Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

• Published in: Food control Vol. 113; p. 107169
• Main Authors: Mohammadalinejhad, Samira, Almasi, Hadi, Moradi, Mehran
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2020
• Subjects: 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

The aim of this research was to develop an intelligent pH-sensitive indicator based on natural dye extracted from Echium amoenum flowers (EAE). The indicator was fabricated by incorporation of EAE into bacterial cellulose (BC) film, then characterized and used to monitor the freshness of packaged sh...