معرفی و کارایی برخی نشانگرهای pH طبیعی برای استفاده در بسته بندی های هوشمند مواد غذایی

[1] S. A. Sorki and Y. Maqsoodlou, “The application of smart and active packaging in the packaging of bread and other baking products,” J. Packag. Sci. Thechnol., vol. 4, no. 16, pp. 36-45, 2014. (In Persian)

[2] S. Pourhamzeh, “Novel Trends in the Packaging of Meat and Meat Products,” J. Packag. Sci. Thechnol, vol. 12, no. 46, pp. 1-8, 2021. (In Persian)

[3] S. A., Pilerood, and J. Prakash, “Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis),” J. Food Sci. Technol., vol. 51 pp. 845-854, 2014. DOI: https://doi.org/ 10.1007/s13197-011-0573-z

 [4] A. Almasian, F. Najafi, M. Eftekhari, M. R. S. Ardekani, M. Sharifzadeh, and M. Khanavi,         “Polyurethane/carboxymethylcellulose nanofibers containing Malva sylvestris extract for healing diabetic wounds: preparation, characterization, in vitro and in vivo studies,” Mater. Sci. Eng., C, vol. 114 pp. 111039, 2020. DOI: https://doi.org/10.1016/j.msec.2020.111039

[5] M. Alizadeh-Sani, M. Tavassoli, E. Mohammadian, A. Ehsani, G. J. Khaniki, R. Priyadarshi, and J. W. Rhim, “pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness,” Int. J. Biol. Macromol., vol. 166 pp. 741–750, 2021. DOI: https://doi.org/ 10.1016/j.ijbiomac.2020.10.231 

[6] S. Pourjavaher, H. Almasi, S. Meshkini, S. Pirsa and E. Parandi, “Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract,” Carbohydr. Polym., vol. 156 pp. 193-201, 2017. DOI: https://doi.org/10.1016/j.carbpol.2016.09.027

[7] W. Lan, S. Wang, Z. Zhang, X. Liang, X. Liu, and J. Zhang, “Development of red apple pomace extract/chitosan-based films reinforced by TiO2 nanoparticles as a multifunctional packaging material,” Int. J. Biol. Macromol., vol. 168 pp. 105 -115, 2021. DOI: https://doi.org/ 10.1016/j.ijbiomac.2020.12.051

[8] K. Chayavanich, P. Thiraphibundet, and A. Imyim, “Biocompatible film sensors containing red radish extract for meat spoilage observation,” Spectrochim. Acta A Mol. Biomol. Spectrosc., vol. 226 pp. 117601, 2020. DOI: https://doi.org/10.1016/j.saa.2019.117601

[9] Z. Guo, Z. Ge, W. Li, L. Yang, L. Han, and l. Yu, “Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef,” Food Hydrocoll., vol. 119 pp. 106751, 2021. DOI: https://doi.org/ 10.1016/j.foodhyd.2021.106751

[10] H. Yong, X. Wang, X. Zhang, Y. Liu, Y. Qin, and J. Liu, “Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film,” Food Hydrocoll., vol. 94 pp. 93-104, 2019. DOI: https://doi.org/ 10.1016/j.foodhyd.2019.03.012

[11] M. Raji, L. Foujji, M. Mekhzoum, M. Achaby, H. Essabir, R. Bouhfd, and A. Qaiss, “pH‑indicative Films Based on Chitosan– PVA/Sepiolite and Anthocyanin from Red Cabbage: Application in Milk Packaging,” J. Bionic Eng., vol. 19 pp. 837-851, 2022. DOI: https://doi.org/ 10.1007/s42235-022-00161-9

[12]   E. Boccalon, G. Viscusi, E. Lamberti, F. Fancello, S. Zara, P. Sassi, M. Marinozzi, M. Nocchetti, and G. Gorrasi, “Composite films containing red onion skin extract as intelligent pH indicators for food packaging,” Appl. Surf. Sci., vol. 593 pp. 153319, 2022. DOI: https://doi.org/ 10.1016/j.apsusc.2022.153319

[13] T. Gasti, S. Dixit, O. J. D'souza, V. D. Hiremani, S. K. Vootla, S. P. Masti, R. B. Chougale, and R. B. Malabadi, (2021). “Smart biodegradable films based on            chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet,” Int. J. Biol, Macromol., vol. 187 pp. 451-461. DOI: https://doi.org/ 10.1016/j.ijbiomac.2021.07.128

[14] P. Barkhordari, and B. Bazargani-Gilani, “Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat,” J. Food Meas. Charact., vol. 15(3) pp. 2727–2742, 2021. DOI: https://doi.org/ 10.1007/s11694-021-00863-4

[15] E. Tavakkoli, B. Bazargani-Gilani, and M. Pajohi-Alamoti, “The impacts of tomato residuum extract with Arabic gum and dill essential oil on the shelf life improvement of trout fllets stored at chilly condition,” J. Food Saf., vol. 40 pp. 12812, 2020. DOI: https://doi.org/ 10.1111/jfs.12812

[16] J. Liu, H. Wang, P. Wang, M. Guo, S. Jiang, and X. Li, “Films based on κ-carrageenan incorporated with curcumin for freshness monitoring,” Food Hydrocoll., vol. 83 pp. 134-142, 2018. DOI: https://doi.org/ 10.1016/j.foodhyd.2018.05.012

[17] A. Abed, M. Minaiyan, A. Ghannadi, P. Mahzouni, and M. R. Babavalian, “Effect of Echium amoenum Fisch. et Mey a traditional Iranian herbal remedy in an experimental model of acute pancreatitis,” ISRN Gastroenterol., vol. 2012 pp. 141548, 2012. DOI: https://doi.org/10.5402/2012/141548

[18] B. Asghari, S. Mafakheri, M. Zarrabi, S. Erdem, I Orhan, and M. Bahadori, “Therapeutic target enzymes inhibitory potential, antioxidant activity, and rosmarinic acid content of Echium amoenum,” S. Afr. J. Bot., vol. 120 pp. 191-197, 2019. DOI: https://doi.org/ 10.1016/j.sajb.2018.05.017

[19] S. Mohammadalinejhad, H, Almasi, and M. Moradi, “Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp,” Food Control, vol. 113 pp. 107169, 2020. DOI: https://doi.org/ 10.1016/j.foodcont.2020.107169

[20] M. Jafarian, P. Taghinia, and S. Sedaghati, “Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract,” J. Food Sci. Technol., vol. 60 pp. 1944-1951, 2023. DOI: https://doi.org/10.1007/s13197-023-05727-x  

[21] M. Ghorbani, E, Divsalar, R. Molaei, P. Ezati, M. Moradi, H.  Tajik, and M. Abbaszadeh, “A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe,” Innov. Food Sci. Emerg. Technol., vol. 74 pp. 102864, 2021. DOI: https://doi.org/ 10.1016/j.ifset.2021.102864

[22] A. Khezerlou, M. Alizadeh Sani, M. Tavassoli, R. Abedi-Firoozjah, A. Ehsani, and D. Julian McClements, “Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage,” J. Compos. Sci., vol. 7 pp. 143-149, 2023. DOI: https://doi.org/ 10.3390/jcs7040143

[23] T. V. Vo, T. H. Dang, and B. H. Chen, “Synthesis of Intelligent pH Indicative Films from Chitosan/Poly (vinyl alcohol)/Anthocyanin Extracted from Red Cabbage,” Polym., vol. 11 pp. 1088-1095, 2019. DOI: https://doi.org/ 10.3390/polym11071088

[24] R. Abedi-Firoozjah, S. Yousefi, M. Heydari, F., Seyedfatehi, S. Jafarzadeh, R. Mohammadi, and F. Garavand, “Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors,”Polym., vol. 14(8) pp. 1629-1637, 2022. DOI: https://doi.org/ 10.3390/polym14081629

 [25] M. A. Flores-Mancha, M. G. Ruíz-Gutiérrez, R. Sánchez-Vega, E. Santellano-Estrada, and A. Chávez-Martínez, “Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity,” Molecules, vol. 26(16) pp. 4768, 2021. DOI: https://doi.org/ 10.3390/molecules26164768

[26] H. Maqbool, M. P. Safeena, Z. Abubacker, M. Azhar, and S. Kumar, “Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 ◦C),” LWT - Food Sci. Technol., vol. 151 pp. 112-222, 2021. DOI: https://doi.org/ 10.1016/j.lwt.2021.112222

[27] X. Yao, H. Hu, Y. Qin, and J. Liu, “Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract,” Food Hydrocoll., vol. 106 pp. 105896, 2020. DOI: https://doi.org/ 10.1016/j.foodhyd.2020.105896

[28] T. K. Koley, S. K. Tiwari, A. Sarkar, J. Nishad, A. Goswami, and B. Singh, “Antioxidant potential of Indian eggplant: comparison among white, purple and green genotypes using chemometrics,” Agric. Res., vol. 8 pp. 9-20, 2018. DOI: https://doi.org/ 10.1007/s40003-018-0347-1

[29] E. J. Jung, M. S. Bae, E. K. Jo, Y. H. Jo, and S. C. Lee, “Antioxidant activity of different parts of eggplant,” J. Med. Plant Res., vol. 5(495) pp. 4610-4615, 2011.

[30] A. Amiri and A. Ramezanian, “The effect of active      antimicrobial packaging on the quality characteristics of fruits and vegetables,” J. Packag. Sci. Thechnol., vol. 12, no. 45, pp. 42-51, 2021. (In Persian)