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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEREIRA, P. F. M.; PICCIANI, P. H. DE S.; CALADO, V.; TONON, R. V. |
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Afiliação: |
PAMELA F. M. PEREIRA, UFRJ; PAULO H. DE SOUZA PICCIANI, UFRJ; VERONICA CAADO, UFRJ; RENATA VALERIANO TONON, CTAA. |
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Título: |
Gelatin-based films and mats as electro-sensoactive layers for monitoring volatile compounds related to meat spoilage. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Packaging and Shelf Life, v. 36, e101049, 2023. |
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DOI: |
https://doi.org/10.1016/j.fpsl.2023.101049 |
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Idioma: |
Inglês |
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Conteúdo: |
Gas sensors are an emerging technology that contributes to the quality and freshness assessment in the food sector. Among the possible techniques to prepare gas sensors, film casting and electrospinning are considered easy and relatively simple methods. The present study aims at investigating the effect of processing on structural, morphological, thermal, and sensitivity properties of gelatin (GEL) based films and mats incorporated or not with anthocyanin (ATH) as a function of the presence of volatile compounds associated with meat spoilage. Both electrospinning process and ATH incorporation induced structural changes in gelatin-based materials, such as decreasing crystallinity as a function of the intermolecular interactions and consequent changes in materials' thermal properties. The sensitivity values of Gel and Gel-ATH mats were respectively, 54% and 45% higher in comparison with their corresponding drop-casting layers. Sensor response showed a prominent correlation with total volatile basic nitrogen. The results suggest the development of a new responsive and biocompatible material for meat quality assessment. |
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Palavras-Chave: |
Casting; Eletropulverização; Gas sensor; Propriedades elétricas. |
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Thesagro: |
Antocianina; Tecnologia de Alimento. |
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Thesaurus Nal: |
Anthocyanins; Electrical properties; Electrospraying; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02038naa a2200289 a 4500
001 2160370
005 2024-01-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fpsl.2023.101049$2DOI
100 1 $aPEREIRA, P. F. M.
245 $aGelatin-based films and mats as electro-sensoactive layers for monitoring volatile compounds related to meat spoilage.$h[electronic resource]
260 $c2023
520 $aGas sensors are an emerging technology that contributes to the quality and freshness assessment in the food sector. Among the possible techniques to prepare gas sensors, film casting and electrospinning are considered easy and relatively simple methods. The present study aims at investigating the effect of processing on structural, morphological, thermal, and sensitivity properties of gelatin (GEL) based films and mats incorporated or not with anthocyanin (ATH) as a function of the presence of volatile compounds associated with meat spoilage. Both electrospinning process and ATH incorporation induced structural changes in gelatin-based materials, such as decreasing crystallinity as a function of the intermolecular interactions and consequent changes in materials' thermal properties. The sensitivity values of Gel and Gel-ATH mats were respectively, 54% and 45% higher in comparison with their corresponding drop-casting layers. Sensor response showed a prominent correlation with total volatile basic nitrogen. The results suggest the development of a new responsive and biocompatible material for meat quality assessment.
650 $aAnthocyanins
650 $aElectrical properties
650 $aElectrospraying
650 $aFood technology
650 $aAntocianina
650 $aTecnologia de Alimento
653 $aCasting
653 $aEletropulverização
653 $aGas sensor
653 $aPropriedades elétricas
700 1 $aPICCIANI, P. H. DE S.
700 1 $aCALADO, V.
700 1 $aTONON, R. V.
773 $tFood Packaging and Shelf Life$gv. 36, e101049, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
