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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
Advisor(s):Wang, Yi-Cheng
Contributor(s):Stasiewicz, Matthew Jon; Padua, Graciela Wild
Department / Program:Food Science & Human Nutrition
Discipline:Food Science & Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:M.S.
Genre:Thesis
Subject(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.
Issue Date:2021-04-28
Type:Thesis
URI:http://hdl.handle.net/2142/110863
Rights Information:Copyright 2021 Qiyue Yao
Date Available in IDEALS:2021-09-17
Date Deposited:2021-05


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