The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines.

pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage.

Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies.

Microencapsulation of purple corn anthocyanins was carried out via an electrostatic extruder using alginate as a wall material. The influence of alginate concentration (1-2 %), extract concentration (20-30 %), and extrusion voltage (3-5 kV) on encapsulation efficiency and mean particle size was evaluated using response surface methodology. Optimal conditions were obtained to produce two different extract-loaded microbeads.

Simultaneous green synthesis and in-situ impregnation of silver nanoparticles into organic nanofibers by Lythrum salicaria extract: Morphological, thermal, antimicrobial and release properties.

This research has revealed the promising, green and one-pot approach for fabrication of antimicrobial nanohybrids based on organic nanofibers including cellulose (CNF), chitosan (CHNF), and lignocellulose (LCNF) nanofibers impregnated with silver nanoparticles (AgNPs). Lythrum salicaria extract was used as a reducing agent as well as a capping agent. Formation of the spherical AgNPs ranging between 45 and 65 nm was proved by UV-Vis spectroscopy, transmission electron microscopy (TEM), and dynamic light scattering (DLS).