Preparation of bioplastic from cassava starch/anthocyanin through melt mixing process for beef floss rancidity detection

Abstract

The freshness of food goods is a crucial attribute for consumers when selecting meals. The integration of anthocyanin into food packaging offers a distinct visual indicator to consumers regarding the product’s freshness. This work incorporated anthocyanin, an active compound present in purple sweet potatoes (PSP), into cassava starch-based food packaging using the industrial process of melt mixing. This study aims to investigate the impact of melt mixing on the incorporation of anthocyanin into starch-based bioplastics and their efficacy in detecting rancidity. Anthocyanin exhibited significant antioxidant activity (IC50 of 95.73 ppm), signifying superior oxidative markers. An exceptional outcome was achieved regarding the antioxidant efficacy of the package during storage, with a peroxide value remaining beneath the standard threshold (1.33 – 2.27 mEq O2/1,000 g of fat). A discernible color transition from red to green occurs during the packaging of beef floss, resulting from the oxidation process, signifying effective rancidity detection. These findings indicate that cassava starch-based bioplastics infused with anthocyanin exhibit significant potential as intelligent packaging materials for monitoring food rancidity.