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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
07/05/2025 |
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Data da última atualização: |
07/05/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LUCHESI, B. R.; MOREIRA, F. K. V.; MARCONCINI, J. M. |
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Afiliação: |
FEDERAL UNIVERSITY OF SAO CARLOS; FEDERAL UNIVERSITY OF SAO CARLOS; JOSE MANOEL MARCONCINI, CNPDIA. |
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Título: |
Colorimetric sensors based on hibiscus anthocyanins produced by continuous solution casting. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 392, 112476, 2025. |
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Páginas: |
11 p. |
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ISSN: |
0260-8774 |
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DOI: |
https://doi.org/10.1016/j.jfoodeng.2025.112476 |
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Idioma: |
Inglês |
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Conteúdo: |
Anthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m− 2 , the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging. |
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Palavras-Chave: |
Colorimetric sensor; Continuous solution casting; Cornstarch. |
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Categoria do assunto: |
-- |
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Marc: |
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022 $a0260-8774
024 7 $ahttps://doi.org/10.1016/j.jfoodeng.2025.112476$2DOI
100 1 $aLUCHESI, B. R.
245 $aColorimetric sensors based on hibiscus anthocyanins produced by continuous solution casting.$h[electronic resource]
260 $c2025
300 $a11 p.
520 $aAnthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m− 2 , the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.
653 $aColorimetric sensor
653 $aContinuous solution casting
653 $aCornstarch
700 1 $aMOREIRA, F. K. V.
700 1 $aMARCONCINI, J. M.
773 $tJournal of Food Engineering$gv. 392, 112476, 2025.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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