Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging

Gomes, Vânia; Pires, Ana Sofia; Mateus, Nuno; Freitas, Víctor de; Cruz, Luís

doi:10.1016/j.foodhyd.2022.107501

Cited by 37 publications

(8 citation statements)

References 58 publications

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“…The release of TB from the CWT‐pH 2 film in a food simulant (10%, 30%, 50%, 70% ethanol) was tested following the method of Gomes et al , 25 with slight modifications. Specifically, a 6 cm 2 piece of CWT‐pH 2 film was immersed in 10 mL of food simulant.…”

Section: Methodsmentioning

confidence: 99%

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

Chen

Yuan

et al. 2023

J Sci Food Agric

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BACKGROUNDThis study developed an intelligent, pH‐sensitive and amine‐responsive colorimetric label based on chitosan, whey protein and thymol blue by controlling the pH value of the film‐forming solution. The obtained label was used to monitor shrimp freshness in real time. The results of this study offer a new approach for developing highly intelligent biogenic labels for freshness monitoring during seafood preservation and processing.RESULTSThe pH 2.0 chitosan–whey protein–thymol blue (CWT‐pH 2.0) label exhibited remarkable properties, including the highest tensile strength (5.90 MPa), excellent thermal stability, low water solubility (27.80%) and highly sensitive color responsiveness. The characterization techniques of scanning electron microscopy, X‐ray diffraction and Fourier transform infrared spectroscopy confirmed the effective immobilization of thymol blue within the film‐forming matrix through hydrogen bonding. Furthermore, the CWT‐pH 2.0 label demonstrated visible color changes in the presence of volatile ammonia concentrations ranging from 25 to 25 000 ppm. Consequently, the label successfully facilitated real‐time monitoring of shrimp freshness during storage at 4 °C. Importantly, the release rate of thymol blue from the label in food simulants was minimal, measuring only 2.53%.CONCLUSIONThe CWT‐pH 2.0 label exhibits significant potential as a highly intelligent biogenic label for freshness monitoring in seafood preservation and processing. © 2023 Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 99%

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

Chen

Yuan

et al. 2023

J Sci Food Agric

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“…Polymers 2023, 15, x FOR PEER REVIEW 7 of 15 embedded into the film texture and merged slightly looser than that of the native film (Figure 2bI). This indicated that glycerol was dispersed in the cellulose films and increased the free volume in the film texture [43]. Moreover, the homogeneous texture of the films might be caused by the physical interaction among the glucose subunits as well as the chemical bonds between glucose and glycerol [37].…”

Section: Morphological Observationmentioning

confidence: 99%

Valorization of Cellulose-Based Materials from Agricultural Waste: Comparison between Sugarcane Bagasse and Rice Straw

2023

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Sugarcane bagasse and rice straw are major agricultural byproducts often discarded or burned as waste after cultivation, leaving their untapped potential for utilization. In this work, cellulose fibers were extracted from sugarcane bagasse and rice straw using a simple procedure: alkaline treatment with sodium hydroxide, bleaching with sodium hypochlorite, and acid hydrolysis. The obtained cellulosic materials were successfully prepared into milky white and transparent films, of which the transparency slightly decreased with the addition of glycerol. The surface of all the films appeared homogeneous with a random orientation of fibers. The rice-straw (RS) film had a more fragile texture than the sugarcane-bagasse (SBG) film. The FTIR analysis clearly indicated the functional groups of cellulose, as well as glycerol for the films mixed with glycerol. Thermal analysis showed that the native SBG film decomposed at 346 °C, higher than the native RS film (339 °C). The presence of glycerol in the films resulted in slightly lower maximum decomposition temperature (Td,max) values as well as mechanical properties. Regarding water susceptibility, the RS film had a higher percentage than the native SBG and glycerol-mixed SBG films. The extracted cellulose from both sources could form almost spherical-shaped cellulose particles. Thus, through the simple extraction method, sugarcane bagasse and rice straw could serve as excellent sources of cellulose materials for preparing cellulose films and particles, which would be advantageous to the development of cellulose-based materials.

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“…The sensors, as defined earlier, when framed with nanoscale particles (sourced either from biological or other chemical origins), deliver information to the consumers about the chemical or microbial changes within the food [26]. One of the most added advantages is that incorporating such innovative nanosensors includes high throughput, instant certainty and label-free.…”

Section: Nanosensorsmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging

Cited by 37 publications

References 58 publications

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

Valorization of Cellulose-Based Materials from Agricultural Waste: Comparison between Sugarcane Bagasse and Rice Straw

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

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