ReviewPolymers2022
Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors.
Review in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
40 citing papers in PubMed, 185 citations in OpenAlex.
- Evaluation of the Biochemical, Colorimetric, and Microbiological Stability of Red Cabbage Anthocyanin Extracts for Application as Natural Indicators.Molecules (Basel, Switzerland) · 2026Article
- A New Paradigm for Sustainable Food Packaging: Construction, Properties, and Applications of Multifunctional Hydrogels.Gels (Basel, Switzerland) · 2026Review
- Visible Spectral, CIELAB and Putative Chromophore-Class Screening of Plant and Agro-Food Residue Extracts.Plants (Basel, Switzerland) · 2026Article
- Protein Nanofibrils as Emerging Biomaterials for Sustainable Food Packaging: Advances, Challenges, and Future Opportunities.Comprehensive reviews in food science and food safety · 2026Review
- A review on the application of biodegradable alginate-based films in post-harvest quality preservation of fruits and vegetables.Food chemistry: X · 2026Review
- Article
- Eco-Microbiology: A Frugal-Circular Framework for Biosafe, Low-Cost Practical Microbiology in Secondary Education.Microbial biotechnology · 2026Review
- Resonant Raman spectroscopy elucidates pH-reversible chelation of blueberry anthocyanins with metal ions and carrageenan-enhanced photothermal stability.Food chemistry: X · 2026Article
- Effect of Acidification on the Properties of Films Developed from Carboxymethylcellulose and Jabuticaba Anthocyanin Extract (ACS omega · 2026Article
- A Battery-Free, Data-Informed UV Dose Sensor Made of Laser-Induced Graphene and Bio-Derived Electrolytes.Micromachines · 2026Article
- Natural pH-Sensitive Intelligent Edible Gel-Based Packaging: From Structural Design to Fruit Freshness Monitoring.Gels (Basel, Switzerland) · 2026Review
- Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations.Foods (Basel, Switzerland) · 2025Review
- Development of Halochromic and Bioactive Polyvinyl Alcohol Films Enriched WithFood science & nutrition · 2025Article
- pH-Responsive Chitosan Films Enriched with NADES-Extracted Wine Lees Anthocyanins for In Situ Food Monitoring.Gels (Basel, Switzerland) · 2025Article
- Rheological Optimization of 3D-Printed Cementitious Materials Using Response Surface Methodology.Materials (Basel, Switzerland) · 2025Article
- Eco-friendly pH monitoring in aquaculture: A comparative study of biomass waste extracts with different setup designs.MethodsX · 2025Article
- Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats.Open veterinary journal · 2025Article
- Eco-Friendly and Smart Electrospun Food Packaging Films Based on Polyvinyl Alcohol andFood science & nutrition · 2025Article
- Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation.Molecules (Basel, Switzerland) · 2025Review
- The compositions, characteristics, health benefits and applications of anthocyanins inFrontiers in plant science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.