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

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.

Determinazione di amminotioli mediante elettroforesi capillare

The aminothiols are critical cellular components that play numerous and important roles in metabolism as key extracellular reducing agents, critical substrates for proteins synthesis and detoxificants of free radicals and peroxides. Because altered thiols levels in body fluids are linked to specific pathological conditions, their measurement is thus considered very important. One method to determine these compounds is the capillary electrophoresis, a technique that involves the separation of charged molecules on the basis of their movement under the influence of an applied electric field. The instrument used in this work is equipped with an amperometric detector recording the current of the thiols oxidized at the end of the capillary at a BDD electrode. The aim of this work is to find a valid method for the separations of the aminothiols analyzed, in terms of capillary coating and experimental conditions. In order to find an alternative and less expensive electrode than BDD and to increase sensitivity for the detection of the thiols, a modified electrode consisting in a carbon paste electrode containing Cobalt-phthalocyanine has been studied. In this electrode Cobalt-phthalocyanine works as electrocatalyst to enhance the oxidation reaction, meanwhile the graphite acts as conductive mean. This kind of electrode shows great sensibility and low detection limits for the thiols that have a free thiolic group, but it is not sensible to disulfides. The analysis of human plasma point out that the best method found for the capillary electrophoresis is not useful for the detection of aminothiols in a healthy person, because the very low concentrations in which they are present.