Development and investigation of a polysaccharide ternary nanocomposite based on basil seed gum/graphene oxide/anthocyanin for intelligent food packaging

A new pH-sensitive intelligent packaging system was developed composed of extracted and purified basil seed gum (BG) containing aqueous malva sylvestris extract (MS) and varying amounts of synthesized graphene oxide (GO). In the following, the characteristics of prepared films including spectroscopi...

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Veröffentlicht in:	International journal of biological macromolecules 2024-11, Vol.280 (Pt 2), p.135537, Article 135537
Hauptverfasser:	Kafashan, Azade, Babaei, Amir
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins Anthocyanins - chemistry basil Basil seed gum color Food Packaging - methods freshness Graphene oxide Graphite - chemistry Hydrogen-Ion Concentration Intelligent packaging Malva sylvestris Malva Sylvestris anthocyanin nanocomposites Nanocomposites - chemistry Ocimum basilicum - chemistry pH indicator plant gums Plant Gums - chemistry Polysaccharides - chemistry salmon Seeds - chemistry spectroscopy spoilage Thermogravimetry total volatile basic nitrogen
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