Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging

Abstract

In the present study, biodegradable intelligent films (pH indicators) were developed using elephant foot yam starch and Xanthan gum in the combination of red cabbage (RC, anthocyanins) and Beetroot (BR, betalain) (10% to 40%). Fourier-transform infrared spectrum confirmed that the increase in extract concentration did not affect the chemical bonding, but it decreased the film's moisture content, water activity, and solubility. The addition of extract increased the phenolic, flavonoid, and antioxidant activity of the film. The film showed an excellent response (color change) for different pH levels, and the color transition from purple to deep pink in the acidic medium and purple to green in the basic medium was observed for RC films. However, the color transition for BR films was from red to brown in the acidic medium and from red to yellow in the acidic medium, hence it can be used as spoilage indicates for different food products. Key Findings• Significant color change was observed with change in pH • Crystallinity of film decreased at higher extract concentration• RC films show higher antioxidant activity compared to BR films

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

“…The water vapor transmission rate of film samples was estimated by the method described by Singh et al. [ 18 ] The saturated salt solution was kept in a test tube (25 mL), and its mouth was covered with a piece of film (20 mm diameter) and kept in a desiccator (27 °C, 50% RH). Change in the weight was determined in the interval of 24 h for 7 days, and an Equations (5) and (6) were used to calculate the films’ water vapor transmission rate (WVTR) and water vapor permeability (WVP), respectively.…”

“…To overcome the challenges, native starch is modified using different physical, chemical, and enzymatic methods. [ 18 ] Physical modification methods are advantageous and safer than chemical modification. Commonly used physical modification methods for industrial applications are heating of dry starch, heat–moisture treatments, ultra‐sonication, high hydrostatic pressure, gamma irradiation, microwave treatment, ozonation, pulsed electric field (PEF), and cold plasma.…”

Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review

“…Tubers are a high-value crop in Nigeria's food chain. Since they may be taken from the wild and consumed by many of the world's poorest and most food-insecure households, they have played a significant role in the history of human cuisine (Singh et al, 2022). According to available statistics, tubers are mostly consumed for their calorie content, as they include carbohydrates, fat, fiber, and protein, despite being the least nutritious of all protein sources.…”

“…Oxalic acid's mineral chelating effect is owing to its high oxidation. When oxalates react with calcium, calcium oxalate is formed, which is insoluble and hinders calcium absorption (Singh et al, 2022; Suresh Kumar et al, 2020). Oxalate in meals may induce hypocalcemia because calcium oxalate forms clusters in the kidney (Singh et al, 2011).…”

“…Oxalic acid's mineral chelating effect is owing to its high oxidation. When oxalates react with calcium, calcium oxalate is formed, which is insoluble and hinders calcium absorption (Singh et al, 2022;Suresh Kumar et al, 2020).…”