Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage-Reference-Cited by-同舟云学术

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage

Published:2020 Issue:65 Volume:10 Page:39822-39830
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Mary Siji K.¹²³¹⁴,Koshy Rekha Rose¹²³¹⁴,Daniel Jomol¹²³,Koshy Jijo Thomas¹²³,Pothen Laly A.¹⁴⁵³^ORCID,Thomas Sabu⁶⁷⁵³^ORCID

Affiliation:

1. Department of Chemistry

2. Bishop Moore College

3. India

4. CMS College

5. Kottayam

6. IIUCNN

7. Mahatma Gandhi University

Abstract

Anthocyanin extracted from butterfly pea flower incorporated starch/TiO₂ films are excellent pH indicator for monitoring the freshness of food sample.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA05986B

Reference48 articles.

1. Starch based polyurethanes: A critical review updating recent literature

2. Bionanocomposites based on thermoplastic starch and cellulose nanofibers

3. B.Kuswandi , Freshness Sensors for Food Packaging , Elsevier , 2017

4. Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

5. Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

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