Development and characterization of intelligent films based on pectin/sodium alginate/cellulose nanocrystals and red cabbage extract for monitoring shrimp freshness

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.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2021

Author dc:creator

• Yao, Qiyue

Contributors dc:contributor

• Wang, Yi-Cheng
• Stasiewicz, Matthew Jon
• Padua, Graciela Wild

• Anthocyanin
• Pectin
• Sodium alginate
• Cellulose nanocrystals
• Intelligent films
• Shrimp freshness

Statement dc:rights

• Copyright 2021 Qiyue Yao

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/110863

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/110863