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Exploring pH-Responsive Color Changes of Anthocyanin Extracts from Four Selected Plants as Potential Natural Food Deterioration Indicators

Indonesian Food Science and Technology Journal · Vol. 9 No. 1 (2025) · pp. 61–70

DOI
10.22437/ifstj.v9i1.46450
ISSN
2615-367X
Published
2025-12-17
Publisher
Department of Technology of Agricultural product (THP) Jambi University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Anthocyanins are natural pigments known for their pH sensitivity, resulting in distinct chemical structures and color changes across different pH levels. This study investigated the potential of anthocyanin-rich extracts from four plant sources, namely Antidesma bunius (L.) Spreng fruit extract (AE), Syzygium cumini fruit extract (SE), Hibiscus x archeri Wats. flower extract (HE), and Etlingera hemisphaerica flower extract (EE) as natural indicators for food deterioration. The extracts were evaluated for total anthocyanin content (TAC), antioxidant activity (as DPPH radical scavenging), antibacterial activity (via disk diffusion), and pH sensitivity based on visible color changes across a pH range of 2–12. Among the tested samples, HE exhibited the highest TAC (88.89 ± 1.40 mg C3G/g extract) and antioxidant activity (25.46 ± 1.62 mg AEAC/g extract). HE (50%) demonstrated promising antibacterial inhibition against A. hydrophila, S. typhimurium, and L. monocytogenes, with inhibition zones of 9.07 ± 0.49 mm, 9.04 ± 1.12 mm, and 10.19 ± 0.80 mm, respectively. Moreover, HE demonstrated clear, visually perceptible color transitions across pH levels, supported by variations in ΔE and oHue. The ΔE value increased from 3 at pH 3 to 9.55 at pH 8, while oHue value shifted from 36.63 o to 345.96o. This significant change is linked to the extract’s clear colour transition, which is red at pH 3-6, purple at pH 7, and red-purple at pH 8. These results demonstrate the HE as a promising candidate for pH indicator of food deterioration monitoring, as evidenced by its sensitivity to pH fluctuation among the tested extracts.

Keywords

Collaboration network of the authors

40 authors · 103 co-authorship links · 38 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • IPB University
  • Food Research Institute
  • Universitas Gadjah Mada
  • Andalas University
  • University of Malaya
  • University of Copenhagen
  • National Research and Innovation Agency
  • Other organisations
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hanifah Nuryani LioeIPB University2
Ririn AnggraeniIPB University2
Winiati Pudji RahayuIPB University2
Irman HermadiIPB University1
Kudang Boro SeminarIPB University1
Melva Linda AritonangIPB University1
Eko Hari PurnomoIPB University1
Yermia YermiaIPB University1
Tjahja MuhandriIPB University1
Putu Cisya AndryaniIPB University1
Faleh Setia BudiIPB University1
Abdul RohmanUniversitas Gadjah Mada1
Dachriyanus DachriyanusAndalas University1
Nor Kartini Abu BakarUniversity of Malaya1
Nisa Arum HidayatiIPB University1
Uswatun HasanahIPB University1
Nancy Dewy YulianaAffiliation unknown1
Irma Rosiana ElizabethIPB University1
Raafqi RanasasmitaAffiliation unknown1
Syahnada Jaya SyaifullahUniversity of Copenhagen1
Kifayati Rosiyanti DewiIPB University1
Feri KusnandarIPB University1
Maya IsmayatiNational Research and Innovation Agency1
Nissa Nurfajrin SolihatIndonesian Institute of Sciences1
Handy RiantanaKhon Kaen University1
Heryani HeryaniAffiliation unknown1
Masao GotoFood Research Institute1
Muhammad Anwari SugihartoIPB University1
Yuko Takano IshikawaFood Research Institute1
Dias IndrastiIPB University1
Muhammad Hauzan ArifinDiponegoro University1
Hanifah Nuryani LioeAffiliation unknown1
Aef PermadiSekolah Tinggi Perikanan dan Kelautan Palu1
Azis Boing SitanggangIPB University1
Sukma Budi PrasetyatiIPB University1
Husnul Khatimah RamliAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Exploring pH-Responsive Color Changes of Anthocyanin Extracts from Four Selected Plants as Potential Natural Food Deterioration Indicators</dc:title>
	<dc:creator xml:lang="en"> Jusnita, Nina</dc:creator>
	<dc:creator xml:lang="en">Sugiyono, Sugiyono</dc:creator>
	<dc:creator xml:lang="en"> Yuliana, Nancy Dewi</dc:creator>
	<dc:creator xml:lang="en">Suyatma, Nugraha Edhi</dc:creator>
	<dc:subject xml:lang="en">anthocyanin extract, antibacterial, antioxidants, pH-indicator, food deterioration</dc:subject>
	<dc:description xml:lang="en">Anthocyanins are natural pigments known for their pH sensitivity, resulting in distinct chemical structures and color changes across different pH levels. This study investigated the potential of anthocyanin-rich extracts from four plant sources, namely Antidesma bunius (L.) Spreng fruit extract (AE), Syzygium cumini fruit extract (SE), Hibiscus x archeri Wats. flower extract (HE), and Etlingera hemisphaerica flower extract (EE) as natural indicators for food deterioration. The extracts were evaluated for total anthocyanin content (TAC), antioxidant activity (as DPPH radical scavenging), antibacterial activity (via disk diffusion), and pH sensitivity based on visible color changes across a pH range of 2–12. Among the tested samples, HE exhibited the highest TAC (88.89 ± 1.40 mg C3G/g extract) and antioxidant activity (25.46 ± 1.62 mg AEAC/g extract). HE (50%) demonstrated promising antibacterial inhibition against A. hydrophila, S. typhimurium, and L. monocytogenes, with inhibition zones of 9.07 ± 0.49 mm, 9.04 ± 1.12 mm, and 10.19 ± 0.80 mm, respectively. Moreover, HE demonstrated clear, visually perceptible color transitions across pH levels, supported by variations in ΔE and oHue. The ΔE value increased from 3 at pH 3 to 9.55 at pH 8, while oHue value shifted from 36.63 o to 345.96o. This significant change is linked to the extract’s clear colour transition, which is red at pH 3-6, purple at pH 7, and red-purple at pH 8. These results demonstrate the HE as a promising candidate for pH indicator of food deterioration monitoring, as evidenced by its sensitivity to pH fluctuation among the tested extracts.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-12-17</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/46450</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i1.46450</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| ; 61-70</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/46450/22887</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
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