Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss) : Incorporation of barberry anthocyanin extract in protein-based smart packaging

Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 19. Feb., Seite 10820132231219779
1. Verfasser:	Aliakbari, Faezeh Sadat (VerfasserIn)
Weitere Verfasser:	Kashiri, Mahboobeh, Ghorani, Behrouz, Khomeiri, Morteza, Jafari, Seid Mahdi
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Barberry anthocyanin electrospinning technology halochromic nanofibers smart packaging