Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.08.177
Abstract: In this work, grape anthocyanins (GA) were embedded in bacterial nanocellulose (BNC) by ex-situ method to fabricate an easy-to-use colorimetric label. The label revealed visible color responses to the pH buffers (2-11). According to the… read more here.
Keywords: spoilage; label; color; preparation package ... See more keywords