ВИКОРИСТАННЯ АНТОЦІАНІВ У СТВОРЕННІ pH ЧУТЛИВОЇ УПАКОВКИ ДЛЯ МОНІТОРИНГУ СВІЖОСТІ М’ЯСА
Ключові слова:
anthocyanins, intelligent packaging, biodegradable, pH-sensitive, chitosanАнотація
The article is devoted to the study of the potential use of anthocyanins as pH‑sensitive indicators in intelligent biodegradable packaging for monitoring meat freshness. The influence of anthocyanin concentration on the colorimetric and mechanical properties of the packaging film is analyzed.
Посилання
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