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Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process.
- Source :
-
Journal of Food Engineering . Jan2021, Vol. 289, pN.PAG-N.PAG. 1p. - Publication Year :
- 2021
-
Abstract
- This study aimed to produce sustainable smart packaging based on cassava starch and a natural pH indicator (anthocyanin) by a twin-screw extrusion process. It also aimed to evaluate various anthocyanin concentrations (5, 10, 20) mg ATH per 100 g on selected sheet properties and the indication of pH changes. The incorporation of ATH generated sheets thicker (~2.5x), less resistant at break (~4.5x), less flexible (~1.4x) and less rigid (~4.5x). However, ATH did not affect the crystallinity profile. The thermoplastic starch sheets incorporated with 20 mg ATH/100 g showed the best behavior as a smart packing indicator of pH change in meat stored at 6 °C, with the higher variation of Δ E * and the most visually notable color change. Therefore, this work allowed producing sustainable smart packing by the large-scale method (extrusion), and it can expand the application of this type of material in the food industry. Image 1 • Smart packaging based on cassava starch and anthocyanin was developed by extrusion. • The increase of anthocyanin content resulted in sheets more colored. • Anthocyanin affected negatively, mainly, the mechanical properties of the sheets. • Sheets incorporated with anthocyanin showed the capacity to be a pH change indicator. • Sheets with highest anthocyanin concentration presented the best pH changing indication. [ABSTRACT FROM AUTHOR]
- Subjects :
- *CASSAVA starch
*EXTRUSION process
*ANTHOCYANINS
*PACKAGING
*FOOD industry
*STARCH
Subjects
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 289
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 145680975
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2020.110274