Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp - Mohammadalinejhad, Samira; Almasi, Hadi; Moradi, Mehran (Food control, 2020)
Keywords: anthocyanins; Bacterial cellulose; cellulose; cold storage; color; Colorimetric indicator; colorimetry; crystal structure; Echium amoenum; films (materials); flowers; Food spoilage; Fourier transform infrared spectroscopy; freshness; Intelligent packaging; monitoring; natural dyes; Natural extract; packaging; plate count; scanning electron microscopy; shrimp; Shrimp freshness; spoilage; total volatile basic nitrogen; X-ray diffraction; Colorimetric indicator; Bacterial cellulose; Food spoilage; Natural extract; Shrimp freshness; Intelligent packaging