Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets

Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract

(2021) Ning Zhou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation

(2021) Ting Li et al.   FOOD CONTROL

Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness

(2021) Jiao Wang et al.   FOOD HYDROCOLLOIDS

Active bilayer films based on cassava starch incorporating ZnO nanorods and PVA electrospun mats containing rosemary extract

(2020) Santiago Estevez-Areco et al.   FOOD HYDROCOLLOIDS

Preparation, characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil

(2020) Augustine Amalraj et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices

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

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

Effect of gamma irradiation on physico‐mechanical and structural properties of basil seed mucilage‐chitosan films containing Ziziphora clinopodioides essential oil and MgO nanoparticles for rainbow trout packaging

(2020) Nikoo Naeeji et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging

(2020) Jishuai Sun et al.   FOOD HYDROCOLLOIDS

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

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

Fabrication and characterization of cinnamaldehyde loaded polysaccharide composite nanofiber film as potential antimicrobial packaging material

(2020) Yufan Yang et al.   Food Packaging and Shelf Life

Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials

(2020) Mahmood Alizadeh Sani et al.   CARBOHYDRATE POLYMERS

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

(2020) Li-Ting Wu et al.   CARBOHYDRATE POLYMERS

Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork

(2020) Parya Ezati et al.   FOOD CHEMISTRY

Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development

(2020) Alaitz Etxabide et al.   FOOD CONTROL

Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material

(2020) Mi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation

(2020) Duc D. La et al.   PROGRESS IN ORGANIC COATINGS

Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging

(2019) Yadong Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design and testing of an electrospun nanofiber mat as a pH biosensor and monitor the pH associated quality in fresh date fruit (Rutab)

(2019) Neda Maftoonazad et al.   POLYMER TESTING

A novel nanocomposite for food packaging developed by electrospinning and electrospraying

(2019) Daiane Angelica Schmatz et al.   Food Packaging and Shelf Life

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

Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil

(2019) Tian Xu 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

Reinforcing and release controlling effect of cellulose nanofiber in sodium caseinate films activated by nanoemulsified cinnamon essential oil

(2019) Saeed Ranjbaryan et al.   Food Packaging and Shelf Life

Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles

(2019) Loleny Tavares et al.   Food and Bioprocess Technology

Chemical constituents, experimental and clinical pharmacology of Rosa damascena : a literature review

(2019) Muhammad Akram et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

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

(2019) Shaolei Kang et al.   CARBOHYDRATE POLYMERS

Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation

(2019) Min Guo et al.   FOOD HYDROCOLLOIDS

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Physical Characteristics, Release Properties, and Antioxidant and Antimicrobial Activities of Whey Protein Isolate Films Incorporated with Thyme (Thymus vulgaris L.) Extract-Loaded Nanoliposomes

(2018) Sara Gholizadeh-Ghaleh Aziz et al.   Food and Bioprocess Technology

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

(2018) Cláudia Leites Luchese et al.   FOOD HYDROCOLLOIDS

Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic

(2018) Tian Xu 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

Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols

(2018) Asad Riaz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Intelligent Chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties

(2018) Mojtaba Koosha et al.   PROGRESS IN ORGANIC COATINGS

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

Active gellan gum/purple sweet potato composite films capable of monitoring pH variations

(2017) Yu-Chia Wei et al.   FOOD HYDROCOLLOIDS

Preparation and Analysis of Rosa damascena Essential Oil Composition and Antimicrobial Activity Assessment of Related Fractions

(2017) Mahmoodreza Moein et al.   Iranian Journal of Science and Technology Transaction A-Science

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets

(2013) A. Khanjari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts

(2012) Nilgün Göktürk Baydar et al.   INDUSTRIAL CROPS AND PRODUCTS

Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

(2011) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS