Artículos de revistas
Alternative Intelligent Material For Packaging Using Chitosan Films As Colorimetric Temperature Indicators [sistemas Inteligentes De Embalagens Utilizando Filmes De Quitosana Como Indicador Colorimétrico De Temperatura]
Registro en:
Polimeros. , v. 22, n. 4, p. 318 - 324, 2012.
1041428
10.1590/S0104-14282012005000054
2-s2.0-84871341177
Autor
MacIel V.B.V.
Franco T.T.
Yoshida C.M.P.
Institución
Resumen
Chlorophyll was incorporated into chitosan films, forming intelligent systems able to detect variations in temperature. Chitosan is a biodegradable polymer that forms flexible, resistant films with an efficient oxygen barrier. Chlorophyll was added (0.25 g/100 g) into chitosan suspension (2.00 g/100 g) and intelligent films (FIQ) were cast. The effects of temperature (10 °C to 50 °C) and luminosity (0 to 1000 lx) on the films were studied using an experimental design with two variables, analyzing the color parameters L*, a*, b* and mechanical properties. The films were characterized according to their homogeneity, flexibility, color and handling. Chitosan suspensions containing chlorophyll were also applied as coating on the surface of pieces of card-paper, forming a card paper film system (S-FP). By visual inspection we observed the color of the S-FP changing irreversibly from green to yellow when the temperature was above 50 °C. Therefore, the S-FP system can potentially be used as a colorimetric indicator for the 50 °C to 70 °C range, being advantageous owing to the ease of fabrication, biodegradability, safe use for food and low cost. 22 4 318 324 Ouattara, B., Simard, R.E., Piette, G., Begin, A., Holley, R.A., (2000) J. Food Sci., 65, p. 768. , http://dx.doi.org/10.1111/j.1365-2621.2000.tb13584.x Aider, M., (2010) Food Sci. Technol., 43, p. 837 Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan, E., Tobback, P., (2008) Trends Food Sci. Technol., 19, pp. S103. , http://dx.doi.org/10.1016/j.tifs.2008.09.011, Pmid:21299575 Torres, M.A., Vieira, R.S., Beppu, M.M., Santana, C.C., (2005) Polímeros, 15 (4), pp. 306-312. , http://dx.doi.org/10.1590/S0104-14282005000400016 Chen, X.G., Zheng, L., Wang, Z., Lee, C.Y., Park, H.J., (2002) J. Agr. Food Chem., 50, p. 5915. , http://dx.doi.org/10.1021/jf020151g, PMid:12358459 Yoshida, C.M.P., Antunes, A.J., (2009) Ci. Tecnol. Aliment., 29, p. 420. , http://dx.doi.org/10.1590/S0101-20612009000200030 Zinoviadou, K.G., Koutsoumanis, K.P., Biliaderis, C.G., (2010) Food Hydrocoll., 24, p. 49 Carvalho, R.A., Grosso, C.R.F., (2006) Braz. J. Chem. Eng., 23, p. 45 Fakhouri, F.M., Fontes, L.C.B., Gonçalves, P.V.M., Milanez, C.R., Steel, C.J., Collares, F.P., (2007) Ciên. Tecnol. Aliment., 27, p. 369. , http://dx.doi.org/10.1590/S0101-20612007000200027 Wang, L., Auty, M.A.E., Kerry, J.P., (2010) J. Food Eng., 96, p. 199. , http://dx.doi.org/10.1016/j.jfoodeng.2009.07.025 Shi, K., Kokini, J., Huang, Q., (2009) J. Agr. Food Chem., 57, p. 2186. , http://dx.doi.org/10.1021/jf803559v, PMid:19231898 Tihminlioglu, F., Atik, I.D., Özen, B., (2010) J. Food Eng., 96, p. 342. , http://dx.doi.org/10.1016/j.jfoodeng.2009.08.018 Han, J., Salmieri, S., Tien, C., Lacroix, M., (2010) J. Agr. Food Chem., 58, p. 3125. , http://dx.doi.org/10.1021/jf904443n, PMid:20155911 Assis, O.B.G., Silva, V.L., (2003) Polímeros, 13 (4), p. 223. , http://dx.doi.org/10.1590/S0104-14282003000400006 Yoshida, C.M.P., Oliveira-Junior, E.N., Franco, T.T., (2009) Pack. Sci. Technol., 22, p. 161. , http://dx.doi.org/10.1002/pts.839 Yoshida, C.M.P., Bastos, C.E.N., Franco, T.T., (2010) Food Sci. Technol., 43, p. 584 Souza, B.W.S., Cerqueira, M.A., Martins, J.T., Casariego, A., Teixeira, J.A., Vicente, A.A., (2010) Food Hydrocoll., 24, p. 330. , http://dx.doi.org/10.1016/j.foodhyd.2009.10.011 Farro, P.C.A., Costa, G.P., Sobral, P.J.A., Menegalli, F.C., (2010) Carbohydr. Polym., 81, p. 838 Henrique, C.M., Teofilo, R.L., Sabino, L., Ferreira, M.M.C., Cereda, M.P.J., (2007) Food Sci., 72, p. 184. , http://dx.doi.org/10.1111/j.1750-3841.2007.00342.x, Pmid:17995770 Pellicano, M., Pachekoski, W., Agnelli, J.A.M., (2009) Polímeros, 19 (3), pp. 212-217. , http://dx.doi.org/10.1590/S0104-14282009000300009 Bergo, P.V.A., Sobral, P.J.A., Prison, J.M., (2010) J. Food Proc. Pres., 34, p. 401. , http://dx.doi.org/10.1111/j.1745-4549.2008.00282.x Kechichian, V., Ditchfield, C., Veiga-Santos, P., Tadini, C.C., (2010) Food Sci. Technol., 43, p. 1088 Denavi, G., Blácido, D.T., Añon, M.C., Sobral, P.J.A., Mauri, A., Menegalli, F.C., (2009) J. Food Eng., 90, p. 341. , http://dx.doi.org/10.1016/j.jfoodeng.2008.07.001 Brandão, E.M., Andrade, C.T., (1999) Polímeros, 9 (3), p. 38 Silva, M.A., Bierhalz, A.C.K., Kieckbusch, T.G., (2009) Carbohydr. Polym., 77, p. 736. , http://dx.doi.org/10.1016/j.carbpol.2009.02.014 Moura, M.R., Rubira, A.F., Muniz, E.C., (2008) Polímeros, 18 (2), pp. 132-137 Shimoni, E., Anderson, E.M., Labuza, T.P., (2001) J. Food Sci., 66, p. 1337. , http://dx.doi.org/10.1111/j.1365-2621.2001.tb15211.x Wanihsuksombat, C., Hongtrakul, V., Suppakul, P., (2010) J. Food Eng., 100, p. 427. , http://dx.doi.org/10.1016/j.jfoodeng.2010.04.027 Mai, N., Audorff, H., Reichstein, W., Haarer, D., Olafsdottir, G., Bogason, S.G., Kreyenschmidt, J., Arason, S., (2011) Int. J. Food Sci. Technol., 46, p. 297. , http://dx.doi.org/10.1111/j.1365-2621.2010.02475.x Rodriguez-Amaya, D.B., (1997) Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods, , J. Snow, Arlington (1977) Resolução n.44. Condições Gerais de Elaboração, Classificação, Apresentação, Designação, Composição e Fatores Essenciais de Qualidade Dos Corantes Empregados Na Produção de Alimentos (e Bebidas), , Brasil. Brasília Notin, L., Viton, C., David, L., Alcouffe, P., Rochas, C., Domard, A., (2006) Acta Biomater., 2, p. 387. , http://dx.doi.org/10.1016/j.actbio.2006.03.003, PMid:16765879 (1992) Iluminância de Interiores, p. 1. , Associação Brasileira de Normas Técnicas - ABNT. ABNT NBR 5413. Rio de Janeiro Wyszecki, G., Stiles, W.S., (1967) Color Science, , J. Wiley & Sons, Inc., Nova Iorque Gonçalves, E.M., Pinheiro, J., Alegria, C., Abreu, M., Branda, T.R.S., Silva, C.L.M., (2009) J. Agr. Food Chem., 57, p. 5370. , http://dx.doi.org/10.1021/jf901769w, PMid:19863085 (1995) Tensile Properties of Thin Plastic Sheeting, , American Society for Testing and Materials - ASTM. ASTM D882, Philadelphia Streit, N.M., Canterle, L.P., Canto, M.W., Hecktheuer, L.H.H., (2005) Ciec. Rural, 35, p. 748. , http://dx.doi.org/10.1590/S0103-84782005000300043 Volp, A.C.P., Renhe, I.R.T., Stringuetta, P.C., (2009) Aliment. Nutr., 20, p. 157 Olarte, C., Sanz, S., Echávarri, J.F., Ayala, F., (2009) Food Sci. Technol., 42, p. 402 Kasim, R., Kasim, M.U., (2007) J. Food Agr. Environ., 5, p. 126 Tijskens, L.M.M., Schijvens, E.P.H.M., Biekman, E.S.A., (2001) Innov. Food Sci. Emerg. Technol., 2, p. 303. , http://dx.doi.org/10.1016/S1466-8564(01)00045-5 Fernandes, S.C.M., Freire, C.S.R., Silvestre, A.J.D., Desbrières, J., Gandini, A., Pascoal Neto, C., (2010) Ind. Eng. Chem. Res., 49, p. 6432. , http://dx.doi.org/10.1021/ie100573z Bobbio, F.O., Bobbio, P.A., (2003) Introdução À Química de Alimentos, , Varela, São Paulo