluation of the SSEF with different soaking condition, the color changes of the film in acidic condition were more stable than in neutral and alkaline condition. The results from this study showed that SSEF have the possibilities to be used as a smart food packaging possessing the capabilities to act as color sensor due to its sensitivity to the changes in pH condition of the product.
Keywords
Natural dye; pH sensor; Smart packaging; Surimi-based, Tilapia protein
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
