ArticleFood chemistry: X2026
Covalent immobilization of anthocyanins onto cellulose nanofibrils for intelligent food packaging films.
Article in Food chemistry: X, 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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5 authors.
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Abstract
To address the instability and moisture-induced leaching of anthocyanins (ACNs), an intelligent packaging film was fabricated by covalently grafting ACNs onto dialdehyde cellulose nanofibrils (DACNFs) to produce a stable anthocyanin-DACNF (ADNF) nanocomposite, which was subsequently incorporated into a gelatin (GE) matrix. Compared with the GE film, the GE-ADNF films exhibited superior tensile strength (up to 107.84 MPa), improved water resistance (water contact angle of ∼110°), UV-shielding, antioxidant activity (DPPH scavenging >70% after 12 h). Color stability was enhanced (ΔE <5 at 60 °C for 24 h). When monitoring pork samples at 25 °C, the film color change strongly correlated with total volatile basic nitrogen (TVB-N) and pH, effectively discriminating between fresh, sub-fresh, and spoiled states. The GE-ADNF film with 15% ADNF content show the highest sensitivity (R
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