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Biodegradable chitosan films with ZnO nanoparticles synthesized using food industry by-products—production and characterization
Publication . Souza, Victor Gomes Lauriano; Alves, Marta M.; Santos, Catarina F.; Ribeiro, Isabel A. C.; Rodrigues, Carolina; Coelhoso, Isabel; Fernando, Ana Luisa; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH); LAQV@REQUIMTE; DQ - Departamento de Química; MDPI - Multidisciplinary Digital Publishing Institute
This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.
Bio‐based sensors for smart food packaging—current applications and future trends
Publication . Rodrigues, Carolina; Souza, Victor Gomes Lauriano; Coelhoso, Isabel; Fernando, Ana Luísa; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH); LAQV@REQUIMTE; DQ - Departamento de Química; MDPI - Multidisciplinary Digital Publishing Institute
Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf‐life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non‐renewable and non‐biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio‐based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by‐products of the food industry, present a substantial potential to act as bio‐sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.
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Fundação para a Ciência e a Tecnologia
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6817 - DCRRNI ID
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157821