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What is Foods 10 02005 about?

This research investigates the development of pH-sensitive films using purple sweet potato starch and peel, incorporating varying concentrations of commercial purple sweet potato anthocyanin. The films demonstrated changes in physical properties and effective color responses to pH variations, indicating potential for monitoring food freshness. The findings suggest that these films could serve as smart packaging solutions to enhance food safety and sustainability.

Author

thutrangphamngoc286

Language

EN