Journal ArticleDOI
Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness.
Zeng Ping,Xiong Chen,Ya-Ru Qin,Ye-Hui Zhang,Xuping Wang,Wang Jingyu,Zhengxiang Ning,Ruan Qijun,You-Sheng Zhang +8 more
TLDR
The results showed that the developed film could be used as an effective method for the monitoring of food freshness and the compatibility between polyvinyl alcohol and gelatin were improved owing to the addition of anthocyanin extracts.About:
This article is published in Food Research International.The article was published on 2019-12-01. It has received 106 citations till now. The article focuses on the topics: Gelatin & Polyvinyl alcohol.read more
Citations
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Journal ArticleDOI
Phenolic compounds: current industrial applications, limitations and future challenges
Bianca R. Albuquerque,Bianca R. Albuquerque,Sandrina A. Heleno,M. Beatriz P.P. Oliveira,Lillian Barros,Isabel C.F.R. Ferreira +5 more
TL;DR: This review focuses on the most recent advances in the applications of phenolic compounds in different technological and medicinal areas and techniques to improve their sustainable resourcing, stability and bioavailability will be presented and discussed.
Journal ArticleDOI
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.
Journal ArticleDOI
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
TL;DR: In this article, an intelligent pH-sensitive indicator based on natural dye extracted from Echium amoenum flowers (EAE) was developed by incorporating EAE into bacterial cellulose (BC) film, then characterized and used to monitor the freshness of packaged shrimp.
Journal ArticleDOI
Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films
Huimin Yong,Jun Liu +1 more
TL;DR: In this paper, a review summarizes the recent advances in the preparation, structural characterization, physical and functional properties, and potential applications of anthocyanins-rich films in food smart packaging.
Journal ArticleDOI
Gelatin-based composite films and their application in food packaging: A review
TL;DR: Gelatin is an important biopolymer that is extracted from collagen and is extensively used in the food industry because of its excellent functional properties, including mechanical strength, thermal stability, water and light barrier ability, solubility and swelling, and antimicrobial properties as discussed by the authors.
References
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Book
Food Packaging: Principles and Practice
TL;DR: In this article, the authors present a framework for determining the shelf life of a product based on the characteristics of the product itself and its environment, as well as a set of factors that can be used to determine the shelf-life of products.
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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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Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review
TL;DR: Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.
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Preparation and characterization of chitosan/gelatin/PVA hydrogel for wound dressings.
TL;DR: The hemostatic effect of hydrogels were optimal, and the hydrogrls also showed good pH-sensitivity, swelling ability and water evaporation rate, and showed a promising potential to be applied as wound dressing.
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An overview of the intelligent packaging technologies in the food sector
TL;DR: In this paper, the authors describe both technical aspects and commercial applications of the most representative intelligent technologies (indicators, data carriers, and sensors) with special focus on systems and devices that are directly integrated into the package.