pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage

pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage

This study develops a pH-responsive label by incorporating anthocyanin from <i>Clitoria ternatea</i> into a bacterial nanocellulose (BNC) film derived from acid whey fermentation. The labels were designed to display two distinct colors—pink and purple—by adjusting the pH of anthocyanin a...

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Bibliographic Details
Main Authors: Dylan Zhe Liu, Sabeen Hassan, Benjamin M. Long, Alan Labas, Jayendra K. Amamcharla, Michelle J. Y. Yoo, Xiaojie Hu, David C. Bean
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
nanocellulose
real-time food quality indicators
colorimetric smart label
anthocyanin
acid whey
Online Access:https://www.mdpi.com/2304-8158/14/9/1544
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