The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous beta-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that cont...ained fresh fish, its color was efficiently changed within the time during the storage at 4 degrees C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.
Keywords:
beta-Chitin / Elderberry extract / Intelligent films
Source:
International Journal of Biological Macromolecules, 2021, 186, 92-99
TY - JOUR
AU - Cabrera-Barjas, Gustavo
AU - Radovanović, Neda
AU - Arrepol, Gaston Bravo
AU - de la Torre, Alexander F.
AU - Valdes, Oscar
AU - Nesic, Aleksandra
PY - 2021
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4785
AB - The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous beta-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that contained fresh fish, its color was efficiently changed within the time during the storage at 4 degrees C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.
T2 - International Journal of Biological Macromolecules
T1 - Valorization of food waste to produce intelligent nanofibrous beta-chitin films
EP - 99
SP - 92
VL - 186
DO - 10.1016/j.ijbiomac.2021.07.045
ER -
@article{
author = "Cabrera-Barjas, Gustavo and Radovanović, Neda and Arrepol, Gaston Bravo and de la Torre, Alexander F. and Valdes, Oscar and Nesic, Aleksandra",
year = "2021",
abstract = "The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous beta-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that contained fresh fish, its color was efficiently changed within the time during the storage at 4 degrees C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.",
journal = "International Journal of Biological Macromolecules",
title = "Valorization of food waste to produce intelligent nanofibrous beta-chitin films",
pages = "99-92",
volume = "186",
doi = "10.1016/j.ijbiomac.2021.07.045"
}
Cabrera-Barjas, G., Radovanović, N., Arrepol, G. B., de la Torre, A. F., Valdes, O.,& Nesic, A.. (2021). Valorization of food waste to produce intelligent nanofibrous beta-chitin films. in International Journal of Biological Macromolecules, 186, 92-99.
https://doi.org/10.1016/j.ijbiomac.2021.07.045
Cabrera-Barjas G, Radovanović N, Arrepol GB, de la Torre AF, Valdes O, Nesic A. Valorization of food waste to produce intelligent nanofibrous beta-chitin films. in International Journal of Biological Macromolecules. 2021;186:92-99.
doi:10.1016/j.ijbiomac.2021.07.045 .
Cabrera-Barjas, Gustavo, Radovanović, Neda, Arrepol, Gaston Bravo, de la Torre, Alexander F., Valdes, Oscar, Nesic, Aleksandra, "Valorization of food waste to produce intelligent nanofibrous beta-chitin films" in International Journal of Biological Macromolecules, 186 (2021):92-99,
https://doi.org/10.1016/j.ijbiomac.2021.07.045 . .
