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Rashed NM, Memon SA, Turki SMA, Shalaby TA, El-Mogy MM. An analysis of conventional and modern packaging approaches for cut flowers: a review article. Front Plant Sci 2024; 15:1371100. [PMID: 38601313 PMCID: PMC11004386 DOI: 10.3389/fpls.2024.1371100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Accepted: 03/07/2024] [Indexed: 04/12/2024]
Abstract
Fresh-cut flowers are considered to be one of the most delicate and challenging commercial crops. It is important to take into consideration how to minimize loss during storage and transportation when preserving cut flowers. Many impinging (bad effect) forces can interact to shorten the flowers' vase life. In the flower industry, effective methods need to be developed to extend freshly cut flowers' life. Fresh-cut flowers' vase life can be shortened by a variety of interlocking causes. The flower industry must develop new techniques to extend the flowers' vase lifespan. This review provides comprehensive, up-to-date information on classical, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP) displays. According to this review, a promising packaging technique for fresh flowers can be achieved through smart packaging. A smart package is one that incorporates new technology to increase its functionality. This combines active packaging, nanotechnology, and intelligence. This technology makes it easier to keep an eye on the environmental variables that exist around the packaged flowers to enhance their quality. This article offers a comprehensive overview of creative flower-saving packaging ideas that reduce flower losses and assist growers in handling more effectively their flower inventory. To guarantee the quality of flowers throughout the marketing chain, innovative packaging techniques and advanced packaging technologies should be adopted to understand various package performances. This will provide the consumer with cut flowers of standard quality. Furthermore, sustainable packaging is achieved with circular packaging. We can significantly reduce packaging waste's environmental impact by designing reused or recyclable packaging.
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Affiliation(s)
- Nahed M. Rashed
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
- Horticulture Department, Faculty of Agriculture. Damietta University, Damietta, Egypt
| | - Saba Ambreen Memon
- Horticulture Department, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Pakistan
| | - Saleh M. Al Turki
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
| | - Tarek A. Shalaby
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
- Horticulture Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh, Egypt
| | - Mohamed M. El-Mogy
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza, Egypt
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2
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Qi Y, Li Y. Colorimetric Films Based on Polyvinyl Alcohol and Anthocyanins Extracted from Purple Tomato to Monitor the Freshness of Shrimp. Polymers (Basel) 2024; 16:495. [PMID: 38399873 PMCID: PMC10893486 DOI: 10.3390/polym16040495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Anthocyanin extracts from purple tomato (PTA) were incorporated with polyvinyl alcohol (PVA), resulting in a series of colorimetric PVA/PTA films with PTA concentrations of 0%, 1%, 3%, and 5% (based on PVA). The role of anthocyanin on color response, Fourier-transform infrared (FTIR), thickness, water content, mechanical properties, antioxidant activity, and water vapor permeability (WVP) through the films was examined. In addition, its application in smart packaging to assess the freshness of shrimp was studied. It was found that the tensile strength, contact angle and WVP of PVA/PTA films increases with the addition of more PTA, while the elongation at break and water content decreased. FTIR analysis showed that there are interactions between PTA and the PVA matrix. The addition of anthocyanins caused significant improvement in the antioxidant properties of PVA films. Furthermore, the total volatile alkaline nitrogen (TVB-N), total plate count (TPC), and pH value of shrimp were monitored after 4 days of refrigeration, and the color change of the indexes was recorded. The PVA/PTA films changed color from purple to yellow-green during the storage time of 0-4 days for shrimp. This suggests that the film could be used in smart packaging as a real-time freshness indicator for shrimp.
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Affiliation(s)
| | - Yana Li
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
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3
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Puebla-Duarte AL, Santos-Sauceda I, Rodríguez-Félix F, Iturralde-García RD, Fernández-Quiroz D, Pérez-Cabral ID, Del-Toro-Sánchez CL. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers (Basel) 2023; 15:4317. [PMID: 37959997 PMCID: PMC10648989 DOI: 10.3390/polym15214317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/09/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.
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Affiliation(s)
- Andrés Leobardo Puebla-Duarte
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Rey David Iturralde-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Daniel Fernández-Quiroz
- Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Ingrid Daniela Pérez-Cabral
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
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4
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Zhang Z, Tang H, Cai K, Liang R, Tong L, Ou C. A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish. Foods 2023; 12:3964. [PMID: 37959082 PMCID: PMC10650302 DOI: 10.3390/foods12213964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness.
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Affiliation(s)
- Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315100, China;
| | - Keyan Cai
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
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Zhang J, Liu S, Xie C, Wang C, Zhong Y, Fan K. Recent advances in pH-sensitive indicator films based on natural colorants for smart monitoring of food freshness: a review. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37702748 DOI: 10.1080/10408398.2023.2257327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
As a new type of packaging method, natural pigment-based pH-sensitive indicator film packaging can be used to intelligently monitor food freshness, provide consumers with intuitive food freshness information, and own the advantages of small size, low cost and intuitive accuracy. Based on the introduction of the principle of natural pigment in pH-sensitive indicator film intelligent packaging, this paper reviews the types of natural pigment indicators (such as anthocyanins, curcumin) and film-forming matrix materials, and systematically discusses the research progress of their application in freshness monitoring in various foods, and points out the limitations of this intelligent packaging in practical applications. In order to provide natural pigment in the application and promotion of pH-sensitive indicator film packaging for monitoring food freshness, further research and development works are required to overcome the current limitations. The needs for further research and developments are outlined.
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Affiliation(s)
- Jinfeng Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Shengmao Liu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Chenxue Xie
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Chengyang Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Yi Zhong
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei, China
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6
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Li C, Liu J, Li W, Liu Z, Yang X, Liang B, Huang Z, Qiu X, Li X, Huang K, Zhang X. Biobased Intelligent Food-Packaging Materials with Sustained-Release Antibacterial and Real-Time Monitoring Ability. ACS Appl Mater Interfaces 2023; 15:37966-37975. [PMID: 37503816 DOI: 10.1021/acsami.3c09709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
It has been widely accepted that sustainable polymers derived from renewable resources are able to replace the short-turnover petroleum-based materials and reduce environmental impact in the future. However, their hydrophilic chemical structures rich with oxygen groups could lead to easy growth of bacteria, which greatly limit their applications in packaging materials. Here, we present an intelligent food-packaging material with sustained-release antibacterial and real-time monitoring ability based on totally biobased contents. In detail, sodium alginate with Artemisia argyi emission oil (encapsulated in gelatin-Arabic gum microcapsules) and citric acid-sourced pH-responsive carbon quantum dots (CQDs) are coated on bamboo cellulose papers. The obtained biobased composite material (almost 100% biocarbon content) with antibacterial ability is able to extend the shelf life of fresh shrimps and can be biodegraded. Moreover, owing to the introduction of CQDs, the composite can rapidly (within 1 s) detect slight pH variations (response pH ∼5, 10-9 mol/L of OH-) through an obvious color change (hue value from 305 to 355°). The developed strategy may open up new opportunities in the design of multifunctional biobased composites for intelligent applications.
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Affiliation(s)
- Changchun Li
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Jize Liu
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Wanhe Li
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Zhenghong Liu
- Guangxi Xinggui Paper Co., Ltd., Laibin 546128, China
| | - Xin Yang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Bin Liang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Zhuo Huang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Xiaoyan Qiu
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Xinkai Li
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Kai Huang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Xinxing Zhang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
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7
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Wang Y, Jin Z, Zhang Z, Zhou C, Sun Z, Yan F. pH-Responsive Polymer Films Based on Click Polymerization for Food Freshness Monitoring: Non-Toxic, Non-Leaking, and Antibacterial. ACS Appl Mater Interfaces 2023. [PMID: 37403437 DOI: 10.1021/acsami.3c04050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 07/06/2023]
Abstract
With the requirements for food safety and quality, there has been increasing attention on intelligent food packaging, especially pH-responsive intelligent packaging. However, the toxicity of indicators and the vulnerability of composite films to leakage tend to change the composition of food and endanger human health. In this study, 2-allyoxy-1-hydroxy-anthraquinone (AhAQ), a pH-responsive plant dye that was modified from alizarin (AI), was grafted onto the pH-responsive intelligent film (AhAQF) via click polymerization. The obtained AhAQF film shows color change in response to ammonia vapor and exhibits adequate reversibility after treatment with volatile acetic acid. The obtained AhAQF exhibits zero leakage, owing to the covalent immobilization of AhAQ. Thus, the prepared pH-responsive films are non-toxic and antibacterial and show promising application prospects in visual food intelligent packaging and gas-sensitive labels.
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Affiliation(s)
- Yukun Wang
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Zhiyu Jin
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Zijun Zhang
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Changkai Zhou
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Zhe Sun
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Feng Yan
- Jiangsu Engineering Laboratory of Novel Functional Polymeric Materials, Jiangsu Key Laboratory of Advanced Negative Carbon Technologies College of Chemistry, Suzhou Key Laboratory of Soft Material and New Energy, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
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Mohseni‐Shahri FS, Moeinpour F. Development of a pH-sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin-loaded gelatin films. Food Sci Nutr 2023; 11:3898-3910. [PMID: 37457176 PMCID: PMC10345677 DOI: 10.1002/fsn3.3375] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 03/28/2023] [Accepted: 03/31/2023] [Indexed: 07/18/2023] Open
Abstract
An intelligent pH-sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on-package indicator tags to check the freshness of shrimp during the storage at 4°C. FE-SEM and FT-IR analysis showed that RS and CR were successfully immobilized in the gelatin-glycerol film-forming substrate. The addition of various natural dyes increased the thickness and antioxidant action of the colorimetric film. To assess the response to changes in the pH, the colorimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colorimetric film containing natural dyes at a ratio of CR:RS = 1:4 (v/v) was conducted in shrimp at 4°C. The total volatile basic nitrogen (TVB-N) and the pH of shrimp were monitored during refrigerated storage for 10 days, and the color changes of the indicator were recorded simultaneously. The results indicated that the designed colorimetric film could produce various colors, which are thought to be indicative of the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.
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Affiliation(s)
| | - Farid Moeinpour
- Department of Chemistry, Bandar Abbas BranchIslamic Azad UniversityBandar AbbasIran
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9
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Hasanah NN, Mohamad Azman E, Rozzamri A, Zainal Abedin NH, Ismail-Fitry MR. A Systematic Review of Butterfly Pea Flower ( Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging. Polymers (Basel) 2023; 15:polym15112541. [PMID: 37299340 DOI: 10.3390/polym15112541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/21/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF's anthocyanins is a potential strategy for the future of food packaging systems.
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Affiliation(s)
- Nur Nabilah Hasanah
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ashari Rozzamri
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Nur Hanani Zainal Abedin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Putra Infoport, UPM Serdang 43400, Selangor, Malaysia
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Pires JRA, Rodrigues C, Coelhoso I, Fernando AL, Souza VGL. Current Applications of Bionanocomposites in Food Processing and Packaging. Polymers (Basel) 2023; 15:polym15102336. [PMID: 37242912 DOI: 10.3390/polym15102336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Nanotechnology advances are rapidly spreading through the food science field; however, their major application has been focused on the development of novel packaging materials reinforced with nanoparticles. Bionanocomposites are formed with a bio-based polymeric material incorporated with components at a nanoscale size. These bionanocomposites can also be applied to preparing an encapsulation system aimed at the controlled release of active compounds, which is more related to the development of novel ingredients in the food science and technology field. The fast development of this knowledge is driven by consumer demand for more natural and environmentally friendly products, which explains the preference for biodegradable materials and additives obtained from natural sources. In this review, the latest developments of bionanocomposites for food processing (encapsulation technology) and food packaging applications are gathered.
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Affiliation(s)
- João Ricardo Afonso Pires
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Carolina Rodrigues
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Luisa Fernando
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Victor Gomes Lauriano Souza
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- INL-International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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Echegaray N, Goksen G, Kumar M, Sharma R, Hassoun A, Lorenzo JM, Dar BN. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37114905 DOI: 10.1080/10408398.2023.2202256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
- Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
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12
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Kim DY, Park SW, Shin HS. Fish Freshness Indicator for Sensing Fish Quality during Storage. Foods 2023; 12:foods12091801. [PMID: 37174339 PMCID: PMC10177749 DOI: 10.3390/foods12091801] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/13/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator's color change relative to the ammonia concentration standard, finally selecting cresol red and bromocresol purple for the indicator mixture. In addition, eco-DEHCH and Breathron film were applied to the freshness indicator, considering environmental and economic values. For the storage experiment, Chub mackerel (Scomber japonicus), Spanish mackerel (Scomberomorus niphonius), and Largehead hairtail (Trichiurus lepturus) samples were stored at three different temperatures (4, 10, and 20 °C) for seven days, and we measured pH, TVB-N, total bacterial count, and ammonia content every 24 h. The pH-sensitive sensors' color changes monitor amine release, especially ammonia, from decomposing fish. The chromatic parameter ∆E value increased significantly with fish product storage periods. We confirmed that when the freshness limit and bacterial spoilage level were reached, the color of the indicator changed from yellow to black and sequentially changed to purple as the storage period increased. Therefore, a developed freshness indicator can be used for determining the quality of fish products quickly and non-destructively by reflecting the freshness and spoilage degree of fish products during storage.
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Affiliation(s)
- Do-Yeong Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea
| | - Sung-Woo Park
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea
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13
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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14
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He X, Pu Y, Chen L, Jiang H, Xu Y, Cao J, Jiang W. A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges. Compr Rev Food Sci Food Saf 2023; 22:842-881. [PMID: 36588319 DOI: 10.1111/1541-4337.13093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/18/2022] [Accepted: 11/25/2022] [Indexed: 01/03/2023]
Abstract
Post-harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state-of-the-art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.
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Affiliation(s)
- Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
- School of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
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15
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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16
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Jamnicki Hanzer S, Kulčar R, Vukoje M, Marošević Dolovski A. Assessment of Thermochromic Packaging Prints' Resistance to UV Radiation and Various Chemical Agents. Polymers (Basel) 2023; 15. [PMID: 36904449 DOI: 10.3390/polym15051208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023] Open
Abstract
Thermochromic inks, also known as color changing inks, are becoming increasingly important for various applications that range from smart packaging, product labels, security printing, and anti-counterfeit inks to applications such as temperature-sensitive plastics and inks printed onto ceramic mugs, promotional items, and toys. These inks are also gaining more attention as part of textile decorations and can also be found in some artistic works obtained with thermochromic paints, due to their ability to change color when exposed to heat. Thermochromic inks, however, are known to be sensitive materials to the influence of UV radiation, heat fluctuations, and various chemical agents. Given the fact that prints can be found in different environmental conditions during their lifetime, in this work, thermochromic prints were exposed to the action of UV radiation and the influence of different chemical agents in order to simulate different environmental parameters. Hence, two thermochromic inks with different activation temperatures (one being cold and the other being body-heat activated), printed on two food packaging label papers that differ in their surface properties were chosen to be tested. Assessment of their resistance to specific chemical agents was performed according to the procedure described in the ISO 2836:2021 standard. Moreover, the prints were exposed to artificial aging to determine their durability when exposed to UV radiation. All tested thermochromic prints showed low resistance to liquid chemical agents as the color difference values were unacceptable in all cases. It was observed that the stability of thermochromic prints to different chemicals decreases with decreasing solvent polarity. Based on the results obtained after UV radiation, its influence in terms of color degradation is visible on both tested paper substrates, but more significant degradation was observed on the ultra-smooth label paper.
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17
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Fernandez CM, Alves J, Gaspar PD, Lima TM, Silva PD. Innovative processes in smart packaging. A systematic review. J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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18
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Zainal Arifin MA, Mohd Adzahan N, Zainal Abedin NH, Lasik-Kurdyś M. Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12. [PMID: 36765983 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
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19
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Khodaei SM, Gholami‐Ahangaran M, Karimi Sani I, Esfandiari Z, Eghbaljoo H. Application of intelligent packaging for meat products: A systematic review. Vet Med Sci 2022; 9:481-493. [PMID: 36571810 PMCID: PMC9857129 DOI: 10.1002/vms3.1017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
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Affiliation(s)
- Seyedeh Mahsa Khodaei
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Majid Gholami‐Ahangaran
- Department of Poultry DiseasesFaculty of Veterinary MedicineShahrekord Branch, Islamic Azad UniversityShahrekordIran
| | - Iraj Karimi Sani
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Zahra Esfandiari
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Hadi Eghbaljoo
- Division of Food Safety and HygieneDepartment of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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20
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Osmólska E, Stoma M, Starek-Wójcicka A. Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products-A Review. Sensors (Basel) 2022; 22:s22249956. [PMID: 36560325 PMCID: PMC9783027 DOI: 10.3390/s22249956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/08/2022] [Accepted: 12/15/2022] [Indexed: 06/12/2023]
Abstract
The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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21
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Kuswandi B, Hasanah F, Pratoko DK, Kristiningrum N. Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness. Food Technol Biotechnol 2022; 60:499-508. [PMID: 36816881 PMCID: PMC9901331 DOI: 10.17113/ftb.60.04.22.7588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 07/18/2022] [Indexed: 11/12/2022] Open
Abstract
Research background Fish freshness and quality monitoring are of high importance for consumers, retailers and fishing industry. Therefore, developing novel approaches that are simple, fast, non-destructive and inexpensive to monitor fish freshness in real time is of great value. One alternative is using Intelligent or smart packaging to monitor the freshness or conditions of packaged fish. Experimental approach On-package dual indicator label based on paper-based pH sensors was developed for real-time monitoring of the milkfish (Chanos chanos) freshness. The paper-based pH sensor was prepared using bromocresol purple (BCP) and bromothymol blue (BTB) that were immobilized onto a filter paper by dip coating. Herein, the fish degradation could be monitored visually by the dual indicator label, where the BCP changes from yellow to pink, then finally to purple, while the BTP changes from orange to green-yellow, and finally to green-blue to indicate fresh, medium fresh or spoiled product, respectively. Results and conclusion The label responds to the pH change caused by the fish degradation and the colour of dual indicator changes to show the fish freshness at room temperature and chiller conditions. This pH change was followed by changes in the other parameters related to fish freshness, such as total volatile basic nitrogen (TVBN), total viable count (TVC), texture and odour. The threshold of fish spoilage at room temperature was observed at 8 h and under chiller conditions at 7 days when the deterioration time point was indicated by the colour changes. Thus, it can be concluded that the dual indicator label can be applied as a simple and low-cost on-package active label for fish freshness monitoring. Novelty and scientific contribution Increasing consumer concerns about quality and safe food worldwide has boosted the search for a novel approach to food monitoring. In this work, a simple and practical on-package dual indicator label for real-time monitoring of fish freshness was developed. The colorimetric pH sensor was obtained simply by dip-coating of filter paper, yet it enables easy and accurate detection of fish spoilage with the naked eye. Similarly, the dual indicator label changes colour for other freshness parameters, such as TVBN, TVC, texture and odour.
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22
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Ehsani N, Rostamabadi H, Dadashi S, Ghanbarzadeh B, Kharazmi MS, Jafari SM. Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging. Crit Rev Food Sci Nutr 2022:1-23. [PMID: 36419371 DOI: 10.1080/10408398.2022.2147900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed.
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Affiliation(s)
- Niloufar Ehsani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Saeed Dadashi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
- Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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23
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Romão S, Bettencourt A, Ribeiro IAC. Novel Features of Cellulose-Based Films as Sustainable Alternatives for Food Packaging. Polymers (Basel) 2022; 14. [PMID: 36433095 DOI: 10.3390/polym14224968] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/18/2022] Open
Abstract
Packaging plays an important role in food quality and safety, especially regarding waste and spoilage reduction. The main drawback is that the packaging industry is among the ones that is highly dependent on plastic usage. New alternatives to conventional plastic packaging such as biopolymers-based type are mandatory. Examples are cellulose films and its derivatives. These are among the most used options in the food packaging due to their unique characteristics, such as biocompatibility, environmental sustainability, low price, mechanical properties, and biodegradability. Emerging concepts such as active and intelligent packaging provides new solutions for an extending shelf-life, and it fights some limitations of cellulose films and improves the properties of the packaging. This article reviews the available cellulose polymers and derivatives that are used as sustainable alternatives for food packaging regarding their properties, characteristics, and functionalization towards active properties enhancement. In this way, several types of films that are prepared with cellulose and their derivatives, incorporating antimicrobial and antioxidant compounds, are herein described, and discussed.
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Peighambardoust SH, Yaghoubi M, Hosseinpour A, Alirezalu K, Soltanzadeh M, Dadpour M. Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet. Foods 2022; 11. [PMID: 36360146 DOI: 10.3390/foods11213533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 10/27/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
Abstract
This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and freshness monitoring of chicken breast fillet. Physiochemical and microbiological attributes of chicken meat coated with sole chitosan, YEO, and chitosan + YEO were compared with those of uncoated (control) samples. Chitosan + YEO coated chicken meat stayed fresh with no significant changes (p > 0.05) in pH (5.42−5.56), TVB-N (12.55−15.36 mg N/100 g), TBARs (0.35−0.40 mg MDA/kg) and total aerobic psycrotrophic bacteria (3.97−4.65 log CFU/g) in days 1−15. There was no response of the dual-sensors label toward the variation in chemical and microbiological indicators of chicken meat coated with chitosan + YEO. However, either uncoated, sole chitosan, or sole YEO treatments indicated a three-stage freshness status with the fresh stage belonged to a period earlier than day 7 (with no distinct color change in both sensor labels); the semi-fresh stage corresponded to storage days between 7−9, wherein a gradual color change appeared (MR from pink to orange, BCP from yellow to light purple); and the spoiled stage occurred in day 9 onward with a drastic color change (MR from orange to light yellow, BCP from light purple to deep purple). In general, the dual-sensors successfully responded to the variation of chemical and microbiological indicators and visual color of uncoated samples during storage time. Based on the obtained results, the application of chitosan + YEO coating efficiently prolonged the freshness of chicken breast meat, where on-package dual-sensors systems were able to detect the freshness stages of meat samples during storage time.
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Hematian F, Baghaei H, Mohammadi Nafchi A, Bolandi M. Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet. Food Sci Nutr 2022; 11:379-389. [PMID: 36655065 PMCID: PMC9834858 DOI: 10.1002/fsn3.3068] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 08/31/2022] [Accepted: 09/04/2022] [Indexed: 01/21/2023] Open
Abstract
In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV-Vis light transmittance through the films decreased (p < .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB-N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB-N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH-sensitive intelligent packaging to display the freshness of fishery products.
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Affiliation(s)
- Fahimeh Hematian
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran,Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia,Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzieh Bolandi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
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Liu D, Zhao P, Chen J, Yan Y, Wu Z. Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review. Foods 2022; 11:2879. [PMID: 36141005 DOI: 10.3390/foods11182879] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/10/2022] [Accepted: 09/11/2022] [Indexed: 12/22/2022] Open
Abstract
At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.
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Leite L, Boticas I, Navarro M, Nobre L, Bessa J, Cunha F, Neves P, Fangueiro R. Halochromic Inks Applied on Cardboard for Food Spoilage Monitorization. Materials (Basel) 2022; 15:ma15186431. [PMID: 36143742 PMCID: PMC9502810 DOI: 10.3390/ma15186431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/07/2022] [Accepted: 09/12/2022] [Indexed: 05/14/2023]
Abstract
Control of food spoilage is a critical concern in the current world scenario, not only to ensure the quality and safety of food but also to avoid the generation of food waste. This paper evaluates a dual-sensor strategy using six different pH indicators stamped on cardboard for the detection of spoilage in three different foods: beef, salmon, and strawberries. After function validation and formulation optimizations in the laboratory, the halochromic sensors methyl orange and bromocresol purple 2% (w/v) were stamped on cardboard and, in contact with the previously mentioned foods, were able to produce an easily perceptible signal for spoilage by changing color. Additionally, when it comes to mechanical characterization the inks showed high abrasion (>100 cycles) and adhesion resistance (>91%).
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Affiliation(s)
- Liliana Leite
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
| | - Inês Boticas
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
| | - Miguel Navarro
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
| | - Luís Nobre
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
| | - João Bessa
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
- Correspondence:
| | - Fernando Cunha
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
| | - Pedro Neves
- José Neves & Cia., Lda., Parque Industrial de Ponte 1ª Fase, Lote F, nº 277, 4801-911 Guimaraes, Portugal
| | - Raúl Fangueiro
- Centre for Textile Science and Technology (2C2T), University of Minho, 4800-058 Guimaraes, Portugal
- Fibrenamics-Institute of Innovation on Fiber-based Materials and Composites, University of Minho, 4800-058 Guimaraes, Portugal
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Kwon S, Ko S. Colorimetric Freshness Indicator Based on Cellulose Nanocrystal-Silver Nanoparticle Composite for Intelligent Food Packaging. Polymers (Basel) 2022; 14:3695. [PMID: 36080770 DOI: 10.3390/polym14173695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, a colorimetric freshness indicator based on cellulose nanocrystal-silver nanoparticles (CNC-AgNPs) was successfully fabricated to offer a convenient approach for monitoring the quality of packaged food. AgNPs were directly synthesized and embedded in CNC via a one-pot hydrothermal green synthesis, and CNC-AgNP composited indicator films were prepared using a simple casting method. The AgNPs obtained were confirmed by UV-Vis diffuse reflectance spectroscopy and X-ray diffraction. The ability of the as-prepared CNC-AgNP film to indicate food quality was assessed in terms of the intensity of its color change when in contact with spoilage gases from chicken breast. The CNC-AgNP films initially exhibited a yellowish to dark wine-red color depending on the amount of AgNPs involved. They gradually turned colorless and subsequently to metallic grey. This transition is attributed to the reaction of AgNPs and hydrogen sulfide (H2S), which alters the surface plasmon resonance of AgNPs. Consequently, the color change was suitably discernible to the human eye, implying that the CNC-AgNP composite is a highly effective colorimetric freshness indicator. It can potentially serve as an accurate and irreversible food quality indicator in intelligent packaging during distribution or storage of products that emit hydrogen sulfide when deteriorating, such as poultry products or broccoli.
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Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, Tian W, Xiao J. Biopolymer-based functional films for packaging applications: A review. Front Nutr 2022; 9:1000116. [PMID: 36071940 PMCID: PMC9441959 DOI: 10.3389/fnut.2022.1000116] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022] Open
Abstract
Food packaging is a coordinated system comprising food processing, protection from contamination and adulteration, transportation and storage, and distribution and consumption at optimal cost with a minimum environmental impact to the packed food commodity. Active packaging involves deliberate addition of the functional ingredients either in the film or the package headspace to preserve the food quality, improve safety and nutrition aspects, and enhance the shelf-life. In this review, recent advances in the fabrication of biopolymer-based films, their classification (biodegradable-, active-, and intelligent packaging films), advanced fabrication strategies (composite-, multilayer-, and emulsified films), and special functions induced by the biopolymers to the film matrix (mechanical-, water resistance and gas barrier-, and optical properties, and bioactive compounds reservoir) were briefly discussed. A summary of conclusions and future perspectives of biopolymer-based packaging films as advanced biomaterial in preserving the food quality, improving safety and nutrition aspects, and enhancing shelf-life of the products was proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Muhammad Adnan Hafeez
- Department of Allied Health Sciences, Faculty of Allied Health Sciences, Superior University, Lahore, Pakistan
| | - Qun Wang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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Wu JH, Hu TG, Wang H, Zong MH, Wu H, Wen P. Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging. J Agric Food Chem 2022; 70:8207-8221. [PMID: 35775601 DOI: 10.1021/acs.jafc.2c02611] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmental-friendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLA-based nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.
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Affiliation(s)
- Jia-Hui Wu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Teng-Gen Hu
- Sericultural&Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
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Romruen O, Kaewprachu P, Karbowiak T, Rawdkuen S. Development of Intelligent Gelatin Films Incorporated with Sappan (Caesalpinia sappan L.) Heartwood Extract. Polymers (Basel) 2022; 14. [PMID: 35746061 DOI: 10.3390/polym14122487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/10/2022] [Accepted: 06/15/2022] [Indexed: 01/27/2023] Open
Abstract
This study aimed to develop intelligent gelatin films incorporated with sappan (Caesalpinia sappan L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, w/v), glycerol (25% w/w, based on gelatin weight), and SE at various concentrations (0, 0.25, 0.50, 0.75, and 1.00%, w/v). The thickness of the developed films ranged from 43 to 63 μm. The lightness and transparency of the films decreased with the increasing concentration of SE (p < 0.05). All concentrations of gelatin films incorporated with SE exhibited great pH sensitivity, as indicated by changes in film color at different pH levels (pH 1−12). Significant decreases in tensile strength were observed at 1.00% SE film (p < 0.05). The addition of SE reduced gelatin films’ solubility and water vapor permeability (p < 0.05). The chemical and physical interactions between gelatin and SE affected the absorption peaks in FTIR spectra. SE was affected by increased total phenolic content (TPC) and antioxidant activity of the gelatin film, and the 1.00% SE film showed the highest TPC (15.60 mg GAE/g db.) and antioxidant activity (DPPH: 782.71 μM Trolox/g db. and FRAP: 329.84 mM/g db.). The gelatin films combined with SE could inhibit S. aureus and E. coli, while the inhibition zone was not observed for E. coli; it only affected the film surface area. The result suggested that gelatin films incorporated with SE can be used as an intelligent film for pH indicators and prolong the shelf life of food due to their antioxidant and antimicrobial activities.
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Tavassoli M, Alizadeh Sani M, Khezerlou A, Ehsani A, Jahed-Khaniki G, McClements DJ. Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring. Molecules 2022; 27:molecules27103168. [PMID: 35630645 PMCID: PMC9143397 DOI: 10.3390/molecules27103168] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 11/16/2022]
Abstract
Nanocomposite biopolymer materials containing colorimetric pH-responsive indicators were prepared from gelatin and chitosan nanofibers. Plant-based extracts from barberry and saffron, which both contained anthocyanins, were used as pH indicators. Incorporation of the anthocyanins into the biopolymer films increased their mechanical, water-barrier, and light-screening properties. Infrared spectroscopy and scanning electron microscopy analysis indicated that a uniform biopolymer matrix was formed, with the anthocyanins distributed evenly throughout them. The anthocyanins in the composite films changed color in response to alterations in pH or ammonia gas levels, which was used to monitor changes in the freshness of packaged fish during storage. The anthocyanins also exhibited antioxidant and antimicrobial activity, which meant that they could also be used to slow down the degradation of the fish. Thus, natural anthocyanins could be used as both freshness indicators and preservatives in biopolymer-based nanocomposite packaging materials. These novel materials may therefore be useful alternatives to synthetic plastics for some food packaging applications, thereby improving the environmental friendliness and sustainability of the food supply.
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Affiliation(s)
- Milad Tavassoli
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (M.T.); (A.K.)
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran; (M.A.S.); (G.J.-K.)
| | - Arezou Khezerlou
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (M.T.); (A.K.)
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
- Correspondence: (A.E.); (D.J.M.)
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran; (M.A.S.); (G.J.-K.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Correspondence: (A.E.); (D.J.M.)
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Abedi-Firoozjah R, Yousefi S, Heydari M, Seyedfatehi F, Jafarzadeh S, Mohammadi R, Rouhi M, Garavand F. Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers (Basel) 2022; 14:1629. [PMID: 35458378 DOI: 10.3390/polym14081629] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 04/15/2022] [Accepted: 04/16/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, Al-Hassan AA. Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract. Food Sci Nutr 2022; 10:597-608. [PMID: 35154695 PMCID: PMC8825720 DOI: 10.1002/fsn3.2680] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/24/2021] [Accepted: 11/17/2021] [Indexed: 11/09/2022] Open
Abstract
A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.
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Affiliation(s)
- Nurnabila Afiqah Azlim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
| | - Nazila Oladzadabbasabadi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Pantea Ghalambor
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup Western Australia Australia
| | - A A Al-Hassan
- Department of Food Science and Human Nutrition College of Agriculture and vit. Medicine Qassim University Burydah Saudi Arabia
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Lin CX, Hsu HH, Chang YH, Chen SH, Lin SB, Lou SN, Chen HH. Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics. Polymers (Basel) 2021; 13:polym13213646. [PMID: 34771203 PMCID: PMC8587941 DOI: 10.3390/polym13213646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/18/2021] [Accepted: 10/18/2021] [Indexed: 12/02/2022] Open
Abstract
Enzymatic time–temperature indicators (TTIs) usually suffer from instability and inefficiency in practical use as food quality indicator during storage. The aim of this study was to address the aforementioned problem by immobilizing laccase on electrospun chitosan fibers to increase the stability and minimize the usage of laccase. The addition of NaN3, as and enzyme inhibitor, was intended to extend this laccase TTI coloration rate and activation energy (Ea) range, so as to expand the application range of TTIs for evaluating changes in the quality of foods during storage. A two-component time–temperature indicator was prepared by immobilizing laccase on electrospun chitosan fibers as a TTI film, and by using guaiacol solution as a coloration substrate. The color difference of the innovative laccase TTI was discovered to be <3, and visually indistinguishable when OD500 reached 3.2; the response reaction time was regarded as the TTI’s coloration endpoint. Enzyme immobilization and the addition of NaN3 increased coloration Km and reduced coloration Vmax. The coloration Vmax decreased to 64% when 0.1 mM NaN3 was added to the TTI, which exhibited noncompetitive inhibition and a slower coloration rate. Coloration hysteresis appeared in the TTI with NaN3, particularly at low temperatures. For TTI coloration, the Ea increased to 29.92–66.39 kJ/mol when 15–25 μg/cm2 of laccase was immobilized, and the endpoint increased to 11.0–199.5 h when 0–0.10 mM NaN3 was added. These modifications expanded the applicability of laccase TTIs in intelligent food packaging.
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Affiliation(s)
- Cheng-Xuan Lin
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Hao-Hsin Hsu
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Yu-Hsuan Chang
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Shih-Hsin Chen
- Institute of Food Science and Technology, National Taiwan University, Roosevelt Road, Taipei City 10617, Taiwan;
| | - Shih-Bin Lin
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Shyi-Neng Lou
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Hui-Huang Chen
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
- Correspondence: ; Tel.: +886-3-931-7764
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Teleky BE, Vodnar DC. Recent Advances in Biotechnological Itaconic Acid Production, and Application for a Sustainable Approach. Polymers (Basel) 2021; 13:3574. [PMID: 34685333 PMCID: PMC8539575 DOI: 10.3390/polym13203574] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/13/2021] [Indexed: 12/14/2022] Open
Abstract
Intense research has been conducted to produce environmentally friendly biopolymers obtained from renewable feedstock to substitute fossil-based materials. This is an essential aspect for implementing the circular bioeconomy strategy, expressly declared by the European Commission in 2018 in terms of "repair, reuse, and recycling". Competent carbon-neutral alternatives are renewable biomass waste for chemical element production, with proficient recyclability properties. Itaconic acid (IA) is a valuable platform chemical integrated into the first 12 building block compounds the achievement of which is feasible from renewable biomass or bio-wastes (agricultural, food by-products, or municipal organic waste) in conformity with the US Department of Energy. IA is primarily obtained through fermentation with Aspergillus terreus, but nowadays several microorganisms are genetically engineered to produce this organic acid in high quantities and on different substrates. Given its trifunctional structure, IA allows the synthesis of various novel biopolymers, such as drug carriers, intelligent food packaging, antimicrobial biopolymers, hydrogels in water treatment and analysis, and superabsorbent polymers binding agents. In addition, IA shows antimicrobial, anti-inflammatory, and antitumor activity. Moreover, this biopolymer retains qualities like environmental effectiveness, biocompatibility, and sustainability. This manuscript aims to address the production of IA from renewable sources to create a sustainable circular economy in the future. Moreover, being an essential monomer in polymer synthesis it possesses a continuous provocation in the biopolymer chemistry domain and technologies, as defined in the present review.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania;
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
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Sadoh A, Hossain S, Ravindra NM. Thermochromic Polymeric Films for Applications in Active Intelligent Packaging-An Overview. Micromachines (Basel) 2021; 12:1193. [PMID: 34683245 PMCID: PMC8541014 DOI: 10.3390/mi12101193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/28/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022]
Abstract
The need for passive sensors to monitor changes in temperature has been critical in several packaging related applications. Most of these applications involve the use of bar codes, inks and equipment that involve constant complex electronic manipulation. The objective of this paper is to explore solutions to temperature measurements that not only provide product information but also the condition of the product in real time, specifically shelf-life. The study will explore previously proposed solutions as well as plans for modified approaches that involve the use of smart polymers as temperature sensors.
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Affiliation(s)
| | | | - Nuggehalli M. Ravindra
- Interdisciplinary Program in Materials Science & Engineering, New Jersey Institute of Technology, Newark, NJ 07102, USA; (A.S.); (S.H.)
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Machiels J, Appeltans R, Bauer DK, Segers E, Henckens Z, Van Rompaey W, Adons D, Peeters R, Geiβler M, Kuehnoel K, Tempel L, Weissbach T, Hübler AC, Verma A, Ferraris E, Deferme W, Buntinx M. Screen Printed Antennas on Fiber-Based Substrates for Sustainable HF RFID Assisted E-Fulfilment Smart Packaging. Materials (Basel) 2021; 14:ma14195500. [PMID: 34639912 PMCID: PMC8509514 DOI: 10.3390/ma14195500] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 11/16/2022]
Abstract
Intelligent packaging is an emerging technology, aiming to improve the standard communication function of packaging. Radio frequency identification (RFID) assisted smart packaging is of high interest, but the uptake is limited as the market needs cost-efficient and sustainable applications. The integration of screen printed antennas and RFID chips as smart labels in reusable cardboard packaging could offer a solution. Although paper is an interesting and recyclable material, printing on this substrate is challenging as the ink conductivity is highly influenced by the paper properties. In this study, the best paper/functional silver ink combinations were first selected out of 76 paper substrates based on the paper surface roughness, air permeance, sheet resistance and SEM characterization. Next, a flexible high frequency RFID chip (13.56 MHz) was connected on top of screen printed antennas with a conductive adhesive. Functional RFID labels were integrated in cardboard packaging and its potential application as reusable smart box for third party logistics was tested. In parallel, a web-based software application mimicking its functional abilities in the logistic cycle was developed. This multidisciplinary approach to developing an easy-scalable screen printed antenna and RFID-assisted smart packaging application is a good example for future implementation of hybrid electronics in sustainable smart packaging.
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Affiliation(s)
- Jarne Machiels
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
- Functional Materials Engineering, Institute for Materials Research (IMO), Hasselt University, Wetenschapspark 1, B-3590 Diepenbeek, Belgium;
- IMEC vzw, Division IMOMEC, Wetenschapspark 1, B-3590 Diepenbeek, Belgium
| | | | - Dieter Klaus Bauer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Elien Segers
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
- Functional Materials Engineering, Institute for Materials Research (IMO), Hasselt University, Wetenschapspark 1, B-3590 Diepenbeek, Belgium;
| | - Zander Henckens
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
- Functional Materials Engineering, Institute for Materials Research (IMO), Hasselt University, Wetenschapspark 1, B-3590 Diepenbeek, Belgium;
| | - Wouter Van Rompaey
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
- Functional Materials Engineering, Institute for Materials Research (IMO), Hasselt University, Wetenschapspark 1, B-3590 Diepenbeek, Belgium;
| | - Dimitri Adons
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
| | - Roos Peeters
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
| | - Marie Geiβler
- Papiertechnische Stiftung (PTS), Pirnaer Straβe 37, 01809 Heidenau, Germany; (M.G.); (K.K.); (L.T.)
| | - Katrin Kuehnoel
- Papiertechnische Stiftung (PTS), Pirnaer Straβe 37, 01809 Heidenau, Germany; (M.G.); (K.K.); (L.T.)
| | - Lydia Tempel
- Papiertechnische Stiftung (PTS), Pirnaer Straβe 37, 01809 Heidenau, Germany; (M.G.); (K.K.); (L.T.)
| | - Thomas Weissbach
- Institute for Print and Media Technology, Technische Universität Chemnitz, Reichenhainer Str. 70, 09126 Chemnitz, Germany; (T.W.); (A.C.H.)
| | - Arved Carl Hübler
- Institute for Print and Media Technology, Technische Universität Chemnitz, Reichenhainer Str. 70, 09126 Chemnitz, Germany; (T.W.); (A.C.H.)
| | - Akash Verma
- Manufacturing Processes and Systems, Department of Mechanical Engineering, KU Leuven, J. D. Nayerlaan 5, B-2860 Sint-Katelijne Waver, Belgium; (A.V.); (E.F.)
| | - Eleonora Ferraris
- Manufacturing Processes and Systems, Department of Mechanical Engineering, KU Leuven, J. D. Nayerlaan 5, B-2860 Sint-Katelijne Waver, Belgium; (A.V.); (E.F.)
| | - Wim Deferme
- Functional Materials Engineering, Institute for Materials Research (IMO), Hasselt University, Wetenschapspark 1, B-3590 Diepenbeek, Belgium;
- IMEC vzw, Division IMOMEC, Wetenschapspark 1, B-3590 Diepenbeek, Belgium
| | - Mieke Buntinx
- Materials and Packaging Research & Services, Institute for Materials Research (IMO-IMOMEC), Hasselt University, Wetenschapspark 27, B-3590 Diepenbeek, Belgium; (J.M.); (E.S.); (Z.H.); (W.V.R.); (D.A.); (R.P.)
- IMEC vzw, Division IMOMEC, Wetenschapspark 1, B-3590 Diepenbeek, Belgium
- Correspondence: ; Tel.: +32-11-292155
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Perera KY, Sharma S, Pradhan D, Jaiswal AK, Jaiswal S. Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings). Foods 2021; 10:2088. [PMID: 34574198 DOI: 10.3390/foods10092088] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/27/2021] [Accepted: 09/01/2021] [Indexed: 12/16/2022] Open
Abstract
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.
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Bayram B, Ozkan G, Kostka T, Capanoglu E, Esatbeyoglu T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules 2021; 26:4031. [PMID: 34279371 PMCID: PMC8271709 DOI: 10.3390/molecules26134031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Affiliation(s)
- Banu Bayram
- Department of Nutrition and Dietetics, University of Health Sciences, Uskudar, 34668 Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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Chelliah R, Wei S, Daliri EBM, Rubab M, Elahi F, Yeon SJ, Jo KH, Yan P, Liu S, Oh DH. Development of Nanosensors Based Intelligent Packaging Systems: Food Quality and Medicine. Nanomaterials (Basel) 2021; 11:1515. [PMID: 34201071 PMCID: PMC8226856 DOI: 10.3390/nano11061515] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/02/2022]
Abstract
The issue of medication noncompliance has resulted in major risks to public safety and financial loss. The new omnipresent medicine enabled by the Internet of things offers fascinating new possibilities. Additionally, an in-home healthcare station (IHHS), it is necessary to meet the rapidly increasing need for routine nursing and on-site diagnosis and prognosis. This article proposes a universal and preventive strategy to drug management based on intelligent and interactive packaging (I2Pack) and IMedBox. The controlled delamination material (CDM) seals and regulates wireless technologies in novel medicine packaging. As such, wearable biomedical sensors may capture a variety of crucial parameters via wireless communication. On-site treatment and prediction of these critical factors are made possible by high-performance architecture. The user interface is also highlighted to make surgery easier for the elderly, disabled, and patients. Land testing incorporates and validates an approach for prototyping I2Pack and iMedBox. Additionally, sustainability, increased product safety, and quality standards are crucial throughout the life sciences. To achieve these standards, intelligent packaging is also used in the food and pharmaceutical industries. These technologies will continuously monitor the quality of a product and communicate with the user. Data carriers, indications, and sensors are the three most important groups. They are not widely used at the moment, although their potential is well understood. Intelligent packaging should be used in these sectors and the functionality of the systems and the values presented in this analysis.
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Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Momna Rubab
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Su-Jung Yeon
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Kyoung hee Jo
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Pianpian Yan
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (E.B.-M.D.); (F.E.); (S.-J.Y.); (K.h.J.); (P.Y.)
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Salarbashi D, Tafaghodi M, Bazzaz BSF, Mohammad Aboutorabzade S, Fathi M. pH-sensitive soluble soybean polysaccharide/SiO 2 incorporated with curcumin for intelligent packaging applications. Food Sci Nutr 2021; 9:2169-2179. [PMID: 33841833 PMCID: PMC8020962 DOI: 10.1002/fsn3.2187] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 11/13/2022] Open
Abstract
In the present work, the effect of various concentrations of SiO2 nanoparticles (5, 10, and 15%) on physicochemical and antimicrobial properties of soluble soybean polysaccharide (SSPS)-based film was investigated. Then, the migration of SiO2 nanoparticles to ethanol as a food simulant was evaluated. Subsequently, curcumin was added to the nanocomposite formulation to sense the pH changes. Finally, the cytotoxicity of the developed packaging system was investigated. With increasing nanoparticle concentration, the film thickness, water solubility, and water vapor permeability decreased and mechanical performance of the films improved. SSPS/SiO2 nanocomposite did not show antibacterial activity. SEM analysis showed that SiO2 nanoparticles are uniformly distributed in the SSPS matrix; however, some outstanding spots can be observed in the matrix. A very homogeneous surface was observed for neat SSPS film with R a and R q values of 3.48 and 4.26, respectively. With the incorporation of SiO2 (15%) into SSPS film, R a and R q values increased to 5.67 and 5.98, respectively. Small amount of SiO2 nanoparticles was released in food simulant. The nanocomposite incorporated with curcumin showed good physical properties and antibacterial activity. A strong positive correlation was observed between TVBN content of shrimp and a* values of the films during storage time (Pearson's correlation = 0.985).
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Affiliation(s)
- Davoud Salarbashi
- Nanomedicine Research CenterSchool of MedicineGonabad University of Medical SciencesGonabadIran
- Department of Food Science and NutritionSchool of MedicineGonabad University of Medical SciencesGonabadIran
| | - Mohsen Tafaghodi
- Nanotechnology Research CenterPharmaceutical Technology InstituteMashhad University of Medical SciencesMashhadIran
- Pharmaceutics DepartmentSchool of PharmacyMashhad University of Medical SciencesMashhadIran
| | - Bibi Sedigheh Fazly Bazzaz
- Biotechnology Research CenterPharmaceutical Technology InstituteMashhad University of Medical SciencesMashhadIran
- Pharmaceutical Control DepartmentSchool of PharmacyMashhad University of Medical SciencesMashhadIran
| | | | - Morteza Fathi
- Health Research CenterLife Style InstituteBaqiyatallah University of Medical SciencesTehranIran
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Rodrigues C, Souza VGL, Coelhoso I, Fernando AL. Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends. Sensors (Basel) 2021; 21:2148. [PMID: 33803914 DOI: 10.3390/s21062148] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [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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Alam AU, Rathi P, Beshai H, Sarabha GK, Deen MJ. Fruit Quality Monitoring with Smart Packaging. Sensors (Basel) 2021; 21:1509. [PMID: 33671571 PMCID: PMC7926787 DOI: 10.3390/s21041509] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 01/05/2023]
Abstract
Smart packaging of fresh produce is an emerging technology toward reduction of waste and preservation of consumer health and safety. Smart packaging systems also help to prolong the shelf life of perishable foods during transport and mass storage, which are difficult to regulate otherwise. The use of these ever-progressing technologies in the packaging of fruits has the potential to result in many positive consequences, including improved fruit quality, reduced waste, and associated improved public health. In this review, we examine the role of smart packaging in fruit packaging, current-state-of-the-art, challenges, and prospects. First, we discuss the motivation behind fruit quality monitoring and maintenance, followed by the background on the development process of fruits, factors used in determining fruit quality, and the classification of smart packaging technologies. Then, we discuss conventional freshness sensors for packaged fruits including direct and indirect freshness indicators. After that, we provide examples of possible smart packaging systems and sensors that can be used in monitoring fruits quality, followed by several strategies to mitigate premature fruit decay, and active packaging technologies. Finally, we discuss the prospects of smart packaging application for fruit quality monitoring along with the associated challenges and prospects.
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Affiliation(s)
| | | | | | | | - M. Jamal Deen
- Department of Electrical and Computer Engineering, McMaster University, Hamilton, ON L8S 4L8, Canada; (A.U.A.); (P.R.); (H.B.); (G.K.S.)
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Tiekstra S, Dopico-Parada A, Koivula H, Lahti J, Buntinx M. Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging. Foods 2021; 10:465. [PMID: 33672556 DOI: 10.3390/foods10020465] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/05/2021] [Accepted: 02/12/2021] [Indexed: 12/18/2022] Open
Abstract
Market implementation of active and intelligent packaging (AIP) technologies specifically for fiber-based food packaging can be hindered by various factors. This paper highlights those from a social, economic, environmental, and legislative point of view, and elaborates upon the following aspects mainly related to interactions among food packaging value chain stakeholders: (i) market drivers that affect developments, (ii) the gap between science and industry, (iii) the gap between legislation and practice, (iv) cooperation between the producing stakeholders within the value chain, and (v) the gap between the industry and consumers. We perceive these as the most influential aspects in successful market implementation at a socioeconomic level. The findings are supported by results from quantitative studies analyzing consumer buying expectations about active and intelligent packaging (value perception of packaging functions, intentions to purchase AIP, and willingness to pay more) executed in 16 European countries. Finally, in this paper, we discuss approaches that could direct future activities in the field towards industrial implementation.
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Saenjaiban A, Singtisan T, Suppakul P, Jantanasakulwong K, Punyodom W, Rachtanapun P. Novel Color Change Film as a Time-Temperature Indicator Using Polydiacetylene/Silver Nanoparticles Embedded in Carboxymethyl Cellulose. Polymers (Basel) 2020; 12:E2306. [PMID: 33050106 PMCID: PMC7600825 DOI: 10.3390/polym12102306] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/25/2020] [Accepted: 08/02/2020] [Indexed: 11/16/2022] Open
Abstract
Time-temperature indicators (TTIs) can be important tools in product applications to monitor food quality losses, especially for fruits and vegetables. In this context, the effects of silver nanoparticles (AgNPs) and glycerol on the color change of polydiacetylene/AgNPs (PDA/AgNPs) embedded in carboxymethyl cellulose (CMC) film as time-temperature indicators (TTIs) were investigated. A CMC film prepared with 30 mg/L AgNPs and a 1:3 (v/v) PDA:AgNP ratio exhibited a faster color change than under other conditions. At 35 °C, the films with PDA/AgNPs changed color from purplish-blue to purple and purple to reddish-purple over time due to the higher thermal conductivity of AgNPs and larger PDA surface area exposed to specific temperatures. The total color difference (TCD) of PDA/AgNP-embedded CMC film directly changed with regard to time and temperature. However, adding glycerol to the system resulted in a symmetrical chemical structure, a factor that delayed the color change. Scanning electron micrographs showed AgNPs embedded in the CMC films. Transmission electron micrographs indicated a core-shell structure of PDA/AgNP vesicles in the CMC matrix. PDA/AgNP vesicles were confirmed by second derivative Fourier transform infrared spectroscopy, with a new peak at 1390-1150 cm-1. The kinetics of TTIs from PDA/AgNP-embedded CMC films yielded an activation energy of 58.70 kJ/mol.
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Affiliation(s)
- Aphisit Saenjaiban
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Teeranuch Singtisan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (K.J.)
| | - Panuwat Suppakul
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Phaholoyothin Rd., Chatuchak, Bangkok 10900, Thailand;
| | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (K.J.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Winita Punyodom
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (K.J.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand;
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Ludwicka K, Kaczmarek M, Białkowska A. Bacterial Nanocellulose-A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments. Polymers (Basel) 2020; 12:E2209. [PMID: 32993082 PMCID: PMC7601427 DOI: 10.3390/polym12102209] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/22/2020] [Accepted: 09/23/2020] [Indexed: 12/23/2022] Open
Abstract
The aim of this review is to provide an overview of recent findings related to bacterial cellulose application in bio-packaging industry. This constantly growing sector fulfils a major role by the maintenance of product safety and quality, protection against environmental impacts that affect the shelf life. Conventional petroleum-based plastic packaging are still rarely recyclable and have a number of harmful environmental effects. Herein, we discuss the most recent studies on potential good alternative to plastic packaging-bacterial nanocellulose (BNC), known as an ecological, safe, biodegradable, and chemically pure biopolymer. The limitations of this bio-based packaging material, including relatively poor mechanical properties or lack of antimicrobial and antioxidant activity, can be successfully overcome by its modification with a wide variety of bioactive and reinforcing compounds. BNC active and intelligent food packaging offer a new and innovative approach to extend the shelf life and maintain, improve, or monitor product quality and safety. Incorporation of different agents BNC matrices allows to obtain e.g., antioxidant-releasing films, moisture absorbers, antimicrobial membranes or pH, freshness and damage indicators, humidity, and other biosensors. However, further development and implementation of this kind of bio-packaging will highly depend on the final performance and cost-effectiveness for the industry and consumers.
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Affiliation(s)
- Karolina Ludwicka
- Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, B. Stefanowskiego 4/10, 90-924 Lodz, Poland; (M.K.); (A.B.)
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Rojas-Lema S, Terol J, Fages E, Balart R, Quiles-Carrillo L, Prieto C, Torres-Giner S. Microencapsulation of Copper(II) Sulfate in Ionically Cross-Linked Chitosan by Spray Drying for the Development of Irreversible Moisture Indicators in Paper Packaging. Polymers (Basel) 2020; 12:polym12092039. [PMID: 32911669 PMCID: PMC7564463 DOI: 10.3390/polym12092039] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/02/2020] [Accepted: 09/04/2020] [Indexed: 01/31/2023] Open
Abstract
Copper(II) sulfate-loaded chitosan microparticles were herein prepared using ionic cross-linking with sodium tripolyphosphate (STPP) followed by spray drying. The microencapsulation process was optimal using an inlet temperature of 180 °C, a liquid flow-rate of 290 mL/h, an aspiration rate of 90%, and an atomizing gas flow-rate of 667 nL/h. Chitosan particles containing copper(II) sulfate of approximately 4 µm with a shrunken-type morphology were efficiently attained and, thereafter, fixated on a paper substrate either via cross-linking with STPP or using a chitosan hydrogel. The latter method led to the most promising system since it was performed at milder conditions and the original paper quality was preserved. The developed cellulose substrates were reduced and then exposed to different humidity conditions and characterized using colorimetric measurements in order to ascertain their potential as irreversible indicators for moisture detection. The results showed that the papers coated with the copper(II) sulfate-containing chitosan microparticles were successfully able to detect ambient moisture shown by the color changes of the coatings from dark brown to blue, which can be easily seen with the naked eye. Furthermore, the chitosan microparticles yielded no cytotoxicity in an in vitro cell culture experiment. Therefore, the cellulose substrates herein developed hold great promise in paper packaging as on-package colorimetric indicators for monitoring moisture in real time.
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Affiliation(s)
- Sandra Rojas-Lema
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (S.R.-L.); (L.Q.-C.)
| | - Jorge Terol
- Textile Industry Research Association (AITEX), Plaza Emilio Sala 1, 03801 Alcoy, Spain; (J.T.); (E.F.)
| | - Eduardo Fages
- Textile Industry Research Association (AITEX), Plaza Emilio Sala 1, 03801 Alcoy, Spain; (J.T.); (E.F.)
| | - Rafael Balart
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (S.R.-L.); (L.Q.-C.)
- Correspondence: (R.B.); (S.T.-G.); Tel.: +34-963-900-022 (S.T.-G.)
| | - Luis Quiles-Carrillo
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (S.R.-L.); (L.Q.-C.)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
- Correspondence: (R.B.); (S.T.-G.); Tel.: +34-963-900-022 (S.T.-G.)
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Aman Mohammadi M, Hosseini SM, Yousefi M. Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends. Food Sci Nutr 2020; 8:4656-4665. [PMID: 32994928 PMCID: PMC7500774 DOI: 10.1002/fsn3.1781] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 06/24/2020] [Accepted: 06/27/2020] [Indexed: 12/20/2022] Open
Abstract
Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.
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Affiliation(s)
- Masoud Aman Mohammadi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyede Marzieh Hosseini
- Student Research Committee Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohammad Yousefi
- Department of Food Science and Technology Faculty of Nutrition and Food Science Tabriz University of Medical Sciences Tabriz Iran
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