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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...

Deskribapen osoa

Gorde:
Egile Nagusiak: Marzieh Piryaei, Parisa Hassanzadeh
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2026-06-01
Saila:Sensing and Bio-Sensing Research
Gaiak:
Agree
Food packaging
Biopolymer
Aloe Vera
Beetroot
Chitosan
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2214180426000383
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