pH-Responsive Color Indicator of Saffron (Crocus sativus L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness

Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate analyze pH-sensitive edible based salep mucilage combined with anthocyanin saffron (Crocus sativus L.) (SAAs). A casting technique was developed varying concentrations of SAAs (0, 2.5, 5, 7.5, 10%v/v) films. The surface morphology, physicochemical, barrier, mechanical properties, as well the pH sensitivity films, were investigated. results showed increased thickness, water solubility, moisture content, oxygen permeability (O2P) up 199.03 µm, 63.71%, 14.13%, 47.73 (cm3 µm m?2 day?1 kPa?1), respectively, indicator As expected, concentration 0% 10%v/v decreased tensile strength, transparency, contact angle 11.94 MPa, 14.27%, 54.02°, respectively. Although achieving highest elongation at break (108%) lowest vapor (WVP) (1.39 g s?1 m?1 Pa?1 × 10?11), film containing 5 %v/v best results. An investigation revealed that solution’s variation altered color. When raised 3 11, SAAs’ color shifted pink brown. SAAs-halochromic employed a label an experiment track degradation fish fillets stored 4 °C, revealing halochromic changed yellow brown stored. Our findings show SAAs-loaded help monitor real-time food deterioration.