Detection of food spoilage and adulteration by novel nanomaterial-based sensors

An agar hydrogel-CuNPs/N@CQDs dual-mode colorimetric/fluorescent indicator for non-destructive monitoring of banana ripening

A colorimetric-fluorescence ripeness indicator, based on copper nanoparticles and carbon quantum dots doped with nitrogen (CuNPs/N@CQDS) immobilized in agar hydrogel (AGH-CuNPs/N@CQDs) for ethylene gas detection, was developed for detecting the ripening of bananas. Ethylene could reduce the fluorescence intensity of CuNPs/N@CQDs and cause a red shift of the LSPR peak. The prepared AGH-CuNPs/N@CQDs indicator had an irreversible response to ethylene with LOD and LOQ of 9.94 and 30.12 μM, respectively. The results of XPS and FTIR confirmed the formation of Cu-OH bonds. The color of the AGH-CuNPs/N@CQDs indicator changed from pale green to yellow and ultimately to brown during banana ripening. There was a strong correlation between the decrease in firmness of banana tissue, the increase in reducing sugars, and the change in the indicator's color. Therefore, the AGH-CuNPs/N@CQDs indicator is capable of simple, low-cost, high-accuracy, and naked-eye identification of the fruit's ripening in intelligent packaging.

Non-destructive visual detection of fresh food spoilage

Two coumarin derivatives SWJT-33 and SWJT-34 were synthesized as probes for the detection of cadaverine (Cad). Among them, SWJT-34 exhibits high selectivity and low detection limits for Cad using fluorescence or UV-vis spectrum. The detection limits for Cad were calculated to be 0.018 μM by fluorescence spectrum and 0.34 μM by UV-vis spectrum, which was much lower than those of most of reported probes. The probe could realize colorimetric and ratiometric detection of Cad because an aza-Michael addition reaction occurred between SWJT-34 and Cad to form the Schiff base compound as a product. In addition, SWJT-34 could be fabricated as portable test strips for the selective detection of Cad in vapor, and the corresponding detection limits were calculated to be 1.88 ppm in the fluorescent mode and 57 ppm in UV-vis mode, respectively. Additionally, these test strips could be used to test the freshness of Rottweiler shrimp and pork at different temperatures.

Ratiometric fluorescent paper chip for monitoring the freshness of high protein foods

Accurately monitoring the freshness of high-protein foods has significant implications for both food safety and public welfare. Since a large amount of hydrogen sulfide (H2S) is produced during spoilage-related processes, abnormal H2S levels are often considered an important indicator of food spoilage. Therefore, we synthesized novel nanoparticles (NPs) containing Silicon (Si) dots and CdTe quantum dots to accurately assess the amount of sulfide ions (S2-) and thus the quality of high-protein foods in the early stage of storage. As the concentration of S2- increased, the fluorescence intensity of Si/CdTe NPs at λem = 488 nm increased, while the fluorescence intensity at λem = 620 nm was quenched. The fluorescence intensity ratio (F620/F488) was negatively linearly correlated to S2- concentrations in the range of 1-20 μM, with a detection limit of 0.3 μM. Furthermore, to achieve portable detection, we mixed Si/CdTe NPs with sodium carboxymethyl cellulose to prepare effective visual fluorescent sensing paper chips, which exhibited ideal porous structure, good particle dispersion, and excellent fluorescence properties. Incubating the paper chips with high-protein foods allowed for accurate monitoring of food freshness during storage. Therefore, this approach provided a reliable and portable method to determine H2S concentration using a novel concept to ensure the freshness and safety of high-protein foods.

Progress in food packaging applications of biopolymer-nanometal composites - A comprehensive review

Eco-friendly nanotechnology-enabled biopolymers are one of the novel concepts of packaging materials to substitute traditional synthetic polymers and their composites. This article succinctly reviews the recent developments of introducing additional functionalities to biopolymers using metal and metal oxide nanoparticles. The functionality of metal nanoparticles such as silver, zinc oxide, titanium dioxide, copper oxide, gold, and magnesium oxide, as food packaging materials were discussed. The addition of nanoparticles in biopolymers improves mechanical properties, gas barrier properties, durability, temperature stability, moisture stability, antimicrobial activity, antioxidant property, and UV absorbance and can prevent the presence of ethylene and oxygen, hence extending the shelf life of foodstuffs. Other than this, the functional activity of these biopolymer composite films helps them to act like smart or intelligent packaging. The selection of metal nanoparticles, particle migration, toxicological effect, and potential future scope in the food packaging industry are also reviewed.

Electrospinning-based sensing technologies: Opportunities for food applications

The article explores the science and practice of electrospinning, tracing its history and examining the factors that influence fiber morphology, including the solution composition, processing conditions, and environmental conditions. It offers a thorough examination of electrospinning fundamentals geared toward generating an appropriate platform for creating tailored nanofibers for sensing applications in the food industry. These nanofibers play a critical role in food analysis, sensing, and traceability, and we highlight their effectiveness in identifying pesticide residues, food components, antibiotics, heavy metals, and foodborne pathogens as well as in monitoring the freshness and spoilage of food. The use of electrospinning technology is poised to make sensing platforms more accessible, affordable, and widespread, thereby significantly contributing to the improvement of food quality and safety monitoring practices.

State-of-the-art nanosensors and kits for the detection of antibiotic residues in milk and dairy products

Antibiotic resistance is increasingly seen as a future concern, but antibiotics are still commonly used in animals, leading to their accumulation in humans through the food chain and posing health risks. The development of nanomaterials has opened up possibilities for creating new sensing strategies to detect antibiotic residues, resulting in the emergence of innovative nanobiosensors with different benefits like rapidity, simplicity, accuracy, sensitivity, specificity, and precision. Therefore, this comprehensive review provides pertinent and current insights into nanomaterials-based electrochemical/optical sensors for the detection of antibitic residues (ANBr) across milk and dairy products. Here, we first discuss the commonly used ANBs in real products, the significance of ANBr, and also their binding/biological properties. Then, we provide an overview of the role of using different nanomaterials on the development of advanced nanobiosensors like fluorescence-based, colorimetric, surface-enhanced Raman scattering, surface plasmon resonance, and several important electrochemical nanobiosensors relying on different kinds of electrodes. The enhancement of ANB electrochemical behavior for detection is also outlined, along with a concise overview of the utilization of (bio)recognition units. Ultimately, this paper offers a perspective on the future concepts of this research field and commercialized nanomaterial-based sensors to help upgrade the sensing techniques for ANBr in dairy products.

Electrochemical sensors modified with iron oxide nanoparticles/nanocomposites for voltammetric detection of Pb (II) in water: A review

Permissible limits of Pb2+ in drinking water are being reduced from 10 μgL-1 to 5 μgL-1, which calls for rapid, and highly reliable detection techniques. Electrochemical sensors have garnered attention in detection of heavy metal ions in environmental samples due to their ease of operation, low cost, and rapid detection responses. Selectivity, sensitivity and detection capabilities of these sensors, can be enhanced by modifying their working electrodes (WEs) with iron oxide nanoparticles (IONPs) and/or their composites. Therefore, this review is an in-depth analysis of the deployment of IONPs/nanocomposites in modification of electrochemical sensors for detection of Pb2+ in drinking water over the past decade. From the analyzed studies (n = 23), the optimal solution pH, deposition potential, and deposition time ranged between 3 and 5.6, -0.7 to -1.4 V vs Ag/AgCl, and 100-400 s, respectively. Majority of the studies employed square wave anodic stripping voltammetry (n = 16), in 0.1 M acetate buffer solution (n = 19) for detection of Pb2+. Limits of detection obtained (2.5 x 10-9 - 4.5 μg/L) were below the permissible levels which indicated good sensitivities of the modified electrodes. Despite the great performance of these modified electrodes, the primary source of IONPs has always been commercial iron-based salts in addition to the use of so many materials as modifying agents of these IONPs. This may limit reproducibility and sustainability of the WEs due to lengthy and costly preparation protocols. Steel and/or iron industrial wastes can be alternatively employed in generation of IONPs for modification of electrochemical sensors. Additionally, biomass-based activated carbons enriched with surface functional groups are also used in modification of bare IONPs, and subsequently bare electrodes. However, these two areas still need to be fully explored.

Recent advancements in chemosensors for the detection of food spoilage

The need for reliable sensors has become a major requirement to confirm the quality and safety of food commodities. Chemosensors are promising sensing tools to identify contaminants and food spoilage to ensure food safety. Chemosensing materials are evolving and becoming potential mechanisms to enable onsite and real-time monitoring of food safety. This review summarizes the information about the basic four types of chemosensors (colorimetric, optical, electrochemical, and piezoelectric) employed in the food sector, the latest advancements in the development of chemo-sensing mechanisms, and their food applications, with special emphasis on the future outlook of them. In this review, we discuss the novel chemosensors developed from the year 2018 to 2022 to detect spoilage in some common types of food like fish, meat, milk, cheese and soy sauce. This work will provide a fundamental step toward further development and innovations of chemosensors targeting different arenas in the food industry.

Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection

Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.

Biophysical characterization of α-glucan nanoparticles encapsulating feruloylated soy glycerides (FSG)

Water insoluble α-glucans that were enzymatically synthesized using glucansucrase that was cloned from Leuconostoc mesenteroides NRRL B-1118 were previously shown to form nanoparticles via high pressure homogenization. These α-glucan nanoparticles were previously shown capable of encapsulating a small hydrophobic molecule. This work demonstrates that the same α-glucan can be formed into nanoparticles that encapsulate feruloylated soy glycerides from modified soybean oil, a product of interest to the cosmetic and skin care industries because of the UV absorbance and antioxidant properties of the feruloyl moiety. It is demonstrated that the feruloylated soy glyceride/α-glucan nanoparticles have distinct size, zeta potential and thermal profiles from that of nanoparticles made from α-glucan alone or feruloylated soy glyceride alone. Thermal analysis also demonstrates the release of feruloylated soy glycerides from the α-glucan nanoparticles.

Biofabrication of carbon quantum dots and their food packaging applications: a review

Carbon quantum dots (CQDs) are an emerging class of novel carbon nanomaterials (< 10 nm). These zero-dimensional CQDs have recently invoked significant interest due to their high fluorescence ability, strong electronic conductivity, biocompatibility, excellent chemical stability, non-toxicity, and environmental safety. Bio-fabrication of CQDs from organic resources remains attractive owing to their excellent functional properties. An emerging class of CQDs is fabricated by various conventional methods. However, these methods need many chemical agents and instrument facilities. Bio-fabrication of CQDs has a lot of benefits because of its simple fabrication and eco-friendly. Therefore, the green synthesized CQDs are considered optimistic candidates for developing novel functional materials for food packaging applications. Thus, it is important to investigate the latest update on green-based CQDs for food packaging applications. This current review paper discusses the physicochemical properties of CQDs, the bio-fabrication of CQDs, and the fluorescent properties of CQDs along with their food packaging applications.

Revolutionizing Food Safety with Quantum Dot-Polymer Nanocomposites: From Monitoring to Sensing Applications

The present review article investigates the prospective utilisation of quantum dot-polymer nanocomposites in the context of ensuring food safety. The text pertains to the advancement of nanocomposites, encompassing their distinctive optical and electrical characteristics, and their prospective to transform the detection and perception of food safety risks. The article explores diverse methodologies for producing nanocomposites and underscores their potential utility in identifying impurities, microorganisms, and harmful substances in food. The article provides an overview of the challenges and limitations associated with the utilisation of nanocomposites in food safety applications, encompassing concerns regarding toxicity and the necessity for standardised protocols. The review article presents a comprehensive examination of the present research status in this area and underscores the potential of quantum dots-polymer nanocomposites in transforming food safety monitoring and sensing.

Molecular engineering of fluorescence probe for real-time non-destructive visual screening of meat freshness

Spoiled meat poses a great challenge to food security and human health, which should be addressed by the early monitoring and warning of the meat freshness. We herein exploited a molecular engineering strategy to construct a set of fluorescence probes (PTPY, PTAC, and PTCN) with phenothiazine as fluorophore and cyanovinyl as recognition site for the facile and efficient monitoring of meat freshness. These probes produce an obvious fluorescence color transition from dark red to bright cyan in response to cadaverine (Cad) through the nucleophilic addition/elimination reaction. The sensing performances were elaborately improved to achieve quick response (16 s), low detection limit (LOD = 3.9 nM), and high contrast fluorescence color change by enhancing the electron-withdrawing strength of cyanovinyl moiety. Furthermore, PTCN test strips were fabricated for portable and naked-eye detection of Cad vapor with fluorescence color change from crimson to cyan, and accurate determination of Cad vapor level with RGB color (red, green, blue) mode analysis. The test strips were employed to detect the freshness of real beef samples, and demonstrated a good capability of non-destructive, non-contact and visual screening meat freshness on site.

Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems

Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.

Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review

Meat and aquatic products are susceptible to spoilage during distribution, transportation, and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials (ENMs) typically with the diameter in the range of 1-100 nm exhibit fascinating physicochemical properties. ENMs-based sensing systems have received extensive attention for food freshness assessment due to the advantages of being fast, simple, and sensitive. This review focuses on summarizing the recent application of ENMs-based sensing systems for food freshness detection. First, chemical indicators related to the freshness of meat and aquatic products are described. Then, how to apply the ENMs including noble metal nanomaterials, metal oxide nanomaterials, carbon nanomaterials, and metal-organic frameworks for the construction of different sensing systems were described. Besides, the recent advance in ENMs-based colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy sensing systems for assessing the freshness of meat and aquatic products were outlined. Finally, the challenges and future research perspectives for the application of ENMs-based sensing systems were discussed. The ENMs-based sensing systems have been demonstrated as effective tools for freshness evaluation. The sensing performance of ENMs employed in different sensing systems depends on their composition, size, shape, and stability of nanoparticles. For the real application of ENMs in food industries, the risks and regulatory issues associated with nanomaterials need to be further considered. With the continuous development of nanomaterials and sensing devices, the ENMs-based sensors are expected to be applied in-field for rapid detection of the freshness of meat and aquatic products in the future.

Recent advances in determination applications of emerging films based on nanomaterials

Sensitive and facile detection of analytes is crucial in various fields such as agriculture production, food safety, clinical diagnosis and therapy, and environmental monitoring. However, the synergy of complicated sample pretreatment and detection is an urgent challenge. By integrating the inherent porosity, processability and flexibility of films and the diversified merits of nanomaterials, nanomaterial-based films have evolved as preferred candidates to meet the above challenge. Recent years have witnessed the flourishment of films-based detection technologies due to their unique porous structures and integrated physical/chemical merits, which favors the separation/collection and detection of analytes in a rapid, efficient and facile way. In particular, films based on nanomaterials consisting of 0D metal-organic framework particles, 1D nanofibers and carbon nanotubes, and 2D graphene and analogs have drawn increasing attention due to incorporating new properties from nanomaterials. This paper summarizes the progress of the fabrication of emerging films based on nanomaterials and their detection applications in recent five years, focusing on typical electrochemical and optical methods. Some new interesting applications, such as point-of-care testing, wearable devices and detection chips, are proposed and emphasized. This review will provide insights into the integration and processability of films based on nanomaterials, thus stimulate further contributions towards films based on nanomaterials for high-performance analytical-chemistry-related applications.

Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products-A Review

The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

A non-porous Fe(II) complex for the colorimetric detection of hazardous gases and the monitoring of meat freshness

Food quality monitoring and freshness assessment are critical for ensuring food safety at a large scale. Ammonia is used as an important indicator of protein rich food spoilage state. However, current ammonia gas sensors suffer from insufficient sensitivity and selectivity, or sophisticated instrumentation, hindering their practical application in in-situ and real-time food quality monitoring. To overcome such limitations, an innovative nonporous colorimetric complex 1 has been synthesized and investigated for the detection of NH_3(g) and its volatile organic derivatives including aliphatic amines, 1,2-diaminopropane_(g), isobutylamine_(g) and ethylenediamine_(g), etc. The sensor operates colorimetrically at room temperature without energy input, with a detection limit to ammonia_(g) of 105 ppb, and show excellent reusability. The colorimetric detection mechanism involves a partial spin state change of Fe(II) ions upon exposure to amines in the gas phase. In addition, the complex was utilized as real-time monitoring of meat freshness using a smartphone. Thus, chemosensor 1 is considered as a ground breaking new-generation portable electronic nose for vapors of volatile organic compounds discrimination at room temperature.

Rapid Identification of Fupenzi (Rubus chingii Hu) and Its Adulteration by AuNP Visualization

Fupenzi (Rubus chingii Hu) is a dried and immature fruit in East China, which has effects of nourishing kidneys, solidifying essence, and otherwise. Because Fupenzi was often adulterated and replaced with inferior things, this paper had researched Fupenzi and its adulterant raspberry. A new type of visible sensor was constructed by using Au nanoparticles (AuNPs), which was modified by the surface-active agent and combined with the ultraviolet-visible (UV-vis) spectrum technology. It was found that the change in particle size after the interaction of AuNPs and adulterants will lead to color change. In this paper, the RGB (red, green, and blue) values of the solution were extracted to correlate the color with the concentration of adulterants, and the relationship between the absorption peak intensity and the concentration of adulterants was established. The results showed that the intensity of an absorption peak is related to adulteration concentration, and the color of the solution changed from red to gray as the particle size changed. The visual sensor constructed based on the above principle is a fast and precise method to detect adulteration with different concentrations, which has a potential application value in real-time and rapid detection of Fupenzi’s quality.

Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection

Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools.

Paper-based microfluidic devices for food adulterants: Cost-effective technological monitoring systems

Analytical sciences have witnessed emergent techniques for efficient clinical and industrial food adulterants detection. In this review, the contributions made by the paper-based devices are highlighted for efficient and rapid detection of food adulterants and additives, which is the need of the hour and how different categories of techniques have been developed in the past decade for upgrading the performance for point-of-care testing. A simple strategy with an arrangement for detecting specific adulterants followed by the addition of samples to obtain well-defined qualitative or quantitative signals for confirming the presence of target species. The paper-based microfluidics-based technology advances and prospects for food adulterant detection are discussed given the high-demand from the food sectors and serve as a valued technology for food researchers working in interdisciplinary technological frontiers.

Preparation and Applications of Electrospun Nanofibers for Wearable Biosensors

The emergence of nanotechnology has provided many new ideas and innovations in the field of biosensors. Electrospun nanofibers have many excellent properties such as high specific surface area, high porosity, low cost, high efficiency, and they can be combined with a variety of sensors. These remarkable features have a wide range of applications in the field of sensors such as monitoring air pollutants, highly sensitive pressure sensors, and biosensors for monitoring the pulse of the body. This paper summarizes the working principle and influencing factors of electrospinning nanofibers, and illustrates their applications in wearable biosensors.

Comprehensive Studies of Different Cancer Diseases among Less-Developed Countries

Recently, the rate of cancer deaths in less-developed countries such as Bangladesh has significantly increased day by day, making it a major health issue. The most predominant types of cancers among the populations of less-developed countries (especially Bangladesh) are lung, throat, colon, gastric, ovarian, breast, and skin cancers. The mortality rate is increasing for both males and females. The main common factors are smoking, use of tobacco leaves, bacterial or viral infection, hereditary disorders, food adulterations, and environmental factors, which are highly responsible for the development of carcinoma in the young to adult population in this region. Raising consciousness among people regarding early diagnosis, decreasing the use of chemicals such as formalin for food preservation, and reducing environmental pollution such as arsenic as well as air pollution might help to reduce the number of deaths. Education and public campaigns can also reduce the intensity of cancer occurrence. Breast, esophagus, and cervical cancer are common diseases in less-developed countries such as Bangladesh.

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers' acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

Recent Progress of Nanostructured Sensing Materials from 0D to 3D: Overview of Structure-Property-Application Relationship for Gas Sensors

Along with the progress of nanoscience and nanotechnology, nanomaterials with attractive structural and functional properties have gained more attention than ever before, especially in the field of electronic sensors. In recent years, the gas sensing devices have made great achievement and also created wide application prospects, which leads to a new wave of research for designing advanced sensing materials. There is no doubt that the characteristics are highly governed by the sensitive layers. For this reason, important advances for the outstanding, novel sensing materials with different dimensional structures including 0D, 1D, 2D, and 3D are reported and summarized systematically. The sensing materials cover noble metals, metal oxide semiconductors, carbon nanomaterials, metal dichalcogenides, g-C₃ N₄ , MXenes, and complex composites. Discussion is also extended to the relation between sensing performances and their structure, electronic properties, and surface chemistry. In addition, some gas sensing related applications are also highlighted, including environment monitoring, breath analysis, food quality and safety, and flexible wearable electronics, from current situation and the facing challenges to the future research perspectives.

Intelligent Packaging for Real-Time Monitoring of Food-Quality: Current and Future Developments

Food packaging encompasses the topical role of preserving food, hence, extending the shelf-life, while ensuring the highest quality and safety along the production chain as well as during storage. Intelligent food packaging further develops the functions of traditional packages by introducing the capability of continuously monitoring food quality during the whole chain to assess and reduce the insurgence of food-borne disease and food waste. To this purpose, several sensing systems based on different food quality indicators have been proposed in recent years, but commercial applications remain a challenge. This review provides a critical summary of responsive systems employed in the real-time monitoring of food quality and preservation state. First, food quality indicators are briefly presented, and subsequently, their exploitation to fabricate intelligent packaging based on responsive materials is discussed. Finally, current challenges and future trends are reviewed to highlight the importance of concentrating efforts on developing new functional solutions.