Characteristics of Intelligent Film based on Glucomannan Porang (Amorphophallus oncophyllus) and Gelatin with Addition of Copigmented Anthocyanins from Rambutan Peel for Shrimp Freshness Monitoring
DOI:
https://doi.org/10.48048/tis.2026.12139Keywords:
Anthocyanins, Rambutan, Intelligent films, Glucomannan, GelatinAbstract
This study develops intelligent films from porang-derived glucomannan and gelatin enriched with RPAE (native and gallic-acid-copigmented) for shrimp freshness monitoring. The films showed improved performance, TS up to 9.37 MPa, EAB up to 31.90%, and WVP of 3.10-4.72×10⁻7 g·m⁻1·Pa⁻1·h⁻1 together with enhanced radical-scavenging activity. FTIR indicated hydrogen-bonding interactions among gelatin, glucomannan, and anthocyanins, while SEM revealed smoother, more homogeneous morphologies for copigmented systems. The films exhibited a clear pH-dependent optical response with visually perceptible shifts (ΔE > 5). During shrimp storage, TVB-N increased from 28.11 to 71.03 mg N/100 g and TVC from 5.24 to 6.27 log CFU/g; the film color transitioned from green to yellow in parallel with quality deterioration, enabling non-invasive, real-time indication of spoilage. Leveraging locally abundant biopolymers and colorants, these films advance sustainable, intelligent packaging for seafood quality and safety.
HIGHLIGHTS
- Intelligent films were developed from the polymers of glucomannan, gelatin enriched with anthocyanins from rambutan peel
- The incorporation of anthocyanins improved several characteristics of the films, including thickness, TS, EAB, WVP, and RSA as measured by DPPH and ABTS assays
- Their colorimetric response to pH changes was clearly visible to the naked eye, shifting from pink to yellow and green with increasing pH
- Intelligent films containing copigmented RPAE also exhibited smoother morphology with fewer cracks
- FTIR analysis confirmed the formation of hydrogen bonds between gelatin, glucomannan, and RPAE
- The intelligent films served as freshness indicators for shrimp, exhibiting a distinct color transition from green to yellow in response to increasing pH.
GRAPHICAL ABSTRACT
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