Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/11183
Title: A simple and inexpensive thermal optic nanosensor formed by triblock copolymer and polydiacetylene mixture.
Authors: Ferreira, Gabriel Max Dias
Ferreira, Guilherme Max Dias
Hespanhol, Maria do Carmo
Rezende, Jaqueline de Paula
Pires, Ana Clarissa dos Santos
Ortega, Paulo Fernando Ribeiro
Silva, Luis Henrique Mendes da
Keywords: Nanoblend
Colorimetric transition
Chromatic transition temperature
Thermosensor
Polymer interaction
Issue Date: 2018
Citation: FERREIRA, G. M. D. et al. A simple and inexpensive thermal optic nanosensor formed by triblock copolymer and polydiacetylene mixture. Food Chemistry, v. 241, p. 358-363, fev. 2018. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0308814617314425>. Acesso em: 7 mar. 2019.
Abstract: Polydiacetylene (PDA) vesicles have been applied as optical sensors in different areas, although there are difficulties in controlling their responses. In this study, we prepared nanoblends of PDA with triblock copolymers (TC) as a better sensor system for detecting temperature change. The influences of diacetylene (DA) monomer, and the TC chemical structure and concentration on the colorimetric response (CR) were examined. The TC/PDA nanoblend was remarkably more sensitive to temperature change, than classical vesicles. A higher L64 concentration of 12.0% (w/w) reduced the chromatic transition temperature (Ttr) to as low as 24 °C. When using different TCs, the Ttr values can be ordered as L35 < F68< L64 < F127<P123, indicating the importance of the hydrophobic environment for the colorimetric transition of nanoblends. The results here demonstrated that the balance of intermolecular interaction between TC-TC, TC-DA, and DA-DA enables the construction of strategic sensor for detecting temperature changes in different applications.
URI: http://www.repositorio.ufop.br/handle/123456789/11183
metadata.dc.identifier.uri2: https://www.sciencedirect.com/science/article/pii/S0308814617314425
metadata.dc.identifier.doi: https://doi.org/10.1016/j.foodchem.2017.08.115
ISSN: 0308-8146
Appears in Collections:DEQUI - Artigos publicados em periódicos

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