Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid

Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid

Polyvinyl alcohol (PVA)-based pH-responsive color indicators were developed using red cabbage anthocyanin (Anth) copigmented with gelatin and gallic acid (GA). The indicator prepared with gelatin and GA (GA/gelatin/Anth/PVA) was highly resistant to light exposure. GA/gelatin/Anth/PVA exhibited disti...

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Bibliographic Details
Main Authors: Minyoung Kwak, Sea C. Min
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
beef
copigmentation
freshness indicator
pH
squid
total volatile basic nitrogen
Online Access:https://www.mdpi.com/2304-8158/13/21/3464
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https://www.mdpi.com/2304-8158/13/21/3464

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