Orange peel–derived carbon dots and H. sabdariffa L. anthocyanin-integrated gelatin and pectin pH-responsive films for detection of meat freshness
Sadaf Mohajjel Sadeghi, Reza Abedi- Firoozjah, Behnam Bahramian, Nasim Jafari, Sahar Majnouni, Sepideh Hadavifar, Ali Ehsani, Arezou Khezerlou, Milad Tavassoli
Topics & Concepts
Hibiscus sabdariffaAnthocyaninGelatinBiopolymerOrange (colour)Food spoilageActive packagingPectinUltimate tensile strengthFood packagingChemistryShelf lifeFood scienceMaterials scienceNuclear chemistryComposite materialPolymerOrganic chemistryBacteriaGeneticsBiologyNanocomposite Films for Food PackagingDye analysis and toxicityCarbon and Quantum Dots Applications