ArticleJournal of food science2026
Fabrication and Characterization of a pH-Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real-Time Chicken Freshness Monitoring.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
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Who cites it
1 citing paper in PubMed.
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study aimed to develop a pH-sensitive intelligent packaging film using starch extracted from elephant foot yam (EFY) (Amorphophallus paeoniifolius). The starch was dual-modified and blended with polyvinyl alcohol (PVA) and anthocyanin-rich Clitoria ternatea extract (CTE) to produce composite films capable of real-time chicken meat freshness monitoring. LC-MS/MS profiling confirmed the presence of several phenolic and flavonoid compounds, including rutin, delphinidin, and quercetin. Structural analyses using field-emission scanning electron microscopy (FE-SEM), confocal laser scanning microscopy (CLSM), along with spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR), x-ray diffraction (XRD), indicated good dispersion of CTE within a semicrystalline polymer matrix. Incorporation of CTE modifies film properties: film thickness increased from 0.12 to 0.16 mm, while water vapor permeability decreased from 1.77 to 1.46 g mm/m
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