Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

(2020) Sona Chavoshizadeh et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit

(2020) Yana LI et al.   Food Science and Technology

Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr

(2020) Pei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness

(2020) Barbara Merz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment

(2020) Mohsen Moazami Goodarzi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage

(2020) Sweetie R. Kanatt   Food Packaging and Shelf Life

Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract

(2020) Xiyu Yao et al.   FOOD HYDROCOLLOIDS

Development of biobased multilayer films with improved compatibility between polylactic acid-chitosan as a function of transition coating of SiOx

(2020) Yana Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

(2020) Gang Liu et al.   FOOD HYDROCOLLOIDS

A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers

(2019) Yuan Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Protective Effect of Purple Tomato Anthocyanidin on Chromium(VI)-Induced Autophagy in LMH Cells by Inhibiting Endoplasmic Reticulum Stress

(2019) Kangping Liu et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression

(2019) Rafaela Andretta et al.   FOOD HYDROCOLLOIDS

A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness

(2019) Mehran Moradi et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract

(2019) Yan Qin et al.   FOOD HYDROCOLLOIDS

Morphology-Reserved Synthesis of Discrete Nanosheets of CuO@SAPO-34 and Pore Mouth Catalysis for One-Pot Oxidation of Cyclohexane

(2019) Xiangke Guo et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging

(2019) Chunhua Wu et al.   FOOD HYDROCOLLOIDS

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

(2019) Kailong Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Development of antibacterial ε-polylysine/chitosan hybrid films and the effect on citrus

(2018) Ya-na Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Analysis and characterisation of anthocyanins in mulberry fruit

(2018) C. Qin et al.   CZECH JOURNAL OF FOOD SCIENCES

Smart edible films based on gelatin and curcumin

(2017) Yanina S. Musso et al.   FOOD HYDROCOLLOIDS

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

(2017) Xiaodong Zhai et al.   FOOD HYDROCOLLOIDS

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

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Chitosan biobased and intelligent films: Monitoring pH variations

(2013) Cristiana M.P. Yoshida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY