Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness-Reference-Cited by-同舟云学术

Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness

Published:2019-12 Issue: Volume:126 Page:108604
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zeng Ping,Chen Xiong,Qin Ya-Ru,Zhang Ye-Hui,Wang Xu-Ping,Wang Jing-Yu,Ning Zheng-Xiang,Ruan Qi-Jun,Zhang You-Sheng

Funder

Guangdong Science and Technology Department

Guangzhou Science and Technology Projects

Guangdong Provincial Agricultural Science and Technology Innovation and Extension

Guangdong Academy of Agricultural Sciences

Chinese National Natural Science Foundation

Shenzhen Science & Technology Program

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–Polyphenol copigment complex;Bkowska;Food Chemistry,2003

2. Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates;Budryn;LWT - Food Science and Technology,2016

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

4. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation;Chung;Food Research International,2015

5. Natural pigments: Stabilization methods of anthocyanins for food applications;Cortez;Comprehensive Reviews in Food Science and Food Safety,2017

Cited by 144 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gelatin/polyvinyl alcohol films incorporated with different blueberry extracts as potential colorimetric indicators to detect acidic and basic vapors;Food Control;2024-11

2. Characterization of novel anthocyanins film @ carbon quantum dot nanofiber intelligent active double-layer film, physicochemical properties and fresh-keeping monitoring in Ictalurus punctatus fish;Chemical Engineering Journal;2024-09

3. Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls;Food Chemistry;2024-09

4. Anthocyanin-rich grape pomace extract encapsulated in protein fibers: Colorimetric profile, in vitro release, thermal resistance, and biological activities;Food Research International;2024-09

5. Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications;International Journal of Biological Macromolecules;2024-08