A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

Yun, Dawei; Li, Chenchen; Sun, Jian; Xu, Fengfeng; Tang, Chao; Liu, Jun

doi:10.1016/j.foodchem.2024.139222

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139222

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A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

Dawei Yun,

Chenchen Li,

Jian Sun

et al.

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Cited by 3 publications

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Miniature dual-channel electrochemical 3D-printed sensing platform for enzyme-free screening of L-lactic acid in foodstuffs accompanying pH recognition

Wu,

Wei,

et al. 2025

Food Chemistry

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Miniature dual-channel electrochemical 3D-printed sensing platform for enzyme-free screening of L-lactic acid in foodstuffs accompanying pH recognition

Wu,

Wei,

et al. 2025

Food Chemistry

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Influence of cell-wall permeability on starch digestion in sweet potato cells

Chen,

Zhu,

Zhang

et al. 2025

Food Hydrocolloids

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Recent Advances in Purple Sweet Potato Anthocyanins: Extraction, Isolation, Functional Properties and Applications in Biopolymer-Based Smart Packaging

Yun,

Wu,

Yong

et al. 2024

Foods

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Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biodegradable and even edible. The incorporation of bioactive and functional substances into a biopolymer-based film matrix can produce novel smart packaging materials. Anthocyanins, one class of natural colorants with potent antioxidant activity and pH-response color-changing ability, are suitable for producing biopolymer-based smart packaging films. The purple sweet potato is a functional food rich in anthocyanins. In the past decade, numerous studies have reported the extraction of anthocyanins from purple sweet potato and the utilization of purple sweet potato anthocyanins (PSPAs) in biopolymer-based smart packaging film production. However, no specific review has summarized the recent advances on biopolymer-based smart packaging films containing PSPAs. Therefore, in this review, we aim to systematically summarize the progress on the extraction, isolation, characterization, purification and functional properties of PSPAs. Moreover, we thoroughly introduce the preparation methods, physical properties, antioxidant and antimicrobial activity, pH sensitivity, stability and applications of biopolymer-based smart packaging films containing PSPAs. Factors affecting the extraction and functional properties of PSPAs as well as the properties of biopolymer-based films containing PSPAs are discussed.

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A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

Cited by 3 publications

References 50 publications

Miniature dual-channel electrochemical 3D-printed sensing platform for enzyme-free screening of L-lactic acid in foodstuffs accompanying pH recognition

Miniature dual-channel electrochemical 3D-printed sensing platform for enzyme-free screening of L-lactic acid in foodstuffs accompanying pH recognition

Influence of cell-wall permeability on starch digestion in sweet potato cells

Recent Advances in Purple Sweet Potato Anthocyanins: Extraction, Isolation, Functional Properties and Applications in Biopolymer-Based Smart Packaging

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