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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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Taweekarn T, Wongniramaikul W, Boonkanon C, Phatthanawiwat K, Pasitsuparoad P, Ritchie RJ, Choodum A. Griess-doped polyvinyl alcohol thin film for on-site simultaneous sample preparation and nitrite determination of processed meat products. Food Chem 2022; 389:133085. [PMID: 35489258 DOI: 10.1016/j.foodchem.2022.133085] [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: 12/11/2021] [Revised: 04/20/2022] [Accepted: 04/23/2022] [Indexed: 11/29/2022]
Abstract
To facilitate on-site nitrite determination for processed meat products, Griess-doped polyvinyl alcohol film was synthesized in the bottom of a plastic tube for in-tube determination. The tube's aperture was used to control the sample dimensions. Each sample, cut into eight sectors, was subjected to nitrite extraction by water. Use of tap water or commercial drinking water vs. ultrapure water was associated with < 2% differences in nitrite levels. The use of film and digital image colorimetry showed a low limit of detection (12.6 ± 0.5 µg L-1), good precision (1.0%RSD, n = 5 days), and good accuracy (93.2 ± 3.5 to 108.5 ± 1.8%recovery). Using these methods, sodium nitrite concentrations in 700 processed meat products for sale in Phuket, Thailand, were found to range from 6.8 ± 0.2 to 113.6 ± 1.3 mg kg-1. These results showed no significant differences with the HPLC standard method (p > 0.05, n = 45).
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Affiliation(s)
- Tarawee Taweekarn
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Worawit Wongniramaikul
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Chanita Boonkanon
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Kharittha Phatthanawiwat
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Pakorn Pasitsuparoad
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Raymond J Ritchie
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Aree Choodum
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand.
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Abdillah AA, Lin HH, Charles AL. Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness. Int J Biol Macromol 2022; 211:316-327. [PMID: 35568153 DOI: 10.1016/j.ijbiomac.2022.05.076] [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: 02/18/2022] [Revised: 05/09/2022] [Accepted: 05/09/2022] [Indexed: 01/14/2023]
Abstract
Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-based films were combined with 10, 30, 50% Kyoho skin extract (KSE) to produce indicator films with halochromic abilities. The KSE indicator films were characterized based on their physico-mechanical, functional, and crystallinity properties; thermal stability; and their pH-dependent color changes in in situ anthocyanin-based monitoring of shrimp freshness. All KSE indicator films displayed compact structure under scanning electron microscope analysis and increased tensile strength, exhibited UV-vis barrier ability, and presented low water wettability. Moreover, FTIR signaled strong hydrogen bond interactions among polymers and KSE that strengthened peak crystallinity in XRD analysis and lowered weight loss at melting temperature, which indicated thermal stability of the indicator films. Furthermore, pH-sensitivity of the indicator films integrated with natural KSE anthocyanin demonstrated color changes from purple to red under acidic conditions, purple to green in an ammonium environment, and yellow appeared in high alkaline conditions. Finally, this study demonstrated the food packaging and halochromic capacity of biopolymer-based pH-sensitivity of the KSE indicator films in real-time monitoring of shrimp at room storage temperatures.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Hsin-Hung Lin
- Chung Hwa University of Medical Technology, 89 Wenhua 1st, Rende, Tainan, Taiwan 71703; Pao-Can Biomedical Co., Ltd., 20 Shangding, Yongkang, Tainan, Taiwan 710
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201.
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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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