Development of Intelligent Food Packaging with Rosa Sp Extract
Suzihaque1, M.U.H, Nur Fatin Aimuni Azman2
1Suzihaque M.U.H*, Faculty of Chemical Engineering, University Technology MARA, Shah Alam, Selangor, Malaysia.
2Nur Fatin Aimuni Azman, Faculty of Chemical Engineering, University Technology MARA, Shah Alam, Selangor, Malaysia.
Manuscript received on September 15, 2019. | Revised Manuscript received on October 20, 2019. | Manuscript published on October 30, 2019. | PP: 5957-5961 | Volume-9 Issue-1, October 2019 | Retrieval Number: A3035109119/2019©BEIESP | DOI: 10.35940/ijeat.A3035.109119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Rosa extract containing anthocyanin was integrated into starch-chitosan based film with glycerol as a plasticizer to develop a biodegradable film with acid base dye indicator. Anthocyanin is a pH sensitive compound that changes color when exposed to different pH. The color changes varied depends on the pH. A film aliquot was prepared by mixing rose extract, starch solution, chitosan solution with glycerol. The aliquot was casted in a petri dish at 40°C for 2days. Several tests were done to determine the biological, chemical and physical properties of the film. The tensile strength of the film was found to be in the range of 4.17MPa and 5.42MPa. The film was placed at 2 different temperatures for 4 days to determine the performance of the films and the effects of the temperature towards the film.
Keywords: PH indicator, Food packaging, Rosa extract.