Data/hora: 08/06/2024 02:07:30

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	13/10/2021	
Data da última atualização: 	13/10/2021	
Autoria: 	PEREIRA, P. F. M.; PICCIANI, P. H. DE S.; CALADO, V.; TONON, R. V.	
Afiliação: 	PAMELA F. M. PEREIRA, UFRJ; PAULO H. DE SOUSA PICCIANI, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA.	
Título: 	Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Food Chemistry, v. 372, 3122815, 2022.	
DOI: 	https://doi.org/10.1016/j.foodchem.2021.131228	
Idioma: 	Inglês	
Conteúdo: 	Meat is considered a highly perishable food, and the interest in developing tools to monitor meat quality products has increased these years. A novel gelatin-ZnO-anthocyanin ternary nanocomposite film is proposed as a sensitive layer to meat quality monitoring in the present work. The incorporation of anthocyanin (ATH) on gelatin-ZnO (G-ZnO) film induced a sensitivity improvement of films towards ammonia vapor according to impedance measurements. G-ZnO-ATH film presented a good response (38.69 %) to the presence of ammonia vapor at 300 ppm. Also, good selectivity for ammonia was observed in the films. G-ZnO-ATH, applied to minced meat's quality monitoring at different storage conditions, showed a good performance, with a significant (p < 0.05) non-linear Spearman correlation between the response and the total volatile basic nitrogen released during meat spoilage for both storage conditions. The results suggest new perspectives in the developed film as a promising nanocomposite material for meat quality monitoring.	
Palavras-Chave: 	Biopolymer-based nanocomposite; Chemosensing; Electrical gas sensor; Meat freshness.	
Thesaurus Nal: 	Electrical properties.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15234-1) - UPC - AP - DD -  -  -  - DIS