ArticleFoods (Basel, Switzerland)2024
Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Integration of UV Stability and Shelf-Life Prediction in a Colorimetric Intelligent Label for Real-Time Monitoring of Shrimp Freshness.Foods (Basel, Switzerland) · 2026Article
- Gelatin Hydrogel pH Sensors Incorporating Anthocyanins for Intelligent Food Packaging: Towards Enhanced Food Spoilage Detection.Gels (Basel, Switzerland) · 2026Article
- A Dual-Functional Intelligent Felt-like Label from Cationic Rice Straw Fibers Loaded with Alizarin Red S for Monitoring Al(III) and the Freshness of Fish.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Polyvinyl alcohol (PVA)-based pH-responsive color indicators were developed using red cabbage anthocyanin (Anth) copigmented with gelatin and gallic acid (GA). The indicator prepared with gelatin and GA (GA/gelatin/Anth/PVA) was highly resistant to light exposure. GA/gelatin/Anth/PVA exhibited distinct color changes in pH 2-11 buffer solutions and stable color indication in acidic and neutral solid systems (pH 2 and 7) at 97% relative humidity. GA/gelatin/Anth/PVA exhibited the highest sensitivity to dimethylamine, followed by ammonia and trimethylamine. The addition of gelatin and GA facilitated hydrogen bonding, which enhanced thermal stability and water solubility without compromising tensile properties. A color change from purple to blue signaled spoilage when total volatile basic nitrogen values for beef and squid reached 21.0 and 37.8 mg/100 g, respectively. The GA/gelatin/Anth/PVA indicator shows potential for indicating the freshness of raw beef.
Indexed as
Identifiers
What OpenQuestion holds
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.