pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

Smart film based on chitosan/Melissa officinalis essences/ pomegranate peel extract to detect cream cheeses spoilage

(2020) Sajad Pirsa et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of yerba mate extract on the performance of starch films obtained by extrusion and compression molding as active and smart packaging

(2020) Rocío L. Ceballos et al.   CARBOHYDRATE POLYMERS

Carboxymethyl cellulose-based antioxidant and antimicrobial active packaging film incorporated with curcumin and zinc oxide

(2020) Swarup Roy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Smart ulvan films responsive to stimuli of plasticizer and extraction condition in physico-chemical, optical, barrier and mechanical properties

(2020) Mariem Guidara et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets

(2020) Fang He et al.   CARBOHYDRATE POLYMERS

Synthesis and characterization of κ-carrageenan bio-nanocomposite films reinforced with bentonite nanoclay

(2020) Bianca-Ioana Dogaru et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of anthocyanin as a color indicator in gelatin films

(2020) Saroat Rawdkuen et al.   Food Bioscience

Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole nanocomposite

(2020) Sona Chavoshizadeh et al.   Food Packaging and Shelf Life

Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging

(2020) Zhikun Yang et al.   FOOD CHEMISTRY

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

(2020) Mahmood Alizadeh-Sani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches

(2020) Theeranun Janjarasskul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

(2020) Marcio Augusto Ribeiro Sanches et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films

(2020) Huimin Yong et al.   Food Packaging and Shelf Life

Intelligent and active packaging of chicken thigh meat by conducting nano structure cellulose-polypyrrole-ZnO film

(2019) Sajad Pirsa et al.   Materials Science & Engineering C-Materials for Biological Applications

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

(2019) Bakti B. Sedayu et al.   CARBOHYDRATE POLYMERS

Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring

(2019) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

Preparation of pH-sensitive and antioxidant packaging films based on κ-carrageenan and mulberry polyphenolic extract

(2019) Yunpeng Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets

(2019) Mohammad Amin Nouri Ala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

(2019) Hui-zhi Chen et al.   FOOD HYDROCOLLOIDS

Development a smart edible nanocomposite based on mucilage of Melissa officinalis seed/montmorillonite (MMT)/curcumin

(2019) H. Rostami et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

(2019) Chengcheng Ruan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

(2019) Yulong Chen et al.   POLYMER

Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

(2019) Xiaodong Zhai et al.   SENSORS AND ACTUATORS B-CHEMICAL

Biocompatible film sensors containing red radish extract for meat spoilage observation

(2019) Kasitnun Chayavanich et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Preparation of antimicrobial and antioxidant gelatin/curcumin composite films for active food packaging application

(2019) Swarup Roy et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract

(2018) Tieqiang Liang et al.   FOOD HYDROCOLLOIDS

Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

(2018) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

Development of active fish gelatin films with anthocyanins by compression molding

(2018) Jone Uranga et al.   FOOD HYDROCOLLOIDS

Valorisation of blueberry waste and use of compression to manufacture sustainable starch films with enhanced properties

(2018) Cláudia Leites Luchese et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of a novel colorimetric food package label for monitoring lean pork freshness

(2018) Hui-zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

(2018) Linlin Fan et al.   FOOD CHEMISTRY

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

Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

(2017) Abdulaal Farhan et al.   FOOD HYDROCOLLOIDS

Effect of starch type on the physico-chemical properties of edible films

(2017) Ewelina Basiak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Tara gum/polyvinyl alcohol-based colorimetric NH 3 indicator films incorporating curcumin for intelligent packaging

(2017) Qianyun Ma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film

(2016) Mahdiyar Shahbazi et al.   CARBOHYDRATE POLYMERS

Preparation and Characterization of Polyvinyl Alcohol-Chitosan Composite Films Reinforced with Cellulose Nanofiber

(2016) Kaiwen Choo et al.   Materials

Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

(2010) M.J. Fabra et al.   FOOD HYDROCOLLOIDS

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY