PRODUCTION OF ANTHOCYANIN ADDED SMART FOOD PACKAGING MATERIAL AS PH SENSITIVE

Аннотация

This study focuses on the development of smart food packaging materials by incorporating anthocyanin pigments, extracted from natural sources such as red cabbage, into plastic packaging materials. The primary aim is to determine the pH levels of food products, as changes in pH are key indicators of spoilage. Packaging materials containing anthocyanins respond to pH changes with visible color shifts, allowing consumers to monitor food freshness effectively. The research highlights the preparation of anthocyanin-based packaging, the chemical processes involved, and the potential for reducing harmful chemical usage in packaging by leveraging natural pigments. This innovative approach not only improves the quality of food packaging materials but also contributes to environmental sustainability by minimizing reliance on synthetic substances.