{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T21:50:54Z","timestamp":1791496254406,"version":"4.3.4"},"reference-count":146,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2024,8]]},"DOI":"10.1016\/j.ijbiomac.2024.133554","type":"journal-article","created":{"date-parts":[[2024,6,29]],"date-time":"2024-06-29T22:25:18Z","timestamp":1719699918000},"page":"133554","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":39,"special_numbering":"P1","title":["Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications"],"prefix":"10.1016","volume":"275","author":[{"given":"Tong","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaomei","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyu","family":"Lei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Zhen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongxia","family":"Gou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2024.133554_bb0005","doi-asserted-by":"crossref","first-page":"0924","DOI":"10.1016\/j.tifs.2022.04.028","article-title":"Make your packaging colorful and multifunctional: the molecular interaction and properties characterization of natural colorant-based films and their applications in food industry","volume":"124","author":"Huang","year":"2022","journal-title":"Trends Food Sci. Technol."},{"issue":"2","key":"10.1016\/j.ijbiomac.2024.133554_bb0010","doi-asserted-by":"crossref","DOI":"10.1021\/acsfoodscitech.0c00039","article-title":"Recent advances in intelligent food packaging applications using natural food colorants","volume":"1","author":"Priyadarshi","year":"2021","journal-title":"ACS Food Science & Technology"},{"issue":"23","key":"10.1016\/j.ijbiomac.2024.133554_bb0015","doi-asserted-by":"crossref","first-page":"2073","DOI":"10.3390\/polym13234271","article-title":"Expanding poly (lactic acid)(PLA) and polyhydroxyalkanoates (PHAs) applications: a review on modifications and effects","volume":"13","author":"Naser","year":"2021","journal-title":"Polymers"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0020","first-page":"1040","article-title":"A critical review on protein-based smart packaging systems: understanding the development, characteristics, innovations, and potential applications","author":"Echegaray","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107258","article-title":"Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness","volume":"124","author":"Wang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.04.061","article-title":"Antioxidant films from mango kernel components","volume":"95","author":"Melo","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107305","article-title":"Development and comparison of different polysaccharide\/PVA-based active\/intelligent packaging films containing red pitaya betacyanins","volume":"124","author":"Yao","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0040","doi-asserted-by":"crossref","first-page":"0045","DOI":"10.1016\/j.chemosphere.2021.132786","article-title":"Biodegradable nano composite reinforced with cellulose nano fiber from coconut industry waste for replacing synthetic plastic food packaging","volume":"291","author":"Arun","year":"2022","journal-title":"Chemosphere"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0045","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2019.05.029","article-title":"Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr","volume":"134","author":"Qin","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107328","article-title":"Chitosan for food packaging: recent advances in active and intelligent films","volume":"124","author":"Fl\u00f3rez","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0055","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.1016\/j.compositesb.2022.109868","article-title":"Antimicrobial, UV blocking, water-resistant and degradable coatings and packaging films based on wheat gluten and lignocellulose for food preservation","volume":"238","author":"Chen","year":"2022","journal-title":"Compos. Part B Eng."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0060","doi-asserted-by":"crossref","first-page":"2214","DOI":"10.1016\/j.fpsl.2020.100561","article-title":"Water vapor barrier properties of wheat gluten\/silica hybrid coatings on paperboard for food packaging applications","volume":"26","author":"Rovera","year":"2020","journal-title":"Food Packag. Shelf Life"},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0065","doi-asserted-by":"crossref","first-page":"0021","DOI":"10.1002\/app.25907","article-title":"Bead-to-fiber transition in electrospun polystyrene","volume":"106","author":"Eda","year":"2007","journal-title":"J. Appl. Polym. Sci."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0070","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.1016\/j.ifset.2020.102346","article-title":"Chitosan-based biodegradable functional films for food packaging applications","volume":"62","author":"Priyadarshi","year":"2020","journal-title":"Innovative Food Sci. Emerg. Technol."},{"issue":"16","key":"10.1016\/j.ijbiomac.2024.133554_bb0075","doi-asserted-by":"crossref","first-page":"0142","DOI":"10.1016\/j.biomaterials.2006.01.026","article-title":"Characterisation of electrospun polystyrene scaffolds for three-dimensional in vitro biological studies","volume":"27","author":"Baker","year":"2006","journal-title":"Biomaterials"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0080","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2018.12.193","article-title":"Antibacterial activity of quaternized chitosan modified nanofiber membrane","volume":"126","author":"Cheah","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0085","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2020.116075","article-title":"Chitosan nanoparticles loaded with clove essential oil: characterization, antioxidant and antibacterial activities","volume":"236","author":"Hadidi","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0090","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2020.03.217","article-title":"Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging","volume":"155","author":"Liu","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0095","doi-asserted-by":"crossref","first-page":"0924","DOI":"10.1016\/j.tifs.2019.12.024","article-title":"Recent advance in edible coating and its effect on fresh\/fresh-cut fruits quality","volume":"96","author":"Maringgal","year":"2020","journal-title":"Trends Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0100","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1080\/10942912.2020.1792924","article-title":"Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil","volume":"23","author":"Li","year":"2020","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0105","doi-asserted-by":"crossref","first-page":"0309","DOI":"10.1016\/j.meatsci.2019.107961","article-title":"The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef","volume":"162","author":"Duran","year":"2020","journal-title":"Meat Sci."},{"issue":"8","key":"10.1016\/j.ijbiomac.2024.133554_bb0110","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.3390\/molecules28083484","article-title":"Preparation of chitosan\/\u03b2-cyclodextrin composite membrane and its adsorption mechanism for proteins","volume":"28","author":"Liu","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0115","first-page":"2190","article-title":"Starch\u2013chitosan composite films for the effective removal of protein in water","author":"Zhao","year":"2023","journal-title":"Biomass Convers. Biorefinery"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0120","first-page":"0141","article-title":"Preparation of chitosan\/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation","author":"Zhao","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0125","doi-asserted-by":"crossref","first-page":"1687","DOI":"10.1155\/2021\/6420341","article-title":"Chitosan-derived magnetic nanomaterials: synthesis, characterization, and nitrite adsorption in water","volume":"2021","author":"Liu","year":"2021","journal-title":"J. Nanomater."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0130","first-page":"0141","article-title":"Chitosan-based hydrogel wound dressing: from mechanism to applications, a review","author":"Zhao","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0135","doi-asserted-by":"crossref","first-page":"2214","DOI":"10.1016\/j.fpsl.2022.100839","article-title":"Recent advances on intelligent food freshness indicators; an update on natural colorants and methods of preparation","volume":"32","author":"Almasi","year":"2022","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0140","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.postharvbio.2018.02.011","article-title":"Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper","volume":"140","author":"Chen","year":"2018","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0145","first-page":"2214","article-title":"Freshness indicator for monitoring changes in quality of packaged kimchi during storage","volume":"25","author":"Baek","year":"2020","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0150","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2021.131434","article-title":"Fabrication of a \u201cprogress bar\u201d colorimetric strip sensor array by dye-mixing method as a potential food freshness indicator","volume":"373","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0155","first-page":"2214","article-title":"Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness","volume":"28","author":"Ma","year":"2021","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0160","doi-asserted-by":"crossref","first-page":"0956","DOI":"10.1016\/j.foodcont.2017.06.028","article-title":"On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness","volume":"82","author":"Kuswandi","year":"2017","journal-title":"Food Control"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0165","first-page":"2214","article-title":"A colorimetric indicator based on copper nanoparticles for volatile sulfur compounds to monitor fish spoilage in intelligent packaging","volume":"33","author":"Teymouri","year":"2022","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0170","doi-asserted-by":"crossref","first-page":"0963","DOI":"10.1016\/j.foodres.2016.08.038","article-title":"Development of smart colourimetric starch\u2013based indicator for liberated volatiles during durian ripeness","volume":"89","author":"Niponsak","year":"2016","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108496","article-title":"Development, characterization and application of intelligent\/active packaging of chitosan\/chitin nanofibers films containing eggplant anthocyanins","volume":"139","author":"Wang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0180","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2021.02.137","article-title":"A pH indicator film based on chitosan and butterfly pudding extract for monitoring fish freshness","volume":"177","author":"Yan","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0185","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2021.01.182","article-title":"Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging","volume":"174","author":"Li","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0190","doi-asserted-by":"crossref","first-page":"0956","DOI":"10.1016\/j.foodcont.2019.106785","article-title":"Novel ripeness label based on starch\/chitosan incorporated with pH dye for indicating eating quality of fresh\u2013cut durian","volume":"107","author":"Niponsak","year":"2020","journal-title":"Food Control"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0195","doi-asserted-by":"crossref","first-page":"0926","DOI":"10.1016\/j.indcrop.2022.115420","article-title":"Fabricating \u03ba-carrageenan\/carboxymethyl cellulose films encapsulating bromothymol blue fixed rice straw fiber for monitoring meat freshness","volume":"187","author":"Liu","year":"2022","journal-title":"Ind. Crop. Prod."},{"issue":"3","key":"10.1016\/j.ijbiomac.2024.133554_bb0200","doi-asserted-by":"crossref","first-page":"0894","DOI":"10.1002\/pts.2358","article-title":"A renewable intelligent colorimetric indicator based on polyaniline for detecting freshness of tilapia","volume":"31","author":"Wang","year":"2018","journal-title":"Packag. Technol. Sci."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0205","first-page":"2212","article-title":"Colorimetric indicators of a\u00e7a\u00ed anthocyanin extract in the biodegradable polymer matrix to indicate fresh shrimp. Food","volume":"48","author":"Teixeira","year":"2022","journal-title":"Bioscience"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0210","doi-asserted-by":"crossref","first-page":"0963","DOI":"10.1016\/j.foodres.2019.108604","article-title":"Preparation and characterization of a novel colorimetric indicator film based on gelatin\/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness","volume":"126","author":"Zeng","year":"2019","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0215","article-title":"Intelligent packaging systems: sensors and nanosensors to monitor food quality and safety","volume":"2016","author":"Fuertes","year":"2016","journal-title":"J Sens"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0220","doi-asserted-by":"crossref","first-page":"0924","DOI":"10.1016\/j.tifs.2021.10.012","article-title":"An overview of intelligent freshness indicator packaging for food quality and safety monitoring","volume":"118","author":"Shao","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0225","doi-asserted-by":"crossref","first-page":"0956","DOI":"10.1016\/j.foodcont.2021.108355","article-title":"Water-soluble chitosan-based indicator label membrane and its response behavior to carbon dioxide","volume":"130","author":"Wan","year":"2021","journal-title":"Food Control"},{"issue":"18","key":"10.1016\/j.ijbiomac.2024.133554_bb0230","doi-asserted-by":"crossref","first-page":"2304","DOI":"10.3390\/foods12183489","article-title":"Applicability and freshness control of pH-sensitive intelligent label in cool chain transportation of vegetables","volume":"12","author":"Feng","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0235","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2019.01.165","article-title":"Smart color-changing paper packaging sensors with pH sensitive chromophores based on azo-anthraquinone reactive dyes","volume":"286","author":"Zhang","year":"2019","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0240","doi-asserted-by":"crossref","first-page":"0963","DOI":"10.1016\/j.foodres.2023.113261","article-title":"Development of real time-pH sensitive intelligent indicators for monitoring chicken breast freshness\/spoilage using real packaging practices","volume":"173","author":"Karaca","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0245","first-page":"0141","article-title":"Novel pH-responsive indicator films based on bromothymol blue-anchored chitin for shrimp freshness monitoring","volume":"253","author":"Yang","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0250","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2018.02.110","article-title":"Non-destructive monitoring of apple ripeness using an aldehyde sensitive colorimetric sensor","volume":"267","author":"Kim","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0255","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2019.03.173","article-title":"Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet","volume":"132","author":"Ezati","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"issue":"5","key":"10.1016\/j.ijbiomac.2024.133554_bb0260","first-page":"1226","article-title":"Evaluation of gas freshness indicator for determination of skate (Raja kenojei) quality during storage","volume":"25","author":"Lee","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0265","doi-asserted-by":"crossref","first-page":"0924","DOI":"10.1016\/j.tifs.2021.02.042","article-title":"Bring some colour to your package: freshness indicators based on anthocyanin extracts","volume":"111","author":"Becerril","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2018.05.012","article-title":"Films based on \u03ba-carrageenan incorporated with curcumin for freshness monitoring","volume":"83","author":"Liu","year":"2018","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0275","first-page":"2576","article-title":"Preparation of gelatin\/carrageenan-based color-indicator film integrated with shikonin and propolis for smart food packaging applications","volume":"4","author":"Roy","year":"2020","journal-title":"ACS Appl. Bio Mater."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0280","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2022.133149","article-title":"Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains","volume":"390","author":"De Oliveira Filho","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0285","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2019.01.089","article-title":"Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef","volume":"285","author":"Ezati","year":"2019","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0290","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2019.115402","article-title":"Colorimetric film based on polyvinyl alcohol\/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring","volume":"229","author":"Kang","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0295","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2020.12.160","article-title":"Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan\/PEO nanofibers as an intelligent package","volume":"170","author":"Yildiz","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0300","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2022.132975","article-title":"A sub-freshness monitoring chitosan\/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution","volume":"388","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0305","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2022.134393","article-title":"pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness","volume":"403","author":"Hao","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105896","article-title":"Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract","volume":"106","author":"Yao","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2018.11.036","article-title":"Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent","volume":"89","author":"Musso","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109219","article-title":"An intelligent chitosan\/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring","volume":"146","author":"Li","year":"2024","journal-title":"Food Hydrocoll."},{"issue":"11","key":"10.1016\/j.ijbiomac.2024.133554_bb0325","first-page":"550","article-title":"Anthocyanins\u2014nature\u2019s bold, beautiful, and health-promoting colors [Z]","volume":"8","author":"Wallace","year":"2019","journal-title":"MDPI"},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0330","doi-asserted-by":"crossref","first-page":"1654","DOI":"10.1080\/16546628.2017.1361779","article-title":"Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits","volume":"61","author":"Khoo","year":"2017","journal-title":"Food Nutr. Res."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0335","first-page":"1040","article-title":"Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies","author":"Yu","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0340","first-page":"0023","article-title":"Active packaging with starch, red cabbage extract and sweet whey: characterization and application in meat","volume":"135","author":"Sanches","year":"2021","journal-title":"Lwt"},{"issue":"12","key":"10.1016\/j.ijbiomac.2024.133554_bb0345","doi-asserted-by":"crossref","first-page":"2076","DOI":"10.3390\/antiox10121863","article-title":"Emerging non-thermal technologies for the extraction of grape anthocyanins","volume":"10","author":"Morata","year":"2021","journal-title":"Antioxidants"},{"issue":"22","key":"10.1016\/j.ijbiomac.2024.133554_bb0350","doi-asserted-by":"crossref","first-page":"2304","DOI":"10.3390\/foods11223668","article-title":"Comparative study on grape berry anthocyanins of various teinturier varieties","volume":"11","author":"K\u0151r\u00f6si","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0355","doi-asserted-by":"crossref","first-page":"1350","DOI":"10.1016\/j.ultsonch.2020.105192","article-title":"An effective method for extracting anthocyanins from blueberry based on freeze-ultrasonic thawing technology","volume":"68","author":"Yuan","year":"2020","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0360","doi-asserted-by":"crossref","first-page":"2212","DOI":"10.1016\/j.fbio.2022.102127","article-title":"Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries","volume":"50","author":"D\u00edaz-\u00c1lvarez","year":"2022","journal-title":"Food Biosci."},{"issue":"6","key":"10.1016\/j.ijbiomac.2024.133554_bb0365","doi-asserted-by":"crossref","first-page":"0145","DOI":"10.1111\/jfpe.13688","article-title":"Optimization microwave-assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and kinetics model analysis","volume":"44","author":"Xue","year":"2021","journal-title":"J. Food Process Eng."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0370","doi-asserted-by":"crossref","first-page":"1383","DOI":"10.1016\/j.seppur.2020.117720","article-title":"Use natural deep eutectic solvents as efficient green reagents to extract procyanidins and anthocyanins from cranberry pomace and predictive modeling by RSM and artificial neural networking","volume":"255","author":"Alrugaibah","year":"2021","journal-title":"Sep. Purif. Technol."},{"issue":"8","key":"10.1016\/j.ijbiomac.2024.133554_bb0375","doi-asserted-by":"crossref","first-page":"2304","DOI":"10.3390\/foods11081072","article-title":"Total anthocyanin content of strawberry and the profile changes by extraction methods and sample processing","volume":"11","author":"Taghavi","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0380","first-page":"1466","article-title":"Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp","author":"Xing","year":"2024","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0385","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.1016\/j.ifset.2022.103255","article-title":"Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction","volume":"84","author":"Chen","year":"2023","journal-title":"Innovative Food Sci. Emerg. Technol."},{"issue":"8","key":"10.1016\/j.ijbiomac.2024.133554_bb0390","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.3390\/molecules28083549","article-title":"Optimization of extraction method of anthocyanins from red cabbage","volume":"28","author":"Ara\u00fajo","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0395","article-title":"Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel","volume":"X, 18","author":"Amulya","year":"2023","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.ijbiomac.2024.133554_bb0400","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2008.09.001","article-title":"Chemical studies of anthocyanins: a review","volume":"113","author":"Casta\u00f1eda-Ovando","year":"2009","journal-title":"Food Chem."},{"issue":"8","key":"10.1016\/j.ijbiomac.2024.133554_bb0405","doi-asserted-by":"crossref","DOI":"10.1002\/ptr.5642","article-title":"Chemistry, pharmacology and health benefits of anthocyanins","volume":"30","author":"Smeriglio","year":"2016","journal-title":"Phytother. Res."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0410","first-page":"2214","article-title":"Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films","volume":"26","author":"Yong","year":"2020","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0415","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105354","article-title":"Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions","volume":"99","author":"Koh","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0420","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.03.012","article-title":"Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film","volume":"94","author":"Yong","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0425","doi-asserted-by":"crossref","first-page":"0963","DOI":"10.1016\/j.foodres.2020.109092","article-title":"Anthocyanins: new techniques and challenges in microencapsulation","volume":"133","author":"Tarone","year":"2020","journal-title":"Food Res. Int."},{"issue":"47","key":"10.1016\/j.ijbiomac.2024.133554_bb0430","doi-asserted-by":"crossref","first-page":"0021","DOI":"10.1021\/acs.jafc.6b03777","article-title":"Tools for defusing a major global food and feed safety risk: nonbiological postharvest procedures to decontaminate mycotoxins in foods and feeds","volume":"64","author":"Temba","year":"2016","journal-title":"J. Agric. Food Chem."},{"issue":"5","key":"10.1016\/j.ijbiomac.2024.133554_bb0435","doi-asserted-by":"crossref","first-page":"0891","DOI":"10.1016\/S0891-5849(03)00325-3","article-title":"Role of phenolic OH and methylene hydrogen on the free radical reactions and antioxidant activity of curcumin","volume":"35","author":"Priyadarsini","year":"2003","journal-title":"Free Radic. Biol. Med."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0440","doi-asserted-by":"crossref","first-page":"1756","DOI":"10.1016\/j.jff.2015.01.005","article-title":"Effect of curcuminoids on oxidative stress: a systematic review and meta-analysis of randomized controlled trials","volume":"18","author":"Sahebkar","year":"2015","journal-title":"J. Funct. Foods"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0445","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2019.115638","article-title":"pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles","volume":"230","author":"Ezati","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0450","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2017.01.035","article-title":"Tara gum\/polyvinyl alcohol-based colorimetric NH3 indicator films incorporating curcumin for intelligent packaging","volume":"244","author":"Ma","year":"2017","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0455","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.04.047","article-title":"Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring","volume":"95","author":"Wu","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0460","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2019.115006","article-title":"Preparation of an intelligent film based on chitosan\/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring","volume":"222","author":"Wu","year":"2019","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0465","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2015.05.012","article-title":"Investigation of curcumin release from chitosan\/cellulose micro crystals (CMC) antimicrobial films","volume":"79","author":"Bajpai","year":"2015","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0470","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2017.03.174","article-title":"Antimicrobial and physical properties of chitosan films incorporated with turmeric extract","volume":"101","author":"Kalayc\u0131o\u011flu","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0475","doi-asserted-by":"crossref","first-page":"0032","DOI":"10.1016\/j.polymer.2019.05.012","article-title":"Low-density polyethylene\/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging","volume":"175","author":"Zia","year":"2019","journal-title":"Polymer"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0480","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2018.10.006","article-title":"Formation of aqueous and alcoholic adducts of curcumin during its extraction","volume":"276","author":"Typek","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0485","doi-asserted-by":"crossref","first-page":"0038","DOI":"10.1016\/j.solener.2019.04.078","article-title":"Enhanced photoelectrical properties of alizarin-based natural dye via structure modulation","volume":"185","author":"Sun","year":"2019","journal-title":"Sol. Energy"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0490","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2018.07.033","article-title":"Optically transparent silica film with pH-sensing properties: influence of chemical immobilization and presence of \u03b2-cyclodextrin on protolytic properties of alizarin yellow","volume":"273","author":"Roik","year":"2018","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0495","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105629","article-title":"pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications","volume":"102","author":"Ezati","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0500","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2020.116614","article-title":"CMC and CNF-based alizarin incorporated reversible pH-responsive color indicator films","volume":"246","author":"Ezati","year":"2020","journal-title":"Carbohydr. Polym."},{"issue":"2","key":"10.1016\/j.ijbiomac.2024.133554_bb0505","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.1089\/fpd.2022.0065","article-title":"Antibacterial mechanism of Shikonin against Vibrio vulnificus and its healing potential on infected mice with full-thickness excised skin","volume":"20","author":"He","year":"2023","journal-title":"Foodborne Pathog. Dis."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0510","doi-asserted-by":"crossref","first-page":"0892","DOI":"10.1096\/fasebj.2018.32.1_supplement.717.10","article-title":"Effect of Shikonin on cardiac wound healing in mice","volume":"32","author":"Cai","year":"2018","journal-title":"FASEB J."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0515","doi-asserted-by":"crossref","first-page":"0944","DOI":"10.1016\/j.phymed.2022.154035","article-title":"Preparation of shikonin liposome and evaluation of its in vitro antibacterial and in vivo infected wound healing activity","volume":"99","author":"Shu","year":"2022","journal-title":"Phytomedicine"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0520","doi-asserted-by":"crossref","DOI":"10.3389\/fphar.2023.1244270","article-title":"Bacterial responses to plant antimicrobials: the case of alkannin and shikonin derivatives","volume":"14","author":"Rat","year":"2023","journal-title":"Front. Pharmacol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0525","article-title":"The mechanism underlying the antibacterial activity of Shikonin against methicillin-resistant Staphylococcus aureus","volume":"2015","author":"Young-Seob","year":"2015","journal-title":"Evid. Based Complement. Alternat. Med."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0530","doi-asserted-by":"crossref","DOI":"10.1080\/13880209.2018.1506482","article-title":"Anti-inflammatory effects of shikonin in human periodontal ligament cells","volume":"56","author":"Fan","year":"2018","journal-title":"Pharm. Biol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0535","first-page":"1432","article-title":"Experimental evidence of shikonin as a novel intervention for anti-inflammatory effects","author":"Chen","year":"2023","journal-title":"Naunyn Schmiedeberg's Arch. Pharmacol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0540","doi-asserted-by":"crossref","first-page":"0753","DOI":"10.1016\/j.biopha.2023.115138","article-title":"Recent advances in shikonin for the treatment of immune-related diseases: anti-inflammatory and immunomodulatory mechanisms","volume":"165","author":"Guo","year":"2023","journal-title":"Biomed. Pharmacother."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0545","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2020.127752","article-title":"Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness","volume":"309","author":"Dong","year":"2020","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0550","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2020.127995","article-title":"Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork","volume":"337","author":"Ezati","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0555","first-page":"2214","article-title":"Development of active\/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken\/fish during chilled storage","volume":"24","author":"Kanatt","year":"2020","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0560","series-title":"Proceedings of the IOP Conference Series: Earth and Environmental Science, F","article-title":"The potency of betacyanins extract from a peel of dragon fruits as a source of colourimetric indicator to develop intelligent packaging for fish freshness monitoring","author":"Ardiyansyah","year":"2018"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0565","doi-asserted-by":"crossref","first-page":"0924","DOI":"10.1016\/j.tifs.2021.11.006","article-title":"Blueberry anthocyanins: an updated review on approaches to enhancing their bioavailability","volume":"118","author":"Herrera-Balandrano","year":"2021","journal-title":"Trends Food Sci. Technol."},{"issue":"14","key":"10.1016\/j.ijbiomac.2024.133554_bb0570","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.3390\/molecules28145364","article-title":"Progress on the extraction, separation, biological activity, and delivery of natural plant pigments","volume":"28","author":"Lu","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0575","first-page":"2214","article-title":"Extruded low density polyethylene-curcumin film: a hydrophobic ammonia sensor for intelligent food packaging","volume":"26","author":"Zhai","year":"2020","journal-title":"Food Packag. Shelf Life"},{"issue":"12","key":"10.1016\/j.ijbiomac.2024.133554_bb0580","doi-asserted-by":"crossref","first-page":"1944","DOI":"10.1021\/acsami.2c02181","article-title":"Biodegradable films of PLA\/PPC and curcumin as packaging materials and smart indicators of food spoilage","volume":"14","author":"Cvek","year":"2022","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0585","doi-asserted-by":"crossref","first-page":"0925","DOI":"10.1016\/j.snb.2019.127130","article-title":"Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage","volume":"302","author":"Zhai","year":"2020","journal-title":"Sensors Actuators B Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0590","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106695","article-title":"pH-responsive double-layer indicator films based on konjac glucomannan\/camellia oil and carrageenan\/anthocyanin\/curcumin for monitoring meat freshness","volume":"118","author":"Zhou","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0595","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108397","article-title":"A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato","volume":"137","author":"Li","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0600","doi-asserted-by":"crossref","first-page":"2212","DOI":"10.1016\/j.fbio.2023.102764","article-title":"Modulating the functionality of black wolfberry anthocyanins-based freshness indicators by adjusting the pH value of film-forming solution","volume":"53","author":"Xu","year":"2023","journal-title":"Food Biosci."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0605","doi-asserted-by":"crossref","first-page":"0260","DOI":"10.1016\/j.jfoodeng.2020.110290","article-title":"A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii","volume":"292","author":"Zhang","year":"2021","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0610","first-page":"0927","article-title":"Alizarin: prospects and sustainability for food safety and quality monitoring applications","author":"Khan","year":"2023","journal-title":"Colloids Surf. B: Biointerfaces"},{"issue":"12","key":"10.1016\/j.ijbiomac.2024.133554_bb0615","doi-asserted-by":"crossref","first-page":"0894","DOI":"10.1002\/pts.2687","article-title":"Shikonin: extraction, properties and applications in active and intelligent packaging","volume":"35","author":"Priyadarshi","year":"2022","journal-title":"Packag. Technol. Sci."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0620","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105410","article-title":"Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch\/polyvinyl alcohol films","volume":"100","author":"Qin","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0625","first-page":"2214","article-title":"Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application","volume":"16","author":"Hal\u00e1sz","year":"2018","journal-title":"Food Packag. Shelf Life"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0630","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.03.008","article-title":"Extract from Lycium ruthenicum Murr. Incorporating \u03ba-carrageenan colorimetric film with a wide pH\u2013sensing range for food freshness monitoring","volume":"94","author":"Liu","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"10","key":"10.1016\/j.ijbiomac.2024.133554_bb0635","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.3390\/molecules24101960","article-title":"Chitosan-based (Nano) materials for novel biomedical applications","volume":"24","author":"Kravanja","year":"2019","journal-title":"Molecules"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0640","doi-asserted-by":"crossref","first-page":"0026","DOI":"10.1134\/S0026261718050168","article-title":"Chitosan in biology, microbiology, medicine, and agriculture","volume":"87","author":"Varlamov","year":"2018","journal-title":"Microbiology"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0645","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2021.02.099","article-title":"Antimicrobial activities of chitosan\/titanium dioxide composites as a biological nanolayer for food preservation: a review","volume":"176","author":"Mesgari","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0650","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109667","article-title":"Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: functionality, physicochemical properties and application","volume":"150","author":"Zhang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0655","doi-asserted-by":"crossref","first-page":"0023","DOI":"10.1016\/j.lwt.2015.12.050","article-title":"Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil","volume":"68","author":"Hafsa","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0660","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2016.10.080","article-title":"Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts","volume":"157","author":"Tal\u00f3n","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0665","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2014.05.014","article-title":"Active chitosan\/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time\u2013Temperature Indicators for application in intelligent food packaging","volume":"43","author":"Pereira","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0670","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2021.07.128","article-title":"Smart biodegradable films based on chitosan\/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet","volume":"187","author":"Gasti","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0675","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2011.06.011","article-title":"Influence of \u03b1-tocopherol on physicochemical properties of chitosan-based films","volume":"27","author":"Martins","year":"2012","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0680","doi-asserted-by":"crossref","first-page":"0023","DOI":"10.1016\/j.lwt.2013.09.015","article-title":"Chitosan biobased and intelligent films: monitoring pH variations","volume":"55","author":"Yoshida","year":"2014","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0685","article-title":"Intelligent pH indicator composite film based on pectin\/chitosan incorporated with black rice anthocyanins for meat freshness monitoring","volume":"17","author":"Zeng","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"23","key":"10.1016\/j.ijbiomac.2024.133554_bb0690","doi-asserted-by":"crossref","DOI":"10.1039\/D1AY00365H","article-title":"Development of a polylactic acid-coated nanocellulose\/chitosan-based film indicator for real-time monitoring of beef spoilage","volume":"13","author":"Sobhan","year":"2021","journal-title":"Anal. Methods"},{"issue":"9","key":"10.1016\/j.ijbiomac.2024.133554_bb0695","doi-asserted-by":"crossref","first-page":"0022","DOI":"10.1111\/1750-3841.14716","article-title":"Comparison of two pH responsive color changing bio-based films containing wasted fruit pomace as a source of colorants","volume":"84","author":"Kurek","year":"2019","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0700","doi-asserted-by":"crossref","first-page":"0963","DOI":"10.1016\/j.foodres.2022.111664","article-title":"Colorimetric indicator based on chitosan\/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging","volume":"160","author":"Lu","year":"2022","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0705","first-page":"0141","article-title":"Cellulose\/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging","volume":"136","author":"Tirtashi","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0710","doi-asserted-by":"crossref","first-page":"0308","DOI":"10.1016\/j.foodchem.2024.138784","article-title":"Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness","volume":"445","author":"Khan","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0715","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107979","article-title":"Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator","volume":"133","author":"Liu","year":"2022","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2024.133554_bb0720","doi-asserted-by":"crossref","first-page":"2073","DOI":"10.3390\/polym11010166","article-title":"Mechanical and water-resistant properties of eco-friendly chitosan membrane reinforced with cellulose nanocrystals","volume":"11","author":"Mao","year":"2019","journal-title":"Polymers"},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0725","doi-asserted-by":"crossref","first-page":"0141","DOI":"10.1016\/j.ijbiomac.2023.126726","article-title":"Vanillin cross-linked chitosan\/gelatin bio-polymer film with antioxidant, water resistance and ultraviolet-proof properties","volume":"253","author":"Yu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2024.133554_bb0730","doi-asserted-by":"crossref","first-page":"0144","DOI":"10.1016\/j.carbpol.2020.116049","article-title":"Ethyl vanillin incorporated chitosan\/poly (vinyl alcohol) active films for food packaging applications","volume":"236","author":"Narasagoudr","year":"2020","journal-title":"Carbohydr. Polym."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813024043599?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813024043599?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,11,23]],"date-time":"2024-11-23T02:51:54Z","timestamp":1732330314000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813024043599"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8]]},"references-count":146,"alternative-id":["S0141813024043599"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2024.133554","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2024,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2024.133554","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"133554"}}