Chitosan Electrospun Membranes Possess Natural pH-Responsive Indicators for Smart Real-Time Spoilage Detection of Shrimp.

Jing Wei, Abdul Qayum, Qingmin Chen, Qiangqiang Xiao, Zhenghong Hao, Chengzhi Xiang, Jianxin Fu

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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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.

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Jing WeiSchool of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China.

Abdul QayumCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Qingmin ChenSchool of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China.

Qiangqiang XiaoSchool of Thermal Engineering, Shandong Jianzhu University, Jinan 250101, China.

Zhenghong HaoSchool of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China.

Chengzhi XiangSchool of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China.

Jianxin FuSchool of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China.

Funding

Jing Wei No. BSQJ202314Qiangqiang Xiao ZR2023QE253

6 · The paper itself

Abstract

Ensuring the simple, rapid, and real-time monitoring of the freshness of fresh food items is essential for maintaining food safety. By reacting with characteristic substances generated during spoilage, pH-responsive indicators can effectively reveal the degree of food freshness. In this study, a mixture of hydroxypropyltrimethyl ammonium chloride chitosan (HACC), polyvinyl alcohol (PVA), and blueberry anthocyanins (BAs) was adopted and, via an electrospinning strategy, changed into a membrane coupled with a pH-responsive ability to assess the freshness of shrimp. The results showed that HACC/PVA-BA membranes with a HACC: PVA ratio of 1:4 exhibited enhanced hydrophobicity, better WVP properties (4.32 × 10

Indexed as

ChitosanMembranes, ArtificialPenaeidaeAnimalsAnthocyaninsAnti-Bacterial AgentsBlueberry PlantsEscherichia coliHydrogen-Ion ConcentrationPolyvinyl AlcoholStaphylococcus aureusAnthocyaninsAnti-Bacterial AgentsChitosanMembranes, ArtificialPolyvinyl Alcoholantimicrobial activityblueberry anthocyaninscolor responseelectrospun membranes

Identifiers

PMID41828809

DOI10.3390/molecules31050820

PMCPMC12986531

What OpenQuestion holds

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LicenceCC BY

Read underepoch 390

Registered trials

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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.