Table 2.

Utilization of fruit and vegetable wastes as pH indicator in packaging films.

Polymers	Fruit/Vegetable Waste	Applications	Findings	Ref.
Cassava starch	Blueberry residue (BR) powder, two particle sizes	Distilled water, sucrose, sodium chloride, soybean protein, milk protein, whole milk powder, orange juice, corn oil, chicken meat	BR films displayed changes in color responding to the pH of tested samples.	[50]
Corn starch	Blueberry juice processing waste	-	The blueberry residue film showed visual color differences in different pH ranges.	[51]
Sweet potato starch	Sweet potato peel	Chicken flesh	SPP reduced the mechanical and barrier properties, did not influence the color response of the films.	[52]