pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness DOI Creative Commons

Zhiyuan Xu,

Xizhen Yu,

Wenzhe Liu

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102487 - 102487

Published: April 1, 2025

The color changes at different pH (pH 6.0, 7.0 and 8.0) intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) purple sweet potato (PSP)) their complex with proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 1:9 respectively) were investigated. When PC MF anthocyanin solutions mixed in a ratio 9:1 (PC-MF (9:1)), the change was most obvious distinguishable values. According to fourier transform infrared spectroscopy (FTIR) results, between composite stronger formed hydrogen bonds. PC-MF (9:1) indicator film exhibited distinct when chicken gradually spoiled for 8 d storage 4 °C. Based on gas chromatography mass spectrometer (GC-MS), key reason that reaction gases such as trimethylamine, indole, ammonium carbamate, butyric acid can cause changes.

Language: Английский

Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review DOI Open Access
Ivan Malashin,

D. A. Martysyuk,

В С Тынченко

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(23), P. 3368 - 3368

Published: Nov. 29, 2024

The integration of machine learning (ML) into material manufacturing has driven advancements in optimizing biopolymer production processes. ML techniques, applied across various stages production, enable the analysis complex data generated throughout identifying patterns and insights not easily observed through traditional methods. As sustainable alternatives to petrochemical-based plastics, biopolymers present unique challenges due their reliance on variable bio-based feedstocks processing conditions. This review systematically summarizes current applications techniques aiming provide a comprehensive reference for future research while highlighting potential enhance efficiency, reduce costs, improve product quality. also shows role algorithms, including supervised, unsupervised, deep

Language: Английский

Citations

5
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine DOI

Sujuan Sun,

Junqing Yang, Gang Yang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143917 - 143917

Published: March 1, 2025

Language: Английский

Citations

0
Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges DOI
Jiayin Huang, Yu‐Lei Chen,

Duanquan Lin

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144113 - 144113

Published: April 1, 2025

Language: Английский

Citations

0
Development of hydrophobic sodium carboxymethyl cellulose/polyvinyl alcohol/chitosan paper-based antimicrobial indicator cards based on a non-fluorinated silane coating for monitoring carp freshness DOI
Yuxuan Peng, Xu Zhang, Wenjing Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142951 - 142951

Published: April 1, 2025

Language: Английский

Citations

0
pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness DOI Creative Commons

Zhiyuan Xu,

Xizhen Yu,

Wenzhe Liu

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102487 - 102487

Published: April 1, 2025

The color changes at different pH (pH 6.0, 7.0 and 8.0) intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) purple sweet potato (PSP)) their complex with proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 1:9 respectively) were investigated. When PC MF anthocyanin solutions mixed in a ratio 9:1 (PC-MF (9:1)), the change was most obvious distinguishable values. According to fourier transform infrared spectroscopy (FTIR) results, between composite stronger formed hydrogen bonds. PC-MF (9:1) indicator film exhibited distinct when chicken gradually spoiled for 8 d storage 4 °C. Based on gas chromatography mass spectrometer (GC-MS), key reason that reaction gases such as trimethylamine, indole, ammonium carbamate, butyric acid can cause changes.

Language: Английский

Citations

0