Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Anthocyanin.

To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (/) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed.