Asian Packaging Network

International Packaging Symposium 2021 (APN-IPS 2021)

22 & 23 September 2021
Malaysia

Physical and Mechanical Properties of Anthocyanin Associated Purple Sweet Potato Starch
Films

Mouluda Sohany1*, Intan Syafinaz Mohamed Amin Tawakkal1,2, Nor Nadiah Abdul Karim Shah1,2 and Yus
Aniza Yusof1,2

1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400
Serdang, Selangor, Malaysia

2Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia,
43400 Serdang, Selangor, Malaysia

*Corresponding author: sohani044@gmail.com

ABSTRACT

In food packaging, biodegradable films has been greatly attracted the researchers due to environmental issues
and consumer preferences. Sweet potato starch (SPS) is one of the most abundant raw materials and can be
easily cast into films. The properties of SPS films can be improved by incorporating various additives into the
film matrices. In this study, Anggun variety (purple-fleshed) SPS films were elaborated, associating sweet potato
peel (SPP) together with the incorporation of commercial anthocyanin (CA) as a pH indicator. Different
proportions of CA (0%, 1%, 1.5% & 2% w/v) were added into the SPS and SPS/SPP (6:4 ratio) films to
determine the physical and mechanical properties. The SPS/SPP films were thicker compared to the SPS films
and the thickness increased with the increment of the added CA. The SPS films were brighter than the SPS/SPP
films with the SPS film containing 1% CA possessed the highest brightness value and appeared to be light
purple. The addition of CA remarkably reduced the tensile strength (TS) and increased the elongation at break
(EaB) of the films. SPS film with 2% and SPS/SPP films with 1% CA exhibited lowest TS (0.871 MPa and
0.747 MPa respectively), while the highest EaB was demonstrated by 1% CA loading for both SPS and SPA/SPP
films. This finding signifies the improvement in the selected physical and mechanical properties of purple SPS
films incorporated with CA. Although the SPS films were better than the SPS/SPP films, 1% anthocyanin could
be successfully implemented in the films.

Keywords: Anthocyanin; films; physical properties; ph indicator; sweet potato starch, tensile strength