pH-sensitive edible films from Aloe vera gel, chitosan, green-synthesized zinc oxide nanoparticles, and beetroot anthocyanins: Properties, functionality, and greenness evaluation
In response to the growing demand for sustainable and intelligent food packaging, this study developed edible pH-sensitive films using Aloe vera gel (A), chitosan (C), green-synthesized zinc oxide nanoparticles (N)), and beetroot anthocyanins (B) via the casting method (ACNB films). ZnO NPs were syn...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2026-06-01
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| Rangatū: | Sensing and Bio-Sensing Research |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2214180426000383 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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