pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study
Jialin Liu, Jiayin Huang, Yubin Ying, Lingping Hu, Yaqin Hu
Topics & Concepts
Polyvinyl alcoholChitosanActive packagingFood spoilageChemistryFood packagingNuclear chemistryAntibacterial activityComposite filmAntimicrobialNano-Food scienceMaterials scienceOrganic chemistryComposite numberComposite materialBacteriaGeneticsBiologyNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities