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
Author:
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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