Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness

Autores
Llinares Verdu, A.; Gomez Caturla, J.; Peltzer, Mercedes Ana; Fenollar, O.; Balart, R.
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work reports on the development of halochromic pH-sensitive films based on zein, glycerol and enocyanin extract. Enocyanins improve the mechanical properties of the zein films, increasing tensile strength from 6.8 to 13.9 MPa. Thermal stability of zein films was not affected by the addition of enocyanins, with a maximum degradation rate temperature of 330–345 ºC. All films present certain capacity to change their color with pH. Films were exposed to ammonia and their color changed from brownish to green-blue colors, indicating pH- variation. In-vivo tests with hake fish demonstrate that after 8 days of exposure, when the fish become spoiled, films change their color to green-blue tonalities as a result of a more alkaline pH environment. Total color change is more pronounced in the films with higher composition of enocyanins, proving their great applicability in the food industry as freshness non-destructive and non-toxic indicators. Enocyanins increased the affinity of the films for water up to a point, with a minimum contact angle of 29.5º. Films were transparent and FTIR measurements suggested that enocyanins form strong hydrogen bonds with zein.
Fil: Llinares Verdu, A.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Gomez Caturla, J.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fenollar, O.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Balart, R.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Materia
HALOCHROMIC FILMS
ZEIN
ENOCYANINS
pH-SENSITIVE
FISH FRESHNESS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/264242
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshnessLlinares Verdu, A.Gomez Caturla, J.Peltzer, Mercedes AnaFenollar, O.Balart, R.HALOCHROMIC FILMSZEINENOCYANINSpH-SENSITIVEFISH FRESHNESShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2This work reports on the development of halochromic pH-sensitive films based on zein, glycerol and enocyanin extract. Enocyanins improve the mechanical properties of the zein films, increasing tensile strength from 6.8 to 13.9 MPa. Thermal stability of zein films was not affected by the addition of enocyanins, with a maximum degradation rate temperature of 330–345 ºC. All films present certain capacity to change their color with pH. Films were exposed to ammonia and their color changed from brownish to green-blue colors, indicating pH- variation. In-vivo tests with hake fish demonstrate that after 8 days of exposure, when the fish become spoiled, films change their color to green-blue tonalities as a result of a more alkaline pH environment. Total color change is more pronounced in the films with higher composition of enocyanins, proving their great applicability in the food industry as freshness non-destructive and non-toxic indicators. Enocyanins increased the affinity of the films for water up to a point, with a minimum contact angle of 29.5º. Films were transparent and FTIR measurements suggested that enocyanins form strong hydrogen bonds with zein.Fil: Llinares Verdu, A.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; EspañaFil: Gomez Caturla, J.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; EspañaFil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fenollar, O.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; EspañaFil: Balart, R.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; EspañaElsevier Science2025-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/264242Llinares Verdu, A.; Gomez Caturla, J.; Peltzer, Mercedes Ana; Fenollar, O. ; Balart, R.; Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness; Elsevier Science; Industrial Crops and Products; 230; 5-2025; 1-120926-6690CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0926669025006958info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2025.121149info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:30:54Zoai:ri.conicet.gov.ar:11336/264242instacron: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:34982025-10-15 14:30:54.868CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
title Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
spellingShingle Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
Llinares Verdu, A.
HALOCHROMIC FILMS
ZEIN
ENOCYANINS
pH-SENSITIVE
FISH FRESHNESS
title_short Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
title_full Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
title_fullStr Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
title_full_unstemmed Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
title_sort Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness
dc.creator.none.fl_str_mv Llinares Verdu, A.
Gomez Caturla, J.
Peltzer, Mercedes Ana
Fenollar, O.
Balart, R.
author Llinares Verdu, A.
author_facet Llinares Verdu, A.
Gomez Caturla, J.
Peltzer, Mercedes Ana
Fenollar, O.
Balart, R.
author_role author
author2 Gomez Caturla, J.
Peltzer, Mercedes Ana
Fenollar, O.
Balart, R.
author2_role author
author
author
author
dc.subject.none.fl_str_mv HALOCHROMIC FILMS
ZEIN
ENOCYANINS
pH-SENSITIVE
FISH FRESHNESS
topic HALOCHROMIC FILMS
ZEIN
ENOCYANINS
pH-SENSITIVE
FISH FRESHNESS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work reports on the development of halochromic pH-sensitive films based on zein, glycerol and enocyanin extract. Enocyanins improve the mechanical properties of the zein films, increasing tensile strength from 6.8 to 13.9 MPa. Thermal stability of zein films was not affected by the addition of enocyanins, with a maximum degradation rate temperature of 330–345 ºC. All films present certain capacity to change their color with pH. Films were exposed to ammonia and their color changed from brownish to green-blue colors, indicating pH- variation. In-vivo tests with hake fish demonstrate that after 8 days of exposure, when the fish become spoiled, films change their color to green-blue tonalities as a result of a more alkaline pH environment. Total color change is more pronounced in the films with higher composition of enocyanins, proving their great applicability in the food industry as freshness non-destructive and non-toxic indicators. Enocyanins increased the affinity of the films for water up to a point, with a minimum contact angle of 29.5º. Films were transparent and FTIR measurements suggested that enocyanins form strong hydrogen bonds with zein.
Fil: Llinares Verdu, A.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Gomez Caturla, J.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Peltzer, Mercedes Ana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fenollar, O.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
Fil: Balart, R.. Universidad Politécnica de Valencia. Instituto de Tecnología de Materiales; España
description This work reports on the development of halochromic pH-sensitive films based on zein, glycerol and enocyanin extract. Enocyanins improve the mechanical properties of the zein films, increasing tensile strength from 6.8 to 13.9 MPa. Thermal stability of zein films was not affected by the addition of enocyanins, with a maximum degradation rate temperature of 330–345 ºC. All films present certain capacity to change their color with pH. Films were exposed to ammonia and their color changed from brownish to green-blue colors, indicating pH- variation. In-vivo tests with hake fish demonstrate that after 8 days of exposure, when the fish become spoiled, films change their color to green-blue tonalities as a result of a more alkaline pH environment. Total color change is more pronounced in the films with higher composition of enocyanins, proving their great applicability in the food industry as freshness non-destructive and non-toxic indicators. Enocyanins increased the affinity of the films for water up to a point, with a minimum contact angle of 29.5º. Films were transparent and FTIR measurements suggested that enocyanins form strong hydrogen bonds with zein.
publishDate 2025
dc.date.none.fl_str_mv 2025-05
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/11336/264242
Llinares Verdu, A.; Gomez Caturla, J.; Peltzer, Mercedes Ana; Fenollar, O. ; Balart, R.; Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness; Elsevier Science; Industrial Crops and Products; 230; 5-2025; 1-12
0926-6690
CONICET Digital
CONICET
url http://hdl.handle.net/11336/264242
identifier_str_mv Llinares Verdu, A.; Gomez Caturla, J.; Peltzer, Mercedes Ana; Fenollar, O. ; Balart, R.; Development of intelligent halochromic packaging films based on zein and pH-sensitive enocyanins for evaluating the fish freshness; Elsevier Science; Industrial Crops and Products; 230; 5-2025; 1-12
0926-6690
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/S0926669025006958
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2025.121149
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1846082788816584704
score 13.22299

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