EFFECTS OF CROSS-LINKING AGENT ON CHARACTERISTICS OF INDICATIVE FILM PVA/CHITOSAN/ANTHOCYANIN

Abstract

Many factors can influence the product quality, such as pH, water activity, nutrient levels available oxygen, etc. Variations in food pH could occur due to microorganism growth and chemical reactions that may impact color, flavour and shelf-life. Synthesis of the indicative film helps to detect changes of food before using is the new field. Indicative film was synthesized by by PV and CS at 35:65 (v/v) ratio and 25% ATH of the total volume performs the different colors in various pH solutions. In this study, effect of cross-linking with natri tripolyphotphat will be tested to improves tensile strength and decreases water absorption. SEM, FT-IR were  used to characterize of indicative film, color variations were investigated.
Keywords: PVA, Chitosan, FT-IR , cross-linking, anthocyanin