Protein time-temperature sensor for intelligent starch polymers

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dc.contributor.authorSantos, Carolina Toledo [UNESP]
dc.contributor.authorVeiga-Santos, Pricila [UNESP]
dc.contributor.authorSestari, Patricia [UNESP]
dc.contributor.authorSorrini, Nathalia Carvalho [UNESP]
dc.contributor.authorRoca, Roberto de Oliveira [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-11T09:37:36Z
dc.date.available2020-12-11T09:37:36Z
dc.date.issued2020-02-21
dc.description.abstractAs 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.en
dc.description.affiliationSao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, Brazil
dc.description.affiliationSao Paulo State Univ, FMVZ, Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, FMVZ, Botucatu, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent6
dc.identifierhttp://dx.doi.org/10.1111/jfpp.14428
dc.identifier.citationJournal Of Food Processing And Preservation. Hoboken: Wiley, v. 44, n. 5, 6 p., 2020.
dc.identifier.doi10.1111/jfpp.14428
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/11449/197680
dc.identifier.wosWOS:000514754600001
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal Of Food Processing And Preservation
dc.sourceWeb of Science
dc.titleProtein time-temperature sensor for intelligent starch polymersen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-Blackwell
unesp.author.orcid0000-0001-9955-7973[1]
unesp.author.orcid0000-0003-3599-6103[2]

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