Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film-Reference-Cited by-同舟云学术

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Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

Published:2019-09 Issue: Volume:94 Page:93-104
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yong Huimin,Wang Xingchi,Zhang Xin,Liu Yunpeng,Qin Yan,Liu Jun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Yangzhou University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging;Ashrafi;International Journal of Biological Macromolecules,2018

2. Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species;Azuma;Journal of Agricultural and Food Chemistry,2008

3. Smart packaging systems for food applications: A review;Biji;Journal of Food Science & Technology,2015

4. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato;Choi;Food Chemistry,2017

5. Polyphenols: Food sources, properties and applications–a review;El Gharras;International Journal of Food Science and Technology,2009

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