Characterization of Edible pH‐Responsive Ink Based on Carboxymethyl Chitosan and Purple Potato Anthocyanin/Curcumin for Monitoring Pork Freshness DOI
H.C. Hu, Jinghua Chen, Chenlu Lin

и другие.

Packaging Technology and Science, Год журнала: 2024, Номер unknown

Опубликована: Дек. 12, 2024

ABSTRACT This study developed an edible indicator ink based on purple potato anthocyanins and curcumin for monitoring the freshness of pork. By utilizing dual colourants adjusting pH value matrix, ammonia sensitivity were significantly enhanced. The FT‐IR analysis reflected that composite pigments successfully integrated into ink. To assess its practicality, was used to monitor changes pork stored at 4°C 7 days. colour change positively correlated with degree spoilage, indicating can accurately reflect provided intuitive detection effect, further enhancing application natural in packaging industry.

Язык: Английский

Extraction, characterization, and evaluation of astaxanthin effects on enzymes involved in gastric ulceration, inflammation, and oxidative stress DOI

Insaf Bahrini,

Muna O. Alamoudi,

Jawaher Alrashdi

и другие.

Journal of Food Science and Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 30, 2025

Язык: Английский

Процитировано

0
A natural pigment-based nanosized colorimetric sensor for freshness evaluation of aquatic products DOI
Qingmin Chen,

Yuying Han,

Yilin Wang

и другие.

Food Chemistry, Год журнала: 2024, Номер 465, С. 141945 - 141945

Опубликована: Ноя. 6, 2024

Язык: Английский

Процитировано

0
Characterization of Edible pH‐Responsive Ink Based on Carboxymethyl Chitosan and Purple Potato Anthocyanin/Curcumin for Monitoring Pork Freshness DOI
H.C. Hu, Jinghua Chen, Chenlu Lin

и другие.

Packaging Technology and Science, Год журнала: 2024, Номер unknown

Опубликована: Дек. 12, 2024

ABSTRACT This study developed an edible indicator ink based on purple potato anthocyanins and curcumin for monitoring the freshness of pork. By utilizing dual colourants adjusting pH value matrix, ammonia sensitivity were significantly enhanced. The FT‐IR analysis reflected that composite pigments successfully integrated into ink. To assess its practicality, was used to monitor changes pork stored at 4°C 7 days. colour change positively correlated with degree spoilage, indicating can accurately reflect provided intuitive detection effect, further enhancing application natural in packaging industry.

Язык: Английский

Процитировано

0