Preparation and characterization of starch-based pH indicator films for anthocyanin release

Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour changes. In this study, Brassica oleracea (commonly known as red cabbage) and sago starch (SS) were used to synthesise pH-sensitive films plasticized with glycerol. Sago starch is cheap, abundant, and...