Preparation of bioplastic from cassava starch/anthocyanin through melt mixing process for beef floss rancidity detection.

This article focuses on the development of intelligent food packaging by incorporating anthocyanins extracted from purple sweet potatoes (PSP) into cassava starch-based bioplastics using an industrial melt-mixing process. The resulting smart packaging films exhibit antioxidant properties, pH-sensitive color changes, and the ability to visually indicate rancidity in beef floss through a color transition from red to green during oxidation. The study demonstrates that anthocyanin-infused films enhance oxidative stability, extend shelf life, and biodegrade effectively, although challenges remain regarding the compatibility between anthocyanins and the starch polymer matrix. These findings suggest significant potential for cassava starch-based bioplastics with anthocyanins as environmentally friendly smart packaging materials for monitoring food freshness and rancidity.