Characteristics of sensory films with cherry juice

¹ South Ural State University (national research university), 454000, Lenin Avenue, 75, Chelyabinsk, Russia
² Ural State Agrarian University, 620075, Karl Liebknecht street, 42, Ekaterinburg, Russia

^* Corresponding author: zinoks-vl@mail.ru

Abstract

The problem of rapid assessment of food quality at the point of purchase is relevant. Smart packaging is a new trend in the food industry aimed at rapid visual quality control of food products. The aim of this research is to create a sensor film capable of reacting to signs of spoilage of food by changing the color of the packaging material due to the active component in the cherry juice, thereby signaling the possible danger of eating a spoiled product. The results of the research showed that cherry juice change color intensively at pH values from 2 to 9, and therefore can serve as an indicator in the production of “smart” films. Film samples were made on the basis of agar with the addition of cherry juice as an active component in quantities of 5, 10, and 15%. The results of the research showed that with an increase in the amount of cherry juice in the biocomposite, the solubility, vapor permeability, and opacity increases. The thickness of the films also increased with increasing cherry juice content. At the same time, the films become stronger and less stretchable. Therefore, it is advisable to limit the addition of cherry juice to 10-15% for a good visual effect when the pH of the product changes.