Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review.

Natural pigments are an indicator component in the freshness indicator, which is advantageous due to their safety, renewability, and low cost. However, freshness indicator with natural pigments as pH indicators has the problems of low stability and the color rendering domain could not effectively cover the shelf life of food. This paper describes the types and structures of natural pigments commonly used in freshness indicators and their color change mechanisms under different pH conditions.

Resource recovery and valorization of food wastewater for sustainable development: An overview of current approaches.

The food processing industry is one of the world's largest consumers of potable water. Agri-food wastewater systems consume about 70% of the world's fresh water and cause at least 80% of deforestation. Food wastewater is characterized by complex composition, a wide range of pollutants, and fluctuating water quality, which can cause huge environmental pollution problems if discharged directly.