ArticleFood chemistry: X2025
pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness.
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.
- PEG 200-Assisted Ultrasound Extraction and Characterization of Mulberry Anthocyanins: Optimization, Bioactivities, and Stability.Foods (Basel, Switzerland) · 2026Article
- Development of a proactive-diagnostic smart packaging system for real-time freshness monitoring and shelf-life extension of refrigerated broiler breast.Poultry science · 2026Article
- Chitosan-PVA composite films incorporated with roselle anthocyanins: Colorimetric smart sensor for real-time monitoring of meat and seafood freshness.Food chemistry: X · 2026Article
- Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy.Food chemistry: X · 2025Article
- pH-responsive film fromFood chemistry: X · 2025Article
- Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were investigated. When PC and MF anthocyanin solutions were mixed in a ratio of 9:1 (PC-MF (9:1)), the color change was most obvious distinguishable at different pH values. According to the fourier transform infrared spectroscopy (FTIR) results, the intermolecular interactions between PC and MF composite anthocyanins were stronger and formed hydrogen bonds. The PC-MF (9:1) indicator film exhibited a distinct color change when chicken was gradually spoiled for 8 d storage at 4 °C. Based on gas chromatography mass spectrometer (GC-MS), the key reason for the color change of indicator film was that the reaction between anthocyanins and gases such as trimethylamine, indole, ammonium carbamate, and butyric acid that can cause pH changes.
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Registered trials
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