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...

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Detalhes bibliográficos

Principais autores:	Marzieh Piryaei, Parisa Hassanzadeh
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-06-01
Colecção:	Sensing and Bio-Sensing Research
Assuntos:	Agree Food packaging Biopolymer Aloe Vera Beetroot Chitosan
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2214180426000383
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