Sains Malaysiana 53(1)(2024): 87-98

http://doi.org/10.17576/jsm-2024-5301-07

Development of Semolina Starch/Agar-Based Intelligent Films by Incorporating Butterfly Pea Flower Anthocyanins to Monitor the Freshness of Prawns

(Pembangunan Filem Pintar Berasaskan Kanji Semolina/Agar dengan Menggabungkan Antosianin Bunga Telang untuk Memantau Kesegaran Udang)

SRISANTHIYA SARAVANAN¹, NOR ADILAH ABDULLAH¹, NUR NABILAH HASANAH¹, EZZAT MOHAMAD AZMAN¹, NUR HANANI ZAINAL ABEDIN¹ & MOHAMMAD RASHEDI ISMAIL-FITRY^1,2,*

¹Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

²Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Received: 13 October 2023/Accepted: 29 December 2023

Abstract

The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawn during 4 days of storage at 4±1 °C. The semolina/agar-based butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples.

Keywords: Butterfly pea extract; freshwater prawns; pH indicator film; semolina; tiger prawns

Abstrak

Filem penunjuk pH daripada tumbuhan semula jadi yang memantau kesegaran makanan semasa penyimpanan telah mendapat perhatian dalam kalangan penyelidik kerana kesedaran pengguna tentang kualiti makanan, kesegaran dan keselamatan makanan. Kajian ini bertujuan untuk menghasilkan filem berasaskan semolina/agar (S/A) yang digabungkan dengan antosianin daripada ekstrak bunga telang (BPE) sebagai penunjuk kesegaran udang harimau dan udang galah selama 4 hari penyimpanan pada suhu 4±1 °C. Filem ekstrak bunga telang berasaskan semolina/agar (S/A/BPE) telah dihasilkan dengan kepekatan BPE (3, 6 dan 9%) yang berbeza dengan kaedah tuangan. Peningkatan BPE sehingga 9% dalam filem S/A meningkatkan ketebalan dan kandungan lembapan, menurunkan kebolehtelapan air bagi filem. Filem ini juga mempunyai struktur permukaan yang lebih halus dengan warna yang lebih gelap. Larutan pH yang berbeza (pH 2.0-12.0) juga mengubah warna filem, bergantung pada kepekatan BPE. Penggunaan filem S/A/BPE pada udang harimau dan udang galah menyebabkan perubahan warna daripada biru tua pada hari 0 (segar) kepada hijau pekat pada hari ke-2 (permulaan kerosakan) yang menunjukkan kerosakan sampel. Nilai pH kedua-dua udang telah meningkat secara beransur-ansur. Walau bagaimanapun, tiada perubahan besar diperhatikan dalam analisis profil tekstur. Keputusan ini menunjukkan bahawa filem S/A/BPE berpotensi untuk digunakan sebagai filem penunjuk pH untuk mengesan kesegaran sampel udang.

Kata kunci: Ekstrak bunga telang; penunjuk pH; semolina; udang galah; udang harimau

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*Corresponding author; email: ismailfitry@upm.edu.my