Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing

被引：29

作者：

Miranda, Kelvi W. E. ^{[1
,2
]}

Natarelli, Caio V. L. ^{[1
]}

Thomazi, Adriana C. ^{[2
]}

Ferreira, Guilherme M. D. ^{[3
]}

Frota, Maryana M. ^{[4
]}

Bastos, Maria do Socorro R. ^{[5
]}

Mattoso, Luiz H. C. ^{[2
]}

Oliveira, Juliano E. ^{[6
]}

机构：

[1] Univ Fed Lavras, Grad Program Biomat Engn, BR-37200000 Lavras, Brazil

[2] Embrapa Instrumentacao, Nanotechnol Natl Lab Agr, BR-13560970 Sao Carlos, Brazil

[3] Univ Fed Lavras, Dept Chem, BR-37200000 Lavras, Brazil

[4] Univ Fed Ceara, Food Engn Dept, BR-60356000 Fortaleza, Ceara, Brazil

[5] Embrapa Agroind Trop, Packaging Lab, BR-60511110 Fortaleza, Ceara, Brazil

[6] Univ Fed Lavras, Dept Engn, BR-37200000 Lavras, Brazil

来源：

SENSORS | 2020年 / 20卷 / 02期

关键词：

nanofiber; sensor; smart packaging; COLORIMETRIC SENSOR; ACID; NANOTECHNOLOGY; NANOPARTICLES; RECOGNITION; PARAMETERS; INDICATORS; SPECTRA; QUALITY; FILMS;

D O I：

10.3390/s20020417

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm(-2)) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

引用

页数：16

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