Intelligent pH-sensitive films from whole arrowroot powder and soy protein isolate incorporating red cabbage anthocyanin: monitoring freshness of shrimps and ammonia in fish farming ponds
Rekha Rose Koshy, Arunima Reghunadhan, Siji K. Mary, Kiran Thomas, K. R. Ajish, Sabu Thomas, Laly A. Pothen
Abstract
Whole arrowroot powder, soy protein isolate and red cabbage anthocyanin were used to fabricate packaging films that can monitor the freshness of shrimp and can be used to detect ammonia.
Topics & Concepts
ChemistryAnthocyaninSoy proteinFood scienceShrimpAmmoniaFish <Actinopterygii>Red cabbageSoy beanFisheryBiochemistryBiologyNanocomposite Films for Food PackagingOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies