Development and characterization of intelligent films based on pectin/sodium alginate/cellulose nanocrystals and red cabbage extract for monitoring shrimp freshness
Yao, Qiyue
Loading…
Permalink
https://hdl.handle.net/2142/110863
Description
Title
Development and characterization of intelligent films based on pectin/sodium alginate/cellulose nanocrystals and red cabbage extract for monitoring shrimp freshness
Author(s)
Yao, Qiyue
Issue Date
2021-04-28
Director of Research (if dissertation) or Advisor (if thesis)
Wang, Yi-Cheng
Committee Member(s)
Stasiewicz, Matthew Jon
Padua, Graciela Wild
Department of Study
Food Science & Human Nutrition
Discipline
Food Science & Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
Anthocyanin
Pectin
Sodium alginate
Cellulose nanocrystals
Intelligent films
Shrimp freshness
Abstract
To potentially address food waste and reduce the environmental issues resulting from plastic materials, the main goal of this project is to add anthocyanins extracted from red cabbage to the optimal pectin/sodium alginate/cellulose nanocrystals film to make intelligent indicators that can monitor and inform the quality of food products. The extraction approaches were optimized, and the physical properties, mechanical properties, and optical properties of the obtained films were characterized. In addition, the resulting anthocyanin-rich films were applied to real food tests for monitoring the freshness of the shrimp.
Use this login method if you
don't
have an
@illinois.edu
email address.
(Oops, I do have one)
IDEALS migrated to a new platform on June 23, 2022. If you created
your account prior to this date, you will have to reset your password
using the forgot-password link below.
