Abstract

DEVELOPMENT AND EVALUATION OF ANTHOCYANIN- BASED FRESHNESS INDICATORS FROM BUTTERFLY PEA FLOWER (CLITORIA TERNATEA) FOR REAL-TIME FOOD QUALITY MONITORING

*Prerna Jadhav, Prof. Dr. S. V. Raut and Bony Dasari

Abstract

The increasing global emphasis on food safety and waste reduction has driven the demand for real-time, non-invasive methods to detect spoilage. Conventional microbiological and chemical techniques, though accurate, are often time-consuming and unsuitable for continuous monitoring. This study investigates the use of anthocyanins extracted from Clitoria ternatea (Butterfly pea flower) as pH-sensitive indicators for intelligent packaging applications. These natural pigments undergo distinct structural and spectral changes in response to pH variations, enabling detection of spoilage-associated metabolites such as ammonia and trimethylamine. The extracted anthocyanins were characterized for their stability, colorimetric responsiveness, and absorbance properties. They were then incorporated into biopolymer-based matrices—agar, gelatin, China grass, and cellulose films—to assess their functionality in real-time spoilage detection. Under simulated seafood spoilage conditions involving Vibrio-spiked prawns, the films exhibited progressive, visible colour transitions aligned with microbial growth and pH elevation. These results support the potential of anthocyanin-based matrices as biodegradable, consumer-friendly alternatives to synthetic indicators, offering a promising approach to intelligent food packaging and shelf- life monitoring.

Keywords: Anthocyanins, Clitoria ternatea, food spoilage, intelligent packaging, freshness indicator, pH sensor, biodegradable matrix.