Effect of Anthocyanins on Colorimetric Indicator Film Properties

被引：13

作者：

Chen, Lin ^{[1
]}

Wang, Wenli ^{[1
]}

Wang, Wei ^{[1
]}

Zhang, Jiamin ^{[1
]}

机构：

[1] Chengdu Univ, Key Lab Meat Proc Sichuan Prov, Chengdu 610106, Peoples R China

来源：

COATINGS | 2023年 / 13卷 / 10期

关键词：

anthocyanins; pH-sensitive; colorimetric indicator film; intelligent packaging; RED CABBAGE ANTHOCYANINS; ROSELLE ANTHOCYANINS; RABBITEYE BLUEBERRY; PACKAGING FILMS; INTELLIGENT; PH; ANTIOXIDANT; CHITOSAN; FRESHNESS; CELLULOSE;

D O I：

10.3390/coatings13101682

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Nowadays, intelligent packaging has become very popular. It can quickly detect problems that arise during food production or circulation by monitoring the quality and safety of food. Anthocyanins have attracted widespread attention as a material for manufacturing smart food packaging, as they are sensitive to changes in pH, and small changes in pH can cause changes in the color of anthocyanins. The incorporation of anthocyanins often causes different changes in the properties of the films. The effects of anthocyanins on different properties of the films, including barrier, stability, mechanical properties, antioxidant, antibacterial and pH-sensitive were reviewed. We suggest that anthocyanins have the potential to extend the shelf life and monitor the food's freshness and quality in intelligent packaging.

引用

页数：22

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