Color Stability of Beet (Beta vulgaris L.) Dyes Label During Heating

Abstract

The development of smart sensor in food packaging was continuously performed. The development of which is being done, that is a smart label with the form of film which given additional color as an indicator. The purpose of this research is to study and develop smart packaging by addition of natural dyes of beet (B. vulgaris L. var cicla L.) as well as finding the best drying techniques for label producing. This label was produced form chitosan and chitosan - polyvinyl alcohol (PVA). Two form (chitosan and chitosa-PVA) films were compared to its properties. Three drying techniques were carried out in this experiment, i.e. oven blower, oven vacuum and freeze drying. A result showed that films made from chitosan-PVA has the appearance of a more clear, shiny, and looks more refined than the indicators of chitosan films. The use of beet extract as dyes of color indicator did not allowed for the drying in conjunction with the film solution. Natural dye staining technique that can still be used as an indicator dye in smart packaging was freeze drying in temperature of -10oC. Indicators with natural dyes of beet responded through changes in color of the storage temperature. Color changes that occur in the film made from chitosan had a vulnerable time longer in the retention time than films made from chitosan-PVA.