Concepedia

Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp

Yanyi Wen, Jia Liu, Lei Jiang, Zhongjie Zhu, Suirui He, Shu He, Wei Shao

Food Packaging and Shelf Life · 2021 · 123 citations · 47 references

DOI

Concepts

References

47

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.2K citations

, , +3

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Valdir Aniceto Pereira, Iza Natália Queiroz de Arruda, Ricardo Stefani · Food Hydrocolloids · 2014 · 811 citations

, , +13

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

Inyoung Choi, Jun Young Lee, Monique Lacroix et al. · Food Chemistry · 2016 · 603 citations

, , +7

Intelligent packaging: Trends and applications in food systems

S. Kalpana, S. Priyadarshini, M. Maria Leena et al. · Trends in Food Science & Technology · 2019 · 494 citations

, , +7

Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage ( Brassica oleraceae ) extract

Simin Pourjavaher, Hadi Almasi, M. Saeed et al. · Carbohydrate Polymers · 2016 · 432 citations

, , +6