Gelatin based films capable of modifying its color against environmental pH changes

Autores
Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to develop biodegradable protein-based films capable of sense pH changes. These protein films were prepared by casting from aqueous solutions of bovine gelatin, glycerol and three acid-base indicators: methyl orange (MO), neutral red (NR) and bromocresol green (BCG), at pH 2, 6 and 11. All resulting protein films were homogeneous, thin and had different colors depending on pH and the indicator used. The response of these materials was evaluated simulating their contact with liquid and semisolid media, and with a container headspace at acid and alkaline pH. In all tests, developed protein films could modify their color after being in contact with media of different pH. The physicochemical properties of films were also affected differently by the presence of each acid-base indicator. While the addition of BCG did not significantly modify the properties of control gelatin films, except its color; the incorporation of MO and NR into film-forming solutions significantly improved mechanical properties and decreased the water solubility and moisture content of the resulting protein films without affecting their water vapor permeability.
Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57214
Acceder
id CONICETDig_2c68b3d9192e54331dc0d1abf8df599a
oai_identifier_str oai:ri.conicet.gov.ar:11336/57214
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gelatin based films capable of modifying its color against environmental pH changesMusso, Yanina SoledadSalgado, Pablo RodrigoMauri, Adriana NoemiFOOD SPOILAGE SENSORGELATINPH INDICATORSPROTEIN FILMSMART PACKAGINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to develop biodegradable protein-based films capable of sense pH changes. These protein films were prepared by casting from aqueous solutions of bovine gelatin, glycerol and three acid-base indicators: methyl orange (MO), neutral red (NR) and bromocresol green (BCG), at pH 2, 6 and 11. All resulting protein films were homogeneous, thin and had different colors depending on pH and the indicator used. The response of these materials was evaluated simulating their contact with liquid and semisolid media, and with a container headspace at acid and alkaline pH. In all tests, developed protein films could modify their color after being in contact with media of different pH. The physicochemical properties of films were also affected differently by the presence of each acid-base indicator. While the addition of BCG did not significantly modify the properties of control gelatin films, except its color; the incorporation of MO and NR into film-forming solutions significantly improved mechanical properties and decreased the water solubility and moisture content of the resulting protein films without affecting their water vapor permeability.Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57214Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Gelatin based films capable of modifying its color against environmental pH changes; Elsevier; Food Hydrocolloids; 61; 12-2016; 523-5300268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16302624info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.06.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:57Zoai:ri.conicet.gov.ar:11336/57214instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:57.966CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gelatin based films capable of modifying its color against environmental pH changes
title Gelatin based films capable of modifying its color against environmental pH changes
spellingShingle Gelatin based films capable of modifying its color against environmental pH changes
Musso, Yanina Soledad
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
title_short Gelatin based films capable of modifying its color against environmental pH changes
title_full Gelatin based films capable of modifying its color against environmental pH changes
title_fullStr Gelatin based films capable of modifying its color against environmental pH changes
title_full_unstemmed Gelatin based films capable of modifying its color against environmental pH changes
title_sort Gelatin based films capable of modifying its color against environmental pH changes
dc.creator.none.fl_str_mv Musso, Yanina Soledad
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author Musso, Yanina Soledad
author_facet Musso, Yanina Soledad
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author2_role author
author
dc.subject.none.fl_str_mv FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
topic FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to develop biodegradable protein-based films capable of sense pH changes. These protein films were prepared by casting from aqueous solutions of bovine gelatin, glycerol and three acid-base indicators: methyl orange (MO), neutral red (NR) and bromocresol green (BCG), at pH 2, 6 and 11. All resulting protein films were homogeneous, thin and had different colors depending on pH and the indicator used. The response of these materials was evaluated simulating their contact with liquid and semisolid media, and with a container headspace at acid and alkaline pH. In all tests, developed protein films could modify their color after being in contact with media of different pH. The physicochemical properties of films were also affected differently by the presence of each acid-base indicator. While the addition of BCG did not significantly modify the properties of control gelatin films, except its color; the incorporation of MO and NR into film-forming solutions significantly improved mechanical properties and decreased the water solubility and moisture content of the resulting protein films without affecting their water vapor permeability.
Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The aim of this work was to develop biodegradable protein-based films capable of sense pH changes. These protein films were prepared by casting from aqueous solutions of bovine gelatin, glycerol and three acid-base indicators: methyl orange (MO), neutral red (NR) and bromocresol green (BCG), at pH 2, 6 and 11. All resulting protein films were homogeneous, thin and had different colors depending on pH and the indicator used. The response of these materials was evaluated simulating their contact with liquid and semisolid media, and with a container headspace at acid and alkaline pH. In all tests, developed protein films could modify their color after being in contact with media of different pH. The physicochemical properties of films were also affected differently by the presence of each acid-base indicator. While the addition of BCG did not significantly modify the properties of control gelatin films, except its color; the incorporation of MO and NR into film-forming solutions significantly improved mechanical properties and decreased the water solubility and moisture content of the resulting protein films without affecting their water vapor permeability.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57214
Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Gelatin based films capable of modifying its color against environmental pH changes; Elsevier; Food Hydrocolloids; 61; 12-2016; 523-530
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57214
identifier_str_mv Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Gelatin based films capable of modifying its color against environmental pH changes; Elsevier; Food Hydrocolloids; 61; 12-2016; 523-530
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16302624
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.06.013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614426535133184
score 13.070432

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