Protein time-temperature sensor for intelligent starch polymers

Detalhes bibliográficos
Autor(a) principal: Santos, Carolina Toledo [UNESP]
Data de Publicação: 2020
Outros Autores: Veiga-Santos, Pricila [UNESP], Sestari, Patricia [UNESP], Sorrini, Nathalia Carvalho [UNESP], Roca, Roberto de Oliveira [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1111/jfpp.14428
http://hdl.handle.net/11449/197680
Resumo: As alternative to conventional electronic time-temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin and myoglobin-nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time-temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170 degrees C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin-nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time-temperature sensors. Practical applications The protein time-temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer ' s houses, indicating that secure cooking temperatures were reached.
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spelling Protein time-temperature sensor for intelligent starch polymersAs alternative to conventional electronic time-temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin and myoglobin-nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time-temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170 degrees C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin-nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time-temperature sensors. Practical applications The protein time-temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer ' s houses, indicating that secure cooking temperatures were reached.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Sao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, BrazilSao Paulo State Univ, FMVZ, Botucatu, SP, BrazilSao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, BrazilSao Paulo State Univ, FMVZ, Botucatu, SP, BrazilWiley-BlackwellUniversidade Estadual Paulista (Unesp)Santos, Carolina Toledo [UNESP]Veiga-Santos, Pricila [UNESP]Sestari, Patricia [UNESP]Sorrini, Nathalia Carvalho [UNESP]Roca, Roberto de Oliveira [UNESP]2020-12-11T09:37:36Z2020-12-11T09:37:36Z2020-02-21info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article6http://dx.doi.org/10.1111/jfpp.14428Journal Of Food Processing And Preservation. Hoboken: Wiley, v. 44, n. 5, 6 p., 2020.0145-8892http://hdl.handle.net/11449/19768010.1111/jfpp.14428WOS:000514754600001Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal Of Food Processing And Preservationinfo:eu-repo/semantics/openAccess2024-04-30T13:33:21Zoai:repositorio.unesp.br:11449/197680Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:04:42.649258Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Protein time-temperature sensor for intelligent starch polymers
title Protein time-temperature sensor for intelligent starch polymers
spellingShingle Protein time-temperature sensor for intelligent starch polymers
Santos, Carolina Toledo [UNESP]
title_short Protein time-temperature sensor for intelligent starch polymers
title_full Protein time-temperature sensor for intelligent starch polymers
title_fullStr Protein time-temperature sensor for intelligent starch polymers
title_full_unstemmed Protein time-temperature sensor for intelligent starch polymers
title_sort Protein time-temperature sensor for intelligent starch polymers
author Santos, Carolina Toledo [UNESP]
author_facet Santos, Carolina Toledo [UNESP]
Veiga-Santos, Pricila [UNESP]
Sestari, Patricia [UNESP]
Sorrini, Nathalia Carvalho [UNESP]
Roca, Roberto de Oliveira [UNESP]
author_role author
author2 Veiga-Santos, Pricila [UNESP]
Sestari, Patricia [UNESP]
Sorrini, Nathalia Carvalho [UNESP]
Roca, Roberto de Oliveira [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Santos, Carolina Toledo [UNESP]
Veiga-Santos, Pricila [UNESP]
Sestari, Patricia [UNESP]
Sorrini, Nathalia Carvalho [UNESP]
Roca, Roberto de Oliveira [UNESP]
description As alternative to conventional electronic time-temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin and myoglobin-nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time-temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170 degrees C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin-nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time-temperature sensors. Practical applications The protein time-temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer ' s houses, indicating that secure cooking temperatures were reached.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-11T09:37:36Z
2020-12-11T09:37:36Z
2020-02-21
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1111/jfpp.14428
Journal Of Food Processing And Preservation. Hoboken: Wiley, v. 44, n. 5, 6 p., 2020.
0145-8892
http://hdl.handle.net/11449/197680
10.1111/jfpp.14428
WOS:000514754600001
url http://dx.doi.org/10.1111/jfpp.14428
http://hdl.handle.net/11449/197680
identifier_str_mv Journal Of Food Processing And Preservation. Hoboken: Wiley, v. 44, n. 5, 6 p., 2020.
0145-8892
10.1111/jfpp.14428
WOS:000514754600001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal Of Food Processing And Preservation
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 6
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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