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(es)

de Oliveira, Josemar Goncalves ; Silva, Christian de Oliveira ; do Canto, Renan Assalim ; Egea, Mariana Buranelo ; Tonon, Renata Valeriano ; Paschoalin, Rafaella Takehara ; de Azeredo, Henriette Monteiro Cordeiro ; Mattoso, Luiz Henrique Capparelli

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 457, p. 11-pg., 2024-06-21.

Resumo

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 ( Delta E >= 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 ( Delta E >= 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agroindustrial waste, reveal potential as smart packaging materials for food. (AU)

• Processo FAPESP: 21/13260-7 - Nanofibras inteligentes funcionalizadas com pigmentos naturais: uma nova abordagem para o monitoramento da qualidade de alimentos
• Beneficiário: Josemar Gonçalves de Oliveira Filho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/22214-6 - Rumo à convergência de tecnologias: de sensores e biossensores à visualização de informação e aprendizado de máquina para análise de dados em diagnóstico clínico
• Beneficiário: Osvaldo Novais de Oliveira Junior
• Modalidade de apoio: Auxílio à Pesquisa - Temático