A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging

Author:

Dodange Sona,Shekarchizadeh HajarORCID,Kadivar Mahdi

Funder

Iran National Science Foundation

Isfahan University of Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference53 articles.

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2. Aghaei, Z., Emadzadeh, B., Ghorani, B., & Kadkhodaee, R. (2018). Cellulose acetate nanofibres containing alizarin as a halochromic sensor for the qualitative assessment of rainbow trout fish spoilage. Food and Bioprocess Technology, 11(5), 1087–1095. https://doi.org/10.1007/s11947-017-2046-5

3. Algarra, M., Fernandes, A., Mateus, N., de Freitas, V., da Silva, J. C. E., & Casado, J. (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33(1), 71–76.‏ https://doi.org/10.1016/j.jfca.2013.11.005

4. Alnadari, F., Al-Dalali, S., Pan, F., Abdin, M., Frimpong, E. B., Dai, Z., ... & Zeng, X. (2023). Physicochemical characterization, molecular modeling, and applications of carboxymethyl chitosan-based multifunctional films combined with gum arabic and anthocyanins. Food and Bioprocess Technology, 1–19.‏ https://doi.org/10.1007/s11947-023-03122-0

5. Andretta, R., Luchese, C. L., Tessaro, I. C., & Spada, J. C. (2019). Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression. Food Hydrocolloids, 93, 317–324. https://doi.org/10.1016/j.foodhyd.2019.02.019

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