Valorization of food waste to produce intelligent nanofibrous β-chitin films

Autor: Gaston Bravo Arrepol, Neda Radovanović, Alexander F. de la Torre, Gustavo Cabrera-Barjas, Oscar Valdés, Aleksandra Nesic
Rok vydání: 2021
Předmět:
Food Handling
Food spoilage
Nanofibers
Biomass
Chitin
01 natural sciences
Biochemistry
chemistry.chemical_compound
Structural Biology
Nanotechnology
Decapodiformes
Food Packaging
Temperature
Color analysis
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
Pulp and paper industry
040401 food science
6. Clean water
Smart Materials
Sambucus
Intelligent films
Colorimetry
Materials science
Color
Food Contamination
Context (language use)
Raw material
Time
12. Responsible consumption
0404 agricultural biotechnology
Tensile Strength
Elderberry extract
Animals
Molecular Biology
Waste Products
beta-Chitin
Plant Extracts
010405 organic chemistry
business.industry
0104 chemical sciences
Gadiformes
Food waste
Food Storage
Seafood
chemistry
Fruit
Food processing
business
Zdroj: International Journal of Biological Macromolecules
ISSN: 0141-8130
DOI: 10.1016/j.ijbiomac.2021.07.045
Popis: The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous β-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that contained fresh fish, its color was efficiently changed within the time during the storage at 4 °C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.
Databáze: OpenAIRE
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