Abstract
This work describes the development of ultrafine fibers with açaí (Euterpe oleracea Mart.) extract (AE) for use as pH sensors with potential applications in the food industry. The fibers were produced by electrospinning with polymeric solutions composed of 7% (w v−1) polycaprolactone, 2% (w v−1) polyethylene oxide and 3% (w v−1) AE solubilized in chloroform and methanol (3:1). The mean diameter of the fibers was 1635 ± 277 nm, with hydrophilic characteristics (contact angle < 90°), a melting point of 58 °C and a maximum degradation temperature of 408 °C. The total color difference (ΔΕ) of the colorimetric response was greater than 5, corresponding to the human ability for color differentiation. This new material can be used as a pH sensor for foods such as pork and fish to ensure quality and safety for the consumer, who can visually check the condition of the products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
