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Butterfly pea flower-infused quinoa starch film as a pH indicator for shellfish freshness assessment


Citation

Mohammad Rashedi, Ismail Fitry and Shaikh Ahmad, Siti Nur Syahirah and Abdul Salam, Nur Nabilah Hasanah (2024) Butterfly pea flower-infused quinoa starch film as a pH indicator for shellfish freshness assessment. Malaysian Journal of Analytical Sciences, 28 (1). pp. 57-67. ISSN 1394-2506

Abstract

The pH indicator film has been utilised in food packaging to guarantee quality and safety as well as to track the freshness of perishable food in real-time. However, previous studies have concentrated on synthetic dyes, so this study investigated the use of butterfly pea flower (BPF) which contains anthocyanin, a natural pigment that is sensitive to a wide pH range. Quinoa starch (QS) contains 10-21% amylose with a small starch granule size of around 1 µm that allows for easier dispersion, making it a promising material to produce pH indicator films. BPF extract was incorporated into QS matrix films as a pH indicator to monitor the freshness of different types of shellfish (blood cockles and short-necked clams) stored at 4°C. The quinoa starch-fish gelatine butterfly pea flower extract (QS/F-BPF) films were developed with different concentrations of BPF (5% and 10%), and then their characteristics including physical appearance, colour, thickness, water vapour permeability (WVP), moisture content, and colour responses were evaluated at different pH values (pH 1-12). The addition of different concentrations of BPF to the quinoa-gelatine based film did not significantly affect the thickness, moisture content, and WVP. Meanwhile, the micrograph of the films showed good surface morphology. The colour and pH of the QS/F-BPF film were examined every two days for six days of storage of shellfish at 4°C, with the colour changing from blue to green with increasing pH on day 6, indicating spoilage. In conclusion, the QS/F-BPF pH indicator film is effective for monitoring the freshness of different types of shellfish stored in chiller conditions.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
Publisher: Malaysian Society of Analytical Sciences
Keywords: Butterfly pea flower; Quinoa starch; pH indicator; Anthocyanin; Shellfish
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 10 Jul 2025 02:53
Last Modified: 10 Jul 2025 02:53
URI: http://psasir.upm.edu.my/id/eprint/117812
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