pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite

In the modern world, shelf life extension of foods with a possibility controlling their freshness and quality in real time is gaining increasing importance. To solve this task, development pH-sensitive films based on edible biopolymers addition anthocyans as color indicator can be proposed. For experiment, sodium caseinate/ agar-agar biocomposite different content from black carrot (Scorconera hispanica) range 0 to 15 mass% increments 5 were prepared. It was established that anthocyan did not affect thickness moisture films; however, it significantly reduced absorption transparence. Water vapor permeability increased an increase aqueous extract carrot, which linked formation pores microcracks matrix. All showed changes depending environmental pH, intensities depended content. Edible mixture caseinate potentially used food industry determine foods, spoilage results pH changes.