The Potency of betacyanins extract from a peel of dragon fruits as a source of colourimetric indicator to develop intelligent packaging for fish freshness monitoring

1st International Conference on Food and Agriculture 2018

Ardiyansyah^1 ; Apriliyanti, Mulia W.^1 ; Wahyono, A.^1 ; Fatoni, M.^1 ; Poerwanto, B.^1 ; Suryaningsih, W.^1

Department of Food Technology, Politeknik Negeri Jember, Jalan Mastrip POBOX 164, Jember

68101, Indonesia^1

关键词: Chilling temperatures;    Color changes;    Color stability;    Fish freshness;    Freshwater fishes;    Glucomannan;    Intelligent packaging;    Smart Packaging;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/207/1/012038/pdf
DOI  :  10.1088/1755-1315/207/1/012038

来源: IOP

【 摘 要 】

A Famous freshwater fish in Indonesia is Osphronemus gouramy (O. gouramy). This fish has a thick meat and savory taste. Recently, many researches have focused on developing the intelligent packaging for detecting spoilage fish The aims for this research is to develop smart packaging through immobilizing betacyanin into glucomannan-Polyvinyl alcohol matrix used to monitor fish freshness. The color stability of matrix films was monitored using camera. Furthermore, the colourimetric films were used to observe freshness based on a TVB-N level of gourami (O. gouramy) on chilling temperature. The incubation result of betacyanin extracts with variation pH shows that the color change of betacyanin extracts at pH 10 and pH 12 are purple and yellow. Stability of colorimetric films color is reported that the colorimetric films are more stable after incubation on chilling temperature until 7th day. Evaluation of fish freshness of Osphronemus gouramy (O. gouramy) fillet was conducted at chilling temperature. Transformation of a colorimetric film becomes yellow after gouramy fillet is, where it's simultaneously with increase of the level of TVBN for O.gouramy fillet is 39,74 mg/100g. Thus, it can be concluded this color change corresponded with TVB-N level are increased.