High water resistance starch based intelligent label for the freshness monitoring of beverages

The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocya...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.459, p.140383, Article 140383
Hauptverfasser:	Wang, Yun, McClements, David Julian, Zhang, Zipei, Zhang, Ruojie, He, Kuang, Lin, Ziqiang, Peng, Xinwen, Xu, Zhenlin, Meng, Man, Ji, Hangyan, Zhao, Jianwei, Jin, Zhengyu, Chen, Long
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Beverages Beverages - analysis coconut water color corn starch crosslinking dyes food chemistry Food Labeling freshness Hydrogen-Ion Concentration Hydrophobic and Hydrophilic Interactions hydrophobicity Intelligent label milk permeability Phytic acid Solubility Soybean isolate protein soybeans Starch Starch - chemistry Water - analysis Water - chemistry water content Zea mays - chemistry
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