Evidence map›Paper›PMID 41829141›Full record

ArticleFoods (Basel, Switzerland)2026

Dynamic pH-Responsive Labeling System Based on Polyvinyl Alcohol/Arabinoxylan Nanofibers Incorporating Purple Cabbage Anthocyanins for Real-Time Food Freshness Monitoring.

Shuo Cao, Ying Liu, Xuanchen Guo, Qingbin Zhang, Haiteng Tao, Haibo Zhao, Bin Yu, Meng Zhao, Guimei Liu, Zhengzong Wu and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (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.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

12 authors.

Shuo CaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Ying LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Xuanchen GuoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Qingbin ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haiteng TaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haibo ZhaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Bin YuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Meng ZhaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Guimei LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.ORCID 0000-0001-5110-6217
Zhengzong WuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.ORCID 0000-0003-4345-1824
Jianpeng LiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Bo CuiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Funding

Bo Cui No. ts201712060Jianpeng Li 2023CXGC010708Jianpeng Li 2024CXGC010913Zhengzong Wu No.tscx202408111
6 · The paper itself

Abstract

The fabrication of a real-time intelligent indication label for food freshness has emerged as an effective strategy to reduce food waste and improve food safety. In this study, utilizing polyvinyl alcohol (PVA) and arabinoxylan (AX) as the polymer matrices, and incorporating purple cabbage anthocyanins (PCAs) as natural pH-responsive agents, we fabricated a PVA/AX/PCA nanofiber-based intelligent indication label via electrospinning. The results confirmed that the nanofibers exhibited uniform morphology and good structural stability, with the PCA successfully embedded within the nanofibers. The nanofiber membrane exhibits a low water contact angle (54°) and demonstrates a tensile strength of 5.34 ± 0.09 MPa with an elongation at break of 32.43 ± 1.02%, while maintaining a certain degree of flexibility. The nanofiber labels exhibited distinct color changes within a wide pH range (2 to 12), which confirms their pH-responsive characteristics. After being stored at 4 °C and 25 °C for 14 days, the maximum color difference related to storage stability was 1.53 ± 0.02. In practical applications at 25 °C, this intelligent label demonstrated significant color changes when monitoring low-temperature-cooked sausages and fresh shrimp, with total color differences of 41.57 and 53.06, respectively. Degradation experiments showed that the nanofiber labels gradually decomposed, reflecting good biodegradability and environmental-protection characteristics. In conclusion, the green intelligent indication label developed in this study offers a feasible solution for real-time monitoring of food quality.

Indexed as

arabinoxylanelectrospinningfood freshness monitoringintelligent indication labelpH-responsive nanofibers

Identifiers

PMID41829141
PMCPMC12984554

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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.