03215naa a2200577 a 450000100080000000500110000800800410001902400560006010000290011624502120014526000090035730000110036652015170037765000270189465000120192165000140193365000170194765000170196465000200198165000130200165000160201465000300203065000140206065000180207465000140209265000280210665000200213465000140215465000120216865000230218065000270220365300250223065300260225565300130228165300190229465300140231365300280232765300210235565300160237665300170239265300200240965300270242970000170245670000200247370000160249370000170250970000220252670000250254870000220257377300420259521654632024-11-04       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2024.1400572DOI1 aOLIVEIRA FILHO, J. G. de  aFast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoringbPotential of polycaprolactone and agri-food residue-derived anthocyanins.h[electronic resource]  c2024  a1 - 11  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.  aBiodegradable products  aCabbage  aEggplants  aFood quality  aFood storage  aFood technology  aPolymers  aAntocianina  aArmazenamento de Alimento  aBerinjela  aConservação  aEmbalagem  aMaterial Biodegradável  aPolimerização  aQualidade  aRepolho  aResíduo Agrícola  aTecnologia de Alimento  aAgroindustrial waste  aBiodegradable polymer  aEggplant  aNanofiber mats  aNanofibra  aNanofibras inteligentes  aPolycaprolactone  aRed cabbage  aRepolho roxo  aSmart materials  aSolution blow spinning1 aSILVA, C. O.1 aCANTO, R. A. do1 aEGEA, M. B.1 aTONON, R. V.1 aPASCHOALIN, R. T.1 aAZEREDO, H. M. C. de1 aMATTOSO, L. H. C.  tFood Chemistrygv. 457, 140057, 2024.