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Ahmed M, Bose I, Nousheen, Roy S. Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken. Int J Biomater 2024; 2024:7949258. [PMID: 38577240 PMCID: PMC10994710 DOI: 10.1155/2024/7949258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 02/13/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024] Open
Abstract
Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.
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Affiliation(s)
- Mustafa Ahmed
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Nousheen
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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Aliakbari FS, Kashiri M, Ghorani B, Khomeiri M, Jafari SM. Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout ( Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging. FOOD SCI TECHNOL INT 2024:10820132231219779. [PMID: 38374619 DOI: 10.1177/10820132231219779] [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: 02/21/2024]
Abstract
Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.
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Affiliation(s)
- Faezeh Sadat Aliakbari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahboobeh Kashiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Morteza Khomeiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Elhadef K, Chaari M, Akermi S, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Boulekbache-Makhlouf L, Mellouli L, Smaoui S. pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking. FOOD BIOSCI 2024; 57:103508. [DOI: 10.1016/j.fbio.2023.103508] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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Yi F, Hou F, Zhan S, Song L, Zhang R, Han X, Sun X, Liu Z. Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin. Int J Biol Macromol 2023; 253:127037. [PMID: 37742899 DOI: 10.1016/j.ijbiomac.2023.127037] [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: 08/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus). The results of morphology (SEM) and spectrum (FT-IR and XRD) indicated that the incorporation of RRA could enhance the interaction between polymer matrix. The addition of RRA had no significant effect on the thermal stability of films. The chitosan/zein/red radish anthocyanin (C/Z/R) films exhibited higher tensile strength, Young's modulus, hydrophobicity, antioxidant activity and lower elongation at break. The C/Z/R films had stronger water vapor and gas barrier capacity. The C/Z/R films showed a pH-sensitive color variation from red (pH 2) to green (pH 12) and good reversibility under alkaline and acidic environment. The prepared smart film could be successfully used for the quality monitoring of mushroom.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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5
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Renita AA, Gajaria TK, Sathish S, Kumar JA, Lakshmi DS, Kujawa J, Kujawski W. Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues. Foods 2023; 12:foods12071521. [PMID: 37048342 PMCID: PMC10093929 DOI: 10.3390/foods12071521] [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: 12/15/2022] [Revised: 02/19/2023] [Accepted: 03/01/2023] [Indexed: 04/14/2023] Open
Abstract
Color is the prime feature directly associated with the consumer's attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.
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Affiliation(s)
- A Annam Renita
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Tejal K Gajaria
- Division of Biomedical and Life Sciences, School of Science, Navrachana University, Vadodara 391410, India
| | - S Sathish
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - J Aravind Kumar
- Department of Energy and Environmental Engineering, Saveetha School of Engineering, SIMATS, Chennai 600119, India
| | | | - Joanna Kujawa
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
| | - Wojciech Kujawski
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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8
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Jang JH, Kang HJ, Adedeji OE, Kim GY, Lee JK, Kim DH, Jung YH. Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber. Food Chem 2023; 403:134366. [DOI: 10.1016/j.foodchem.2022.134366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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9
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Fernandez CM, Alves J, Gaspar PD, Lima TM, Silva PD. Innovative processes in smart packaging. A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:986-1003. [PMID: 35279845 DOI: 10.1002/jsfa.11863] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/26/2022] [Accepted: 03/13/2022] [Indexed: 05/15/2023]
Abstract
Smart packaging provides one possible solution that could reduce greenhouse gas emissions. In comparison with traditional packaging, which aims to extend the product's useful life and to facilitate transport and marketing, smart packaging allows increased efficiency, for example by ensuring authenticity and traceability from the product's origin, preventing fraud and theft, and improving security. Consequently, it may help to reduce pollution, food losses, and waste associated with the food supply chain. However, some questions must be answered to fully understand the advantages and limitations of its use. What are the most suitable smart packaging technologies for use in agro-industrial subsectors such as meat, dairy, fruits, and vegetables, bakery, and pastry? What are the opportunities from a perspective of life extension, process optimization, traceability, product quality, and safety? What are the future challenges? An up-to-date, systematic review was conducted of literature relevant to the application of indicator technologies, sensors, and data carriers in smart packaging, to answer these questions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Carlos M Fernandez
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro Dinis Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
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10
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Ersen Dudu T. Novel dimethylacrylamide/gelatin/rosehip based smart hydrogels as a color sensor in food packaging materials. ASIA-PAC J CHEM ENG 2022. [DOI: 10.1002/apj.2868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Tuba Ersen Dudu
- Department of Chemical Engineering, Institute of Natural and Applied Science Van Yuzuncu Yil University Van Turkey
- Department of Mining Engineering, Faculty of Engineering Van Yuzuncu Yil University Van Turkey
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11
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Shaik MI, Azhari MF, Sarbon NM. Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review. Foods 2022; 11:foods11233797. [PMID: 36496605 PMCID: PMC9739830 DOI: 10.3390/foods11233797] [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: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
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12
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Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Sun L, Rotaru A, Garcia Y. A non-porous Fe(II) complex for the colorimetric detection of hazardous gases and the monitoring of meat freshness. JOURNAL OF HAZARDOUS MATERIALS 2022; 437:129364. [PMID: 35728324 DOI: 10.1016/j.jhazmat.2022.129364] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 06/02/2022] [Accepted: 06/09/2022] [Indexed: 06/15/2023]
Abstract
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 NH3(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.
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Affiliation(s)
- Li Sun
- Institute of Condensed Matter and Nanosciences, Molecular Chemistry, Materials and Catalysis (IMCN/MOST), Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium
| | - Aurelian Rotaru
- Department of Electrical Engineering and Computer Science and MANSiD Research Center, "Stefan cel Mare" University, University Street, 13, Suceava 720229, Romania
| | - Yann Garcia
- Institute of Condensed Matter and Nanosciences, Molecular Chemistry, Materials and Catalysis (IMCN/MOST), Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium.
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan A. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100872] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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16
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Guo Z, Zuo H, Ling H, Yu Q, Gou Q, Yang L. A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness. Food Chem 2022; 383:131915. [PMID: 35241304 DOI: 10.1016/j.foodchem.2021.131915] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/12/2021] [Accepted: 12/19/2021] [Indexed: 02/07/2023]
Abstract
Novel films based on watermelon peel pectin (WMP) incorporated with purple cabbage extract (PCE) were developed for monitoring the freshness of mutton. The FTIR result showed that WMP and PCE interacted through hydrogen bonds. Low PCE content (≤1.5%) could be well dispersed in the film matrix, resulting in an enhancement in light transmittance, mechanical properties, barrier properties, and thermal stability. Excessive addition of PCE destroyed the compact structure of the film and decreased the comprehensive properties. The antioxidant and antimicrobial activity of WMP/PCE films were proportional to the amount of incorporated PCE. Moreover, the color of the film deepened as the PCE content increased. The film had excellent color stability and pH response properties. The WMP/PCE1.5 film color varied from mauve to baby blue according to the quality of mutton (fresh to spoiled). Our results suggested that the WMP/PCE film might have great potential for monitoring the freshness of mutton.
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Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Huixin Zuo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Han Ling
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Qiaomin Gou
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lihua Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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17
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Kasaai MR. Bio-nano-composites containing at least two components, chitosan and zein, for food packaging applications: A review of the nano-composites in comparison with the conventional counterparts. Carbohydr Polym 2022; 280:119027. [PMID: 35027129 DOI: 10.1016/j.carbpol.2021.119027] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 11/25/2022]
Abstract
Both chitosan and zein are safe industrial biopolymers for the 21St century, respecting environmentally concerns. This review mainly is focused on preparations, properties and applications of a promising food packaging material, chitosan-zein nano-composite (NC). The properties and applications of the NCs were compared with their conventional counterparts. The structure of chitosan- zein composites was proposed. A procedure for preparations of conventional and nano zein-chitosan composites was proposed. The sizes of composites depend on molecular weight of chitosan and zein, the ratio of chitosan/zein, and pH of chitosan-zein solutions. The NCs had superior mechanical, antimicrobial, antioxidant, and barrier properties compared with the conventional ones. The properties of the composites were further improved by introduction of bioactive compounds, fillers or plasticizers. The composites have potential to employ as coatings/packaging materials to protect mushroom, meats, and fresh fruits and vegetables.
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Affiliation(s)
- Mohammad Reza Kasaai
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, Km. 9, P.O. Box, 578, Sari, Mazandaran, Iran.
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18
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Siddiqui J, Taheri M, Alam AU, Deen MJ. Nanomaterials in Smart Packaging Applications: A Review. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2101171. [PMID: 34514693 DOI: 10.1002/smll.202101171] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/01/2021] [Indexed: 05/22/2023]
Abstract
Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor food quality and safety, pH sensors and time-temperature indicators (TTIs) are the most critical metrics in indicating quality. This review showcases some of the recent progress, their importance, preconditions, and the various future needs of pH sensors and TTIs in food packaging for smart sensors in food packaging applications. In discussing these topics, this review includes the materials used to make these sensors, which vary from polymers, metals, metal-oxides, carbon-based materials; and their modes of fabrication, ranging from thin or thick film deposition methods, solution-based chemistry, and electrodeposition. By discussing the use of these materials, novel fabrication process, and problems for the two sensors, this review offers solutions to a brighter future for the use of nanomaterials for pH indicator and TTIs in food packaging applications.
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Affiliation(s)
- Junaid Siddiqui
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Mahtab Taheri
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Arif Ul Alam
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - M Jamal Deen
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
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19
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Boonsiriwit A, Lee M, Kim M, Inthamat P, Siripatrawan U, Lee YS. Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applications. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101392] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
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21
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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22
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Chen C, Zhang M, Mujumdar AS, Phuhongsung P. Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change. Food Res Int 2021; 148:110630. [PMID: 34507774 DOI: 10.1016/j.foodres.2021.110630] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 11/29/2022]
Abstract
The feasibility was investigated of 4D printing of lotus root gel compounded with a pigment that responds to pH change and alters colour. The pigment comprised of a combination of anthocyanins and lemon yellow; it was used in gel preparation for printing. The flowability and self-support properties of the lotus root-pigment gel were studied to evaluate its 3D printing performance. The gel viscosity decreased with the increase of printing temperature over the range 40, 50, and 60 °C. The gel with a ratio (lotus root powder/compound pigment) of 0.35 extruded smoothly and maintained high formability at temperatures below 60 °C. The pH response of compound pigment enabled the printed sample to change colour from reddish/yellowish to green after spraying with NaHCO3. The a* and b* values decreased significantly (p < 0.05) after spraying for 1 min. The gel with ratios of 0.30 and 0.35 achieved rapid colour change both superficially and internally. Through several different model designs (apple, Christmas tree, letters, and Chinese characters), high-quality 4D printing could be realized without problem. Thus, lotus root gel can be mixed with suitable pigments in correct proportion for 4D printing at appropriate temperature to ensure good flowability.
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Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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23
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pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106695] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Matindoust S, Farzi G, Nejad MB, Shahrokhabadi MH. Polymer-based gas sensors to detect meat spoilage: A review. REACT FUNCT POLYM 2021. [DOI: 10.1016/j.reactfunctpolym.2021.104962] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends. SENSORS 2021; 21:s21062148. [PMID: 33803914 PMCID: PMC8003241 DOI: 10.3390/s21062148] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/14/2021] [Accepted: 03/16/2021] [Indexed: 12/11/2022]
Abstract
Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.
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26
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Gaviria YAR, Palencia NSN, Capello C, Trevisol TC, Monteiro AR, Valencia GA. Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (
Syzygium cumini
) Fruit Manufactured by Thermo‐Compression. STARCH-STARKE 2021. [DOI: 10.1002/star.202000208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yessica Alexandra Rodriguez Gaviria
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Natalia Stefanía Navarro Palencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Cristiane Capello
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Thalles Canton Trevisol
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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Priyadarshi R, Ezati P, Rhim JW. Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants. ACTA ACUST UNITED AC 2021. [DOI: 10.1021/acsfoodscitech.0c00039] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
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28
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Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100550] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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29
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Extruded low density polyethylene-curcumin film: A hydrophobic ammonia sensor for intelligent food packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100595] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Nascimento Alves R, Lorranne Santos Lima T, Silva Chaves K, Albuquerque Meireles BRL. Biodegradable films with
Brassica Oleracea Capitata
extract as a quality indicator in sheep meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14997] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Rerisson Nascimento Alves
- Center for Agro‐Food Science and Technology Academic Food Technology Unit Federal University of Campina Grande Pombal Brazil
| | - Thamirys Lorranne Santos Lima
- Graduate Program in Agri‐Food Technology Center for Sciences Humans, Socials and Agrarian Federal University of Paraiba Bananeiras Brazil
| | - Karina Silva Chaves
- Department of Biological and Health Sciences Federal University of Mato Grosso Barra do Garças Brazil
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31
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Design and validation of antibacterial and pH response of cationic guar gum film by combining hydroxyethyl cellulose and red cabbage pigment. Int J Biol Macromol 2020; 162:1311-1322. [DOI: 10.1016/j.ijbiomac.2020.06.198] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/01/2020] [Accepted: 06/21/2020] [Indexed: 01/28/2023]
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32
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Roy S, Rhim JW. Anthocyanin food colorant and its application in pH-responsive color change indicator films. Crit Rev Food Sci Nutr 2020; 61:2297-2325. [PMID: 32543217 DOI: 10.1080/10408398.2020.1776211] [Citation(s) in RCA: 155] [Impact Index Per Article: 38.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabetes. In particular, the pH-responsive color-changing function of anthocyanins is useful for making color indicator smart packaging films. This review addressed the latest information on the use of natural pigment anthocyanins for intelligent and active food packaging applications. Recent studies on eco-friendly biodegradable polymer-based color indicator films incorporated with anthocyanins have been addressed. Also, studies on the use of smart packaging films to monitor the freshness of foods such as milk, meat, and fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
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