ArticleFood chemistry: X2024
Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization.Food chemistry: X · 2026Article
- Ultrasound-Assisted Extraction of Yellow Peacock Flower (Antioxidants (Basel, Switzerland) · 2026Article
- Intelligent packaging films based on anthocyanins: A review of structural properties, biodegradable polymers, application and prospects in food freshness monitoring.Food chemistry: X · 2026Review
- pH-responsive film fromFood chemistry: X · 2025Article
- Exploring the Integration of Anthocyanins with Functional Materials in Smart Food Packaging: From Stabilization to Application.Foods (Basel, Switzerland) · 2025Review
- 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 mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review.Food chemistry: X · 2024Review
- Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review.Polymers · 2024Review
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s
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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.