Gelatin Hydrogel pH Sensors Incorporating Anthocyanins for Intelligent Food Packaging: Towards Enhanced Food Spoilage Detection

Protein-based hydrogels composed of gelatin, whey and glycerol were functionalized with red cabbage extract (RCE) to develop natural colorimetric pH sensors for intelligent food packaging. Structural analysis by X-ray diffraction (XRD) and scanning electron microscopy (SEM) revealed amorphous, hiera...

Full description

Bibliographic Details

Main Authors:	Pompilia Mioara Lopes, Liviu Mare, Lucian Barbu-Tudoran, Alina Gadja, Violeta Popescu
Format:	Artigo
Language:	Inglês
Published:	MDPI AG 2026-03-01
Series:	Gels
Subjects:	whey-and-gelatin-based hydrogel red cabbage extract pH sensor food packaging
Online Access:	https://www.mdpi.com/2310-2861/12/4/292
Tags:	Add Tag No Tags, Be the first to tag this record!