دورية أكاديمية
Pressurized liquid extraction of bioactive compounds from grape peel and application in pH-sensing carboxymethyl cellulose films: A promising material to monitor the freshness of pork and milk.
| العنوان: | Pressurized liquid extraction of bioactive compounds from grape peel and application in pH-sensing carboxymethyl cellulose films: A promising material to monitor the freshness of pork and milk. |
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| المؤلفون: | Francisco AP; University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil; School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil., Sganzerla WG; School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil., Nochi Castro LE; University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil., Cruz Tabosa Barroso TL; University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil., da Silva APG; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA., da Rosa CG; University of Planalto Catarinense (UNIPLAC), Graduate Program in Environment and Health, Av. Mal. Castelo Branco, 170 Lages, SC, Brazil., Nunes MR; Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Campus Lages, Rua Heitor Villa Lobos, 222, Lages, SC, Brazil., Forster-Carneiro T; University of Campinas (UNICAMP), School of Food Engineering (FEA), Monteiro Lobato St., 80, Campinas, SP, Brazil., Rostagno MA; School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil. Electronic address: mauricio.rostagno@fca.unicamp.br. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 114017. Date of Electronic Publication: 2024 Jan 12. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Pork Meat* , Vitis* , Red Meat*/analysis, Animals ; Swine ; Carboxymethylcellulose Sodium/chemistry ; Milk ; Anthocyanins/chemistry ; Chromatography, Liquid ; Hydrogen-Ion Concentration ; Tandem Mass Spectrometry ; Phenols |
| مستخلص: | This study produced pH-sensing carboxymethyl cellulose (CMC) films functionalized with bioactive compounds obtained by pressurized liquid extraction (PLE) of grape peel to monitor the freshness of pork and milk. A semi-continuous PLE was conducted using hydroethanolic solution (70:30, v/v) at a flow rate of 5 mL/min, 15 MPa, and 60 °C. The films were produced by the casting technique using CMC (2.5 %, w/v), glycerol (1 %, v/v), and functionalized with 10, 30, and 50 % (v/v) grape peel extract. From the results obtained, LC-MS/MS revealed that PLE extracted twenty-seven phenolic compounds. The main phenolic compounds were kaempferol-3-glucoside (367.23 ± 25.88 µg/mL), prunin (270.23 ± 3.62 µg/mL), p-coumaric acid (236.43 ± 26.02 µg/mL), and procyanidin B1 (117.17 ± 7.29 µg/mL). The CMC films presented suitable color and mechanical properties for food packaging applications. The addition of grape peel extract promoted the pH-sensing property, showing the sensitivity of anthocyanins to pH changes. The films functionalized with grape peel extract presented good release control of bioactive compounds, making them suitable for food packaging applications. When applied to monitor the freshness of pork and milk, the films exhibited remarkable color changes associated with the pH of the food during storage. In conclusion, PLE is a sustainable approach to obtaining bioactive compounds from the grape peel, which can be applied in the formulation of pH-sensing films as a promising sustainable material to monitor food freshness during storage. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Active packaging; Anthocyanins; Food packaging; Intelligent packaging; Natural food colorants |
| المشرفين على المادة: | K679OBS311 (Carboxymethylcellulose Sodium) 0 (Anthocyanins) 0 (Phenols) |
| تواريخ الأحداث: | Date Created: 20240211 Date Completed: 20240214 Latest Revision: 20240214 |
| رمز التحديث: | 20240214 |
| DOI: | 10.1016/j.foodres.2024.114017 |
| PMID: | 38342539 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114017 |