Review of Related Literature and Review of Related Studies

A study in The Application of Red Cabbage Anthocyanins as pH-Sensitive

Pigments in Smart Food Packaging and Sensors, talks about innovative food packaging

and how anthocyanins are excellent antioxidant/antimicrobial agents and pH-sensitive.

And Anthocyanins found in red cabbage represent an acceptable color spectrum over a

broad range of pH values. This study talks about the using of anthocyanins as pH-

Sensitive for Smart Food packaging and sensor which can also be used as a guide for

the researcher’s study, to use methods that can help make the Litmus paper with the

extract of Purple Cabbage, it would be a guide for the researcher’s study to determining

pH level.

The Development and characterization of pH-indicator films based on cassava

starch and blueberry residue by thermo compression. The study talks about developing

starch-based films by thermo reduction without and with blueberry residue as a pH

change indicator. Moreover, an analysis of color change and compound migration was

conducted in the films with blueberries.

Ang kanang gipang highlightan og yellow mao na an title sa study hile ang gray is mao na ang about sa
study