ArticleGels (Basel, Switzerland)2025
Development and Application of Anthocyanin-Based Complex Polysaccharide Gels Based on Blueberry Pomace for Monitoring Beef Freshness.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Construction of Biomimetic Film Based on the Surface Structure of Orange Peel and Its Blueberry Preservation Performance.Gels (Basel, Switzerland) · 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
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
This study aimed to develop a green and sustainable composite polysaccharide gel with antioxidant activity and freshness-monitoring properties. Blueberry pomace was repurposed to extract anthocyanins (BA), which were incorporated into chitosan (CS)/polyvinyl alcohol (PVA) and starch (S)/PVA matrices to prepare pH-indicating composite polysaccharide gels. The anthocyanin solution exhibited significant colorimetric responses to pH 2-14 buffer solutions. Comparative analyses revealed distinct performance characteristics: the CS/PVA-BA gel showed optimal elongation at break, low hydration (8.33 ± 0.57% water content), and potent antioxidant activity (DPPH: 73.59 ± 0.1%; ABTS: 77.47 ± 0.1%), whereas the S/PVA-BA gel demonstrated superior tensile strength and pH-responsive sensitivity. Structural characterization via FT-IR and SEM confirmed molecular compatibility between BA and polymeric matrices, with anthocyanins enhancing intermolecular hydrogen bonding. Applied to chilled beef (4 °C) freshness monitoring, the CS/PVA-BA gel exhibited color transformations from magenta-red (initial spoilage at 48 h: TVB-N > 15 mg/100 g, TVC > 4.0 lg CFU/g) to bluish-gray (advanced spoilage by day 6), correlating with proteolytic degradation metrics. These findings established a multifunctional platform for real-time food quality assessment through anthocyanin-mediated color changes in the composite gels, coupled with preservation activity, highlighting their significant potential as intelligent active packaging in the food industry.
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.