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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Instrumentação. |
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Data corrente: |
25/07/2024 |
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Data da última atualização: |
10/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA FILHO, J. G. de; SILVA, C. de O.; EGEA, M. B.; TONON, R. V.; PASCHOALIN, R. T.; RIOS, A. de O.; AZEREDO, H. M. C. de; MATTOSO, L. H. C. |
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Afiliação: |
JOSEMAR GONÇALVES DE OLIVEIRA FILHO; CHRISTIAN DE OLIVEIRA SILVA; MARIANA BURANELO EGEA, INSTITUTO FEDERAL GOIANO; RENATA VALERIANO TONON, CTAA; RAFAELLA TAKEHARA PASCHOALIN, UNIVERSIDADE DE ARARAQUARA; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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Título: |
Efficient and sustainable production of intelligent nonwovens as indicators of food spoilage through solution blow spinning of proteins and natural pigments from agri-food waste. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Control, v. 166, 110707, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodcont.2024.110707 |
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Idioma: |
Inglês |
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Conteúdo: |
The efficient manufacturing of food spoilage indicators based on intelligent nonwovens represents a promising alternative to enable the application of these materials in food quality monitoring. The objective of this study was to rapidly produce intelligent nanofiber nonwovens made of zein/gelatin (Z/G) functionalized with various concentrations (5–15% w/w on the matrix) of anthocyanin-rich food-residue extracts from purple cabbage (CAE) or purple sweet potato (PAE) using the solution-blow-spinning (SBS) technique for use in food-quality- monitoring applications. The addition of CAE or PAE to the Z/G matrix reduced the viscosity of the solution and (consequently) the nanofiber diameters from 999 nm to 882 and 583 nm, respectively. Such incorporation also improved the mechanical, thermal, and water-related properties of the nanofibers and endowed them with antioxidant capacities. Nonwovens composed of Z/G nanofibers with added CAE or PAE, especially at concentrations of 15%, exhibited visible color changes (ΔE ≥ 3) that rapidly altered in response to pH (3–10) and when exposed to ammonia vapor. The nonwovens were successfully used to monitor the deterioration of pasteurized milk and fish fillets. They reveal a visual color change from pink at 0 h to a more intense pink at 48 h in response to milk deterioration and a color change from pink at 0 h to light brown after 48 h when the fish fillets were considered deteriorated. The use of these nanofiber nonwovens to monitor changes in food quality highlights the significant potential of the SBS technique and the use of anthocyanins from agri-food waste to produce new intelligent packaging materials for use in food applications. MenosThe efficient manufacturing of food spoilage indicators based on intelligent nonwovens represents a promising alternative to enable the application of these materials in food quality monitoring. The objective of this study was to rapidly produce intelligent nanofiber nonwovens made of zein/gelatin (Z/G) functionalized with various concentrations (5–15% w/w on the matrix) of anthocyanin-rich food-residue extracts from purple cabbage (CAE) or purple sweet potato (PAE) using the solution-blow-spinning (SBS) technique for use in food-quality- monitoring applications. The addition of CAE or PAE to the Z/G matrix reduced the viscosity of the solution and (consequently) the nanofiber diameters from 999 nm to 882 and 583 nm, respectively. Such incorporation also improved the mechanical, thermal, and water-related properties of the nanofibers and endowed them with antioxidant capacities. Nonwovens composed of Z/G nanofibers with added CAE or PAE, especially at concentrations of 15%, exhibited visible color changes (ΔE ≥ 3) that rapidly altered in response to pH (3–10) and when exposed to ammonia vapor. The nonwovens were successfully used to monitor the deterioration of pasteurized milk and fish fillets. They reveal a visual color change from pink at 0 h to a more intense pink at 48 h in response to milk deterioration and a color change from pink at 0 h to light brown after 48 h when the fish fillets were considered deteriorated. The use of these nanofiber nonwovens to monitor change... Mostrar Tudo |
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Palavras-Chave: |
Embalagem inteligente; Nanofibra; Purple sweet potato; Red cabbage; Repolho roxo; Solution blow spinning. |
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Thesagro: |
Agricultura Sustentável; Antocianina; Batata Doce Roxa; Pigmento; Proteína; Repolho; Resíduo. |
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Thesaurus Nal: |
Nanofibers; Proteins. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02921naa a2200397 a 4500
001 2165961
005 2024-12-10
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodcont.2024.110707$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aEfficient and sustainable production of intelligent nonwovens as indicators of food spoilage through solution blow spinning of proteins and natural pigments from agri-food waste.$h[electronic resource]
260 $c2024
520 $aThe efficient manufacturing of food spoilage indicators based on intelligent nonwovens represents a promising alternative to enable the application of these materials in food quality monitoring. The objective of this study was to rapidly produce intelligent nanofiber nonwovens made of zein/gelatin (Z/G) functionalized with various concentrations (5–15% w/w on the matrix) of anthocyanin-rich food-residue extracts from purple cabbage (CAE) or purple sweet potato (PAE) using the solution-blow-spinning (SBS) technique for use in food-quality- monitoring applications. The addition of CAE or PAE to the Z/G matrix reduced the viscosity of the solution and (consequently) the nanofiber diameters from 999 nm to 882 and 583 nm, respectively. Such incorporation also improved the mechanical, thermal, and water-related properties of the nanofibers and endowed them with antioxidant capacities. Nonwovens composed of Z/G nanofibers with added CAE or PAE, especially at concentrations of 15%, exhibited visible color changes (ΔE ≥ 3) that rapidly altered in response to pH (3–10) and when exposed to ammonia vapor. The nonwovens were successfully used to monitor the deterioration of pasteurized milk and fish fillets. They reveal a visual color change from pink at 0 h to a more intense pink at 48 h in response to milk deterioration and a color change from pink at 0 h to light brown after 48 h when the fish fillets were considered deteriorated. The use of these nanofiber nonwovens to monitor changes in food quality highlights the significant potential of the SBS technique and the use of anthocyanins from agri-food waste to produce new intelligent packaging materials for use in food applications.
650 $aNanofibers
650 $aProteins
650 $aAgricultura Sustentável
650 $aAntocianina
650 $aBatata Doce Roxa
650 $aPigmento
650 $aProteína
650 $aRepolho
650 $aResíduo
653 $aEmbalagem inteligente
653 $aNanofibra
653 $aPurple sweet potato
653 $aRed cabbage
653 $aRepolho roxo
653 $aSolution blow spinning
700 1 $aSILVA, C. de O.
700 1 $aEGEA, M. B.
700 1 $aTONON, R. V.
700 1 $aPASCHOALIN, R. T.
700 1 $aRIOS, A. de O.
700 1 $aAZEREDO, H. M. C. de
700 1 $aMATTOSO, L. H. C.
773 $tFood Control$gv. 166, 110707, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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