Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring
Year: 2026
Type: article
Abstract: Purple sweet potato is rich in acylated anthocyanins that exhibit pH-dependent color changes, making it a promising natural indicator for smart packaging. In this study, purple sweet potato powders were prepared by steaming and freeze-drying, which retained the anthocyanin, phenolic, and antioxidant contents. Purple sweet potato was combined with PVA at a ratio of 75% to create a film capable of changing color due to the properties of anthocyanins. The physicochemical properties of the film included a thickness of 210 um, moisture 3.53%, solubility of 50.99%, swelling of 237.53%, water permeability of 9.77 g/s.cm, TPC of 10.94 mg/g, TFC of 4.78 mg/g, and TAC of 3 mg/g. When applied to the pork sample, the polyvinyl alcohol/purple sweet potato film at 75% signaled a color change from pink to blue, indicating increased mold bacteria and yeast concentrations. These findings highlight the feasibility of polyvinyl alcohol/purple sweet potato films as biodegradable, pH-responsive smart packaging materials for monitoring meat quality.
Source: Chemistry & Biodiversity
DOI: 10.1002/cbdv.71892
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $3,880
Funder: Trường Đại học Nguyễn Tất Thành
OpenAlex ID: W7225348375