Smart nanofiber mats produced via solution blow spinning and electrically assisted supersonic solution blow spinning for food quality monitoring

• Grant number: 23/02038-7
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: October 15, 2023
• End date: October 14, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Luiz Henrique Capparelli Mattoso
• Grantee: Josemar Gonçalves de Oliveira Filho
• Supervisor: Alexander L. Yarin
• Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil
• Institution abroad: University of Illinois at Chicago (UIC), United States
• Associated to the scholarship: 21/13260-7 - Smart nanofibers functionalized with natural pigments: a new approach to food quality monitoring, BP.PD

Abstract

Efficient and cost-effective colorimetric methods with real-time detection can provide promising options for monitoring food quality. The use of nanofibers as indicators with high sensitivity and uniform color response, as well as quick detection, is being explored. The current proposal aims to create biodegradable nanofiber mats to monitor food quality using two scalable techniques: the electrically assisted supersonic solution blowing (EASBS) and the solution blowing spinning method (SBS). The nanofiber mats will be produced from biopolymers cellulose acetate and zein/gelatin, and natural plant pigments. The structure of the nanofibers will be characterized by analyzing their morphological, physical-mechanical, thermal, and spectroscopic properties, in addition to contact angle analysis, and water solubility. The color change of the nanofiber mats will be investigated in response to different pHs (2-11), and in the presence of ammonia (a typical fish spoilage product) and acetic acid to simulate their behavior in food. (AU)