Development of Starch-based Packaging with Corn Starch and Banana Flour (Musa paradisiaca), incorporating Butterfly Pea Flower (Clitoria ternatea L.) Extract as pH-sensitive Smart Packaging

Abstract

The accumulation of petrochemical packaging materials has led to environmental pollution. It is vital to address this issue by meeting the high demand for bio-based food packaging materials in the global market, thereby promoting sustainability within the food system. Starch has become an ideal raw material for the manufacturing of biodegradable packaging. The main objective of the study was to develop a pH sensitive intelligent packaging material with banana flour, corn starch, glycerin (10:2.5:2) in to different ratios of 0%, 5%, 10%, 15%, and 20% (v/v) Butterfly pea flower extract and observe any detectable hue alteration in the pH range of one to twelve. According to the colorimeter readings, 0% (v/v), 5% (v/v), and 10% (v/v) showed red and yellow color tone, while 15% (v/v) and 20% (v/v) showed green color and blue color tone with respective a* and b* values. Moisture percentage, density, light transmittance, and water resistance decreased while thickness, light absorbance, and water vapour permeability increased with increasing Butterfly pea flower extract (BPFE) ratio. Films with 15% and 20% BPFE ratio showed visually perceptible color changes with pH range of one to twelve inclusive, and 20% (v/v) film showed high potential to be used as intelligent packaging.
Keywords: Intelligent packaging, pH sensitive, Anthocyanin, Butterfly pea flower, Banana flour