Optimization of maltodextrin-assisted encapsulation of Ixora coccinea derived anthocyanin for the development of biodegradable starch-based films for monitoring food freshness.

This work aimed to encapsulate anthocyanin from Ixora coccinea into a suitable polysaccharide to develop a biodegradable pH-sensitive polymer-based indicator film. Improved physical properties of the anthocyanin were achieved through Response Surface…

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