Anthocyanins entrapped in polysaccharide-based materials for designing smart food eco-packaging

The main goal of this project is the entrapment of anthocyanins into xanthan-based networks to prevent their degradation and to monitor the food quality through color variation due to pH change.

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O1. Anthocyanins separation and purification for new smart biopackaging based on xanthan
O2. Synthesis of the xanthan matrix in order to be facile used for food packaging
O3. Anthocyanins incorporation in xanthan-based matrix
O4. Physical properties of the obtained films leading to the establishment of the applicability domain

O5. Dissemination of project results