Betacyanin as Bioindicator Using Time-Temperature Integrator for Smart Packaging of Fresh Goat Milk

Abstract

Smart packaging is a packaging system with embedded sensor or indicator technology, which provides information on the quality of the product, especially perishable foods such as goat milk. One application of smart packaging is to use a time-temperature bioindicator. The purpose of this study was to determine the quality of fresh goat milk during storage at freezing temperatures (−20 ± 2°C) for 31 days and room temperature (25 ± 3°C) for 24 hours using a time-temperature indicator by utilizing a natural dye betacyanin. The method used was descriptive analysis, and the data obtained were processed using the correlation regression test. The samples were observed at freezing temperature every 24 hours and room temperature at 0, 1, 2, 3, 4, 5, 6, 8, 10, and 24 hours. The observation criteria consisted of changes in bioindicator color, milk pH, and total microbes. The results showed that color changes of the bioindicator film at room temperature were more noticeable than at freezing temperature. Based on changes in color of the bioindicator at room temperature, the sample was safe for consumption until the 5th hour with pH 6.51, and the biofilm color characteristics were L∗ = 82.49, a∗ = 21.46, and b∗ = −7.33, but the total number of microbes did not fulfil Indonesian National Standard at the 24th hour, i.e., 1.36 × 106 CFU/ml. At freezing temperatures, fresh goat milk was still safe for consumption until the 31st day with pH 6.51 and total microbe of 1.89 × 105 CFU/ml, and the biofilm color characteristics were L∗ = 80.52, a∗ = 24.15, and b∗ = −7.91. The results of this study concluded that the milk expiration limit based on the betacyanin indicator was 5 hours at room temperature and 31 days at freezing temperature.

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

“…However, to obtain such information, further studies are needed. Recently, betalains have been applied as the indicator in intelligent packaging films for monitoring the spoilage of fish 14 (Table 1), shrimps, 13,16 and fresh goat's milk 15 . Notably, the pink color of betacyanins in the film can be turned into a yellow color, owing to the fact that the pigments are gradually degraded into betalamic acid during the absorption of TVB‐N into the films 16 .…”

“…In recent years, anthocyanins from various sources, such as purple cabbage, 11 purple sweet potato 2,6 and grapes, 12 have been incorporated into indicator film to act as a pH-responsive indicator. Likewise, in many studies, betalains, which derive from cactus pear 13 and the peel of dragon fruit, [14][15][16] can be used as a pH indicator for on-package indicator films.…”

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

“…The dye may vary in reaction to product changes during storage. The utilization of synthetic dyes such as bromothymol blue and methyl red or natural types of dyes involving yellow betaxanthin pigments and red-violet betacyanin, obtained from red dragon fruit can be exhibited ( 74 , 75 ), conducted a study to assess the fresh quality of goat milk when stored for 31 days at freezing temperatures (−20 ± 2°C) and 24 h at room temperature (25 ± 2°C), by utilization of bioindicator films placed externally on milk bottles. The results revealed that color alterations in the bioindicator film were more visible at room temperature, compared to that of freezing temperature.…”

“…Similarly, the utilization of bio-indicators described in the present study, developed for evaluating the quality and microbiology of goat milk at different times and temperature combinations could be considered as a novel method. This approach could be adopted for authenticating the quality of goat milk on commercial scale ( 75 ). Previous studies on goat milk suggeested the heat-dependent pasteurization methods, but the latest research proved that pulsed electric field treatment could be used as an alternative to the conventional pasteurization method to obtain better results.…”

Utilization of areca nut (Arecha chatechu L.) extract for tannin based colorimetric indicator in smart packaging

“…Colour indicators are applied by indirect contact with food and generally sensitive to environmental changes such as temperature and pH [1]. To produce colorimetric indicator, some natural pigments have been utilized as colorimetric sensor compound, such as betacyanin [2] and anthocyanin [3].…”