A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness
Barbara Merz, Cristiane Capello, Gabriel Coelho Leandro, Denise Esteves Moritz, Alcilene Rodrigues Monteiro, Germán Ayala Valencia
Topics & Concepts
AnthocyaninPolyvinyl alcoholSyzygiumShrimpChemistryFood scienceChitosanPigmentPhotodegradationBotanyOrganic chemistryPhotocatalysisBiologyCatalysisFisheryNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management