(ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated.  A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film.  Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. 
THERM