1. Valorization of food waste to produce intelligent nanofibrous β-chitin films
- Author
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Gaston Bravo Arrepol, Neda Radovanović, Alexander F. de la Torre, Gustavo Cabrera-Barjas, Oscar Valdés, and Aleksandra Nesic
- Subjects
Food Handling ,Food spoilage ,Nanofibers ,Biomass ,Chitin ,01 natural sciences ,Biochemistry ,chemistry.chemical_compound ,Structural Biology ,Nanotechnology ,Decapodiformes ,Food Packaging ,Temperature ,Color analysis ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,Pulp and paper industry ,040401 food science ,6. Clean water ,Smart Materials ,Sambucus ,Intelligent films ,Colorimetry ,Materials science ,Color ,Food Contamination ,Context (language use) ,Raw material ,Time ,12. Responsible consumption ,0404 agricultural biotechnology ,Tensile Strength ,Elderberry extract ,Animals ,Molecular Biology ,Waste Products ,beta-Chitin ,Plant Extracts ,010405 organic chemistry ,business.industry ,0104 chemical sciences ,Gadiformes ,Food waste ,Food Storage ,Seafood ,chemistry ,Fruit ,Food processing ,business - 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 β-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 °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.
- Published
- 2021