International Fiber and Polymer Research Symposium

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Home / 15th International Fiber and Polymer Research Symposium

Preparation and characterization of pH-indicative films based on poly(butylene succinate)/anthocyanin

Authors :

Bedriye Ucpinar¹

1- Ege University, Engineering Faculty, Department of Chemical Engineering, Izmir, Türkiye b Canakkale Onsekiz Mart University, Engineering Faculty, Department of Chemical Engineering, Canakkale, Türkiye

Keywords :

Anthocyanin،Colorimetric label،pH response

Abstract :

During the spoilage of fresh products, compounds such as CO2, ammonia and H2S are released, causing pH changes in the packaging environment. Smart packaging or labelling systems that can detect these pH changes and trigger colour changes, particularly in products such as meat or fish, are crucial both for consumer health and to reduce food waste. At this point, the pH sensitivity of natural food colorants extracted from plants, like curcumin, betanin, and anthocyanins, offers potential for use in these applications. Within the scope of this study, poly(butylene succinate) (PBS) based films were prepared using red cabbage anthocyanin (ANT). ANT was incorporated in proportions of 1, 2, 5, and 10 wt%, and its effects on the chemical and physical properties of the films were investigated. Fourier transform infrared (FTIR) spectroscopy results indicated that no chemical interaction occurred between PBS and ANT during the extrusion process, resulting in a physical mixture. The antibacterial activity of PBS/ANT films was evaluated against foodborne bacterial pathogens, E. coli and S. aureus. 1ANT and 2ANT films did not show a significant inhibition zone. However, when the ANT content increased to 5 and 10 wt%, inhibition zones were observed for both bacterial species. Moreover, it was observed that the 5ANT and 10ANT films functioned as pH indicators, exhibiting colour changes within the pH range of 2 to 12. As a result, it was concluded that PBS/ANT films have the potential to be utilized as pH indicators, offering a promising solution for preventing food waste.