Effect of Natural Colourant (Anthocyanin) on Physicochemical Characteristics on Chitosan Film

Abstract

In contemporary times, a growing need for edible films has emerged owing to their
efficacy in prolonging the shelf life of food products. The utilization of chitosan and anthocyanin as primary constituents in these films demonstrates a notable film-forming capability coupled with inherent antimicrobial properties. Furthermore, anthocyanin contributes not only to the coloration of the film but also imparts health benefits, including antimicrobial effects. The present study was conducted to investigate the impact of the natural colorant, anthocyanin, on the physicochemical attributes of chitosan film.