Development of intelligent and active potato starch films based on purple corn cob extract and molle essential oil

Edwar Chavez-Marquez, Milagros Sofia Bustamante Bernedo, Elizabeth Medrano de Jara, Marcia Juana Quequezana-Bedregal, Evelyn Edith Gutierrez-Oppe, Pedro de Alcântara Pessôa Filho

Research output: Contribution to journalArticlepeer-review


The present study aims to develop an active and “intelligent” film that uses potato starch as a polymeric matrix, anthocyanins from purple corn cob as a natural dye, and molle essential oil as an antibacterial compound. The color of anthocyanin solutions is pH-dependent, and the developed films show a visual color change from red to brown after immersion in solutions with pH values ranging from 2 to 12. SEM and FTIR analyses suggested that anthocyanins have favorable dispersibility and good compatibility with the starch-glycerol matrix. The study found that both anthocyanins and molle essential oil significantly enhanced the ultraviolet-visible light barrier performance. Tensile strength, elongation at break, and elastic modulus reached values of 3.21 MPa, 62.16 %, and 12.87 MPa, respectively. The biodegradation rate in vegetal compost also accelerated during the three-week period, achieving a weight loss of 95 %. Moreover, the film presented an inhibition halo for Escherichia coli, indicating its antibacterial activity. The results suggest that the developed film has the potential to be used as food-packaging material.

Original languageEnglish
Article number125080
JournalInternational Journal of Biological Macromolecules
StatePublished - 1 Jul 2023

Bibliographical note

Publisher Copyright:
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  • Anthocyanins
  • Casting
  • Molle essential oil
  • Potato starch
  • Purple corn cob extract


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