Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns-Reference-Cited by-同舟云学术

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Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns

Published:2023-11 Issue: Volume:251 Page:126203
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Anugrah Daru Seto Bagus,Darmalim Laura Virdy,Sinanu Juan David,Pramitasari Rianita,Subali Dionysius,Prasetyanto Eko Adi,Cao Xuan Thang

Funder

Universitas Katolik Indonesia Atma Jaya

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference96 articles.

1. Food safety in the 21st century;Fung;Biom. J.,2018

2. Biomaterials for Food Packaging: Innovations from Natural Sources;Campardelli,2021

3. Smart packaging systems for food applications: a review;Biji;J. Food Sci. Technol.,2015

4. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness;Alizadeh-Sani;Int. J. Biol. Macromol.,2020

5. Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging;Ebrahimi Tirtashi;Int. J. Biol. Macromol.,2019

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2. Developing colorimetric ammonia-sensing nanocomposite films based on potato starch/PVA and ZnCu-BTC nanorods for real-time monitoring food freshness;International Journal of Biological Macromolecules;2024-10

3. A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness;Food Chemistry: X;2024-10

4. Preparation of pH sensitive P-doped carbon dots-loaded starch/polyvinyl alcohol packaging film for real-time monitoring freshness of pork;Food Bioscience;2024-10

5. Porous starch embedded with anthocyanins-CMC coating as bifunctional packaging with seafood freshness monitoring properties;Food Hydrocolloids;2024-09

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