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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
18/03/2022 |
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Data da última atualização: |
24/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANDRE, R. S.; FACURE, M. H. M.; MERCANTE, L. A.; CORREA, D. S. |
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Afiliação: |
DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Electronic nose based on hybrid free-standing nanofibrous mats for meat spoilage monitoring. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Sensors and Actuators: B. Chemical, v 353, 131114, 2022. |
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ISSN: |
0925-4005 |
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DOI: |
https://doi.org/10.1016/j.snb.2021.131114 |
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Idioma: |
Inglês |
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Conteúdo: |
Food safety and quality control have become nowadays a major priority for the sake of public health to protect consumers from the risks of foodborne diseases and food poisoning. For instance, in the case of the decomposition of meat protein, ammonia and biogenic amines content can be used as a parameter to evaluate meat quality. However, practical analytical methods for in loco evaluation of amines release by meat are still on demand. Herein, we report hybrid free-standing composite nanofibers as sensing platforms to identify volatile amines (ammonia, methylamine and trimethylamine), as one of the main components of the gas produced in the process of meat spoilage, and to monitor fish freshness at room temperature. For that purpose, SiO2:In2O3, SiO2: ZnO and SiO2 nanofibers, prepared by electrospinning followed by thermal treatment, were deposited onto interdigitated electrodes and then modified with polyaniline and poly(styrene sulfonate). Seven sensing units of distinct compositions were employed in an impedimetric electronic nose, and multidimensional projection was used to help in the discrimination of standard analytes as well as of analytes released during the deterioration of fish real samples. The frequency selection resulted in improved discrimination by multidimensional projection and the sensor array showed an excellent performance to be applied in fish spoilage monitoring. |
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Palavras-Chave: |
Electrospinnin; Gas sensors; Volatile amines. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02076naa a2200217 a 4500
001 2141032
005 2022-06-24
008 2022 bl uuuu u00u1 u #d
022 $a0925-4005
024 7 $ahttps://doi.org/10.1016/j.snb.2021.131114$2DOI
100 1 $aANDRE, R. S.
245 $aElectronic nose based on hybrid free-standing nanofibrous mats for meat spoilage monitoring.$h[electronic resource]
260 $c2022
520 $aFood safety and quality control have become nowadays a major priority for the sake of public health to protect consumers from the risks of foodborne diseases and food poisoning. For instance, in the case of the decomposition of meat protein, ammonia and biogenic amines content can be used as a parameter to evaluate meat quality. However, practical analytical methods for in loco evaluation of amines release by meat are still on demand. Herein, we report hybrid free-standing composite nanofibers as sensing platforms to identify volatile amines (ammonia, methylamine and trimethylamine), as one of the main components of the gas produced in the process of meat spoilage, and to monitor fish freshness at room temperature. For that purpose, SiO2:In2O3, SiO2: ZnO and SiO2 nanofibers, prepared by electrospinning followed by thermal treatment, were deposited onto interdigitated electrodes and then modified with polyaniline and poly(styrene sulfonate). Seven sensing units of distinct compositions were employed in an impedimetric electronic nose, and multidimensional projection was used to help in the discrimination of standard analytes as well as of analytes released during the deterioration of fish real samples. The frequency selection resulted in improved discrimination by multidimensional projection and the sensor array showed an excellent performance to be applied in fish spoilage monitoring.
653 $aElectrospinnin
653 $aGas sensors
653 $aVolatile amines
700 1 $aFACURE, M. H. M.
700 1 $aMERCANTE, L. A.
700 1 $aCORREA, D. S.
773 $tSensors and Actuators: B. Chemical, v 353, 131114, 2022.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
03/06/2019 |
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Data da última atualização: |
18/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
TILAHUN, W. W.; GROSSI, J. A. S.; FAVARO, S. P.; SEDIYAMA, C. S.; GOULART, S. de M.; PIMENTEL, L. D.; MOTOIKE, S. Y. |
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Afiliação: |
Wogayehu Worku Tilahun, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil.; José Antonio Saraiva Grossi, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil; SIMONE PALMA FAVARO, CNPAE; Carlos Sigueyuki Sediyama, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil; Samuel De Melo Goulart, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil; Leonardo Durate Pimentel, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil; Sergio Yoshimitsu Motoike, Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, MG, Brasil. |
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Título: |
Increase in oil content and changes in quality of macauba mesocarp oil along storage. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Oilseeds & fats Crops and Lipids - OCL, v. 26, n. 20, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
Macauba is an oleaginous palm species from Latin America. It is a rich source of vegetable oil with diverse benefits. However, there are several gaps in assuring post-harvest oil quality of the mesocarp. Thus, ripe fruits were stored at room temperature for 60 days before oil extraction to evaluate fruit and mesocarp oil quality attributes. Physical (decay incidence, water activity), biochemical (specific activity of lipase), physicochemical (acidity and peroxide indices, molar absorptivity at K232 and K270, oxidative stability, total carotene content and mesocarp colour) analyses were carried out. Results show that nonlinear sigmoid response was obtained for most of the parameters evaluated. Decaying reactions related to microorganism?s growth, free fatty acid release and oxidation took place along storage. However, the overall oil quality was in the acceptable limits up to 20 days of storage. It is much further than palm oil, the main source of oil in the world. |
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Palavras-Chave: |
Free fatty acid; Oil quality. |
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Thesagro: |
Acrocomia Aculeata. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/198085/1/Tilahun-et-al.-2019-Macauba-storage-OCL-published.pdf
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Marc: |
LEADER 01669naa a2200229 a 4500
001 2109593
005 2019-11-18
008 2019 bl uuuu u00u1 u #d
100 1 $aTILAHUN, W. W.
245 $aIncrease in oil content and changes in quality of macauba mesocarp oil along storage.$h[electronic resource]
260 $c2019
520 $aMacauba is an oleaginous palm species from Latin America. It is a rich source of vegetable oil with diverse benefits. However, there are several gaps in assuring post-harvest oil quality of the mesocarp. Thus, ripe fruits were stored at room temperature for 60 days before oil extraction to evaluate fruit and mesocarp oil quality attributes. Physical (decay incidence, water activity), biochemical (specific activity of lipase), physicochemical (acidity and peroxide indices, molar absorptivity at K232 and K270, oxidative stability, total carotene content and mesocarp colour) analyses were carried out. Results show that nonlinear sigmoid response was obtained for most of the parameters evaluated. Decaying reactions related to microorganism?s growth, free fatty acid release and oxidation took place along storage. However, the overall oil quality was in the acceptable limits up to 20 days of storage. It is much further than palm oil, the main source of oil in the world.
650 $aAcrocomia Aculeata
653 $aFree fatty acid
653 $aOil quality
700 1 $aGROSSI, J. A. S.
700 1 $aFAVARO, S. P.
700 1 $aSEDIYAMA, C. S.
700 1 $aGOULART, S. de M.
700 1 $aPIMENTEL, L. D.
700 1 $aMOTOIKE, S. Y.
773 $tOilseeds & fats Crops and Lipids - OCL$gv. 26, n. 20, 2019.
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