Pectin-based color indicator films incorporated with spray-dried Hibiscus extract microparticles

Area of Science:

• Food Science
• Materials Science
• Polymer Science

Background:

• Anthocyanin-based colorimetric films are gaining interest for freshness monitoring.
• Developing natural pH indicators for smart packaging is crucial for food safety.

Purpose of the Study:

• To develop pH-sensing colorimetric films using pectin (HM) and aqueous hibiscus extract (HAE) microparticles.
• To evaluate the physicochemical, morphological, thermal, barrier, and antioxidant properties of these films.
• To assess the color change response of the films to different pH levels.

Main Methods:

• Aqueous hibiscus extract (HAE) microparticles were produced via spray drying using inulin (IN) and maltodextrin (MD) as wall materials.
• Pectin (HM)-based films incorporating HAE microparticles were fabricated using continuous casting.
• Films were characterized for mechanical, thermal, barrier (WVTR), antioxidant, and colorimetric properties.

Main Results:

• HAE microparticle incorporation modified pectin film properties, including mechanical behavior and barrier characteristics (11-22% WVTR reduction).
• Improved thermal stability was observed in the pectin films with HAE microparticles.
• The color of the developed smart films demonstrated a clear pH-dependent variation.

Conclusions:

• The developed pectin-based films with hibiscus extract microparticles function as effective natural pH indicators.
• These smart films exhibit unique features suitable for application in smart packaging systems for freshness monitoring.