The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Abstract
Abstract The aim of this research was to develop an intelligent pH-sensitive indicator based on natural dye extracted from Echium amoenum flowers (EAE). The indicator was fabricated by incorporation of EAE into bacterial cellulose (BC) film, then characterized and used to monitor the freshness of packaged shrimp. The FT-IR analysis suggested the formation of new interactions between BC and anthocyanins. Evidence of disruption of crystalline structure and alteration of the morphological characteristics of BC film after immobilization of the EAE were observed by XRD and FE-SEM analyses, respectively. The fabricated BC-EAE indicator clearly responded to pH by changing color from red to yellow over the pH range of 2–12. The total volatile basic nitrogen (TVB-N), total viable count (TVC) and the pH of shrimp were monitored during refrigerated storage for 4 days, and the color changes of the indicator were recorded simultaneously. Visually-distinguishable color changes were observed as the shrimp aged, i.e. fresh (violet), use soon (gray), and spoiled (yellow) shrimp. These color changes were in accordance with the TVC and TVB-N values of the shrimp. The fabricated BC-EAE indicator visually identified shrimp spoilage by color changes, suggesting the suitability of E.amoenum anthocyanins as a novel pH-sensitive dye for intelligent packaging of protein-rich food.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Chemical studies of anthocyanins: A review
Castañeda-Ovando, A., Pacheco-Hernández, M. D. L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.001 · Cited by 2,552
Pereira, V. A., de Arruda, I. N. Q., & Stefani, R. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.014 · Cited by 847
Smart packaging systems for food applications: a review
Biji, K. B., Ravishankar, C. N., Mohan, C. O., & Srinivasa Gopal, T. K. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1766-7 · Cited by 762
Zhang, J., Zou, X., Zhai, X., Huang, X., Jiang, C., & Holmes, M. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.041 · Cited by 664
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Chen, H.-Z., Zhang, M., Bhandari, B., & Yang, C.-H. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105438 · Cited by 493
Wu, J., Zheng, Y., Song, W., Luan, J., Wen, X., Wu, Z., Chen, X., Wang, Q., & Guo, S. (2014) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.10.093 · Cited by 488
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., & Jiang, S. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.05.012 · Cited by 478
Pourjavaher, S., Almasi, H., Meshkini, S., Pirsa, S., & Parandi, E. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2016.09.027 · Cited by 448
Self-citationpH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
Prietto, L., Mirapalhete, T. C., Pinto, V. Z., Hoffmann, J. F., Vanier, N. L., Lim, L.-T., Guerra Dias, A. R., & da Rosa Zavareze, E. (2017) · LWT · doi:10.1016/j.lwt.2017.03.006 · Cited by 429
Cited by
Recent advances in intelligent food packaging materials: Principles, preparation and applications
Cheng, H., Xu, H., Julian McClements, D., Chen, L., Jiao, A., Tian, Y., Miao, M., & Jin, Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2021.131738 · Cited by 367
Role of Acetic Acid Bacteria in Food and Beverages
Yassunaka Hata, N. N., Surek, M., Sartori, D., Serrato, R. V., & Spinosa, W. A. (2023) · Food Technology and Biotechnology · doi:10.17113/ftb.61.01.23.7811 · Cited by 75
Metadata
- Authors
- Mohammadalinejhad, S., Almasi, H., & Moradi, M.
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2020-07
- Volume
- 113
- Pages
- 107169
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W3005895642
- Cited by
- 336
- References
- 48
- FWCI
- 10.36
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp. https://app.cochat.ai/papers/10.1016/j.foodcont.2020.107169
- The paper
- Mohammadalinejhad, S., Almasi, H., & Moradi, M. (2020). Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp. Food Control. https://doi.org/10.1016/j.foodcont.2020.107169
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
