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.

Supported metal nanoparticles for sustainable green catalytic processes

Preformed Au nanoparticles supported on activated carbon and TiO2 were synthesised by sol-immobilisation. Polyethylene glycol, polyvinyl pyrrolidone and polyvinyl alcohol were used as stabilisers for the gold nanoparticles at different polymer/Au wt/wt ratios for each polymer. The effect of polymer/Au wt/wt ratios was investigated on (i) the average nanoparticle size, (ii) catalytic activity for two reactions, 4-nitrophenol reduction and glucose oxidation to glucaric acid. 4-nitrophenol reduction is recognised as a model reaction for nanomaterial catalytic activity tests; glucose oxidation to glucaric acid is a reaction that is traditionally carried out with concentrated nitric acid, for which alternative reaction pathways are looked for in an effort to reduce its environmental impact. The catalysts were characterised from the nanoparticle synthesis by colloidal method by means of UV-vis spectroscopy and DLS analysis, to the immobilisation step by XRD and TEM. The effect of the polymer:Au wt/wt ratio on nanoparticle size depends on the polymer nature, and point out the need to optimise supported nanoparticle synthesis protocols in the future depending on the type of stabiliser. The catalytic tests revealed that the polymers interact with Au nanoparticles through different active sites. Activated carbon (AC) and TiO2 were compared as supports for Au nanoparticles stabilised by PVA at PVA/Au 0,65 wt/wt. AC-supported Au NPs were the most active for glucose oxidation while TiO2-stabilised Au NPs were five times more active in 4-nitrophenol reduction that AC-supported NPs. Hence support and stabiliser are important parameters that should be optimised in order to achieve high catalytic activity for a given reaction.