Systematic evaluations and integration of Assam indigenous Joha rice starch in intelligent packaging films for monitoring food freshness using beetroot extract

It is becoming increasingly important to have starch sources with different physicochemical properties to meet the needs of new applications in food, packaging, bioplastic, and pharmaceutical industries. The first part of this study dealt with the isolation of starch from culturally, geographically, nutritionally esteemed, and high-yielding Assam Joha rice. Fine and uniform particle size (6.3 f 0.09 mu m), high amylose content (28 f 1.03 %), swelling behavior, viscoelastic rheological behavior, moderate gelatinization temperature (66 f 1.7 degrees C), thermostable nature, type A crystallographic pattern with high (45 f 3.3 %) crystallinity, and suitable microbial quality make the Joha rice derived starch physico-chemically and functionally suitable for potential applications in diverse domains. The latter part of the study focuses on one of the applications of derived starch as a suitable matrix for intelligent packaging films with the incorporation of betanin-enriched beetroot extract (BRE) as a bio-based pH sensor. The addition of 1.0 % w/v BRE to the starch film (starch-BRE III) significantly increased its functionality by reducing UV-visible light transmittance and water vapor permeability, along with enhancing flexibility and hydrophobicity due to intermolecular bonding between BRE and the starch film matrix. Moreover, starch-BRE films with different BRE concentrations were successfully used to monitor the real-time freshness of white meat (chicken and fish) and Indian cottage cheese samples. Overall, the results indicated that starch-BRE III has great potential as an intelligent packaging material for monitoring food freshness.