Preparation Smart pH Biodegradable Film based on Potato starch/𝘊𝘰𝘭𝘦𝘶𝘴 𝘴𝘤𝘶𝘵𝘦𝘭𝘭𝘢𝘳𝘪𝘰𝘪𝘥𝘦𝘴 Anthocyanin Extract /Nano-Zinc Oxide for Monitoring Chicken Fillets

The purpose of the presentation investigation was to fabricate an intelligent edible film based on potato starch/Coleus scutellarioides anthocyanin extract (CSAE)/nano-ZnO. Then the edible film was investigated to monitor the chicken fillets. The active film was made by casting the potato starch/(CSAE)/nano-ZnO with glycerol/sorbitol (40 w/w%) on casting plates. CSAE was added into edible films (7, 15 and, 30 ml), and the films based on potato starch/(CSAE)/nano-ZnO characteristics, such as mechanical, color, and barrier behaviors were investigated. The active films with different concentrations of 7, 15 and, 30 ml of CSAE represented significantly (p 0.05) lower water vapor permeability (WVP) than the pure biofilm with respective values of 2.66 2.4 and 1.43*10^11(gm-1s-1Pa-1). The tensile strength of the intelligent films significantly decreased (p 0.05) from 192.51 to 151.33 MPa by the adding 30 ml of CSAE into the film. Based on the results, the L* index was significantly higher (p0.05) in the film containing 30 ml of CSAE. The lowest a* factor was obtained in the film without extract. At the end of the preservation time, the TVB-N value of chicken fillets reached 38.25 mg N/100, and the mentioned index significantly increased (p 0.05), the color characteristics of the intelligent edible films also changed. The color of the active films based on potato starch/nano-ZnO/CSAE was purple, but the a* index significantly decreased. Therefore, the biodegradable film based on potato starch/nano-ZnO/CSAE can be utilized as a biocompatible indicator of chicken fillets.