Development of a colorimetric indicator label for food oxidation based on hexanal detection

De Donno, Serena (2018) Development of a colorimetric indicator label for food oxidation based on hexanal detection. [Laurea magistrale], Università di Bologna, Corso di Studio in Ingegneria chimica e di processo [LM-DM270], Documento full-text non disponibile
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In this work, a colorimetric indicator for food oxidation based on the detection of hexanal in gas-phase, has been developed. In fact, in recent years, the food packaging industry has evolved towards new generation of packaging, like active and intelligent. According to literature (Pangloli P. et al. 2002), hexanal is the main product of a fatty acid oxidation: the linoleic acid. So, it was chosen to analyse two kinds of potato chips, fried in two different oils with high concentration of linoleic acid: olive oil and sunflower oil. Five different formulas were prepared and their colour change when exposed to hexanal in gas phase was evaluated. The formulas evaluations were first conducted on filter paper labels. The next step was to select the thickener to add to the formula, in order to coat a polypropylene film, more appropriate than the filter paper for a production at industrial scale. Three kinds of thickeners were tested: a cellulose derivative, an ethylene vinyl-alcohol and a polyvinyl alcohol. To obtain the final labels with the autoadhesive layer, the polypropylene film with the selected formula and thickener was coat with a water based adhesive. For both filter paper and polypropylene labels, with and without autoadhesive layer, the detection limit and the detection time were measured. For the selected formula on filter paper labels, the stability was evaluated, when conserved on the dark or on the light, in order to determine the storage time. Both potato chips samples, stocked at the same conditions, were analysed using an optimised Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method, in order to determine the concentration of volatilized hexanal. With the aim to establish if the hexanal can be considered as an indicator of the end of potato chips shelf life, sensory evaluation was conducted each day of HS-SPME-GC-MS analysis.

Tipologia del documento
Tesi di laurea (Laurea magistrale)
Autore della tesi
De Donno, Serena
Relatore della tesi
Correlatore della tesi
Corso di studio
Ingegneria di processo
Ordinamento Cds
Parole chiave
Intelligent packaging,Hexanal,Potato chips,Gas Chromatography,Colorimetric indicator
Data di discussione della Tesi
15 Marzo 2018

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