Journal ArticleDOI
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
TLDR
In this paper, a Time-Temperature Indicator (TTI) based on a PVA/Chitosan polymeric doped with anthocyanins was used to detect changes in the pH of packaged food products when subjected to improper storage temperatures.About:
This article is published in Food Hydrocolloids.The article was published on 2015-01-01. It has received 556 citations till now. The article focuses on the topics: Red cabbage & Food packaging.read more
Citations
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Stimuli-responsive bio-based polymeric systems and their applications
Shuting Gao,Guosheng Tang,Dawei Hua,Ranhua Xiong,Jingquan Han,Shaohua Jiang,Qilu Zhang,Chaobo Huang +7 more
TL;DR: In this review, an overview is given of recent developments of stimuli-responsive bio-based polymeric systems, and several emerging applications of these systems including intelligent drug delivery, responsive food packaging and smart water treatment are discussed.
Journal ArticleDOI
Extraction, chemical modification and characterization of chitin and chitosan.
TL;DR: In this review, various methods of chitosan extraction will be approached and compared; the importance of a new method of ecological extraction will been emphasized and several chemical modifications have been reported.
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An overview of the intelligent packaging technologies in the food sector
TL;DR: In this paper, the authors describe both technical aspects and commercial applications of the most representative intelligent technologies (indicators, data carriers, and sensors) with special focus on systems and devices that are directly integrated into the package.
Journal ArticleDOI
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
TL;DR: A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas and showed pH changes and spoilage point of pork samples, changing from red to green.
Journal ArticleDOI
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring
Xiaodong Zhai,Jiyong Shi,Xiaobo Zou,Wang Sheng,Jiang Caiping,Junjun Zhang,Huang Xiaowei,Wen Zhang,Mel Holmes +8 more
TL;DR: In this article, a real-time monitoring of fish freshness based on starch/polyvinyl alcohol (SPVA) incorporated with roselle ( Hibiseus sabdariffa L.) anthocyanins (RACNs) was developed.
References
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Journal ArticleDOI
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
TL;DR: This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method, which is a rapid and simple spectrophotometric method based on the anthOCyanin structural transformation that occurs with a change in pH.
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Perspectives for chitosan based antimicrobial films in food applications
TL;DR: The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films including the optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods.
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FTIR spectroscopy characterization of poly (vinyl alcohol) hydrogel with different hydrolysis degree and chemically crosslinked with glutaraldehyde
TL;DR: In this paper, polyvinyl alcohol (PVA) hydrogels with different degree of hydrolysis (DH) were prepared by chemical crosslinking with glutaraldehyde (GA).
Journal ArticleDOI
Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
Ubonrat Siripatrawan,Bruce Harte +1 more
TL;DR: In this paper, an active film from chitosan incorporated with aqueous green tea extract (GTE) was developed and the effects of GTE concentrations including 2, 5, 10 and 20% of green tea in the film-forming solution on the film properties were determined by measuring physical properties, total polyphenolic content and antioxidant activity of the active films.
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Biodegradable starch/clay nanocomposite films for food packaging applications
Maurizio Avella,Jan Jacobus De Vlieger,Maria Emanuela Errico,Sabine Fischer,Paolo Vacca,Maria Grazia Volpe +5 more
TL;DR: In this article, a novel biodegradable starch/clay nanocomposite films, to be used as food packaging, were obtained by homogeneously dispersing montmorillonite nanoparticles in different starch-based materials via polymer melt processing techniques.