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Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns

The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from but...

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Main Authors: Saravanan, Srisanthiya, Abdullah, Nor Adilah, Hasanah, Nur Nabilah, Mohamad Azman, Ezzat, Zainal Abedin, Nur Hanani, Mohammad Rashedi, Ismail-Fitry
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:http://psasir.upm.edu.my/id/eprint/112083/1/semolina.pdf
http://psasir.upm.edu.my/id/eprint/112083/
https://www.ukm.my/jsm/pdf_files/SM-PDF-53-1-2024/7.pdf
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spelling my.upm.eprints.1120832024-10-28T02:07:16Z http://psasir.upm.edu.my/id/eprint/112083/ Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns Saravanan, Srisanthiya Abdullah, Nor Adilah Hasanah, Nur Nabilah Mohamad Azman, Ezzat Zainal Abedin, Nur Hanani Mohammad Rashedi, Ismail-Fitry The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawns during 4 days of storage at 4±1 °C. The semolina/agarbased butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/ BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples. Penerbit Universiti Kebangsaan Malaysia 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112083/1/semolina.pdf Saravanan, Srisanthiya and Abdullah, Nor Adilah and Hasanah, Nur Nabilah and Mohamad Azman, Ezzat and Zainal Abedin, Nur Hanani and Mohammad Rashedi, Ismail-Fitry (2024) Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns. Sains Malaysiana, 53 (1). pp. 97-98. ISSN 0126-6039 https://www.ukm.my/jsm/pdf_files/SM-PDF-53-1-2024/7.pdf 10.17576/jsm-2024-5301-07
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawns during 4 days of storage at 4±1 °C. The semolina/agarbased butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/ BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples.
format Article
author Saravanan, Srisanthiya
Abdullah, Nor Adilah
Hasanah, Nur Nabilah
Mohamad Azman, Ezzat
Zainal Abedin, Nur Hanani
Mohammad Rashedi, Ismail-Fitry
spellingShingle Saravanan, Srisanthiya
Abdullah, Nor Adilah
Hasanah, Nur Nabilah
Mohamad Azman, Ezzat
Zainal Abedin, Nur Hanani
Mohammad Rashedi, Ismail-Fitry
Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
author_facet Saravanan, Srisanthiya
Abdullah, Nor Adilah
Hasanah, Nur Nabilah
Mohamad Azman, Ezzat
Zainal Abedin, Nur Hanani
Mohammad Rashedi, Ismail-Fitry
author_sort Saravanan, Srisanthiya
title Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
title_short Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
title_full Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
title_fullStr Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
title_full_unstemmed Development of semolina starch/agar-based intelligent films by incorporating Butterfly Pea Flower anthocyanins to monitor the freshness of prawns
title_sort development of semolina starch/agar-based intelligent films by incorporating butterfly pea flower anthocyanins to monitor the freshness of prawns
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/112083/1/semolina.pdf
http://psasir.upm.edu.my/id/eprint/112083/
https://www.ukm.my/jsm/pdf_files/SM-PDF-53-1-2024/7.pdf
_version_ 1814936528509468672
score 13.211869

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