{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/110863"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/110863","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Development and characterization of intelligent films based on pectin/sodium alginate/cellulose nanocrystals and red cabbage extract for monitoring 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.","abstract_html":"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.","abstract_has_math":false,"creators":["Yao, Qiyue"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Wang, Yi-Cheng","Stasiewicz, Matthew Jon","Padua, Graciela Wild"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2021,"date_issued":"2021-09-17T04:06:54Z","date_published":"2021-09-17T04:06:54Z","updated_at":"2026-07-22T22:24:52Z","subjects":["Anthocyanin","Pectin","Sodium alginate","Cellulose nanocrystals","Intelligent films","Shrimp freshness"],"languages":["en"],"rights":["Copyright 2021 Qiyue Yao"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/110863","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Wang, Yi-Cheng","Stasiewicz, Matthew Jon","Padua, Graciela Wild"]},{"key":"dc:creator","label":"Author","values":["Yao, Qiyue"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2021-09-17T04:06:54Z","2023-09-17T04:07:01Z","2021-04-28","2021-05"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Anthocyanin","Pectin","Sodium alginate","Cellulose nanocrystals","Intelligent films","Shrimp freshness"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2021 Qiyue Yao"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/110863"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2023-05-01","The student, Qiyue Yao, accepted the attached license on 2021-04-27 at 11:18.","The student, Qiyue Yao, submitted this Thesis for approval on 2021-04-27 at 11:23.","This Thesis was approved for publication on 2021-04-28 at 14:44.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16574 on 2021-09-16 at 20:14:26","Made available in DSpace on 2021-09-17T04:06:54Z (GMT). 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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.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2023-05-01","The student, Qiyue Yao, accepted the attached license on 2021-04-27 at 11:18.","The student, Qiyue Yao, submitted this Thesis for approval on 2021-04-27 at 11:23.","This Thesis was approved for publication on 2021-04-28 at 14:44.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16574 on 2021-09-16 at 20:14:26","Made available in DSpace on 2021-09-17T04:06:54Z (GMT). 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