Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process

This study aimed to produce sustainable smart packaging based on cassava starch and a natural pH indicator (anthocyanin) by a twin-screw extrusion process. It also aimed to evaluate various anthocyanin concentrations (5, 10, 20) mg ATH per 100 g on selected sheet properties and the indication of pH changes. The incorporation of ATH generated sheets thicker (~2.5x), less resistant at break (~4.5x), less flexible (~1.4x) and less rigid (~4.5x). However, ATH did not affect the crystallinity profile. The thermoplastic starch sheets incorporated with 20 mg ATH/100 g showed the best behavior as a smart packing indicator of pH change in meat stored at 6 °C, with the higher variation of ΔE* and the most visually notable color change. Therefore, this work allowed producing sustainable smart packing by the large-scale method (extrusion), and it can expand the application of this type of material in the food industry.