Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation
Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:63 |
|---|---|
| Enthalten in: |
Critical reviews in food science and nutrition - 63(2023), 8 vom: 02., Seite 1102-1118 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Luo, Qingying [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Anthocyanin |
|---|
| Anmerkungen: |
Date Completed 03.03.2023 Date Revised 03.03.2023 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1080/10408398.2021.1959296 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM329267353 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM329267353 | ||
| 003 | DE-627 | ||
| 005 | 20231225204738.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1080/10408398.2021.1959296 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1097.xml |
| 035 | |a (DE-627)NLM329267353 | ||
| 035 | |a (NLM)34382866 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Luo, Qingying |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 03.03.2023 | ||
| 500 | |a Date Revised 03.03.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a anthocyanin | |
| 650 | 4 | |a food quality | |
| 650 | 4 | |a freshness | |
| 650 | 4 | |a pH sensitive indicator | |
| 650 | 7 | |a Anthocyanins |2 NLM | |
| 700 | 1 | |a Hossen, Alomgir |e verfasserin |4 aut | |
| 700 | 1 | |a Sameen, Dur E |e verfasserin |4 aut | |
| 700 | 1 | |a Ahmed, Saeed |e verfasserin |4 aut | |
| 700 | 1 | |a Dai, Jianwu |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Suqing |e verfasserin |4 aut | |
| 700 | 1 | |a Qin, Wen |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Yaowen |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Critical reviews in food science and nutrition |d 1980 |g 63(2023), 8 vom: 02., Seite 1102-1118 |w (DE-627)NLM012713538 |x 1549-7852 |7 nnns |
| 773 | 1 | 8 | |g volume:63 |g year:2023 |g number:8 |g day:02 |g pages:1102-1118 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1080/10408398.2021.1959296 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 63 |j 2023 |e 8 |b 02 |h 1102-1118 | ||