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Khan S, Shakeri A, Monteiro JK, Tariq S, Prasad A, Gu J, Filipe CDM, Li Y, Didar TF. Comprehensive fluorescence profiles of contamination-prone foods applied to the design of microcontact-printed in situ functional oligonucleotide sensors. Sci Rep 2024; 14:8277. [PMID: 38594334 PMCID: PMC11004136 DOI: 10.1038/s41598-024-58698-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 04/02/2024] [Indexed: 04/11/2024] Open
Abstract
With both foodborne illness and food spoilage detrimentally impacting human health and the economy, there is growing interest in the development of in situ sensors that offer real-time monitoring of food quality within enclosed food packages. While oligonucleotide-based fluorescent sensors have illustrated significant promise, the development of such on-food sensors requires consideration towards sensing-relevant fluorescence properties of target food products-information that has not yet been reported. To address this need, comprehensive fluorescence profiles for various contamination-prone food products are established in this study across several wavelengths and timepoints. The intensity of these food backgrounds is further contextualized to biomolecule-mediated sensing using overlaid fluorescent oligonucleotide arrays, which offer perspective towards the viability of distinct wavelengths and fluorophores for in situ food monitoring. Results show that biosensing in the Cyanine3 range is optimal for all tested foods, with the Cyanine5 range offering comparable performance with meat products specifically. Moreover, recognizing that mass fabrication of on-food sensors requires rapid and simple deposition of sensing agents onto packaging substrates, RNA-cleaving fluorescent nucleic acid probes are successfully deposited via microcontact printing for the first time. Direct incorporation onto food packaging yields cost-effective sensors with performance comparable to ones produced using conventional deposition strategies.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L8, Canada
| | - Amid Shakeri
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L7, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4K1, Canada
| | - Simrun Tariq
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4K1, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L8, Canada
| | - Jimmy Gu
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4K1, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L7, Canada.
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4K1, Canada.
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L8, Canada.
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON, L8S 4L7, Canada.
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2
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Chen Y, Wang Y, Zhang Y, Wang X, Zhang C, Cheng N. Intelligent Biosensors Promise Smarter Solutions in Food Safety 4.0. Foods 2024; 13:235. [PMID: 38254535 PMCID: PMC10815208 DOI: 10.3390/foods13020235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/07/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Food safety is closely related to human health. However, the regulation and testing processes for food safety are intricate and resource-intensive. Therefore, it is necessary to address food safety risks using a combination of deep learning, the Internet of Things, smartphones, quick response codes, smart packaging, and other smart technologies. Intelligent designs that combine digital systems and advanced functionalities with biosensors hold great promise for revolutionizing current food safety practices. This review introduces the concept of Food Safety 4.0, and discusses the impact of intelligent biosensors, which offer attractive smarter solutions, including real-time monitoring, predictive analytics, enhanced traceability, and consumer empowerment, helping improve risk management and ensure the highest standards of food safety.
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Affiliation(s)
- Yuehua Chen
- School of Electrical and Information, Northeast Agricultural University, Harbin 150030, China;
| | - Yicheng Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Yiran Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (C.Z.)
| | - Xin Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (C.Z.)
| | - Chen Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (C.Z.)
| | - Nan Cheng
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (C.Z.)
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Nasution H, Harahap H, Julianti E, Safitri A, Jaafar M. Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective. Polymers (Basel) 2023; 15:4103. [PMID: 37896347 PMCID: PMC10611019 DOI: 10.3390/polym15204103] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 10/04/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.
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Affiliation(s)
- Halimatuddahliana Nasution
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Kec. Medan Baru, Medan 20155, Sumatera Utara, Indonesia; (H.H.); (A.S.)
| | - Hamidah Harahap
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Kec. Medan Baru, Medan 20155, Sumatera Utara, Indonesia; (H.H.); (A.S.)
| | - Elisa Julianti
- Department of Food and Science Technology, Faculty of Agriculture, Universitas Sumatera Utara, Padang Bulan, Kec. Medan Baru, Medan 20155, Sumatera Utara, Indonesia;
| | - Aida Safitri
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Kec. Medan Baru, Medan 20155, Sumatera Utara, Indonesia; (H.H.); (A.S.)
| | - Mariatti Jaafar
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Nibong Tebal 14300, Pulau Pinang, Malaysia;
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Prasad A, Khan S, Monteiro JK, Li J, Arshad F, Ladouceur L, Tian L, Shakeri A, Filipe CDM, Li Y, Didar TF. Advancing In Situ Food Monitoring through a Smart Lab-in-a-Package System Demonstrated by the Detection of Salmonella in Whole Chicken. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2302641. [PMID: 37358057 DOI: 10.1002/adma.202302641] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/16/2023] [Indexed: 06/27/2023]
Abstract
With food production shifting away from traditional farm-to-table approaches to efficient multistep supply chains, the incidence of food contamination has increased. Consequently, pathogen testing via inefficient culture-based methods has increased, despite its lack of real-time capabilities and need for centralized facilities. While in situ pathogen detection would address these limitations and enable individual product monitoring, accurate detection within unprocessed, packaged food products without user manipulation has proven elusive. Herein, "Lab-in-a-Package" is presented, a platform capable of sampling, concentrating, and detecting target pathogens within closed food packaging, without intervention. This system consists of a newly designed packaging tray and reagent-infused membrane that can be paired universally with diverse pathogen sensors. The inclined food packaging tray maximizes fluid localization onto the sensing interface, while the membrane acts as a reagent-immobilizing matrix and an antifouling barrier for the sensor. The platform is substantiated using a newly discovered Salmonella-responsive nucleic acid probe, which enables hands-free detection of 103 colony forming units (CFU) g-1 target pathogen in a packaged whole chicken. The platform remains effective when contamination is introduced with toolsand surfaces, ensuring widespread efficacy. Its real-world use for in situ detection is simulated using a handheld fluorescence scanner with smartphone connectivity.
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Affiliation(s)
- Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8N 3Z5, Canada
| | - Jiuxing Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Fatima Arshad
- School of Interdisciplinary Science, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Liane Ladouceur
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Lei Tian
- Department of Chemical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Amid Shakeri
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
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Mirmoeini SS, Moradi M, Tajik H, Almasi H, Gama FM. Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging. Food Chem 2023; 425:136493. [PMID: 37285628 DOI: 10.1016/j.foodchem.2023.136493] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 05/23/2023] [Accepted: 05/28/2023] [Indexed: 06/09/2023]
Abstract
The purpose of this study was to prepare a porous intelligent aerogel for food packaging applications, in particular for monitoring minced beef freshness, using cellulose extracted from grape stalk, Salep as a copolymer, and red grape anthocyanins as a pH-sensitive pigment. Aerogels based on cellulose 1% (w/v) and Salep 1% (w/v) at ratios of 1:3, 3:1, and 1:1 were prepared by lyophilization. Aerogel with high porosity, low density, and higher mean pore size was chosen for preparing intelligent colorimetric aerogel (ICA) with the addition of 0.44 mg/100 mL of anthocyanins. Based on the color parameters, the stability of ICA was satisfactory when exposed to both light and dark conditions, as well as when stored at either 4 or 25 °C. Additionally, X-ray diffraction and thermogravimetric analyses indicated that an amorphous aerogel was formed, with a thermal decomposition temperature of 320 °C. The color of the ICA changed from purple on the first and 3rd days of packaging to blue-gray on the 6th day. As the spoilage process continued, the color of the indicator became dark brown. Taken together, ICA showed a quick response to minced beef spoilage with the ability to differentiate between fresh and spoiled meat during storage at 4 °C.
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Affiliation(s)
- Seyedeh Sahar Mirmoeini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, 1177 Urmia, Iran.
| | - Francisco Miguel Gama
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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