• OpenAccess
  • Development of temperature indicator prototype: Cardpaper coated with chitosan intelligent films  [ASFE 2014]
  • DOI: 10.4236/jacen.2014.31B002   PP.5 - 10
  • Author(s)
  • Vinicius B. V. Maciel, Cristiana M. P. Yoshida, Telma T. Franco
  • An intelligent and biodegradable material pack- aging was developed based on a natural and thermal-sensitive pigment. Anthocyanin (ATH, 0.50 g/100g) was incorporated into chitosan matrix films (2 g/100g) forming a chitosan intelligent film (C-ATH). The system is able to indicate the variation of temperature during distribution and storage chain of industrial products. The novelty of this work was an alternative packaging material that it is biodegradable and could inform any temperature variations on the range of 40?C - 70?C, by irreversible visual colour changes. The effects of temperature (10?C, 30?C and 50?C) and luminosity (0, 500 and 1000 l×) were analyzed on C-ATH using an experimental design of 2 variables, measuring the colour parameters (L*, a*, b*) and mechanical properties (tensile strength, elongation break and Young’s modulus) as responses. C-ATH suspensions were applied as a coating on cardpaper surface forming a temperature indicator prototype (TIP). C-ATH darkened after being exposed to temper- atures above 50?C and luminosity of 1000 lx for 72 hours. TIP was obtained, without bubbles or defects, with reduced water absorption capacity. Irreversible visual colour change was verified on TIP exposed at 40?C independently of luminosity, turned gradually yellow. Chitosan suspensions containing ATH and applied as a coated on card paper sheets could be an alternative of biode-gradable material for packaging system that indicates efficiently temperature changes. This indicator system has potential application temperature range of 40?C to 70?C, such as food, pharmaceuticals, biological, agricultural and others products, that are highly dependent of storage temperature conditions.

  • Chitosan; Anthocyanin; Temperature Indicator; Coating; Card Paper
  • References
  • [1]
    Yoshida, C.M.P., Oliveira-Junior, E.N. and Franco, T.T. (2009) Chitosan tailor-made films: The effects of additives on barrier and mechanical properties. Packaging Technology and Science, 22, 161-170.
    Notin, L., Viton, C., David, L., Alcouffe, P., Rochas, C. and Domard, A. (2006) Morphology and mechanical properties of chitosan fibers obtained by gel-spinning: Influence of the dry-jet-stretching step and ageing. Acta Biomaterialia, 2, 387-402.
    Ahvenainen, R. (2003) Active and inteligente packaging: An introduction. In: Ahvenainen, R., Ed., Novel Food Packaging Techniques. CRC Press, Boca Raton, 5-21.
    Shimoni, E., Anderson, E.M. and Labuza, T.P. (2001) Reliability of time temperature indicators under temperature abuse. Journal of Food Science, 66, 1337-1340.
    Wanihsuksombat, C., Hongtrakul, V. and Suppakul, P. (2010) Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality. Journal of Food Engineering, 100, 427-434.
    Yam, K.L., Takhistov, P.T. and Miltz, J. (2005) Intelligent packaging: Concepts and applications. Journal of Food Science, 70, R1-R10.
    Vaikousi, H., Biliaderis, C.G. and Koutsoumanis, K.P. (2008) Development of a microbial time-temperature indicator prototype for monitoring the microbiological quality of chilled foods. Applied and Environmental Microbiology, 74, 3242-3250.
    Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z. and Hengtao, Z. (2008) Development and characterization of a new amylase type time-temperature indicator. Food Control, 19, 315-319.
    Kato Jr, E.T., Yoshida, C.M.P., Reis, A.B., Melo, I.S. and Franco, T.T. (2011) Fast detection of hydrogen sulphide using a biode-gradable colorimetric indicator system. Polymer International, 60, 951-956.
    Maciel, V.B.V., Yoshida, C.M.P. and Franco, T.T. (2012) Development of a prototype of a colourimetric temperature indicator for monitoring food quality. Journal of Food Engineering, 111, 21-27.
    ASTM (1995) Tensile properties of thin plastic sheeting. Annual Book of ASTM Standards, Philadelphia, D882.
    ASTM (1999) Water absorptiveness of nonbibulous paper and paper-board (Cobb Test). Annual Book of ASTM Standards, Philadelphia, D3285.
    ASTM (2002) Resistance to bending of paper and paper-board (Taber-type tester in basic configuration). Annual Book of ASTM Standards, Atlanta, D5342.
    Wyszecki, G. and Stiles, W.S. (1967) Color science: Concepts and methods, quantitative data and formulas. John Wiley & Sons Inc., London.
    Ellouze, M. and Augustin, J.C. (2010) Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology, 138, 119-129.
    Shaked-Sachray, L. Weiss, D., Reuveni, M., Nissim-Levi, A. and Oren-Shamir, M. (2002) Increased anthocyanin accumulation in aster flowers at elevated temperature due to magnesium treatment. Physiologia Plantarum, 114, 559-565.
    Alighourchi, H. and Barzegar, M. (2009) Some physic-cochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. Journal of Food Engineering, 90, 179-185.
    Lauro, G.J. and Francis, J.F. (2000) Natural food colo-rants. In: Lauro, G.J. and Francis, J.F., Eds., Anthocyanins, Marcel Dekker, New York, 237-252.
    Rein, M. (2005) Copigmentation reactions and color stability of berry anthocyanins. Dissertation, University of Helsinki, Helsinki.
    Wallace, T.C. and Giusti, M.M. (2008) Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana l. as compared to other natural/synthetic colorants. Journal of Food Science, 73, C241-C248.
    Aramwit, P., Bang, N. and Srichana, T. (2010) The properties and stability of anthocyanins in mulberry fruits. Food Research International, 43, 1093-1097.
    Patras, A., Brunton, N.P., O’Donnell, C. and Tiwari, B.K. (2010) Effect of thermal processing on anthocyanin stability in foods; Mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21, 3-11.
    Markakis, P., Livingstone, G.E. and Fillers, G.R. (1957) Quantitative aspects of strawberry-pigment degradation. Journal of Food Science, 22, 117-130.
    Adams, J.B. (1973) Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100?C. Journal of the Science of Food and Agriculture, 24, 747-762.
    Bolivar, A.C.C. and Cisveros-Zevallos, L. (2004) Stability of antho-cyanin-based aqueous extract of Andean purple corn and red-flushed sweet potato compared to synthetic and natural colourants. Food Chemistry, 86, 69-77.
    Patras, A., Brunton, N.P., Da Pieve, S. and Butler, F. (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technology, 10, 308-313.
    doi: 0.1016/j.ifset.2008.12.004
    Aider, M. (2010) Chitosan application for active bio-bas-ed films production and potential in the food industry: Review. Food Science and Technology, 43, 837-842.
    Bordenave, N., Grelier, S., Pichavant, F. and Coma, V. (2007) Water and moisture susceptibility of chitosan and paper-based materials: Structure-property relationships. Journal of Agricultural and Food Chemistry, 55, 9479- 9488.
    Kuusipalo, J., Kaunisto, M., Laine, A. and Kellom?ki, M. (2005) Chitosan as a coating additive in paper and paperboard. Tappi Journal, 4, 17-21.
    Kjellgren, H., G?llstedt, M., Engstr?m, G. and J?rnstr?m, L. (2006) Barrier and surface properties of chitosan-coated greaseproof paper. Carbohydrate Polymers, 65, 453- 460.
    Fernandes, S.C.M., Freire, C.S.R., Silvestre, A.J.D., Neto, C.P., Gandini, A., Desbriéres, J., Blanc, S., Ferreira, R.A.S. and Carlos, L.D. (2009) A study of the distribution of chitosan onto and within a paper sheet using a flu-orescent chitosan derivative. Carbohydrate Polymers, 78, 760-766.
    Fernandes, S.C.M., Freire, C.S.R., Silvestre, A.J.D., Desbrières, J., Gandini, A. and Neto, C.P. (2010) Production of coated papers with improved properties by using a water-soluble chitosan derivative. Industrial and Engineering Chemistry Research, 49, 6432-6438.

Engineering Information Institute is the member of/source content provider to