Red cabbage extract is a natural pH indicator and its use in polysaccharides is applicable to provide smart food packaging. In this study, we investigated the performance of sodium alginate (SA)/poly (vinyl alcohol) (PVA) nanofibers containing red cabbage extract (RCE) prepared by electrospinning method. The optimum volume ratio of SA: PVA (60:40) and the addition of RCE [2% (w/v)] to the polymeric solution were determined based on morphological uniformity and minimal average diameter of the nanofibers around 212.1 nm, and 217.2 nm, respectively. The presence of RCE in the SA: PVA nanofibrous sample was confirmed in accordance with appearing stretching carbon double bond at 1648 cm -1 and UV absorption of 310 nm. Moreover, RCE insertion in the SA: PVA (60: 40) blend nanofibers exhibited the increase of surface hydrophobicity a few and significant change in the crystallinity of the polymers. Eventually, the pH responsibility of the RCE contained SA: PVA nanofibers was evaluated via color alteration against different pH values (2–11). The obtained results revealed that the pH ascending led to a severe color change from light red to purple and then green. These findings showed that the recommended sample has high potential in smart food packaging application.
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Banadkooki et al. (2023) studied this question.