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Oun AA, Roy S, Hong SJ, Shin GH, Yoo S, Kim JT. Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films. Int J Biol Macromol 2024; 270:132343. [PMID: 38750841 DOI: 10.1016/j.ijbiomac.2024.132343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 05/01/2024] [Accepted: 05/11/2024] [Indexed: 05/21/2024]
Abstract
Color indicator films incorporating aronia extract powder (AEP) and biopolymers like agar, carrageenan, and cellulose nanofiber (CNF) were developed to monitor kimchi freshness. AEP-containing films showed strong UV-barrier properties, and reduced light transmittance by 99.12 % for agar, 98.86 % for carrageenan, and 98.67 % for CNF-based films. All AEP-films exhibited high sensitivity to pH changes and vapor exposure to ammonia and acetic acid. Color change notably influenced by the polymer type, particularly evident with ammonia vapor exposure, especially in the AEP/carrageenan film. The chemical structure and thermal stability of the biopolymers remained unchanged after AEP-addition. Tensile strength increased by 24.2 % for AEP/CNF but decreased by 19.4 % for AEP/agar and 24.3 % for AEP/carrageenan films. AEP-containing films displayed strong antioxidant activity, with 99 % free radical scavenging in ABTS and ~ 80 % in DPPH assays. Alkalized AEP-indicator films were more effective in detecting color changes during kimchi packaging tests. Among the labels, alkalized AEP/agar film showed the most obvious color change from green-gray (fresh kimchi, pH 5.5, acidity 0.48 %) to pale brown (optimal fermentation, pH 4.6, acidity 0.70 %), and pale violet-brown (over-fermented, pH 3.80, acidity 1.35 %). Alkalized AEP-indicator films offer promising real-time detection of packed fermented foods like kimchi.
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Affiliation(s)
- Ahmed A Oun
- Nanotechnology and Advanced Materials Central Lab, Regional Center for Food & Feed, Agricultural Research Center, Giza, Egypt
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - SeungRan Yoo
- Hygienic Safety·Packaging Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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2
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Shi S, Wu X, Wang Y, Li W, Zhang H, Lou X, Xia X, Liang W. Sodium-alginate-based indicator film containing a hydrophobic nanosilica layer for monitoring fish freshness. Int J Biol Macromol 2024; 265:130714. [PMID: 38462116 DOI: 10.1016/j.ijbiomac.2024.130714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 02/13/2024] [Accepted: 03/05/2024] [Indexed: 03/12/2024]
Abstract
In this study, hydrophobic sodium alginate/anthocyanin/cellulose nanocrystal indicator films were fabricated by incorporating nanosilica (NS) as a waterproofing layer. The concentrations and formation methods (spraying (S), coating (C), and impregnation (I)) of the NS layer (denoted as NSS, NSC, NSI, respectively) were optimized. The results indicated that the optimum concentration of the NS layer was 5 % at a water contact angle (WCA) 110.5°. Further, Fourier transform infrared spectra showed the presence of SiOSi and SiCH3 groups in the NSS, NSC, and NSI films, and X-ray diffraction spectra indicated that original structures of these films were disordered. Moreover, the surface morphology, mechanical properties, and light transmission were affected by the NS layer, and the optimal layer was found to be NSI. After 10 days of storage at 100 % humidity, the NSI film exhibited low water vapor adsorption (37.22 g) and permeability (0.1484 g/m·s·Pa·10-11) and a high WCA (110.2°). In addition, the NSI film exhibited a visible color shift with an increasing pH of the buffer solution. A monitoring test of fish freshness showed that the NSI film displayed a distinctive color change corresponding to fish spoilage during 14 days of storage. This indicates that NSI has high potential in indicator film applications.
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Affiliation(s)
- Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., LTD, Daqing, Heilongjiang 163000, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., LTD, Daqing, Heilongjiang 163000, China
| | - Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinjiang Lou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Weiwei Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China.
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3
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Wanniarachchi PC, Upul Kumarasinghe KG, Jayathilake C. Recent advancements in chemosensors for the detection of food spoilage. Food Chem 2024; 436:137733. [PMID: 37862988 DOI: 10.1016/j.foodchem.2023.137733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 07/10/2023] [Accepted: 10/09/2023] [Indexed: 10/22/2023]
Abstract
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.
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Affiliation(s)
| | - K G Upul Kumarasinghe
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
| | - Chathuni Jayathilake
- School of Medicine, Case Western Reserve University, 10900 Euclid Ave., Cleveland, OH 44106, USA.
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4
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Santos LG, Martins VG. Multifunctional alginate films blended with polyphenol-rich extract from unconventional edible sources: Bioactive properties, UV-light protection, and food freshness monitoring. Int J Biol Macromol 2024; 262:130001. [PMID: 38340915 DOI: 10.1016/j.ijbiomac.2024.130001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/12/2024]
Abstract
The development of active and smart packaging from non-conventional food sources is an ecological trend to ensure safe food supply in the food chain. The study aimed to develop multifunctional films based on alginate blended with different concentrations of purple onion peel (POPE) and butterfly-pea flower extract (BFE). The addition of the extracts increased the opacity of the films by 80 %, indicating greater UV-light barrier ability. The tensile strength and elongation at break of the films increased by 70 % and 30 %, while water vapor permeability decreased by 15 %. The interaction between the extract and the alginate positively modified the structure of the films, increasing the melting temperature of the films (112-131 °C). Mixing both extracts in the matrix generated materials with antioxidant activity, antimicrobial capabilities, and sensitivity to freshness factors (gases, pH, and temperature) superior to films added with a single extract, suggesting better active and intelligent performances. The films protected the color of food products against the effects of UV-light, being strongly capable of colorimetrically checking the deterioration of protein-rich products. Therefore, alginate films blended with POPE and BFE have a promising potential for developing smart materials, preserving, and monitoring the food quality.
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Affiliation(s)
- Luan Gustavo Santos
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
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5
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Ke F, Liu D, Qin J, Yang M. Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation. Foods 2024; 13:736. [PMID: 38472849 DOI: 10.3390/foods13050736] [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: 01/04/2024] [Revised: 01/25/2024] [Accepted: 02/12/2024] [Indexed: 03/14/2024] Open
Abstract
An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.
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Affiliation(s)
- Fahui Ke
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Duanwu Liu
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
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6
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Doğan V, Evliya M, Nesrin Kahyaoglu L, Kılıç V. On-site colorimetric food spoilage monitoring with smartphone embedded machine learning. Talanta 2024; 266:125021. [PMID: 37549568 DOI: 10.1016/j.talanta.2023.125021] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/15/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
Real-time and on-site food spoilage monitoring is still a challenging issue to prevent food poisoning. At the onset of food spoilage, microbial and enzymatic activities lead to the formation of volatile amines. Monitoring of these amines with conventional methods requires sophisticated, costly, labor-intensive, and time consuming analysis. Here, anthocyanins rich red cabbage extract (ARCE) based colorimetric sensing system was developed with the incorporation of embedded machine learning in a smartphone application for real-time food spoilage monitoring. FG-UV-CD100 films were first fabricated by crosslinking ARCE-doped fish gelatin (FG) with carbon dots (CDs) under UV light. The color change of FG-UV-CD100 films with varying ammonia vapor concentrations was captured in different light sources with smartphones of various brands, and a comprehensive dataset was created to train machine learning (ML) classifiers to be robust and adaptable to ambient conditions, resulting in 98.8% classification accuracy. Meanwhile, the ML classifier was embedded into our Android application, SmartFood++, enabling analysis in about 0.1 s without internet access, unlike its counterpart using cloud operation via internet. The proposed system was also tested on a real fish sample with 99.6% accuracy, demonstrating that it has a great advantage as a potent tool for on-site real-time monitoring of food spoilage by non-specialized personnel.
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Affiliation(s)
- Vakkas Doğan
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey
| | - Melodi Evliya
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | | | - Volkan Kılıç
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey.
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7
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Huang J, Hu Z, Li G, Chin Y, Pei Z, Yao Q, Li D, Hu Y. The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application. Food Res Int 2023; 173:113416. [PMID: 37803754 DOI: 10.1016/j.foodres.2023.113416] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/15/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
A novel stable PVA/HPMC/roselle anthocyanin (RAE) indicator film co-pigmented with oxalic acid (OA) was prepared, its properties, application effects and stability enhancement mechanism were investigated correspondingly. The structural characterization revealed that more stable network was formed due to the co-pigmentation facilitated generation of molecular interactions. Meanwhile, the co-pigmentation improved film mechanical and hydrophobic properties compared to both PVA/HPMC/RAE newly prepared (PHRN) or stored (PHRS) film, expressing as higher tensile strength values (12.25% and 14.44% higher than PHRN and PHRS), lower water solubility (7.22% and 10.09% lower than PHRN and PHRS) and water vapor permeability values (33.20% and 21.05% lower than PHRN and PHRS) of PVA/HPMC/RAE/OA newly prepared (PHON) or stored (PHOS) film. Compared with the PHRS film, the PHOS film still presented more distinguishable color variations when being applied to monitor shrimp freshness, owing to the stabilization behaviors of co-pigmentation in anthocyanin conformation. Hence, the co-pigmentation was an effective strategy to enhance film stability, physical and pH-responsive properties after long term storage, leading to better film monitoring effects when applied in real-time freshness monitoring.
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Affiliation(s)
- Jiayin Huang
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China
| | - Gaoshang Li
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yaoxian Chin
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Zhisheng Pei
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China
| | - Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
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8
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Bian Z, Xu W, Zhang H, Shi M, Ji X, Dong S, Chen C, Zhao G, Zhuo X, Komarneni S, Zhang K, Ni Z, Hu G. Simultaneously realizing enhancement of sensitivity for freshness monitoring and multinomial properties of carrageenan/konjac glucomannan/blueberry anthocyanin-based intelligent film by diatomite. Int J Biol Macromol 2023; 251:126192. [PMID: 37558038 DOI: 10.1016/j.ijbiomac.2023.126192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 07/22/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
Here, highly sensitive blueberry anthocyanin (BBA)-induced intelligent indicating films were fabricated by incorporating a novel composite ingredient, diatomite (DA), into a matrix of konjac glucomannan (KGM), carrageenan (CAR) and BBA. We systematically investigated the effects of introducing DA and BBA on the structure, physical properties, colorimetric response, and practical application of the KGM/CAR film. Our findings revealed that the DA particles and BBA were well-distributed in the KGM/CAR matrix through hydrogen bonding interactions. This distribution significantly improved tensile strength, surface hydrophobicity, thermal stability, and barrier properties of the KGM/CAR film. Notably, the KGM/CAR-based intelligent film loaded with 6 % DA exhibited the most optimal properties. Furthermore, DA exhibited a hierarchical porous structure, enabling the KGM/CAR film to detect volatile amines with heightened sensitivity. When applied to monitor shrimp spoilage in transparent plastic packaging, the color of the composite film underwent remarkable changes from bright pink to bluish violet. These color changes correlated well with the total volatile basic nitrogen (TVB-N) and pH changes in the shrimp, as determined by standard laboratory procedures. Our work presents a promising approach to the development of high-performance and intelligent food packaging materials. These materials hold great potential for practical applications in the field of food packaging.
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Affiliation(s)
- Zhentao Bian
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China; Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Wenxue Xu
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Haoqiang Zhang
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Meng Shi
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China
| | - Xiaoyi Ji
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China
| | - Shicheng Dong
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China
| | - Chong Chen
- Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Guangzhen Zhao
- Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Xin Zhuo
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Sridhar Komarneni
- Materials Research Institute and Department of Ecosystem Science and Management, 204 Energy and the Environment Laboratory, The Pennsylvania State University, University Park, PA 16802, USA
| | - Keying Zhang
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou 234000, Anhui Province, PR China.
| | - Zhonghai Ni
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China.
| | - Guangzhou Hu
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China.
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Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.
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Affiliation(s)
- Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
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10
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A visual bi-layer indicator based on mulberry anthocyanins with high stability for monitoring Chinese mitten crab freshness. Food Chem 2023; 411:135497. [PMID: 36696720 DOI: 10.1016/j.foodchem.2023.135497] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 01/06/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
In this study, a bilayer film (BIF) was fabricated to improve the stability of an anthocyanin-based freshness indicator film. The sensor layer consists of gellan gum (GG) and mulberry anthocyanin (MAE) for freshness indication. The oxygen barrier layer was constructed from chitosan (CS), polyvinyl alcohol (PVA), sodium alginate (SA), and pullulan (Pu) to the protection of MAE from oxidation. The highest antioxidant activity of BIF was 91.28 %. BIF was used to monitor the Chinese mitten crab freshness. The total volatile basic nitrogen (TVB-N) level was increased to 31.23 mg/100 g on day 8, and the color of the indicator presented a visible change from pink to dark green. The acquired results revealed a good correlation between TVB-N, pH, and color change of the indicator. The research indicated that the BIF was applied for freshness monitoring of Chinese mitten crab and displayed significant color changes that would be effective in commercial environments.
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Zhang J, Zhang J, Huang X, Arslan M, Shi J, Li Z, Gong Y, Holmes M, Zou X. Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality. Int J Biol Macromol 2023:125065. [PMID: 37245755 DOI: 10.1016/j.ijbiomac.2023.125065] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/11/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
The development of real-time and convenient meat freshness indication technology is crucial to ensure food safety. A novel antibacterial visualized intelligent film was designed based on polyvinyl alcohol (PA), sodium alginate (SA), zein (ZN), chitosan (CS), alizarin (AL) and vanillin (VA) using layer-by-layer assembly (LBL) method for real-time and in situ monitoring of pork freshness. The fabricated film had various advantageous properties, including an excellent hydrophobicity with a water contact angle (WCA) of 91.59°, improved color stability, excellent water barrier properties and increased mechanical performance (TS = 42.86 MPa). The fabricated film also demonstrated effective antibacterial properties with a bacteriostatic circle diameter of 13.6 mm for Escherichia coli. Moreover, the film can perceive and visualize the antibacterial effect through color changes, enabling dynamic visual monitoring of the antibacterial effect. A good correlation (R2 = 0.9188) between the color changes (ΔE) and total viable count (TVC) of pork was documented. Conclusively, fabricated multifunctional film improves the accuracy and versatility of freshness indication and had great potential for food preservation and freshness monitoring. The outcomes of this research provides a new perspective for the design and development of multifunctional intelligent films.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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12
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Choi I, Choi H, Lee JS, Han J. Novel color stability and colorimetry-enhanced intelligent CO 2 indicators by metal complexation of anthocyanins for monitoring chicken freshness. Food Chem 2023; 404:134534. [PMID: 36242957 DOI: 10.1016/j.foodchem.2022.134534] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/22/2022] [Accepted: 10/04/2022] [Indexed: 11/22/2022]
Abstract
This study aims to improve the color stability of anthocyanins and develop a CO2-sensitive indicator based on black goji anthocyanin (BGA) extract. Although the BGA extracts showed distinct color changes, such as red-purple-blue, their intrinsic color diminished after 24 h. A metal complexation method was used for the high color stability of BGA. BGA extracts were chelated with various concentrations of Al3+ [0 - 20% (w/w)]. It showed high color stability and strong intensity in a dose-dependent manner. A CO2-sensitive indicator sachet was developed using hydroxypropyl methylcellulose hydrogel, based on 5% (w/w) Al3+-BGA complexes. The indicator was applied to the chicken breast and detected its spoilage after 3 days with its changing color to greyish blue, due to the microbial growth to 7.00 log CFU/g. These results demonstrated the possibility of chelated anthocyanin complexes as indicating dyes and the ability to monitor the food quality changes through noticeable color changes.
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Affiliation(s)
- Inyoung Choi
- Institute of Control Agents for Microorganisms, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyelin Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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13
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Yun X, Chen W, Zhang J, Dong T. Colorimetric porous microspheres of natural sodium alginate for chilled pork visual monitoring. Int J Biol Macromol 2023; 230:123198. [PMID: 36623625 DOI: 10.1016/j.ijbiomac.2023.123198] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/10/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Chilled meat is subject to deterioration by various factors during storage and distribution. Therefore, it is very important to monitor the quality of meat in real time. This study aims at preparing a natural, low-cost indicating microsphere to visualize the freshness of meat by the combination of sodium alginate (SA) and chitosan with 0-10 wt% anthocyanins derived from chokeberry as a colorant using ionic gelation method. Size-controlled porous SA microspheres with were further constructed by freeze-drying and their physicochemical properties were characterized by SEM, FTIR, DSC, and XRD. Results showed that microspheres with 1 wt% anthocyanin showed good responsiveness to different concentrations of ammonia and were able to effectively identify the freshness of chilled meat by color change. Principal component analysis showed that the color difference of the porous microspheres was highly significantly correlated with pH, TVB-N, total plate count and thiobarbituric acid active substance (p < 0.01), suggesting a visible satisfactory capability of the microspheres to identify the spoilage in pork. Principal component analysis showed that the color difference of the porous microspheres was highly significantly correlated with pH, TVB-N, total plate count and thiobarbituric acid active substance (P < 0.01), suggesting a visible satisfactory capability of the microspheres to identify the spoilage in pork.
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Affiliation(s)
- Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Wenjin Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Jiatao Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China.
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14
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Zhang J, Zhang J, Huang X, Shi J, Liu L, Song W, Zhai X, Xiao J, Hashim SBH, Li Z, Zou X, Povey M. A visual bi-layer sensor based on Agar/TiO 2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness. Int J Biol Macromol 2023; 235:123706. [PMID: 36801306 DOI: 10.1016/j.ijbiomac.2023.123706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 02/06/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
Visual indicator bi-layer films were manufactured incorporating κ-carrageenan, butterfly pea flower anthocyanin, varying Nano‑titanium dioxide (TiO2) content and agar for Penaeus chinensis (Chinese white shrimp) freshness detection. The κ-carrageenan-anthocyanin (CA) layer served as indicator, while the TiO2-agar (TA) layer functioned as the protective layer to improve the photostability of film. The bi-layer structure was characterized by scanning electron microscopy (SEM). The TA2-CA film had the best tensile strength with a value of 17.8 MPa and the lowest water vapor permeability (WVP) value of bi-layer films was 2.98 × 10-7 g.m-1.h-1.pa-1. The bi-layer film protected anthocyanin against exudation when immersed in aqueous solution of varying pH. The TiO2 particles filled the pores of the protective layer, increasing the opacity from 1.61 up to 4.49 significantly improving the photostability with a consequent slight color change under illumination of UV/visible light. Under UV irradiation, the TA2-CA film had no significant color change with a ΔE value of 4.23. Finally, the TA2-CA films showed an obvious color change from blue to yellow green in the early stages of Penaeus chinensis putrefaction (≤48 h) then the color change and Penaeus chinensis freshness were well correlated (R2 = 0.8739).
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Li Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianbo Xiao
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Sulafa B H Hashim
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Megan Povey
- School of Food Science and Nutrition, the University of Leeds, Leeds LS2 9JT, United Kingdom.
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15
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Zhang J, Yang Y, Zhang J, Shi J, Liu L, Huang X, Song W, Li Z, Zou X, Povey M. High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring. Foods 2023; 12:foods12040732. [PMID: 36832807 PMCID: PMC9955501 DOI: 10.3390/foods12040732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/09/2023] [Accepted: 01/20/2023] [Indexed: 02/10/2023] Open
Abstract
High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring. The encapsulation efficiency of the anthocyanin-loaded liposomes increased from 36.06% to 46.99% with an increasing ratio of lecithin. The water vapor transmission (WVP) of the A-CBAL films, with a value of 2.32 × 10-7 g · m-1 · h-1 · pa-1, was lower than that of the film with free anthocyanins (A-CBA). The exudation rate of the A-CBA film reached 100% at pH 7 and pH 9 after 50 min, while the A-CBAL films slowed down to a value lower than 45%. The encapsulation of anthocyanins slightly decreased the ammonia sensitivity. Finally, the bi-layer films with liposomes successfully monitored shrimp freshness with visible color changes to the naked eye. These results indicated that films with anthocyanin-loaded liposomes have potential applications in high-humidity environments.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
| | - Li Liu
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
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16
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Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Li H, Liu G, Ye K, He W, Wei H, Dang L. A novel pH-sensitive antibacterial bilayer film for intelligent packaging. BIOMASS CONVERSION AND BIOREFINERY 2022:1-14. [PMID: 36536881 PMCID: PMC9753073 DOI: 10.1007/s13399-022-03641-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Intelligent single-layer packaging is widely used in food monitoring and storage. However, most single-layer intelligent packaging has poor mechanical strength and water barrier properties. In this study, a bilayer intelligent detector film based on polyvinyl alcohol-chitosan (PVA-CS)/nano-ZnO/sodium alginate (SA) combined with anthocyanin extract (cyanidin chloride) was prepared using a layer-by-layer solution casting assembly technique. The effects of different levels of anthocyanin extracts on the physical and functional properties of the films, including microstructure, mechanical property, barrier property, pH sensitivity, and antibacterial property, were investigated. The results show that the bilayers exhibit excellent physical properties, lower water vapor permeability, better light transmission and UV-blocking properties, a broader pH sensitivity (ΔE > 10), and good antibacterial activity. In short, the bilayer films studied are superior to the single-layer films in terms of their packaging potential for products with low moisture content, offering new directions for active intelligent packaging and biodegradable materials for the food industry. Graphical Abstract
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Affiliation(s)
- Huiru Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Guozhao Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Kairu Ye
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Wanping He
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Hongyuan Wei
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
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18
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Li L, Wang W, Sun J, Chen Z, Ma Q, Ke H, Yang J. Improved properties of polyvinyl alcohol films blended with aligned nanocellulose particles induced by a magnetic field. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Wang D, Wang X, Sun Z, Liu F, Wang D. A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6804-6823. [PMID: 35716018 DOI: 10.1002/jsfa.12076] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/12/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nattapong Kanha
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
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21
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Li L, Wang W, Zheng M, Sun J, Chen Z, Wang J, Ma Q. Nanocellulose-enhanced smart film for the accurate monitoring of shrimp freshness via anthocyanin-induced color changes. Carbohydr Polym 2022; 301:120352. [DOI: 10.1016/j.carbpol.2022.120352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022]
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22
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Kossyvaki D, Contardi M, Athanassiou A, Fragouli D. Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review. Polymers (Basel) 2022; 14:polym14194129. [PMID: 36236076 PMCID: PMC9571802 DOI: 10.3390/polym14194129] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.
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Affiliation(s)
- Despoina Kossyvaki
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Dipartimento di Informatica Bioingegneria, Robotica e Ingegneria dei Sistemi (DIBRIS), Università degli Studi di Genova, Via Opera Pia 13, 16145 Genova, Italy
| | - Marco Contardi
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | | | - Despina Fragouli
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Correspondence:
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23
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Liu X, Wang Y, Zhang Z, Zhu L, Gao X, Zhong K, Sun X, Li X, Li J. On-package ratiometric fluorescent sensing label based on AIE polymers for real-time and visual detection of fish freshness. Food Chem 2022; 390:133153. [PMID: 35551029 DOI: 10.1016/j.foodchem.2022.133153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/25/2022] [Accepted: 05/02/2022] [Indexed: 11/18/2022]
Abstract
Freshness is an important parameter of fish quality. This study aims to develop a ratiometric fluorescent sensing label that is responsive to volatile amines, affording real-time and visual detection of fish freshness. For developing of the sensing label, an aggregation-induced emissive (AIE) polymer was prepared from the stimuli-responsive polymer polymethacrylic acid and the AIE molecule tetraphenylethylene and coated on to filter paper with rhodamine B as an internal reference. By exploiting the ratiometric response, the freshness of fish could be identified clearly and easily according to the color of on-package label, which changes from pink (fresh) to dark blue. The difference was linearly correlated with the total volatile basic nitrogen (TVB-N, R2 = 0.995 and 0.994 at 25 °C and 4 °C, respectively) in the range of 15-25 mg/100 g for the salmon samples, which indicated that the sensing label feasibly and non-destructively quantified TVB-N.
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Affiliation(s)
- Xiuying Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yu Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Zexin Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xue Gao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Keli Zhong
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Xiaofei Sun
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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24
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Yao X, Yun D, Xu F, Chen D, Liu J. Development of shrimp freshness indicating films by immobilizing red pitaya betacyanins and titanium dioxide nanoparticles in polysaccharide-based double-layer matrix. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review. Food Chem 2022; 396:133674. [PMID: 35905557 DOI: 10.1016/j.foodchem.2022.133674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 06/21/2022] [Accepted: 07/08/2022] [Indexed: 12/31/2022]
Abstract
Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 %CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 %CI:17.44-21.94). Furthermore, 4 °C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 °C of 25.65 mg/100 g (95 %CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I2 = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.
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26
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Zhang J, Huang X, Zhang J, Liu L, Shi J, Muhammad A, Zhai X, Zou X, Xiao J, Li Z, Li Y, Shen T. Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring. Food Chem 2022; 381:132224. [PMID: 35124489 DOI: 10.1016/j.foodchem.2022.132224] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 01/13/2022] [Accepted: 01/20/2022] [Indexed: 02/08/2023]
Abstract
A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technology for pork preservation and freshness monitoring. The PRC film presented well structural integrity and stability in buffer solutions without leaking out RS. And PCR film had well hydrophobic and high permeability with water contact angle (WCA) of 109.52° and water vapor permeability (WVP) of 2.63 × 10-7 g m-1h-1Pa-1. Importantly, PRC film exhibited good antibacterial activity with the inhibition diameter at 29.0 mm and 27.1 mm which against Escherichia coli and staphylococcus aureus, respectively. Finally, the PRC film was employed as a colorimetric sensor for monitoring pork freshness. It presented visible color changes from pink to blue and effectively prolonged the pork shelf-life by 2 days at 4 °C. These results indicate a great potential in intelligent and active packaging.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Li Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Arslan Muhammad
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jianbo Xiao
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yanxiao Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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27
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Zhang J, Zhang J, Guan Y, Huang X, Arslan M, Shi J, Li Z, Gong Y, Holmes M, Zou X. High- sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation. Food Chem 2022; 394:133439. [PMID: 35753256 DOI: 10.1016/j.foodchem.2022.133439] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/28/2022]
Abstract
A colorimetric bilayer film for pork freshness detection and preservation was developed using electrospinning technique. The bilayer film consisted of a layer with polyvinyl alcohol - sodium alginate - alizarin as sensor layer and a layer with polyvinylidene fluoride - vanillin as antibacterial layer. The water contact angle of bilayer film was larger than the single colorimetric layer. The color sensitivity to the ammonia of the bilayer film was higher, with an ΔE value of 47.99. The film could display color shifts from yellow to purple with the naked eye is critical for checking pork freshness. In addition, the bilayer film exhibited sensitive antibacterial activity, with an inhibition zone against S. aureus (8.3 mm) and E. coli (14.7 mm), respectively. Finally, the bilayer film was applied to freshness monitoring of pork. The film displayed significant color changes and prolonged the pork shelf life by 24 h at 25 °C.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yefeng Guan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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28
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Novel hydrophobic colorimetric films based on ethylcellulose/castor oil/anthocyanins for pork freshness monitoring. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Suratsawadee A, Wangmo L, Ratvijitvech T, Siripinyanond A. A spoilage indicator card based on distance-based color change of paper impregnated with acid-base indicator for freshness monitoring of shrimp. Microchem J 2022. [DOI: 10.1016/j.microc.2021.107110] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09727-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Li S, Jiang Y, Zhou Y, Li R, Jiang Y, Alomgir Hossen M, Dai J, Qin W, Liu Y. Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness. Food Chem 2022; 370:131082. [PMID: 34537435 DOI: 10.1016/j.foodchem.2021.131082] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/28/2021] [Accepted: 09/05/2021] [Indexed: 12/13/2022]
Abstract
In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.
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Affiliation(s)
- Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yalan Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuting Zhou
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Runze Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yufei Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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32
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Ghadiri Alamdari N, Forghani S, Salmasi S, Almasi H, Moradi M, Molaei R. Ixiolirion tataricum anthocyanins-loaded biocellulose label: Characterization and application for food freshness monitoring. Int J Biol Macromol 2022; 200:87-98. [PMID: 34998041 DOI: 10.1016/j.ijbiomac.2021.12.188] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/13/2021] [Accepted: 12/29/2021] [Indexed: 12/27/2022]
Abstract
A new intelligent pH-sensitive colorimetric label was fabricated by immobilizing Ixiolirion tataricum anthocyanins (ITA) into biocellulose (bacterial nanocellulose; BNC) film and was then studied to determine how it can be used as a label for monitoring freshness/spoilage of shrimp during storage at 4 °C. The formation of new interactions between ITA and BNC film and disruption of crystalline structure of BNC after anthocyanins immobilization were approved by FT-IR and XRD analyses, respectively. According to FE-SEM observations, the porosity of the BNC network decreased after ITA incorporation. The fabricated BNC-ITA label showed a distinct color change from violet to green over the pH range of 4-12. The pH, total volatile basic nitrogen (TVB-N), total psychrophiles count (TPC), and the quantity of biogenic amines (histamine, cadaverine, putrescine, and tyramine) in the shrimp samples and their correlation with color changes on the label were measured over a 4-day storage period. Consistent with changes in levels of TVB-N, TPC, pH, and biogenic amines, a visually distinguishable color change occurred on the BNC-ITA label as blue (fresh), dark green (medium fresh), and kelly green (spoiled). This research showed that ITA as a novel pH-sensitive dye is a promising candidate for developing pH labels for seafood intelligent packaging.
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Affiliation(s)
- Nima Ghadiri Alamdari
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sorour Salmasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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33
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Ran R, Wang L, Su Y, He S, He B, Li C, Wang C, Liu Y, Chen S. Preparation of pH-indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh-cut apple freshness. J Food Sci 2021; 86:4594-4610. [PMID: 34392537 DOI: 10.1111/1750-3841.15884] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/26/2021] [Accepted: 07/22/2021] [Indexed: 01/17/2023]
Abstract
Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts pH-indicator films with an appreciable microstructure, acceptable water resistance, and favorable optical properties. The incorporation of the mixed indicators did not lead to significant improvement in the mechanical properties of films due to weak ionic cross-linking by hydrogen bonding between the SPI macromolecules and low-molecular-weight indicators. Fourier-transform infrared spectroscopy indicated hydrogen bond-mediated intermolecular interactions, and scanning electron microscopy showed that BB/MR were well dispersed in the SPI film. The indicator addition hindered the sorption and passage of water molecules. The water vapor permeability, moisture sorption, moisture content, and total soluble matter were 4.32 to 6.12 ×10-12 g·cm/cm2 ·s·Pa, 36.70% to 73.33%, 25.28% to 44.11%, and 8.21% to 25.56%, respectively. Also, the addition of indicators reduced UV light transmittance with minimal effect on the transparency of the film. The presence of indicators enhanced the pH sensitivity, seen as a visible color reaction at different pHs (total color difference, ΔE > 5). When the pH-indicator film containing 8 ml/100 ml final film emulsions was used to monitor the fresh-cut apple freshness, a green color for fresh status was observed, which turned blue after 60 h. Collectively, our findings suggested that indicator-containing SPI films have the potential for monitoring the freshness of fruits. PRACTICAL APPLICATION: pH-indicator films can help consumers to identify the freshness of packaged food by a change in the color of the packaging material, which is easily visible to the unaided eye without the need for opening the packaging. This protects consumers' interests.
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Affiliation(s)
- Ruimin Ran
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Luyao Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuhang Su
- School of Ocean Science and Biochemistry Engineering, Fujian Normal University Fuqing Branch, Fujian Province, Fuzhou, China
| | - Shujian He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Binbin He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
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