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Peer-reviewedCC BY-NC 4.0Chemistry & Biodiversity

Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring

  • Bich Ngoc Hoang1,2
  • Ngo Thi Cam Quyen1,2
  • Ngoc Tram Nguyen2,3
  • Hoang Truc Phuong Vo2,3
  • Kieu Duyen Vuong2,3
  • Long Giang Bach1,2
  1. 1Saigon Hi‐Tech Park Nguyen Tat Thanh University Center for Hi‐Tech Development Ho Chi Minh City Vietenam
  2. 2Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
  3. 3Faculty of Chemical Engineering and Food Technology Nong Lam University Ho Chi Minh City Vietnam
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Abstract

Purple sweet potato is rich in acylated anthocyanins that exhibit pH‐dependent color changes, making it a promising natural indicator for smart packaging. In this study, purple sweet potato powders were prepared by steaming and freeze‐drying, which retained the anthocyanin, phenolic, and antioxidant contents. Purple sweet potato was combined with PVA at a ratio of 75% to create a film capable of changing color due to the properties of anthocyanins. The physicochemical properties of the film included a thickness of 210 um, moisture 3.53%, solubility of 50.99%, swelling of 237.53%, water permeability of 9.77 g/s.cm, TPC of 10.94 mg/g, TFC of 4.78 mg/g, and TAC of 3 mg/g. When applied to the pork sample, the polyvinyl alcohol/purple sweet potato film at 75% signaled a color change from pink to blue, indicating increased mold bacteria and yeast concentrations. These findings highlight the feasibility of polyvinyl alcohol/purple sweet potato films as biodegradable, pH‐responsive smart packaging materials for monitoring meat quality.

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Cite

BibTeXRIS
BibTeX
@article{hoang2026development,
  title = {{Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring}},
  author = {Bich Ngoc Hoang and Ngo Thi Cam Quyen and Ngoc Tram Nguyen and Hoang Truc Phuong Vo and Kieu Duyen Vuong and Long Giang Bach},
  journal = {Chemistry \& Biodiversity},
  year = {2026},
  month = nov,
  doi = {10.1002/cbdv.71892},
  url = {https://doi.org/10.1002/cbdv.71892},
  note = {CC BY-NC 4.0},
}
RIS
TY  - JOUR
TI  - Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring
AU  - Bich Ngoc Hoang
AU  - Ngo Thi Cam Quyen
AU  - Ngoc Tram Nguyen
AU  - Hoang Truc Phuong Vo
AU  - Kieu Duyen Vuong
AU  - Long Giang Bach
PY  - 2026
DA  - 2026/11/04
JO  - Chemistry & Biodiversity
DO  - 10.1002/cbdv.71892
UR  - https://doi.org/10.1002/cbdv.71892
AB  - Purple sweet potato is rich in acylated anthocyanins that exhibit pH‐dependent color changes, making it a promising natural indicator for smart packaging. In this study, purple sweet potato powders were prepared by steaming and freeze‐drying, which retained the anthocyanin, phenolic, and antioxidant contents. Purple sweet potato was combined with PVA at a ratio of 75% to create a film capable of changing color due to the properties of anthocyanins. The physicochemical properties of the film included a thickness of 210 um, moisture 3.53%, solubility of 50.99%, swelling of 237.53%, water permeability of 9.77 g/s.cm, TPC of 10.94 mg/g, TFC of 4.78 mg/g, and TAC of 3 mg/g. When applied to the pork sample, the polyvinyl alcohol/purple sweet potato film at 75% signaled a color change from pink to blue, indicating increased mold bacteria and yeast concentrations. These findings highlight the feasibility of polyvinyl alcohol/purple sweet potato films as biodegradable, pH‐responsive smart packaging materials for monitoring meat quality.
SN  - 1612-1872
SN  - 1612-1880
ER  -