Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing
Autor: | Adriana Coatrini Thomazi, Guilherme Max Dias Ferreira, Juliano Elvis de Oliveira, Maryana M Frota, Kelvi Wilson Evaristo Miranda, Maria do Socorro Rocha Bastos, Luiz H. C. Mattoso, Caio Vinicius Lima Natarelli |
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Přispěvatelé: | KELVI W. E. MIRANDA, Graduate Program in Biomaterials Engineering, Federal University of Lavras, CAIO V. L. NATARELLI, Graduate Program in Biomaterials Engineering, Federal University of Lavras, ADRIANA COATRINI THOMAZI, CNPDIA, GUILHERME M. D. FERREIRA, Department of Chemistry, Federal University of Lavras, MARYANA M. FROTA, Food Engineering Department, Federal University of Ceara, MARIA DO SOCORRO ROCHA BASTOS, CNPAT, LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA, JULIANO E. OLIVEIRA, Department of Engineering, Federal University of Lavras. |
Rok vydání: | 2020 |
Předmět: |
Materials science
Embalagem inteligente Nanofibers Active packaging 02 engineering and technology lcsh:Chemical technology 010402 general chemistry 01 natural sciences Biochemistry Article Analytical Chemistry chemistry.chemical_compound sensor Bromothymol blue lcsh:TP1-1185 Electrical and Electronic Engineering nanofiber Instrumentation Spinning Sensor Smart packaging Wine smart packaging 021001 nanoscience & nanotechnology Atomic and Molecular Physics and Optics 0104 chemical sciences Food packaging chemistry Chemical engineering Nanofibra Nanofiber Ph sensing Polystyrene 0210 nano-technology |
Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Sensors (Basel, Switzerland) Sensors Volume 20 Issue 2 Sensors, Vol 20, Iss 2, p 417 (2020) |
ISSN: | 1424-8220 |
DOI: | 10.3390/s20020417 |
Popis: | Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm&minus 2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH. |
Databáze: | OpenAIRE |
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