Evidence map›Paper›PMID 40511338›Full record

ArticleFood chemistry: X2025

Intelligent pH-responsive films based on natural blueberry anthocyanins: A non-destructive monitoring system for the freshness of aquatic products with prospective smartphone compatibility.

Lu Mu, Jingran Bi, Haixin Zhao, Jinlong Li, Hong-Man Hou, Gong-Liang Zhang, Hongshun Hao, Lin Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Lu MuSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Jingran BiSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Haixin ZhaoSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Jinlong LiSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Hong-Man HouSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Gong-Liang ZhangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Hongshun HaoSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Lin ZhouSchool of Public Health, Shenyang Medical College, Shenyang 110034, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Packaging plays a pivotal role in preserving food quality throughout processing and storage. This study developed a smart hydroxypropyl methylcellulose- κ-carrageenan- gelatin (H-K-G-B) film containing blueberry anthocyanins (BA) for freshness monitoring. The incorporation of BA significantly enhanced the film's antioxidant properties, with DPPH and ABTS radical scavenging capacities reaching 82.92 % and 86.44 %, respectively. The mechanical strength of H-K-G-B film was satisfactory, achieving tensile strength of 5.85 MPa and Young's modulus of 24.05 MPa, along with superior UV-vis light barrier performance. The H-K-G-B film exhibited high NH

Indexed as

Freshness monitoringIntelligent filmpH responsiveness

Identifiers

PMID40511338
PMCPMC12159503

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

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.