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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Instrumentação. |
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Data corrente: |
25/06/2024 |
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Data da última atualização: |
04/11/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA FILHO, J. G. de; SILVA, C. O.; CANTO, R. A. do; EGEA, M. B.; TONON, R. V.; PASCHOALIN, R. T.; AZEREDO, H. M. C. de; MATTOSO, L. H. C. |
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Afiliação: |
JOSEMAR GONÇALVES DE OLIVEIRA FILHO; CHRISTIAN DE OLIVEIRA SILVA; RENAN ASSALIM DO CANTO; MARIANA BURANELO EGEA, INSTITUTO FEDERAL GOIANO; RENATA VALERIANO TONON, CTAA; RAFAELLA TAKEHARA PASCHOALIN, UNIVERSIDADE DE ARARAQUARA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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Título: |
Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v. 457, 140057, 2024. |
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Páginas: |
1 - 11 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2024.140057 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261–370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agroindustrial waste, reveal potential as smart packaging materials for food. MenosABSTRACT The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261–370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agroindustrial waste, reveal potential as smart packaging materials for ... Mostrar Tudo |
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Palavras-Chave: |
Agroindustrial waste; Biodegradable polymer; Eggplant; Nanofiber mats; Nanofibra; Nanofibras inteligentes; Polycaprolactone; Red cabbage; Repolho roxo; Smart materials; Solution blow spinning. |
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Thesagro: |
Antocianina; Armazenamento de Alimento; Berinjela; Conservação; Embalagem; Material Biodegradável; Polimerização; Qualidade; Repolho; Resíduo Agrícola; Tecnologia de Alimento. |
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Thesaurus Nal: |
Biodegradable products; Cabbage; Eggplants; Food quality; Food storage; Food technology; Polymers. |
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Categoria do assunto: |
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Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03215naa a2200577 a 4500
001 2165463
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008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.140057$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aFast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring$bPotential of polycaprolactone and agri-food residue-derived anthocyanins.$h[electronic resource]
260 $c2024
300 $a1 - 11
520 $aABSTRACT The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261–370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agroindustrial waste, reveal potential as smart packaging materials for food.
650 $aBiodegradable products
650 $aCabbage
650 $aEggplants
650 $aFood quality
650 $aFood storage
650 $aFood technology
650 $aPolymers
650 $aAntocianina
650 $aArmazenamento de Alimento
650 $aBerinjela
650 $aConservação
650 $aEmbalagem
650 $aMaterial Biodegradável
650 $aPolimerização
650 $aQualidade
650 $aRepolho
650 $aResíduo Agrícola
650 $aTecnologia de Alimento
653 $aAgroindustrial waste
653 $aBiodegradable polymer
653 $aEggplant
653 $aNanofiber mats
653 $aNanofibra
653 $aNanofibras inteligentes
653 $aPolycaprolactone
653 $aRed cabbage
653 $aRepolho roxo
653 $aSmart materials
653 $aSolution blow spinning
700 1 $aSILVA, C. O.
700 1 $aCANTO, R. A. do
700 1 $aEGEA, M. B.
700 1 $aTONON, R. V.
700 1 $aPASCHOALIN, R. T.
700 1 $aAZEREDO, H. M. C. de
700 1 $aMATTOSO, L. H. C.
773 $tFood Chemistry$gv. 457, 140057, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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