Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging

The incorporation of biopolymers and natural colorants in smart packaging has garnered significant attention in the food packaging industry. This study investigates the design and characterization of novel fibrous films incorporating betalain extract (BE) from Stenocereus thurberi in poly (lactic ac...

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Autores: Canizales-Rodríguez, Dalila Fernanda, Rodríguez-Félix, Francisco, Tapia-Hernández, José Agustín, Toro-Sánchez, Carmen Lizette del, Ruiz-Cruz, Saúl, Aubourg, Santiago P., Ocaño Higuera, Víctor Manuel, Silvas García, María Irene, Figueroa-Enríquez, Cielo Estefanía, Álvarez-Moreno, Milagros Guadalupe
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/375485
Acesso em linha:http://hdl.handle.net/10261/375485
Access Level:acceso abierto
Palavra-chave:Poly (lactic acid)
Betalain extract
Electrospinning
Antioxidant capacity
Freshness indicator
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oai_identifier_str oai:digital.csic.es:10261/375485
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
title Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
spellingShingle Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
Canizales-Rodríguez, Dalila Fernanda
Poly (lactic acid)
Betalain extract
Electrospinning
Antioxidant capacity
Freshness indicator
title_short Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
title_full Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
title_fullStr Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
title_full_unstemmed Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
title_sort Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food Packaging
dc.creator.none.fl_str_mv Canizales-Rodríguez, Dalila Fernanda
Rodríguez-Félix, Francisco
Tapia-Hernández, José Agustín
Toro-Sánchez, Carmen Lizette del
Ruiz-Cruz, Saúl
Aubourg, Santiago P.
Ocaño Higuera, Víctor Manuel
Silvas García, María Irene
Figueroa-Enríquez, Cielo Estefanía
Álvarez-Moreno, Milagros Guadalupe
author Canizales-Rodríguez, Dalila Fernanda
author_facet Canizales-Rodríguez, Dalila Fernanda
Rodríguez-Félix, Francisco
Tapia-Hernández, José Agustín
Toro-Sánchez, Carmen Lizette del
Ruiz-Cruz, Saúl
Aubourg, Santiago P.
Ocaño Higuera, Víctor Manuel
Silvas García, María Irene
Figueroa-Enríquez, Cielo Estefanía
Álvarez-Moreno, Milagros Guadalupe
author_role author
author2 Rodríguez-Félix, Francisco
Tapia-Hernández, José Agustín
Toro-Sánchez, Carmen Lizette del
Ruiz-Cruz, Saúl
Aubourg, Santiago P.
Ocaño Higuera, Víctor Manuel
Silvas García, María Irene
Figueroa-Enríquez, Cielo Estefanía
Álvarez-Moreno, Milagros Guadalupe
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Nacional de Humanidades, Ciencias y Tecnologías (México)
Universidad de Sonora
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Poly (lactic acid)
Betalain extract
Electrospinning
Antioxidant capacity
Freshness indicator
topic Poly (lactic acid)
Betalain extract
Electrospinning
Antioxidant capacity
Freshness indicator
description The incorporation of biopolymers and natural colorants in smart packaging has garnered significant attention in the food packaging industry. This study investigates the design and characterization of novel fibrous films incorporating betalain extract (BE) from Stenocereus thurberi in poly (lactic acid) (PLA). An electrospinning technique was developed with varying PLA concentrations (2%–12% w/v) and BE concentrations (8%–12% w/v) to create a colorimetric freshness indicator. BE was characterized by quantifying its phytochemical content and assessing its antioxidant capacity. Morphological and structural analyses included scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), polydispersity index (PI), mechanical properties, and functional characteristics such as ammonia sensitivity and total antioxidant activity. The results indicated that the incorporation of BE significantly influenced the average diameter of the nanofibers, ranging from 313 ± 74 nm to 657 ± 99 nm. SEM micrographs showed that PLA12-BE12 films exhibited smooth surfaces without bead formation. The FTIR analysis confirmed effective BE incorporation, revealing intermolecular interactions between the betalain molecules and the PLA matrix, which contributed to enhanced structural and functional stability. The mechanical properties analysis revealed that moderate BE additions (8%–10% w/v) enhanced the Young’s modulus and tensile strength, while higher BE concentrations (12% w/v) disrupted the polymer network, reducing these properties. Additionally, the strain at break decreased significantly with BE incorporation, reflecting limited molecular chain mobility. Increasing BE concentration notably improved antioxidant activity, with the BE concentration of 12% (w/v), the ABTS•+, DPPH•, and FRAP radical scavenging activities at the highest values of 84.28 ± 1.59%, 29.95 ± 0.34%, and 710.57 ± 28.90 µM ET/g, respectively. Ammonia sensitivity tests demonstrated a significant halochromic transition from reddish-pink to yellow, indicating high sensitivity to low ammonia concentrations. The possible mechanism is alkaline pH induces aldimine bond hydrolysis and generates betalamic acid (yellow) and cyclo-DOPA-5-O-ß-glucoside (colorless) The fibrous films also exhibited reversible color changes and maintained good color stability over 30 days, emphasizing their potential for use in smart packaging applications for real-time freshness monitoring and food quality assessment.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/375485
url http://hdl.handle.net/10261/375485
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/coatings14121581
https://doi.org/10.3390/coatings14121581
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Poly (Lactic Acid) Fibrous Film with Betalains from Pitaya (Stenocereus thurberi) by Electrospinning for Potential Use as Smart Food PackagingCanizales-Rodríguez, Dalila FernandaRodríguez-Félix, FranciscoTapia-Hernández, José AgustínToro-Sánchez, Carmen Lizette delRuiz-Cruz, SaúlAubourg, Santiago P.Ocaño Higuera, Víctor ManuelSilvas García, María IreneFigueroa-Enríquez, Cielo EstefaníaÁlvarez-Moreno, Milagros GuadalupePoly (lactic acid)Betalain extractElectrospinningAntioxidant capacityFreshness indicatorThe incorporation of biopolymers and natural colorants in smart packaging has garnered significant attention in the food packaging industry. This study investigates the design and characterization of novel fibrous films incorporating betalain extract (BE) from Stenocereus thurberi in poly (lactic acid) (PLA). An electrospinning technique was developed with varying PLA concentrations (2%–12% w/v) and BE concentrations (8%–12% w/v) to create a colorimetric freshness indicator. BE was characterized by quantifying its phytochemical content and assessing its antioxidant capacity. Morphological and structural analyses included scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), polydispersity index (PI), mechanical properties, and functional characteristics such as ammonia sensitivity and total antioxidant activity. The results indicated that the incorporation of BE significantly influenced the average diameter of the nanofibers, ranging from 313 ± 74 nm to 657 ± 99 nm. SEM micrographs showed that PLA12-BE12 films exhibited smooth surfaces without bead formation. The FTIR analysis confirmed effective BE incorporation, revealing intermolecular interactions between the betalain molecules and the PLA matrix, which contributed to enhanced structural and functional stability. The mechanical properties analysis revealed that moderate BE additions (8%–10% w/v) enhanced the Young’s modulus and tensile strength, while higher BE concentrations (12% w/v) disrupted the polymer network, reducing these properties. Additionally, the strain at break decreased significantly with BE incorporation, reflecting limited molecular chain mobility. Increasing BE concentration notably improved antioxidant activity, with the BE concentration of 12% (w/v), the ABTS•+, DPPH•, and FRAP radical scavenging activities at the highest values of 84.28 ± 1.59%, 29.95 ± 0.34%, and 710.57 ± 28.90 µM ET/g, respectively. Ammonia sensitivity tests demonstrated a significant halochromic transition from reddish-pink to yellow, indicating high sensitivity to low ammonia concentrations. The possible mechanism is alkaline pH induces aldimine bond hydrolysis and generates betalamic acid (yellow) and cyclo-DOPA-5-O-ß-glucoside (colorless) The fibrous films also exhibited reversible color changes and maintained good color stability over 30 days, emphasizing their potential for use in smart packaging applications for real-time freshness monitoring and food quality assessment.The authors greatly appreciate the economic support of the Council, National Humanities Science and Technologies CONACYT through Basic Science Project 285445 and also that of the University of Sonora. Dalila Fernanda Canizales Rodríguez is grateful to CONACYT for the scholarship.Peer reviewedMultidisciplinary Digital Publishing InstituteConsejo Nacional de Humanidades, Ciencias y Tecnologías (México)Universidad de SonoraConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520242025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/375485reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/coatings14121581https://doi.org/10.3390/coatings14121581Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3754852026-05-22T06:33:51Z
score 15.812429

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