ArticleFood chemistry: X2025
Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness.
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Chitosan-Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for Monitoring Tuna Freshness.Gels (Basel, Switzerland) · 2026Article
- Synergistic role of naringin and pectin in microwave-assisted green synthesis of stable silver nanoparticles with potent antibacterial activity.Food chemistry: X · 2026Article
- Strategically Designed Coaxial Electrospun Nanofibers of Polylactic Acid/Glycerol Monolaurate Hydroxypropyl-Foods (Basel, Switzerland) · 2026Article
- Article
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- An intelligent active polylactic acid/gelatin nanofibrous membrane with Janus structure for meat freshness monitoring and preservation.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthocyanin (A; 0-0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, and color responsiveness to ammonia. With an increase in A concentration from 0 % to 0.5 %, the average thickness and fiber diameter of the electrospun Z-FF increased from 68.6 μm to 102.0 μm and from 582.1 nm to 690.7 nm, respectively. At A concentration of 0.2 %, the A content and loading efficiency of electrospun ZA-FF exhibited the most optimal values (6.8 mg/g and 39.4 %). Surface hydrophobicity, thermodynamic properties, and mechanical characteristics of ZA-FF were significantly improved, attributable to changes in their secondary and crystal structures from the interaction of Z and A. In the ammonia color-responsiveness test, an obvious color change with Δ
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