The DOI matches its Crossref record; 45 of the 45 references it cites were found in a registry or an index.
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
Abstract
Abstract Antioxidant and pH-sensitive chitosan based films were developed by incorporating different amounts of black soybean seed coat extract (BSSCE). Spectroscopic analysis showed the main anthocyanins in BSSCE were cyanidin-3-O-galactoside (21.38%), cyanidin-3-O-glucoside (63.30%) and peonidin-3-O-glucoside (11.92%). Incorporation of BSSCE could greatly alter the barrier, optical and mechanical properties of chitosan film. Notably, chitosan-BSSCE films presented better water vapor and UV–vis light barrier properties and higher mechanical strength than chitosan film. However, chitosan-BSSCE films exhibited lower moisture content and transparency than chitosan film. Among all films tested, chitosan-BSSCE film containing 15 wt% of BSSCE on chitosan basis exhibited the best performance. Scanning electron microscopy showed BSSCE was uniformly distributed in chitosan-BSSCE films. Fourier transform infrared spectra of chitosan-BSSCE films further revealed chitosan could interact with BSSCE through non-covalent bonds. Importantly, chitosan-BSSCE films showed dose- and time-dependent 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Moreover, color variations were observed in chitosan-BSSCE films by changing pH. Results suggested chitosan-BSSCE films could be used as promising antioxidant and visible pH-sensing food packing materials.
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
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
The role of antioxidants in the chemistry of oxidative stress: A review
Pisoschi, A. M., & Pop, A. (2015) · European Journal of Medicinal Chemistry · doi:10.1016/j.ejmech.2015.04.040 · Cited by 2,806
Anthocyanins: Natural Colorants with Health-Promoting Properties
He, J., & Giusti, M. M. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100754 · Cited by 1,637
Polysaccharide-based films and coatings for food packaging: A review
Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.09.009 · Cited by 1,345
Siripatrawan, U., & Harte, B. R. (2010) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.04.003 · Cited by 1,125
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
Hassan, B., Chatha, S. A. S., Hussain, A. I., Zia, K. M., & Akhtar, N. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.11.097 · Cited by 1,115
Emerging Chitosan-Based Films for Food Packaging Applications
Wang, H., Qian, J., & Ding, F. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b04528 · Cited by 859
Pereira, V. A., de Arruda, I. N. Q., & Stefani, R. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.014 · Cited by 847
Anthocyanins - nature, occurrence and dietary burden
Clifford, M. N. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1063::aid-jsfa605>3.0.co;2-q · Cited by 800
Zhai, X., Shi, J., Zou, X., Wang, S., Jiang, C., Zhang, J., Huang, X., Zhang, W., & Holmes, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.02.014 · Cited by 594
Cited by
Zhang, X., Liu, Y., Yong, H., Qin, Y., Liu, J., & Liu, J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.009 · Cited by 599
Self-citationAnthocyanin food colorant and its application in pH-responsive color change indicator films
Roy, S., & Rhim, J.-W. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1776211 · Cited by 592
Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.015 · Cited by 549
Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., & Jafari, S. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.014 · Cited by 466
Yong, H., & Liu, J. (2020) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2020.100550 · Cited by 414
Self-citation
Metadata
- Authors
- Wang, X., Yong, H., Gao, L., Li, L., Jin, M., & Liu, J.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2019-04
- Volume
- 89
- Pages
- 56-66
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2896645685
- Cited by
- 620
- References
- 45
- FWCI
- 10.09
- 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: Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract. https://app.cochat.ai/papers/10.1016/j.foodhyd.2018.10.019
- The paper
- Wang, X., Yong, H., Gao, L., Li, L., Jin, M., & Liu, J. (2019). Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2018.10.019
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.
