Journal ArticleDOI
A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex
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TLDR
In this article, an intelligent Artemisia sphaerocephala Krasch (ASKG)-based film capable of anchoring the natural dye extracted from red cabbage (RCA) was presented.About:
This article is published in Food Hydrocolloids.The article was published on 2019-02-01. It has received 179 citations till now. The article focuses on the topics: Red cabbage & Carboxymethyl cellulose.read more
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Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review
TL;DR: In this article, the authors focused on natural pigments derived from plants and food waste as indicating substance in biodegradable packaging and also for the valorization of food waste.
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Anthocyanin food colorant and its application in pH-responsive color change indicator films.
Swarup Roy,Jong-Whan Rhim +1 more
TL;DR: This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.
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Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
TL;DR: In this article, active and intelligent food packaging films were developed by mixing chitosan (CS) with anthocyanin-rich purple eggplant extract (PEE) or black eggplant extracts (BEE).
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Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr.
TL;DR: Starch-LRA films could be used as active and intelligent packaging films in food industry and exhibited remarkable color variations with the quality change of pork.
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pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety
TL;DR: In this article, a review of pH-sensitive smart packaging films based on natural food colorants and biopolymers and key applications in the food industry is presented, where the most commonly used colorimetric indicators indicating changes in pH, the application of smart food packaging films in real food systems, and the trend of future research are investigated.
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Journal ArticleDOI
Biodegradable polymers for food packaging: a review
TL;DR: The aim of this review was to offer a complete view of the state of the art on biodegradable polymer packages for food application.
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Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
TL;DR: In this paper, a Time-Temperature Indicator (TTI) based on a PVA/Chitosan polymeric doped with anthocyanins was used to detect changes in the pH of packaged food products when subjected to improper storage temperatures.
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Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps
TL;DR: Fruits, vegetables, and commercial frozen pulps consumed in the Brazilian diet were analyzed for antioxidant activities and there was no relationship between total phenolics content, vitamin C, and antioxidant activity, suggesting that the antioxidant activity is a result of a combination of different compounds having synergic and antagonistic effects.
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Infrared Spectroscopy of Aqueous Carboxylic Acids: Comparison between Different Acids and Their Salts
Jean-Joseph Max,Camille Chapados +1 more
TL;DR: In this paper, the attenuated total reflection−infrared (ATR−IR) spectra in the 4800−700 cm-1 range of nine carboxylic acids and their sodium salts in aqueous solutions are obtained and analyzed.
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Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
TL;DR: A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas and showed pH changes and spoilage point of pork samples, changing from red to green.