Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos

Detalhes bibliográficos
Autor(a) principal: SANTOS, Djanira Rubim dos
Data de Publicação: 2020
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFMA
Texto Completo: https://tedebc.ufma.br/jspui/handle/tede/tede/3200
Resumo: Meat products tend to decompose quickly, which often causes eating disorders in those who consume them. For this reason, it is important to monitor, during storage, the formation of ammonia, which characterizes the stage of product decomposition. The present work aimed to develop a sensor based on polyaniline films, aimed at detecting ammonia in these types of foods. To this end, the synthesis and characterization of polyaniline were performed, using aniline and (NH4) 2S2O8 in an acid medium. Nickel phthalocyanine (NiPc) was added as a modifier to the synthesized polymer. 10, 20 and 30 bilayer films were assembled using the layer-by-layer (LbL) self-assembly technique and then evaluated using infrared (IR), UV-Vis and impedance spectroscopic techniques and cyclic voltammetry. (VC) and square wave (VOQ). The obtained results showed that the absorbance of light for the films of 10 bilayers (601 nm), 20 bilayers (607 nm), 30 bilayers (610 nm), gradually increases with the deposition of layers in the electrode. The cyclic voltamograms of the films confirmed the peak redox pairs characteristic of Pani and the displacement to the peak oxidation potential when the number of bilayers increased, showing the interaction of the polymer with the NiPc. The current change reflected a linear response to the ammonia released in the fish deterioration process, R2 = 0.981, I = (2.53 x 10-6) + (1.064 x 10-5) x at room temperature, demonstrating good sensitivity. Through this study it is possible to develop an electrochemical sensor with high sensitivity and also a pH indicator film that produces reliable responses to the pH variation in the fish deterioration process.
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spelling NUNES, Gilvanda Silva279288533-53http://lattes.cnpq.br/5833210771020427NUNES , Gilvanda Silva279288533-53http://lattes.cnpq.br/5833210771020427OLIVEIRA, Patrícia Rosa dehttp://lattes.cnpq.br/2819846052446892CAVALCANTE, Kiany Sirley Brandãohttp://lattes.cnpq.br/3810732989135120648.291.623-68http://lattes.cnpq.br/2608796864450630SANTOS, Djanira Rubim dos2021-02-19T13:25:23Z2020-12-22SANTOS, Djanira Rubim dos. Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos. 2020. 67 f. Dissertação (Programa de Pós-Graduação em Química/CCET) - Universidade Federal do Maranhão, São Luís, 2020.https://tedebc.ufma.br/jspui/handle/tede/tede/3200Meat products tend to decompose quickly, which often causes eating disorders in those who consume them. For this reason, it is important to monitor, during storage, the formation of ammonia, which characterizes the stage of product decomposition. The present work aimed to develop a sensor based on polyaniline films, aimed at detecting ammonia in these types of foods. To this end, the synthesis and characterization of polyaniline were performed, using aniline and (NH4) 2S2O8 in an acid medium. Nickel phthalocyanine (NiPc) was added as a modifier to the synthesized polymer. 10, 20 and 30 bilayer films were assembled using the layer-by-layer (LbL) self-assembly technique and then evaluated using infrared (IR), UV-Vis and impedance spectroscopic techniques and cyclic voltammetry. (VC) and square wave (VOQ). The obtained results showed that the absorbance of light for the films of 10 bilayers (601 nm), 20 bilayers (607 nm), 30 bilayers (610 nm), gradually increases with the deposition of layers in the electrode. The cyclic voltamograms of the films confirmed the peak redox pairs characteristic of Pani and the displacement to the peak oxidation potential when the number of bilayers increased, showing the interaction of the polymer with the NiPc. The current change reflected a linear response to the ammonia released in the fish deterioration process, R2 = 0.981, I = (2.53 x 10-6) + (1.064 x 10-5) x at room temperature, demonstrating good sensitivity. Through this study it is possible to develop an electrochemical sensor with high sensitivity and also a pH indicator film that produces reliable responses to the pH variation in the fish deterioration process.Produtos cárnicos tendem a sofrer decomposição rapidamente, o que não raro provoca distúrbios alimentares em quem os consome. Por essa razão, é importante o monitoramento, no decorrer do armazenamento, da formação de amônia, que caracteriza o estágio da decomposição do produto. O presente trabalho objetivou desenvolver um novo sensor à base de filmes de polianilina, voltado para a detecção de amônia nesses tipos de alimentos. Para tal, foram realizadas a síntese e a caracterização da polianilina, utilizando a anilina e (NH4)2S2O8 em meio ácido. Ao polímero sintetizado, foi adicionado, como modificador, o composto ftalocianina de níquel (NiPc). Filmes de 10, 20 e 30 bicamadas foram montados através da técnica de automontagem layer-by-layer (LbL). Em seguida, os filmes foram avaliados mediante espectrometria no infravermelho (IV), no UV-Vis e por impedância, bem como por voltametrias cíclica (VC) e de onda quadrada (VOQ). Os resultados obtidos mostraram que a absorbância de luz para os filmes de 10 bicamadas (601 nm), 20 bicamadas (607 nm), 30 bicamadas (610 nm), aumentaram gradativamente com o depósito de camadas no eletrodo. Os voltamogramas cíclicos dos filmes comprovaram os pares redox de pico redox característicos da Pani-NiPc e o deslocamento ao potencial de pico de oxidação quando o número de bicamadas aumentou, evidenciando a interação do polímero com a NiPc. Essa mudança refletiu numa resposta linear à amônia liberada no processo de deterioração dos peixes, R2 = 0,981, I = (2,53 x 10-6) + (1,064 x 10-5) x à temperatura ambiente, demonstrando boa sensibilidade. Através deste estudo pode-se desenvolver um sensor eletroquímico com alta sensibilidade e também um filme indicador de pH que produz respostas confiáveis à variação de pH no processo de deterioração dos pescados.Submitted by Sheila MONTEIRO (sheila.monteiro@ufma.br) on 2021-02-19T13:25:23Z No. of bitstreams: 1 DJANIRA-SANTOS.pdf: 187977 bytes, checksum: 3dab8d9b8095bc08d08c0bbdb623b4fb (MD5)Made available in DSpace on 2021-02-19T13:25:23Z (GMT). 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dc.title.por.fl_str_mv Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
dc.title.alternative.eng.fl_str_mv New ammonia sensor based on modified polyaniline for quality control of meat products
title Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
spellingShingle Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
SANTOS, Djanira Rubim dos
Polianilina
Sensor
Amônia
Polyaniline
Sensor
Ammonia
Química
title_short Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
title_full Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
title_fullStr Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
title_full_unstemmed Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
title_sort Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos
author SANTOS, Djanira Rubim dos
author_facet SANTOS, Djanira Rubim dos
author_role author
dc.contributor.advisor1.fl_str_mv NUNES, Gilvanda Silva
dc.contributor.advisor1ID.fl_str_mv 279288533-53
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/5833210771020427
dc.contributor.referee1.fl_str_mv NUNES , Gilvanda Silva
dc.contributor.referee1ID.fl_str_mv 279288533-53
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/5833210771020427
dc.contributor.referee2.fl_str_mv OLIVEIRA, Patrícia Rosa de
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/2819846052446892
dc.contributor.referee3.fl_str_mv CAVALCANTE, Kiany Sirley Brandão
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/3810732989135120
dc.contributor.authorID.fl_str_mv 648.291.623-68
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/2608796864450630
dc.contributor.author.fl_str_mv SANTOS, Djanira Rubim dos
contributor_str_mv NUNES, Gilvanda Silva
NUNES , Gilvanda Silva
OLIVEIRA, Patrícia Rosa de
CAVALCANTE, Kiany Sirley Brandão
dc.subject.por.fl_str_mv Polianilina
Sensor
Amônia
topic Polianilina
Sensor
Amônia
Polyaniline
Sensor
Ammonia
Química
dc.subject.eng.fl_str_mv Polyaniline
Sensor
Ammonia
dc.subject.cnpq.fl_str_mv Química
description Meat products tend to decompose quickly, which often causes eating disorders in those who consume them. For this reason, it is important to monitor, during storage, the formation of ammonia, which characterizes the stage of product decomposition. The present work aimed to develop a sensor based on polyaniline films, aimed at detecting ammonia in these types of foods. To this end, the synthesis and characterization of polyaniline were performed, using aniline and (NH4) 2S2O8 in an acid medium. Nickel phthalocyanine (NiPc) was added as a modifier to the synthesized polymer. 10, 20 and 30 bilayer films were assembled using the layer-by-layer (LbL) self-assembly technique and then evaluated using infrared (IR), UV-Vis and impedance spectroscopic techniques and cyclic voltammetry. (VC) and square wave (VOQ). The obtained results showed that the absorbance of light for the films of 10 bilayers (601 nm), 20 bilayers (607 nm), 30 bilayers (610 nm), gradually increases with the deposition of layers in the electrode. The cyclic voltamograms of the films confirmed the peak redox pairs characteristic of Pani and the displacement to the peak oxidation potential when the number of bilayers increased, showing the interaction of the polymer with the NiPc. The current change reflected a linear response to the ammonia released in the fish deterioration process, R2 = 0.981, I = (2.53 x 10-6) + (1.064 x 10-5) x at room temperature, demonstrating good sensitivity. Through this study it is possible to develop an electrochemical sensor with high sensitivity and also a pH indicator film that produces reliable responses to the pH variation in the fish deterioration process.
publishDate 2020
dc.date.issued.fl_str_mv 2020-12-22
dc.date.accessioned.fl_str_mv 2021-02-19T13:25:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv SANTOS, Djanira Rubim dos. Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos. 2020. 67 f. Dissertação (Programa de Pós-Graduação em Química/CCET) - Universidade Federal do Maranhão, São Luís, 2020.
dc.identifier.uri.fl_str_mv https://tedebc.ufma.br/jspui/handle/tede/tede/3200
identifier_str_mv SANTOS, Djanira Rubim dos. Novo sensor de amônia à base de polianilina modificada para controle de qualidade de produtos cárnicos. 2020. 67 f. Dissertação (Programa de Pós-Graduação em Química/CCET) - Universidade Federal do Maranhão, São Luís, 2020.
url https://tedebc.ufma.br/jspui/handle/tede/tede/3200
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dc.publisher.none.fl_str_mv Universidade Federal do Maranhão
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dc.publisher.initials.fl_str_mv UFMA
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv DEPARTAMENTO DE QUÍMICA/CCET
publisher.none.fl_str_mv Universidade Federal do Maranhão
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