دورية أكاديمية
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Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix.

التفاصيل البيبلوغرافية
العنوان: Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix.
المؤلفون: Hoffmann TG; Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil., Angioletti BL; Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil., Bertoli SL; Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil., de Souza CK; Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil.
المصدر: Journal of food science and technology [J Food Sci Technol] 2022 Mar; Vol. 59 (3), pp. 1001-1010. Date of Electronic Publication: 2021 Apr 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
أسماء مطبوعة: Publication: 2010- : New Delhi : Springer (India)
Original Publication: Mysore : Association Of Food Scientists And Technologists
مستخلص: Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from jaboticaba peel to a biopolymeric matrix. UV-Vis spectroscopy analysis of the anthocyanin extract was performed to detect the color change in a broad pH range (1-11). Also, the thermal properties, morphology, moisture content (MC), water solubility (WS), water vapor permeability (WVP) and release test results were examined. The applicability of the pH-sensing film as intelligent packaging was tested by monitoring milk spoilage. Results showed that the film developed has satisfactory thermal stability up to 200 °C. Also, the MC and WVP properties of the film were reduced when the anthocyanin extract was present, 11.5% and 6.5 × 10 -10  g H 2 O Pa - 1  s -1  m -1 , respectively, while the WS showed an increase (54.33%). Release tests showed remarkable performance in simulated alcoholic and fatty aqueous foods. The food application test demonstrated the potential use of the anthocyanin-based film as a food quality indicator due to film visual color change ( Δ E >10, after 8 days of milk spoilage monitoring).
Competing Interests: Conflict of interestThe authors declare that they have no competing interests.
(© Association of Food Scientists & Technologists (India) 2021.)
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فهرسة مساهمة: Keywords: Biodegradable film; Intelligent packaging; Jaboticaba; PH-sensing film; Quality indicator
تواريخ الأحداث: Date Created: 20220221 Latest Revision: 20240822
رمز التحديث: 20240822
مُعرف محوري في PubMed: PMC8814300
DOI: 10.1007/s13197-021-05104-6
PMID: 35185204
قاعدة البيانات: MEDLINE
الوصف
تدمد:0022-1155
DOI:10.1007/s13197-021-05104-6