pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness

Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness

(2020) Huilin Dong et al.   SENSORS AND ACTUATORS B-CHEMICAL

Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

(2020) Mahmood Alizadeh-Sani et al.   FOOD CHEMISTRY

Chitosan-based biodegradable functional films for food packaging applications

(2020) Ruchir Priyadarshi et al.   Innovative Food Science & Emerging Technologies

Development of intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet

(2019) Parya Ezati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

(2019) Huimin Yong et al.   FOOD HYDROCOLLOIDS

Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

(2019) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix

(2019) Huimin Yong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The optimization of physico-mechanical properties of bionanocomposite films based on gluten/ carboxymethyl cellulose/ cellulose nanofiber using response surface methodology

(2019) Vahid Bagheri et al.   POLYMER TESTING

Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

(2019) Shuo Wang et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of functional sodium caseinate/guar gum/TiO2/cumin essential oil composite film

(2019) Mahmood Alizadeh-Sani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitorings

(2019) Yujun Ge et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring

(2019) Shaolei Kang et al.   CARBOHYDRATE POLYMERS

pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants

(2018) Mia Kurek et al.   FOOD HYDROCOLLOIDS

Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil

(2018) Min Hyeock Lee et al.   FOOD HYDROCOLLOIDS

Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations

(2018) Qianyun Ma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2018) Tieqiang Liang et al.   FOOD HYDROCOLLOIDS

A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness

(2018) Shaoyun Huang et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract

(2018) Xingchi Wang et al.   FOOD HYDROCOLLOIDS

Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix

(2018) Huimin Yong et al.   FOOD HYDROCOLLOIDS

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

(2017) Xiaodong Zhai et al.   FOOD HYDROCOLLOIDS

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

(2017) Serena Santonicola et al.   Coatings

Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications

(2016) Carol López de Dicastillo et al.   CARBOHYDRATE POLYMERS

Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging

(2016) Carol López de Dicastillo et al.   FOOD HYDROCOLLOIDS

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

(2016) Sahar Akhavan Mahdavi et al.   JOURNAL OF FOOD ENGINEERING

Effect of Extraction and Processing Conditions on Anthocyanins of Barberry

(2016) Samira Berenji Ardestani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

An overview of the intelligent packaging technologies in the food sector

(2016) Masoud Ghaani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS