Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Pereira, Valdir Aniceto; Arruda, Iza Natália Queiroz de; Stefani, Ricardo

doi:10.1016/j.foodhyd.2014.05.014

Cited by 689 publications

(294 citation statements)

References 41 publications

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“…Intelligent packaging system could be applied for detecting, sensing and reacting to the dynamically changing signals of the products environment in the range of parts per trillion (Neethirajan and Jayas 2011;Realini and Marcos 2014;Sharon 2012). Figure 2 shows that intelligent systems can be categorized as (i) data carries including barcode, RFID (Feng et al 2015), electronic article surveillance (EAS), and digital watermark, (ii) quality indicators such as freshness indicator (Shukla et al 2015) and time-temperature indicator (Pereira et al 2015;Wanihsuksombat et al 2010), (iii) sensors (Biji et al 2015) and (iv) others are organic light emitting diodes (OLED) and hologram (Dasgupta et al 2015;Sarapulova et al 2015). In food industry, most reported systems are in order of (ii), (iii) and (i).…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

“…The metabolites evolved from microbial spoiled food products can react with the indicators integrated onto packaging materials, hence provides visual indications about the quality of the food products. Some common indictors used in food industry are gas sensing dyes Puligundla et al 2012), and indicators based on time-temperature (Pereira et al 2015;Wanihsuksombat et al 2010), microbial spoilage, microbial growth, physical shock, pH, and food freshness (Rukchon et al 2014;Sarapulova et al 2015). Many volatile chemical metabolites produced from microbial activities including diacetyl, amines, carbon dioxide Nopwinyuwong et al 2010), ammonia gas and hydrogen sulfide gas evolved during the action of food aging, especially in meat and meat products can be easily monitored by freshness intelligent devices (Koskela et al 2015;Shukla et al 2015).…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

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Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

et al. 2016

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In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.

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Section: Intelligent Food Packagingmentioning

confidence: 99%

Section: Intelligent Food Packagingmentioning

confidence: 99%

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

et al. 2016

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“…A mistura do óleo de baru saponificado (OBS) com o PP e o poliol foi realizado por agitação manual de 18,00g PP e 2,00g poliol em respectivos 1,00g (5,00%), 3,00g (15,00%), 5,00g (24,00%) e 6,00g (29,00%) de OBS. [11] e Pereira et al [12] . Foi construído um gráfico de intumescimento gravimétrico, utilizando-se a equação abaixo:…”

Section: Preparação Dos Poliuretanosunclassified

Preparação e caracterização de poliuretanos contendo diferentes quantidades de óleo de baru

et al. 2016

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ResumoO óleo de baru (OB) é uma matéria-prima renovável proveniente do cerrado brasileiro que possui elevado percentual de insaturação. O objetivo principal do trabalho foi o estudo das espumas de poliuretano com diferentes quantidade de óleo de baru saponificado. Os espectros de FTIR mostraram bandas representativas do poliol, óleo de baru e do pré-polímero. As curvas TG-DSC nas atmosferas de ar e N 2 apresentaram perfis diferentes, devido a formação de produtos intermediários de oxidação dos materiais na atmosfera de ar. A quantidade de energia liberada pela DSC e as perdas de massa observadas pelas curvas TG indicaram saturação do óleo de baru na quantidade de 24,00% (m/m). Os gases liberados analisados por TG-DSC acoplado ao FTIR, foram: água, CO 2 , CO e etanol. Com o aumento do óleo de baru, ocorreu maior absorção de água pelo PU, na proporção de 29,00% (m/m) o índice de intumescimento foi de 91,10%, em 1440 minutos. Assim, pudemos observer a formação do poliuretano com características distintas devido a presença do OB. Palavras-chave: poliuretano, óleo de baru, TG/DSC, FTIR. AbstractThe baru oil (OB) is a renewable raw material from the brazilian cerrado, with high unsaturation percentage. The objective of this work was the study of polyurethane foam with different quantities of baru saponified oil. FTIR spectrum showed the bands of polyol, baru oil and prepolymer. The TG-DSC curves in N 2 and air indicated different profiles, especially the formation of more stable intermediate products on the oxidation of these materials in air atmosphere. The quantity of heat obtained by DSC curves and the weight loss obtained by TG curve, indicates an OB saturation at 24.00% (w/w). The study by FTIR of the volatile products released by TG-DSC were water, CO 2 , CO and etanol. With the increase of OB, higher water absorption of PU, in 29.00% (w/w) of swelling index 91.10% for 1440 minutes. From these results, we observe the formation of polyurethane with different characteristics because of OB presence.

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“…Food packaging sector may benefit from hydrogels in applications as timetemperature indicators (Pereira Jr et al 2015), nutraceuticals release in functional foods (McClements et al 2009), fat replacers , Manzocco et al 2013) and rheology control (Shewan and Stokes 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels

Simoni

Lemes

Fialho

et al. 2017

An. Acad. Bras. Ciênc.

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Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling in non-enzymatic gastric and intestinal simulated fluids (37 ºC) were detected. Water absorption data in such media was modelled according to Higuchi, Korsmeyer-Peppas, and Peppas-Sahlin equations. Freeze dried hydrogel showed Fickian diffusion behavior while air dried hydrogels presented poor adjustment to Higuchi model suggesting the importance of the relaxation mechanism at the beginning of swelling process. It was possible to conclude that the same gelatin hydrogel may be suitable to different applications depending on the drying process used.

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Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Cited by 689 publications

References 41 publications

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

Preparação e caracterização de poliuretanos contendo diferentes quantidades de óleo de baru

Effect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels

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