scholarly journals Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing

Sensors ◽  
2020 ◽  
Vol 20 (2) ◽  
pp. 417 ◽  
Author(s):  
Kelvi W.E. Miranda ◽  
Caio V. L. Natarelli ◽  
Adriana C. Thomazi ◽  
Guilherme M. D. Ferreira ◽  
Maryana M. Frota ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nanostructured Materials ◽  
Food Packaging ◽  
Fiber Diameter ◽  
Bromothymol Blue ◽  
Ph Sensing ◽  
Alcohol Content ◽  
Commission Regulation ◽  
Solution Blow Spinning ◽  
Eu Commission

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−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.

scholarly journals Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 604
Author(s):  
Liyan Wang ◽  
Liang Lei ◽  
Kang Wan ◽  
Yuan Fu ◽  
Hewen Hu
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Food Packaging ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Carboxymethyl Chitosan ◽  
Vapor Permeability ◽  
Zone Method ◽  
Oil Resistance

Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

scholarly journals Effect of Cellulose Nanocrystal Addition on the Physicochemical Properties of Hydroxypropyl Guar-Based Intelligent Films

Membranes ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 242
Author(s):  
Yahui Meng ◽  
Yunfeng Cao ◽  
Kaifeng Xiong ◽  
Li Ma ◽  
Wenyuan Zhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Composite Films ◽  
Food Preservation ◽  
Ph Sensing ◽  
Functional Material ◽  
Intelligent Packaging ◽  
Application Range ◽  
Color Changes ◽  
Hydroxypropyl Guar ◽  
Food Freshness

As an important functional material in food industry, intelligent packaging films can bring great convenience for consumers in the field of food preservation and freshness detection. Herein, we fabricated pH-sensing films employing hydroxypropyl guar (HPG), 1-butyl-3-methylimidazolium chloride (BmimCl), and anthocyanin (Anth). Besides, the effects of adding cellulose nanocrystals (CNC) into the composite films upon the films’ structures and physicochemical properties are elucidated. The addition of CNC promoted more compact film structures. Moreover, CNC dramatically improved several properties of the pH-sensing films, including the distinguishability of their color changes, sensitivity to pH, permeability to oxygen and water vapor, solvent resistance, durability, and low-temperature resistance. These results expand the application range of pH-sensing films containing CNC in the fields of food freshness detection and intelligent packaging.

Application of solution blow spinning to rapidly fabricate natamycin-loaded gelatin/zein/polyurethane antimicrobial nanofibers for food packaging

2021 ◽  
Vol 29 ◽  
pp. 100721
Author(s):  
Chaoyi Shen ◽  
Yang Cao ◽  
Jingshan Rao ◽  
Yucheng Zou ◽  
Hui Zhang ◽  
...  
Keyword(s):  
Food Packaging ◽  
Solution Blow Spinning

scholarly journals MWCNTs/ZnO Nanofibers Fabrication, Properties and Applications

2019 ◽  
Vol 16 (1) ◽  
pp. 196-211
Author(s):  
Magda Dawy Badry
Keyword(s):  
Food Packaging ◽  
Fiber Diameter ◽  
Aluminum Foil ◽  
Hexagonal Wurtzite Structure ◽  
Organic Precursor ◽  
X Ray ◽  
Before And After ◽  
Zno Nanofibers ◽  
The Mean ◽  
Xrd Patterns

Electrospun MWCNTs nanofibers (CNF1, CNF2 and CNF3) with different concentrations of MWCNTs (0.3, 1.5, 2 wt%), respectively, were deposited on Aluminum foil substrates.  Also,Zinc AcetatedihydrateZn(CH3COO)2.2H2O (ZNF) and MWCNTs/zinc acetate (CZNF)nanofiberswere deposited on Aluminum foil substratesand annealed in the presence of oxygen at 400 oC. The resultant fibers were characterized using X-ray differaction (XRD), scanning electron microscope with energy dispersive X-Ray spectrophotometry (SEM,EDX), Fourier transform infrared (FTIR). SEM,EDX and FTIR exhibited a total decomposition of the organic precursor after calcination and formation of zinc oxide (ZONF and CZONF). The mean fiber diameter was found to be increased with increasing MWCNTs concentration and ranged 490-767 nm. XRD patterns indicated that ZnO was corundum with the hexagonal wurtzite structure. The crystallite size of ZONF and CZONF were determined by shurrer equation to be26 and  29.7  nm, respectively. The optical analysis indicated that the percentage transmittance increased after calcination.The band gap for the electrospun fibers before and after calcination was calculated. CZONF nanofibers have elec­trical properties similar to those of semiconductors. The testedcompounds CNF2, CNF3, CZNF and CZONF exhibited different activities against the bacteriaand yeast pathogen Candidaalbicans. CZNF compound is the most active against the bacteria and yeast pathogen. So, these compounds can be used as food packaging.  

scholarly journals Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

2019 ◽  
Vol 9 (1) ◽  
pp. 5624-5630
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Tensile Strength ◽  
Food Packaging ◽  
Room Temperature ◽  
Curcuma Longa ◽  
Color Difference ◽  
Biological Properties ◽  
Physical Structure ◽  
Ph Sensing

In this study, intelligent food packaging in the forms of film and coating were developed based on starch, chitosan and curcumin extracted from turmeric. Solution casting method was applied to develop the film. Both of the film and coating were evaluated and compared by their chemical, physical and biological properties. The film was evaluated in terms of tensile strength measurement, FTIR spectroscopy, antioxidant activity and antimicrobial activity as well as color difference parameters after application on the strawberry. The results obtained showed that the film has a tensile strength of 1.37 MPa, elongation at break of 18.9%, antioxidant activity of 95.65% and high antimicrobial activity as the film had successfully delayed the formation of mould on the strawberry after 5 days of storage. In addition, the stability of both film and coating were evaluated based on their applications on strawberries at two different conditions which are at room temperature and chiller temperature during 5 days storage to identify their potential use as intelligent food packaging. After 5 days, it was found that the film at room temperature had been partially degraded and the coating had caused colour degradation and texture deterioration of the strawberry. In contrast, the film and coating stored at chiller temperature remained the same in terms of physical structure and able to monitor and extend the shelf life of the strawberry. For the evaluation of the film as pH sensing film, the colour of the film changed after 5 days from 53.46 to 48.92 for L*, 26.01 to 22.68 for a* and 42.49 to 44.65 for b* at chiller temperature, while at room temperature, the values of L* changed from 53.96 to 48.96, 25.54 to 20.36 for a* and 46.34 to 44.10 for b*. These showed that the film was able to monitor the freshness of the strawberry by changing its colour in respond to pH changes of the strawberry. The results obtained revealed that both of the film and coating have a greater stability at chiller temperature as compared to storage at room temperature and both have a strong antioxidant activity and strong antimicrobial activity that they delayed the spoilage of the strawberries. Therefore, the film and coating based on starch, chitosan and curcumin can be used to monitor freshness of refrigerated food and have the potential to be used as intelligent food packaging

Polysaccharide-based blend films as a promising material for food packaging applications: physicochemical properties

2022 ◽  
Author(s):  
Vishram D. Hiremani ◽  
Tilak Gasti ◽  
Saraswati P. Masti ◽  
Ravindra B. Malabadi ◽  
Ravindra B. Chougale
Keyword(s):  
Physicochemical Properties ◽  
Food Packaging ◽  
Promising Material ◽  
Blend Films

Strength of Gel-Derived SiO2 Fibers

1984 ◽  
Vol 32 ◽  
Author(s):  
William C. LaCourse
Keyword(s):  
Fiber Diameter ◽  
Glass Fibers ◽  
Alcohol Content

ABSTRACTStrengths of as drawn gel-derived SiO2 fibers are found to depend on H2O and alcohol content of the sol, as well as drawing viscosity. Additional factors, including fiber diameter and drying and consolidation schedules are found to dramatically influence strengths of the consolidated glass fibers.

Migration Study of Biodegradable Blends of Polylactic Acid and Epoxidized Natural Rubber

2014 ◽  
Vol 983 ◽  
pp. 342-346
Author(s):  
Tarinee Nampitch
Keyword(s):  
Aqueous Solution ◽  
Natural Rubber ◽  
Polylactic Acid ◽  
Vegetable Oil ◽  
Food Packaging ◽  
Epoxidized Natural Rubber ◽  
Environmental Friendliness ◽  
Migration Study ◽  
Commission Regulation ◽  
Weak Points

Nowadays the use of biodegradable plastic in the food industry has increased dramatically. Because of its outstanding characteristics, i.e. environmental friendliness and non-toxicity, researchers are interested in studying how to improve the properties of plastic, especially polylactic acid or PLA, which is very fragile and intolerant to high impact force. Attempts have been made to improve the weak points of PLA by mixing PLA with epoxidized natural rubber. The natural rubber goes through an epoxidation process, resulting in epoxidized natural rubber (ENR) as the finished product. ENR contains epoxy groups which can efficiently react with PLA. Ratios of PLA and ENR employed in this study were 50:50, 60:40, 70:30, 80:20 and 90:10. In addition to finding a suitable ratio between PLA and ENR, the mixtures were subjected to migration tests according to the guidelines specified in European Commission Regulation (EU) No 10/2011 in order to prove whether the mixed materials are safe and suitable for consumer use. Migration testing was conducted by soaking samples in four different food simulants – 10% (v/v) ethanol in aqueous solution, 3% (w/v) acetic acid in aqueous solution, 20% (v/v) ethanol in aqueous solution and vegetable oil – for 24 h at 40 °C. The results showed that the PLA/ENR blends at every ratio had an overall migration amount of less than 10 mg/dm2 in three of the sample simulants, while the overall migration from materials soaked in vegetable oil exceeded this standard. Migration tests of one of the sample blends conducted at 100 °C for 2 h showed similar results. In conclusion, polymer blends of PLA and ENR are appropriate for food packaging applications, but are not appropriate for foods containing vegetable oil.

Sorption of hydrophilic dyes on anodic aluminium oxide films and application to pH sensing

The Analyst ◽  
2015 ◽  
Vol 140 (3) ◽  
pp. 771-778 ◽  
Author(s):  
Yuliya E. Silina ◽  
Tatyana A. Kuchmenko ◽  
Dietrich A. Volmer
Keyword(s):  
Methyl Orange ◽  
Congo Red ◽  
Rhodamine 6G ◽  
Aluminium Oxide ◽  
Bromothymol Blue ◽  
Bromophenol Blue ◽  
Bromocresol Purple ◽  
Ph Sensing ◽  
Alizarin Red ◽  
Ph Sensitive Dyes

The sorption of selected hydrophilic pH-sensitive dyes (bromophenol blue, bromothymol blue, bromocresol purple, alizarin red, methyl orange, congo red, rhodamine 6G) on films of anodized aluminium oxide (AAO) was investigated in this study.

Sign in / Sign up

Export Citation Format

Share Document