Monitoring of banana deteriorations using intelligent-packaging containing brazilien extract (Caesalpina sappan L.)

Abstract

Indonesia is one of the countries producing subtropical plants and fruits. The application of postharvest handling technology which is less reliable will change the quality of fruits. Some equipments is therefore required to know ripeness condition of fruits. This research aims at detecting the freshness of climacteric fruits such as banana with the use of brazilien extracts as a colorimetric indicator. Measurements were conducted to determine the influence of pH variations on the change in color of brazilien extract, the stability of the color of the film, respiration rate and vitamin C of banana. The results of this study indicate that the color stability of the film indicator containing sappan wood extract stored in the exicator for 6 days shows a color change from yellow to orange. Furthermore, from the observation result of banana deterioration for 6 days, it is obtained vitamin C content of 92.65 + 2.1 mg / 100 g, an increase in pH 5.1, an increase in texture profile is 10.1 mm / 10s, an increase in respiration rate is CO2 levels. It also indicates that banana deterioration is followed by color change of indicator film from yellow to dark red.

Development of Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanins–Gambier Catechins to Detect Banana Ripeness

“…The color change occurring on the indicator films is due to respiration or metabolism that takes place during the fruit ripening process, as well as the activity of enzymes and microorganisms during the fruit decomposition process. This process causes an increase in the pH of the environment to become alkaline, resulting in a change in the color of the indicator film to yellow [43]. In addition, this can be caused by the presence of other compounds, namely, betalain color pigments, which consist of betacyanin, a red-purple pigment, and betaxanthin, a yellow-orange pigment.…”

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges

“…Together, these metabolites induce the pH of the environment surrounding the package to alter. Parallel to the above, intelligent indicator labels for detecting pH variations during banana maturation and monitoring its deterioration was created with Brazilian extract as a possible natural pH chromogenic agent (Ardiyansyah et al., 2020). In some concurrent investigations, fruits and vegetables packing ambient pH fluctuations driven by CO 2 and organic acids have also been exploited to evaluate the freshness of other fruits, like mango (Dirpan et al., 2018) and lychee (Zhou et al., 2021).…”

“…There is no color change when the sensor is exposed to other substances and the humidity environment does not affect color development. (Nguyen et al, 2020) (Continues) Monitoring of banana spoilage (ripeness) (Ardiyansyah et al, 2020) varied, the color of the label changed from yellow to red, and the color variation became more pronounced as the dragon fruit was stored, closely corresponding with storage quality.…”

Food sensors: Off‐package and on‐package approaches

“…Some sensors are developed to detect the change of gases in certain temperature over a time of storage and distribution, while others are developed to be used during storage only 4 . To be employed as ripeness colorimetric sensor or indicator, the rate of colour change should represent the rate of ripeness stage of the fruits or vegetables 81,82 . The rate of colour change should also correlate with the temperature variation over time during transportation, distribution, and storage 58 …”

“…80 Generally, there are two types of on- 4 To be employed as ripeness colorimetric sensor or indicator, the rate of colour change should represent the rate of ripeness stage of the fruits or vegetables. 81,82 The rate of colour change should also correlate with the temperature variation over time during transportation, distribution, and storage. 58…”