4.7 Article

A fast-response visual indicator film based on polyvinyl alcohol/ methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)

Yan Li et al.

Summary: The study found that freeze-chilled storage can retard bacterial growth and the accumulation of putrescine in shrimp, but aggravate melanosis and lipid oxidation. The incorporation of tea polyphenol can preserve shrimp, alleviating melanosis and lipid oxidation.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Examination of students' willingness to change behaviour regarding meat consumption

Marija Arnaudova et al.

Summary: This study aimed to assess Swiss students' behavior and attitudes towards meat consumption, categorizing students into four clusters and providing practical interventions for behavior change targeted at each cluster.

MEAT SCIENCE (2022)

Article Chemistry, Applied

Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ε-polylysine and evaluation of their effects on the preservation of chilled chicken breast

Debao Wang et al.

Summary: Three edible food packaging films loaded with different edible spices were prepared, and their effects on the preservation of chilled chicken breast were evaluated. The results demonstrated that these films could effectively prolong the shelf life of chicken breast.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

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

Mahmood Alizadeh-Sani et al.

Summary: A novel multifunctional halochromic packaging material was developed by immobilizing saffron petal anthocyanins within a biopolymer matrix, showing potential applications in food packaging. The color of the films changed depending on pH and ammonia gas levels, providing visual color-changing properties.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Zhaoming Wang et al.

Summary: The study found that retail display temperature had a significant impact on the color of rabbit meat, with discoloration and oxidation increasing over time. Microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation collectively affected the color of rabbit meat, with microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation influencing the yellowness positively and lightness and redness inversely.

MEAT SCIENCE (2021)

Article Engineering, Environmental

Porous pH natural indicators for acidic and basic vapor sensing

Jasim Zia et al.

Summary: This article presents the development of biobased colorimetric pH porous indicators composed of anthocyanins from red cabbage, polyvinyl alcohol, polyvinyl pyrrolidone, and microcrystalline cellulose. The inclusion of microcrystalline cellulose in the composite enhances stability, porosity, interconnectivity, and responsiveness to acidic or basic vapors. The color changes are reversible and easily perceivable through visual analysis, demonstrating potential applications in environmental protection and intelligent food packaging.

CHEMICAL ENGINEERING JOURNAL (2021)

Article Chemistry, Analytical

Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness

M. R. Franco et al.

Summary: This study presents an innovative solution for real-time food freshness discrimination using a two-faced Janus color-indicator label, which demonstrates a short response time, great color stability, and provides interactive information to consumers through simple images. This is the first time that the Janus (or Emoji) principle is designed for tracking food quality and allowing consumers easy access to information on food freshness.

SENSORS AND ACTUATORS B-CHEMICAL (2021)

Article Chemistry, Applied

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

Li-Ting Wu et al.

Summary: This study developed active and intelligent packaging films by incorporating Clitoria ternatea extract into gellan gum film, which exhibited antioxidant, antibacterial, and colorimetric pH indicator properties. The addition of heat-treated soy protein isolate to the film greatly reduced swelling capacity, controlled anthocyanins release, and modified physical and mechanical properties, allowing the films to change color during seafood spoilage, demonstrating their potential for freshness monitoring.

CARBOHYDRATE POLYMERS (2021)

Article Biochemistry & Molecular Biology

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

Ning Zhou et al.

Summary: A pH-sensitive food packaging film was developed based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extracts, exhibiting improved mechanical properties, UV resistance, and antioxidant and antibacterial properties. The film showed good responsiveness to pH buffers and real-time monitoring of fish freshness through color changes.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Applied

Colorimetric ammonia (NH3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator

Sutthira Sutthasupa et al.

Summary: Hydrogels based on alginate and methylcellulose were developed as a colorimetric indicator for monitoring minced pork spoilage. The hydrogel showed tunable water uptake capacity and compression strength proportional to alginate content. Results demonstrated the hydrogel's potential application as a spoilage indicator in intelligent packaging, showing a correlation between color change, TVB-N, and pH change in minced pork.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

A pH indicator film based on chitosan and butterfly pudding extract for monitoring fish freshness

Jiatong Yan et al.

Summary: A pH indicator film was prepared using natural polymeric chitosan and natural dye from butterfly pudding extract. The film showed distinct color changes in response to pH changes, making it suitable for monitoring fish freshness.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Applied

A visual bi-layer indicator based on roselle anthocyanins with high hydrophobic property for monitoring griskin freshness

Junjun Zhang et al.

Summary: This study designed a new type indicator with a hydrophobic PVDF film as a moisture prevent-layer and investigated its properties, microstructure, and color stability. The bi-layer indicator showed excellent hydrophobic surface and good barrier properties for moisture, making it a potential option for monitoring food freshness in intelligent packaging.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness

Sudarshan Singh et al.

Summary: Biodegradable chitosan-poly(vinyl alcohol) films containing natural anthocyanin-rich extracts were prepared and employed as intelligent indicators for monitoring beverages freshness. The films showed compact structure, enhanced radical scavenging efficacy, and color changes at different pH levels. Additionally, the films demonstrated good cell compatibility and pH sensing properties, indicating their potential for beverage freshness monitoring.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness

Danfei Liu et al.

Summary: The study prepared colorimetric films based on CPVH-RCAs, wherein RCAs influenced the structure and properties of the films, showing potential for monitoring food freshness. The presence of RCAs affected the tensile strength, swelling index, and water solubility of the films, making them highly sensitive to ammonia.

FOOD PACKAGING AND SHELF LIFE (2021)

Review Engineering, Multidisciplinary

Processing, Quality, Safety, and Acceptance of Meat Analogue Products

Cuixia Sun et al.

Summary: With rapid global population growth, there is an increasing need for protein-rich products. Meat products, the most common source of protein, have adverse effects on the environment, animal welfare, and public health. Scientists and the food industry are actively seeking plant proteins as substitutes for animal-sourced proteins to develop healthier, high-protein alternatives.

ENGINEERING (2021)

Article Chemistry, Applied

Inga edulisfruits: a new source of bioactive anthocyanins

N. M. Lima et al.

NATURAL PRODUCT RESEARCH (2020)

Article Materials Science, Multidisciplinary

The Effect of Antibacterial Particle Incorporation on the Mechanical Properties, Biodegradability, and Biocompatibility of PLA and PHBV Composites

Karolina Mazur et al.

MACROMOLECULAR MATERIALS AND ENGINEERING (2020)

Article Biochemistry & Molecular Biology

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

Parya Ezati et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Agriculture, Dairy & Animal Science

Effect of different short-term high ambient temperature on chicken meat quality and ultra-structure

Minghao Zhang et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)

Article Biochemistry & Molecular Biology

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

Qianyun Ma et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Sodium lactate loaded chitosan-polyvinyl alcohol/montrnorillonite composite film towards active food packaging

Lidan Zhang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Review Nutrition & Dietetics

Polyphenols:: food sources and bioavailability

C Manach et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)