Work

Development and Characterization of Peruvian Native Potato Starch/PVA-Based pH-Sensitive Films Incorporated with Purple Potato Anthocyanin Extract for Food Packaging

Year: 2025

Type: article

Abstract: Intelligent films (IFs) incorporating natural colorants and biodegradable materials offer innovative solutions for monitoring food freshness and spoilage. This study evaluated the impact of varying the PVA-APN ratio on films formulated with Peruvian Purple Potato starch (APN) and anthocyanin extract (AE). The research focused on the effects of PVA on physicochemical and mechanical characteristics, as well as the color changes observed when the films were used with seafood. The results indicated a decrease in chroma a* and an increase in chroma b* when the films were in contact with different buffer solutions (from acidic to alkaline). Solubility decreased with higher starch concentrations and the mechanical properties revealed a reduced tensile strength and elongation with increased APN concentration. The films effectively indicated freshness, with the best ΔE values for the 50:50 formulations (13.6 ± 1.6 and 12.04 ± 2.8 for fish and shrimp, respectively), making them promising candidates for intelligent seafood packaging.

Source: Polymers

DOI: 10.3390/polym17131813

Authors: Leandro Neodini Remedio, Carolina Parada-Quinayá

Institution: Universidad de Ingeniería y Tecnología

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $3,258