ArticleFood chemistry: X2026
Plasma-treated PLA incorporated with purple tomato anthocyanins-based coating to fabricate bilayer indicator films for monitoring the freshness of minced pork.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
- Erratum issued
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, plasma-treated polylactic acid (PLA) was employed as the substrate, and a mixture of purple tomato anthocyanins (PTA) and polyvinyl alcohol (PVA) was utilized as a functional coating to fabricate a novel, environmentally friendly, multifunctional bilayer smart indicator film. The results indicate that, with increasing PTA concentration, the elongation at break varies from 94.98% to 159.16%; water vapor permeability decreases from 9.3 × 10
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