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Full-Text Articles in Engineering
Application Of Red Cabbage Anthocyanins As Ph-Sensitive Pigments In Smart Food Packaging And Sensors, Reza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi, Farhad Garavand
Application Of Red Cabbage Anthocyanins As Ph-Sensitive Pigments In Smart Food Packaging And Sensors, Reza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi, Farhad Garavand
Research outputs 2022 to 2026
Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found …
Fabrication And Characterization Of A Ph-Sensitive Intelligent Film Incorporating Dragon Fruit Skin Extract, Nurnabila Afiqah Azlim, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi, Fazilah Ariffin, Pantea Ghalambor, Shima Jafarzadeh, A. A. Al-Hassan
Fabrication And Characterization Of A Ph-Sensitive Intelligent Film Incorporating Dragon Fruit Skin Extract, Nurnabila Afiqah Azlim, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi, Fazilah Ariffin, Pantea Ghalambor, Shima Jafarzadeh, A. A. Al-Hassan
Research outputs 2022 to 2026
A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen …