Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins.

Autor: Oliveira Filho JG; Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil. Electronic address: josemar.gooliver@gmail.com., Silva CO; Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil. Electronic address: chr.osilva@gmail.com., do Canto RA; Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil. Electronic address: salim.renan@gmail.com., Egea MB; Goiano Federal Institute, Campus Rio Verde, Rio Verde, Goiás, Brazil. Electronic address: mariana.egea@ifgoiano.edu.br., Tonon RV; Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil. Electronic address: renata.tonon@embrapa.br., Paschoalin RT; Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, SP, Brazil. Electronic address: rafa.rrtp@gmail.com., Azeredo HMC; Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil. Electronic address: henriette.azeredo@embrapa.br., Mattoso LHC; Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil. Electronic address: luiz.mattoso@embrapa.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140057. Date of Electronic Publication: 2024 Jun 20.
DOI: 10.1016/j.foodchem.2024.140057
Abstrakt: 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 agro-industrial waste, reveal potential as smart packaging materials for food.
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.)
Databáze: MEDLINE
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