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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
- Publication Year :
- 2023
- Publisher :
- MDPI AG, 2023.
-
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
Details
- Database :
- OpenAIRE
- Accession number :
- edsair.doi...........80897fad333e91f8b22b2cc286830361
- Full Text :
- https://doi.org/10.20944/preprints202305.1275.v1