[3S05Aa] 21. Open Topics in Biotechnology - Part 1

2:00 PM - 2:15 PM JST(5:00 AM - 5:15 AM UTC)

[3Open-02] Engineering Algal-Derived Phycocyanin for Intelligent Biopolymer Packaging: A Multifunctional Platform for Active Preservation and Real-Time Freshness Sensing

○Heli Siti Halimatul Munawaroh¹, Gun Gun Gumilar¹, selmi fiqhi Khoiriah¹, Siti Aisyah¹, Andriati Ningrum², eko Susanto³, Chew Kit Wayne⁴, Pau Loke Show⁵ (1. Universitas Pendidikan Indonesia (Indonesia), 2. Universitas Gadjah Mada (Indonesia), 3. Universitas Diponegoro (Indonesia), 4. United Arab Emirates University (United Arab Emirates), 5. UCSI University (Malaysia))

Keywords:

Phycocyanin-based biomaterials,Intelligent food packaging,Biodegradable composite films,Circular bioresource valorization,pH-responsive biosensing

The convergence of sustainable biomaterials and intelligent food packaging represents a critical frontier in modern biotechnology, yet the integration of bioactive algal compounds into structurally robust and sensor-enabled systems remains insufficiently explored. This study aims to develop a multifunctional, biodegradable, and intelligent packaging film by integrating phycocyanin (PC) derived from Spirulina platensis into a gelatin–cinnamon essential oil (GC) matrix sourced from tilapia skin waste, thereby advancing circular bioresource valorization while enhancing food preservation and monitoring capabilities. Composite films were fabricated using a heat-assisted casting technique combined with ultrasonication to ensure homogeneous dispersion and molecular-level interaction among components. Structural and functional characterization was performed using Fourier Transform Infrared (FTIR) spectroscopy to identify intermolecular interactions, while Scanning Electron Microscopy (SEM) was employed to analyze film morphology and compactness. Mechanical properties, including tensile strength and elongation, were evaluated to determine suitability for flexible packaging, alongside barrier performance assessment. Functional performance was further examined through antioxidant and antibacterial assays, and the intelligent sensing capability was validated using pH-responsive colorimetric analysis in fish fillet storage conditions. FTIR analysis confirmed the formation of hydrogen bonding and conjugated interactions between gelatin, cinnamon essential oil constituents, and phycocyanin, indicating successful structural integration. SEM observations revealed enhanced film compactness with increasing PC concentration, which correlated with improved barrier properties. The films exhibited mechanical performance suitable for industrial application, achieving tensile strength up to 4.44 MPa and elongation exceeding 300%. Additionally, the composite films demonstrated synergistic antioxidant and antibacterial activities attributed to the combined bioactivity of phycocyanin and cinnamon essential oil. Importantly, films containing 6.25% PC exhibited a distinct and visually detectable color transition from blue (fresh) to bluish-gray (spoiled) in response to pH changes during fish spoilage, confirming their function as real-time intelligent freshness indicators. These findings highlight the effectiveness of integrating natural bioactive compounds into biodegradable polymer matrices to simultaneously achieve mechanical robustness, active preservation, and intelligent sensing, while utilizing underexploited waste resources such as tilapia skin. The system also addresses key challenges in sustainable packaging, including reducing reliance on synthetic materials, enhancing food safety, and enabling real-time quality monitoring. This study advances algal biotechnology by repositioning phycocyanin from a conventional nutraceutical pigment to a structurally integrated, high-value functional biomaterial, establishing a scalable and multifunctional packaging platform that bridges bioactivity, mechanical integrity, and smart sensing capabilities, thereby contributing to next-generation sustainable packaging solutions aligned with circular economy principles and intelligent food systems.