Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-02-04 DOI:10.1007/s11483-025-09929-y

Rizka Aulia Rahma, Widya Dwi Rukmi Putri, Ata Aditya Wardana, Fan Zhu, Ismina Dwi Purwati, Ahmad Zaki Mubarok, Mokhamad Nur

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引用次数: 0

Abstract

Real-time quality information on chicken freshness can be obtained using pH-sensing packaging. Real-time quality information on chicken freshness is crucial for ensuring food safety, as chicken is a highly perishable animal product prone to rapid spoilage. This study aimed to develop an pH-sensing film using red pitaya (red dragon) peel (RPP) to monitor chicken freshness. RPP containing 22% pectin, showed promise in forming a film and contains betacyanin, which is commonly used in pH-sensing films. The addition of konjac glucomannan (KGM) as a co-biopolymer to RPP films enhanced their physical and mechanical properties. We utilised Central Composite Design (CCD) within the Response Surface Methodology (RSM) framework, with varying concentrations of KGM from 0.80% to 2.20% and RPP from 0.40% to 1.10%. The optimal treatment involved using 1.74 g of KGM and 0.85 g of RPP powder. The variation in KGM and RPP powder concentrations resulted in the following outcomes: film thickness ranged from 0.11 to 0.15 mm, tensile strength from 2.4 to 7.03 MPa, elongation ranged from 22.50% to 49.17%, opacity from 3.68 to 6.50 mm⁻¹, water solubility from 82.70% to 97.82%, lightness from 61.20 to 74.70, redness from 12.90 to 30.80, and yellowness from 0.20 to 2.80. The incorporation of KGM as a co-biopolymer demonstrably enhanced the physical and mechanical properties of RPP powder-based pH-sensing films. The results highlight RPP/KGM-based films as a novel, sustainable option for intelligent packaging, while promoting red pitaya peel waste as a renewable source of pectin and natural colorants. The freshness of chicken breast is indicated by the color change in RPP/KGM coatings, caused by betacyanin degradation from purple-red to yellow (betalamic acid).

Graphical Abstract

Schematic illustration of the production of konjac and red pitaya peel pH-sensing films

Abstract Image

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.