Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

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

(2021) Xi Zhou et al.   FOOD HYDROCOLLOIDS

Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development

(2021) Alaitz Etxabide et al.   FOOD HYDROCOLLOIDS

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

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

Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

(2020) Samira Mohammadalinejhad et al.   FOOD CONTROL

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

Dietary nutrients shape gut microbes and intestinal mucosa via epigenetic modifications

(2020) Jianmin Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

(2020) Zhihuan Zang et al.   FOOD CHEMISTRY

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

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

(2020) Weijia Zhang et al.   FOOD CHEMISTRY

The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems

(2019) Rachel Levy et al.   Foods

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

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

Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method

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

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

(2019) Yuxi Lang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Shaolei Kang et al.   CARBOHYDRATE POLYMERS

Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins

(2019) Chenjing Xie et al.   FOOD HYDROCOLLOIDS

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

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

Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation

(2018) Chen Tan et al.   CARBOHYDRATE POLYMERS

Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization

(2018) Chen Tan et al.   FOOD CHEMISTRY

Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

(2018) Cláudia Leites Luchese et al.   FOOD HYDROCOLLOIDS

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Ethylene-vinyl Alcohol Copolymer–Montmorillonite Multilayer Barrier Film Coated with Mulberry Anthocyanin for Freshness Monitoring

(2018) Shaolei Kang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrogen-bonding interactions and compostability of bionanocomposite films prepared from corn starch and nano-fillers with and without added Jamaica flower extract

(2018) Tomy J. Gutiérrez 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

Interaction between κ- and ι-carrageenan and anthocyanins from Vaccinium myrtillus

(2016) Vesta Navikaite et al.   CARBOHYDRATE POLYMERS

Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins

(2016) Giovana Bonat Celli et al.   FOOD HYDROCOLLOIDS

The properties of different cultivars of Jinhai sweet potato starches in China

(2014) Junjie Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chondroitin sulfate based nanocomplex for enhancing the stability and activity of anthocyanin

(2012) Dooyong Jeong et al.   CARBOHYDRATE POLYMERS

Real-Time Monitoring of Shrimp Spoilage Using On-Package Sticker Sensor Based on Natural Dye of Curcumin

(2011) Bambang Kuswandi et al.   Food Analytical Methods

Chemical studies of anthocyanins: A review

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