A novel anthocyanin electrospun film by caffeic acid co-pigmentation for real-time fish freshness monitoring
Hongmei He, Yudong Song, Meini Li, Hao Zhang, Jiali Li, Hui Huang, Yongxin Li
Abstract
. Compared with the polyacrylonitrile-anthocyanin film without caffeic acid, the addition of the caffeic acid film had enhanced significantly ammonia responsiveness with a total color difference value of 29.897. And it was also observed that caffeic acid obviously improved the storage stability of the film. This study provided a reference for detecting food freshness using co-pigmentation and electrospinning encapsulation technology in combination.
Topics & Concepts
Caffeic acidAnthocyaninPolyacrylonitrileChemistryFood scienceFood spoilagePigmentElectrospinningPolymerOrganic chemistryAntioxidantBiologyBacteriaGeneticsAdvanced Chemical Sensor TechnologiesDye analysis and toxicityBiochemical Analysis and Sensing Techniques