Development of intelligent food packaging from red cabbage anthocyanin pigment

Chitosan, corn starch and red cabbage extract act as natural pH indicator to determine fruit spoilage by developing pH sensitive film and coating as the color changes based on pH of fruit. The color of the films changed from pink to purple and brownish as a function of pH. pH indicator film and coating were evaluated by their chemical, physical, mechanical and biological properties. The stability was evaluated for 4 days (presence and absence of light; with and without cooling). This film with red cabbage extract showed high stability when stored at room temperature and exposed to light. It also exhibits greater color stability when stored under cold temperature as compared when kept on room temperature.