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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/10/2021 |
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Data da última atualização: |
13/10/2021 |
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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 SOUSA PICCIANI, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA. |
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Título: |
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 372, 3122815, 2022. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2021.131228 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Biopolymer-based nanocomposite; Chemosensing; Electrical gas sensor; Meat freshness. |
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Thesaurus Nal: |
Electrical properties. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01753naa a2200229 a 4500
001 2135266
005 2021-10-13
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2021.131228$2DOI
100 1 $aPEREIRA, P. F. M.
245 $aAnthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment.$h[electronic resource]
260 $c2022
520 $aMeat 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.
650 $aElectrical properties
653 $aBiopolymer-based nanocomposite
653 $aChemosensing
653 $aElectrical gas sensor
653 $aMeat freshness
700 1 $aPICCIANI, P. H. DE S.
700 1 $aCALADO, V.
700 1 $aTONON, R. V.
773 $tFood Chemistry$gv. 372, 3122815, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | SMIDERLE, O. J. (coord.). Cultivo da Soja no Cerrado de Roraima. Boa Vista, RR: Embrapa Roraima, 2019. 146 p. (Embrapa Roraima. Sistema de Produção, 6). Autores: Admar Bezerra Alves, Alberto Luiz Marsaro Júnior, Bernardo de Almeida Halfeld Vieira, Daniel Gianluppi, Daniel Augusto Schurt, Elisangela Gomes Fidelis, Gilvan Barbosa Ferreira, Jerry Édson Zilli, José Alberto Martell Mattioni,...| Tipo: Sistema de Produção |
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