<![CDATA[Smart biodegradable film packaging represents a technological advancement in environmentally friendly food preservation. This study examined the effects of the concentration of butterfly pea (Clitoria ternatea) flower extract and chicken eggshell powder, as well as their interaction, on the functional properties of biodegradable film for food packaging. Butterfly pea flowers were dried and extracted in water at ratios of 1:250 and 1:125 (m/v), while chicken eggshell powder was incorporated at concentrations of 0.15% and 0.30% (w/v). A randomized block design with two factors was employed, i.e., butterfly pea flower extract and eggshell powder. Data were analyzed using analysis of variance (α = 0,05) followed by Duncan's Multiple Range Test (α = 0,05). The results showed that the butterfly pea flower extract significantly affected the film’s bioactive properties, with total phenolic content ranging from 75.13-269.49 mg GAE/100 g, total anthocyanin content from 0.16-2.72 CGE/100 g, and antioxidant activity from 4.54-60.45%. A significant interaction between butterfly pea flower extract and chicken eggshell powder influenced the water vapor transmission rate, tensile strength, and percent elongation of the films. Furthermore, changes in color of both the packaging film and steamed chicken meat samples, as well as in the aroma and pH of steamed chicken meat samples, were observed during storage.]]>
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