Development of pH-freshness smart label based on gellan gum film incorporated with red cabbage anthocyanins extract and its application in postharvest mushroom

Novel colorimetric films based on gellan gum (GG) containing red cabbage anthocyanins extract (RCAE) were prepared as pH-freshness smart labels for real-time visual detection of mushroom freshness. The GG/RCAE films had excellent pH and ammonia sensitivity. The GG/RCAE-0.2–0.3 films had the highest...

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Veröffentlicht in:	Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2024-04, Vol.236, p.113830-113830, Article 113830
Hauptverfasser:	Zhan, Shouqing, Yi, Fangxuan, Hou, Fanyun, Song, Lisha, Chen, Xiuxiu, Jiang, Hai, Han, Xiangbo, Sun, Xia, Liu, Zhanli
Format:	Artikel
Sprache:	eng
Schlagworte:	Agaricales Anthocyanins Brassica Carbon dioxide Food Packaging Freshness smart label Hydrogen-Ion Concentration Mushroom Physicochemical properties Polysaccharides, Bacterial Sensitivity Spectroscopy, Fourier Transform Infrared
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