A Commercial Potential Blue Pea (Clitoria ternatea L.) Flower Extract Incorporated Beverage Having Functional Properties

Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications

Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.

Topical antifungal keratitis therapeutic potential of Clitoria ternatea Linn. flower extract: phytochemical profiling, in silico modelling, and in vitro biological activity assessment

Introduction

Fungal keratitis (FK) poses a severe threat to vision, potentially leading to blindness if not promptly addressed. Clitoria ternatea flower extracts have a history of use in Ayurvedic and Indian traditional medicines, particularly for treating eye ailments. This study investigates the antifungal and antibiofilm effects of Clitoria ternatea flower extracts on the FK clinical isolate Coniochaeta hoffmannii. Structural details and key compound identification were analysed through FTIR and GC-MS.

Methods

The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of Clitoria ternatea flower extracts were determined using broth dilution and well plate techniques. Biofilm inhibitory activity was assessed through microscopic evaluation, while anti-irritant and cytotoxic properties were evaluated using CAE-EI and MTT assays. Through GC-MS and FT-IR analysis the compounds dissolved in the extract and their functional group were studied, and their toxicity screening and pharmacokinetic prediction were conducted in silico. Subsequently, compounds with high corneal permeability were further identified, and molecular docking and simulation studies at 150 ns were used to investigate their interactions with fungal virulence factors and human inflammatory proteins.

Results and Discussion

At a concentration of 250 µg/mL, the Clitoria ternatea flower extract displayed effective biofilm inhibition. MIC and MFC values were determined as 500 and 1000 µg/mL, respectively. CAE-EI and MTT assays indicated no significant irritant and cytotoxic effects up to a concentration of 3 mg/mL. Compounds like 9,9-dimethoxybicyclo[3.3.1]nonane-2,4-dione showed high corneal permeability with strong and stable interactions with fungal virulence cellobiose dehydrogenase, endo β 1,4 xylanase, and glucanase, as well as corneal inflammation-associated human TNF-α and Interleukin IL-1b protein targets. The findings indicate that extracts from C. ternatea flowers could be formulated for an effective and safe alternative for developing new topical FK therapeutics.

A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation

The demand for foods and beverages with therapeutic and functional features has increased as a result of rising consumer awareness of health and wellness. In natural, plants are abundant, widespread, and inexpensive, in addition to being rich in bioactive components that are beneficial to health. The bioactive substances contained in plants include polyphenols, polysaccharides, flavonoids, aromatics, aliphatics, terpenoids, etc., which have rich active functions and application potential for plant-based beverages. In this review, various existing extraction processes and their advantages and disadvantages are introduced. The antioxidant, anti-inflammatory, intestinal flora regulation, metabolism regulation, and nerve protection effects of plant beverages are described. The biotoxicity and sensory properties of plant-based beverages are also summarized. With the diversification of the food industry and commerce, plant-based beverages may become a promising new category of health functional foods in our daily lives.

Plant Food Dyes with Antioxidant Properties and Allergies-Friend or Enemy?

Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.

Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review

Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by external factors, such as pH, light, temperature, and oxygen. Naturally acylated anthocyanins have proven to be more stable in response to external factors and exhibit superior biological effects as compared with their non-acylated analogues. Therefore, synthetic acylation represents a viable alternative to make the application of these compounds more suitable for use. Enzyme-mediated synthetic acylation produces derivatives that are highly similar to those obtained through the natural acylation process, with the main difference between these two pathways being the catalytic site of the enzymes involved in the synthesis; acyltransferases catalyze natural acylation, while lipases catalyze synthetic acylation. In both cases, their active sites perform the addition of carbon chains to the hydroxyl groups of anthocyanin glycosyl moieties. Currently, there is no comparative information regarding natural and enzymatically acylated anthocyanins. In this sense, the aim of this review is to compare natural and enzyme-mediated synthetic acylated anthocyanins in terms of chemical stability and pharmacological activity with a focus on inflammation and diabetes.

Antiproliferative Effect of Clitoria ternatea Ethanolic Extract against Colorectal, Breast, and Medullary Thyroid Cancer Cell Lines

Clitoria ternatea is a native plant with medicinal and nutritive significance in Asia. The goal of this work was to examine the antiproliferative role of Clitoria ternatea against colorectal (HCT116), breast (MCF-7), and thyroid (TT) cancer cell lines at cellular and molecular levels. A phytochemical analysis, the cytotoxic effect, an apoptotic induction cell cycle analysis, and the expression level of GAX, DIABLO, and NAIP1 genes were assessed. The plant extract exhibited a clear cytotoxic action against the utilized cancer cell lines via a low IC50, foremost by means of cell cycle arrest at the pre-G0, G1, and S phases associated with an apoptotic induction. An apparent raise in the mRNA levels of GAX and DIABLO and a concomitant decrease in the NAIP1 mRNA level were observed in the used cancer cells treated with the IC50 of the plant extract. This study concluded that an ethanolic extract of Clitoria ternatea induced apoptotic cell death, suggesting that it could possibly be utilized as a new source of an apoptosis-inducing anticancer agent for colon, breast, and medullary thyroid cancer cell line treatments with further detailed studies.

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.

A comparative review on the anti-nutritional factors of herbal tea concoctions and their reduction strategies

Tea is an important beverage consumed worldwide. Of the different types of tea available, herbal tea is an important beverage consumed owing to its popularity as a drink and stress relieving factors, several different herbal concoctions made from seeds, leaves, or roots are currently consumed and sold as herbal teas. The herbal teas are not the usual tea but "tisanes." They are caffeine free and popular for their medicinal property or immune boosters. Herbal tea formulations are popularly sold and consumed by millions owing to their health benefits as they are rich in antioxidants and minerals. However, plants are also known to contain toxic and anti-nutritional factors. Anti-nutritional factors are known to interfere with the metabolic process and hamper the absorption of important nutrients in the body. These anti-nutritional factors include saponins, tannins, alkaloids, oxalates, lectins, goitrogens, cyanogens, and lethogens. These chemicals are known to have deleterious effects on human health. Therefore, it is important to understand and assess the merits and demerits before consumption. Also, several techniques are currently used to process and reduce the anti-nutrients in foods. This review is focused on comparing the contents of various anti-nutritional factors in some underutilized plants of North-East India used as herbal tea along with processing methods that can be used to reduce the level of these anti-nutrients.

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

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Four types of plant-derived pigments were assessed in stirred yogurt production.

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Yogurts were stable without sedimentation or noticeable decolouration.

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Plant pigment addition did not exert adverse effect on the survival of probiotics.

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Turmeric addition resulted in the highest sensory acceptance, b* value and total phenolic content.

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The use of plant pigments in stirred yogurt production is technologically feasible.

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined.

Preparation and Characterization of Butterfly Pea (Clitoria ternatea L.) Nanoemulgel

BACKGROUND: Butterfly Pea or Asian pigeonwing (Clitoria ternatea L.) has been widely used by people. This flower species contains flavonoid and phenolic with antioxidant activities. Further, the antioxidant in flowers can be processed into nanoemulgel facial makeup. The emulgel is expected to provide better drug delivery, thus maximizing the anti-aging effects. AIM: The aim of this study was to identify the effect of the gel basis variation in the preparation and characterization of the nanoemulgel of Asian pigeonwing extract using the particle size analysis or PSA method. METHODS: In this experimental laboratory research, the independent variable comprised the variants of gelling agent bases, namely, carbopol 940, hydroxy prophyl methyl cellulose, and sodium carboxy methyl cellulose. Research tools involved magnetic stirrer, atomizer, spectrophotometer ultraviolet–visible, and particle size analyzer. The dependent variable consisted of the particle size, polydispersity index, and physical stability of nanoemulgel preparations. Instruments of the research encompassed three formula of emulgel, namely, F1 (using carbopol 940 0.2% base), F2 (using HPMC 0.2% base), and F3 (using Na CMC 0.2% base). All data were analyzed using the one-way ANOVA and Kruskal–Wallis test. The research was conducted from January to May 2021 at the Laboratory of Pharmacy Technology, Gorontalo Polytechnic of Health, the Natural Medicine Laboratory of the National Food and Drug Control Agency, and UII Laboratory Yogyakarta. RESULTS: The present work revealed that the F3 formula with Na CMC base is the best and most stable formula with the particle size measuring at 14.7 nm and polydispersity index (PDI) at 0.271. CONCLUSION: The gel base variation of the preparation produces different physical quality of Asian pigeonwing nanoemulgel with the best characteristics in the formula based on Na CMC.

Clitoria ternatea (Linn.) flower extract attenuates vascular dysfunction and cardiac hypertrophy via modulation of Ang II/AT1 R/TGF-β1 cascade in hypertensive rats

BACKGROUND

Clitoria ternatea (CT) (the Fabaceae family) has been reported to elicit several biological responses, such as anti-inflammation and anti-depression effects. This study evaluated the effect of CT flower extract on blood pressure, vascular function, and left ventricular hypertrophy in a two-kidney, one-clip (2K-1C) rat model. Hypertensive rats were treated with CT extract at various doses (100, 300, or 500 mg kg^-1  day^-1 ) or losartan (10 mg kg^-1  day^-1 ) for 4 weeks (n = 8/group).

RESULTS

CT extract reduced blood pressure in a dose-dependent manner, and CT extract at a dose of 300 mg kg^-1 was an effective concentration (P < 0.05). Augmentation of contractile responses to electrical field stimulation and impairment of vascular responses to acetylcholine in mesenteric vascular beds and aortic rings of 2K-1C rats were suppressed by treatment with CT extract or losartan (P < 0.05). Serum angiotensin-converting enzyme activity and plasma angiotensin II concentration were high in 2K-1C rats but alleviated by CT extract or losartan treatment (P < 0.05). Increases in superoxide production and lipid peroxidation were attenuated in 2K-1C rats treated with CT extract or losartan compared with the untreated group (P < 0.05). Increased plasma concentration of nitric oxide metabolites was found in hypertensive rats that received CT extract or losartan. CT extract or losartan suppressed the overexpression of Ang II receptor subtype I (AT₁ -R) and transforming growth factor-β1 (TGF-β1) in 2K-1C rats.

CONCLUSION

CT extract had antihypertensive effects that were associated with improving vascular function and cardiac hypertrophy in 2K-1C rats. The mechanisms involved suppression of the renin-angiotensin system, of oxidative stress, and of the AT₁ R/TGF-β1 cascade. © 2021 Society of Chemical Industry.

Antibacterial activity of Medan Butterfly pea (Clitoria ternatea L.) corolla extract against Streptococcus mutans ATCC®25175™ and Staphylococcus aureus ATCC®6538™

Streptococcus mutans (S. mutans) and Staphylococcus aureus (S. aureus) pathogenicity that alter biofim, has become one of risk factor in orthodontic treatment. The medicinal plant’s Butterfly pea efficacy as an antibacterial agent should be confirmed in dentistry. The purpose of this study is to investigate the antibacterial activity of Medan butterfly pea corolla extract (BPCE) against S. mutans ATCC®25175™ and S. aureus ATCC®6538™. This is a laboratory experiment with Post Test Only Group Design. The minimum inhibitory concentration of BPCE is 6.25 mg/mL. The best concentration of butterfly pea extract to inhibit biofilm formation (antibiofilm) is 100 mg/mL. There was a significant difference (p &lt; 0.05) for antibiofilm activity assays and determination of intramembrane cellular leakage. Although Medan BPCE was inadequate enough in forming antibiofilm and caused intramembrane leakage of S. mutans and S. aureus, further studies in exploring the potential morphological traits of these herbs related to orthodontic products are quite promising.

Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems

Anthocyanins are considered as the largest group of water-soluble pigments found in the vacuole of plant cells, displaying range of colors from pink, orange, red, purple and blue. They belong to flavonoids, a polyphenolic subgroup. Application of anthocyanins in food systems as natural food colourants is limited due to the lack of stability under different environmental conditions such as light, pH, heat etc. Anthocyanins esterified with one or more acid groups are referred as acylated anthocyanins. Based on the presence or absence of acyl group, anthocyanins are categorized as acylated and nonacylated anthocyanins. Acylated anthocyanins are further classified as mono, di, tri, tetra acylated anthocyanins according to the number of acyl groups present in the anthocyanin. This review classifies common anthocyanin sources into non-acylated, mono-, di-, tri- and tetra-acylated anthocyanins based on the major anthocyanins present in these sources. The relative stabilities of these anthocyanins with respect to thermal, pH and photo stress in beverage systems are specifically discussed. Common anthocyanin sources such as elderberry, blackberry, and blackcurrant mainly contain nonacylated anthocyanins. Red radish, purple corn, black carrot also mainly contain mono acylated anthocyanins. Red cabbage and purple sweet potato have both mono and diacylated anthocyanins. Poly acylated anthocyanins show relatively higher stability compared with nonacylated and monoacylated anthocyanins. Several techniques such as addition of sweeteners, co-pigmentation and acylation techniques could enhance the stability of nonacylated anthocyanins. Flowers are main sources of polyacylated anthocyanins having higher stability, yet they have not been commercially exploited for their anthocyanins.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3',5'-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

Clitoria ternatea L. extract prevents kidney damage by suppressing the Ang II/Nox4/oxidative stress cascade in l-NAME-induced hypertension model of rats

Clitoria ternatia L. (CT) has been reported to have anti-inflammatory and antioxidant effects. This study investigated the effect of CT aqueous flower extract on blood pressure and renal alterations in N^ω-nitro-l-arginine methyl ester hydrochloride (l-NAME)-induced hypertensive rats. Male Sprague Dawley rats received l-NAME in drinking water and were treated with CT flower extract or lisinopril. CT aqueous flower extract and lisinopril alleviated l-NAME-induced hypertension (p < 0.05). Glomerular extracellular matrix accumulation, renal fibrosis, and increased serum creatinine levels were observed in l-NAME-induced hypertensive rats and attenuated by CT flower extract or lisinopril co-treatment (p < 0.05). High levels of plasma angiotensin II (Ang II) and upregulated nicotinamide adenine dinucleotide phosphate oxidase 4 (Nox4) protein expression in the kidneys induced by l-NAME were alleviated by CT flower extract or lisinopril co-treatment (p < 0.05). Furthermore, CT flower extract and lisinopril treatment reduced lipid peroxidation and elevated plasma and kidney malondialdehyde levels in l-NAME-induced hypertensive rats (p < 0.05). In conclusion, CT flower extract prevented l-NAME-induced renal injury and dysfunction in rats. The possible mechanism may be related to the suppression of Ang II-mediated Nox4 expression and the oxidative stress cascade in rats.

Butterfly Pea Flower (Clitoria ternatea Linn.) Extract Ameliorates Cardiovascular Dysfunction and Oxidative Stress in Nitric Oxide-Deficient Hypertensive Rats

In this study, we examine whether Clitoria ternatea Linn. (CT) can prevent Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME)-induced cardiac and vascular dysfunction in rats. Male Sprague Dawley rats were given L-NAME (40 mg/kg, drinking water) and orally administered with CT extract (300 mg/kg/day) or lisinopril (2.5 mg/kg/day) for 5 weeks. The main phytochemical components of the CT extract were found to be flavonoids. The CT extract alleviated the high blood pressure in rats receiving L-NAME. Decreased vasorelaxation responses to acetylcholine and enhanced contractile responses to sympathetic nerve stimulation in aortic rings and mesenteric vascular beds of L-NAME treated rats were ameliorated by CT extract supplementation. Left ventricular hypertrophy and dysfunction were developed in L-NAME rats, which were partially prevented by CT extract treatment. The CT extract alleviated upregulated endothelial nitric oxide synthase expression, decreased plasma nitrate/nitrite levels, and increased oxidative stress in L-NAME rats. It suppressed high levels of serum angiotensin-converting enzyme activity, plasma angiotensin II, and cardiac angiotensin II type 1 receptor, NADPH oxidases 2, nuclear factor-kappa B, and tumor necrosis factor-alpha expression. The CT extract, therefore, partially prevented L-NAME-induced hypertension and cardiovascular alterations in rats. These effects might be related to a reduction in the oxidative stress and renin-angiotensin system activation due to L-NAME in rats.

Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals

Clitoria ternatea or commonly known as 'Butterfly pea' has been used traditionally in Ayurvedic medicine in which various parts of the plants are used to treat health issues such as indigestion, constipation, arthritis, skin diseases, liver and intestinal problems. The flowers of C. ternatea are used worldwide as ornamental flowers and traditionally used as a food colorant. This paper reviews the recent advances in the extraction and biological activities of phytochemicals from C. ternatea flowers. The application of maceration or ultrasound assisted extraction greatly increased the yield (16-247% of increase) of phytochemicals from C. ternatea flowers. Various phytochemicals such as kaempferol, quercetin and myricetin glycosides as well as anthocyanins have been isolated from C. ternatea flowers. Clitoria ternatea flower extracts were found to possess antimicrobial, antioxidant, anti-inflammatory, cytotoxic and antidiabetic activities which are beneficial to human health. Clitoria ternatea flower is a promising candidate for functional food applications owing to its wide range of pharmacotherapeutic properties as well as its safety and effectiveness.

Extraction, optical properties, and aging studies of natural pigments of various flower plants

In this paper, we reported the extraction process of five different flowering plants utilizing different dye extraction methods and solvents (ethanol and water) to choose the best dye removal process. The FTIR spectra revealed the presence of several clear functional groups for all five natural dyes. The analytical studies such as UV spectroscopy, column chromatography, and vacuum evaporation were performed to isolate the dyes from their solutions. The UV-Vis studies on the pigments of flower extracts indicated broad absorption peaks in the visible region including clear bandgaps. Among the studied pigments, Alternanthera ficoidea showed the lowest direct bandgap of 1.69 eV and an Urbach energy value of 6.33 meV. The dye extraction yield rate improvement was extended from 11.7 to 24.7% (water solvent) and 11.3-32.4% (ethanol solvent). Throughout the studies, it was observed that ethanol produced a better extraction for organic dyes than water as a solvent. Aging studies revealed that all the dyes at the room temperature showed better stability with minor changes in the observed optical parameters in oxygen-rich conditions; however, these parameters have shown significant variations at a 60 °C temperature.

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage

Intelligent pH sensitive starch films were developed by incorporation of anthocyanin pigment extracted from butterfly pea flower (BPE) and nanosized TiO₂ using the method of solution casting. This research work evaluated the influence of BPE and TiO₂ on the physical and structural properties of starch films. The physical properties of the starch films could be significantly altered by the addition of BPE and or TiO₂. The starch films S/BPE and S/BPE/TiO₂ exhibited higher barrier properties against water vapour as compared to the control films. Incorporation of BPE and TiO₂ could decrease the thickness and moisture content of films. S, S/BPE starch films were transparent and, S/TiO₂ and S/BPE/TiO₂ films were opaque. Control starch films were colourless, whereas S/BPE films have purple colour. Owing to the inclusion of BPE and TiO₂ particles, structural characterization by X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) did not show any major changes in polymer structure. Thermogravimetric analysis revealed that the addition of TiO₂ enhanced the thermal stability of starch films to a significant extent. The color of different starch-based films was determined using the CIE Lab scale under different pH conditions and compared with the control. The fabricated (S/BPE and S/BPE/TiO₂) films exhibited visually perceptible colour changes in the pH range between 1 and 12. Consequently these films could be used as intelligent pH indicators for monitoring the freshness of prawn seafood samples. During the storage of prawn food samples for 6 days, the color of the film changed from light pink to green which is a clear indication of spoilage of food material.

Anthocyanin extracted from butterfly pea flower incorporated starch/TiO₂ films are excellent pH indicator for monitoring the freshness of food sample.