Esterified starch-anthocyanin composite particles synergizing with ZnCDs to construct intelligent porous films: Long-term maintenance and real-time monitoring of shrimp freshness

Key Points

• Maintaining freshness, the intelligent porous films effectively monitored changes over time.
• The long-term study demonstrated that these films can significantly enhance shrimp shelf-life, noting a 30% improvement in quality.
• The analysis focused on composite particles made from esterified starch and anthocyanin, revealing their synergy with zinc carbon dots.
• These advancements highlight the potential for better freshness monitoring in seafood, aiding both consumers and suppliers.