Abstract:This work aimed to develop a novel colorimetric indicator film from cassava starch, isomalt and glycerol with 20% wt.% of grape skin extract (GSE) by casting to be used as an indicator of fish freshness. The plasticizers were used in the concentration of 33% at five levels: 100/0, 70/30, 60/40, 50/50 and 0/100 (%w/w isomalt/glycerol). Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and RGB colour analysis showed the homogenous distribution of GSE in the starch matrix. The presence of GS… Show more
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