Butterfly Pea Flower Anthocyanin Immobilized pH Sensitive Intelligent Nanocomposite Films of Starch/Chitin with Improved Thermal and Mechanical Properties

Abstract Thin films with pH sensitivity have been a trendsetter in the current research scenario. Edible films for packaging are comparatively newer ones, where the study uses conventional food materials as a source or precursor to fabricate the films. Starch(S) is one such material that is not much exploited in packaging and pH sensing. Here, the study presents the preparation of a new type of sensitive, intelligent film from starch‐chitin(CHN) composites and adds the anthocyanin pigment extracted from the Butterfly Pea flower (BPE). The combination films are much more sensitive to ammonia and formalin and thus suggested for the detection of adulteration in fish. All the films (S, S/BPE, S/CHN, and S/BPE/CHN) are fabricated by the solution casting method. The addition of 10 wt% CHN results in the enhancement of the thermal and mechanical properties of pH indicator films. Owing to the presence of anthocyanin pigment, the films can change their color changes in pH. The developed starch‐based intelligent films display wide color differences from bright red to green over the 1–12 pH range, which is discriminated by the naked eye.