2021
DOI: 10.1007/s11947-020-02578-8
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The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films

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Cited by 4 publications
(3 citation statements)
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“…The content of anthocyanins in the mulberry extract reached 173.45 ± 0.84 mg/g. The pH-dependent color change of anthocyanins is due to their structural changes in buffer solutions with different pH values, which is well proved by the research results of other researchers [ 24 , 30 ].…”
Section: Resultsmentioning
confidence: 63%
See 1 more Smart Citation
“…The content of anthocyanins in the mulberry extract reached 173.45 ± 0.84 mg/g. The pH-dependent color change of anthocyanins is due to their structural changes in buffer solutions with different pH values, which is well proved by the research results of other researchers [ 24 , 30 ].…”
Section: Resultsmentioning
confidence: 63%
“…The label was immersed in a buffer solution with a pH of 3–11 for 3 min. After the buffer solution was removed, the label was put in a place with uniform illumination to take photos and record the color change [ 24 ].…”
Section: Methodsmentioning
confidence: 99%
“…Physical preservation includes traditional packaging film (bag) technology, low temperature cold chain technology, and ultrasonic, ozone, and radiation methods (Artés-Hernández et al, 2021) as well as controlled atmosphere storage (Mendoza-Enano et al, 2019a). Chemical preservation involves chemical preservatives, as well as those derived from natural plant extracts (Suzuki et al, 2021) and biological preservation methods. From the viewpoint of food handling operations, economy, and convenience, a combination of physical and chemical methods-notably, the addition of antimicrobial agents to the packaging material-were assessed in this study, with the goal of extending the shelf life of fresh-cut watermelon.…”
Section: Introductionmentioning
confidence: 99%