κ-carrageenan-based pH-sensing films incorporated with anthocyanins or/and betacyanins extracted from purple sweet potatoes and peels of dragon fruits
Li Gao, Panpan Liu, Linlin Liu, Shitian Li, Yinghu Zhao, Jun Xie, Hongyu Xu
Topics & Concepts
ChemistryCrystallinityCarrageenanAnthocyaninFood spoilageFood scienceBiologyCrystallographyGeneticsBacteriaNanocomposite Films for Food PackagingBotanical Research and ApplicationsPostharvest Quality and Shelf Life Management