Effect of Anthocyanins on Colorimetric Indicator Film Properties
Source abstract
Abstract
Nowadays, intelligent packaging has become very popular. It can quickly detect problems that arise during food production or circulation by monitoring the quality and safety of food. Anthocyanins have attracted widespread attention as a material for manufacturing smart food packaging, as they are sensitive to changes in pH, and small changes in pH can cause changes in the color of anthocyanins. The incorporation of anthocyanins often causes different changes in the properties of the films. The effects of anthocyanins on different properties of the films, including barrier, stability, mechanical properties, antioxidant, antibacterial and pH-sensitive were reviewed. We suggest that anthocyanins have the potential to extend the shelf life and monitor the food’s freshness and quality in intelligent packaging.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China
Funding
National Modern Agricultural Industrial Technology System, Sichuan Innovation Team Construction Project · Sichuan Science and Technology Program · Liangshan Science and Technology Program
References (77)
Show source-provided references
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