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...

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Главные авторы:	Pompilia Mioara Lopes, Liviu Mare, Lucian Barbu-Tudoran, Alina Gadja, Violeta Popescu
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2026-03-01
Серии:	Gels
Предметы:	whey-and-gelatin-based hydrogel red cabbage extract pH sensor food packaging
Online-ссылка:	https://www.mdpi.com/2310-2861/12/4/292
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