ArticleFood chemistry: X2025
Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Curcumin-, Anthocyanin-, and Carotenoid-Based Active and Intelligent Packaging Systems for Food Preservation and Freshness Monitoring.Foods (Basel, Switzerland) · 2026Review
- Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
The anthocyanin-loaded films based on natural polymers as pH-responsive indicator are widely applied in the food preservation. However, the low mechanical strength and storage stability limited their practical application, there is an urgent demand to improve the performance of anthocyanin-loaded films. In order to avoid affecting the color indication of anthocyanins, we explored the effect of eight kinds of white nanomaterials on improving the performance of films. The results revealed that some nanomaterials showed capability in improving the polymer molecular interactions and enhancement in mechanical properties, barrier ability, and antioxidant activity. However, nanomaterials containing Zn was not suitable for anthocyanin-loaded film modification, because it could destroy the pH responsiveness of anthocyanin. The nano Al
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