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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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Marzieh Piryaei, Parisa Hassanzadeh
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2026-06-01
Цуврал:	Sensing and Bio-Sensing Research
Нөхцлүүд:	Agree Food packaging Biopolymer Aloe Vera Beetroot Chitosan
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2214180426000383
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!