51
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Zhang H, Chan-Park MB, Wang M. Functional Polymers and Polymer-Dye Composites for Food Sensing. Macromol Rapid Commun 2020; 41:e2000279. [PMID: 32840324 DOI: 10.1002/marc.202000279] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 07/29/2020] [Indexed: 12/19/2022]
Abstract
The sensitive, safe, and portable detection of food spoilage is becoming unprecedentedly important because it is closely related to the public health and economic development, particularly given the globalization of food supply chain. However, the existing approaches for food monitoring are still limited to meet these requirements. To address this challenge, much research has been done to develop an ideal food sensor that can indicate food quality in real-time in a sensitive and reliable way. So far, many sensors such as time-temperature indicators, smart trademarks, colorimetric tags, electronic noses, and electronic tongues, have been developed and even commercialized. In this feature article, the recent progress of food sensors based on functional polymers, including the molecular design of polymer structures, sensing mechanisms, and relevant processing techniques to fabricate a variety of food sensor devices is reviewed.
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Affiliation(s)
- Hang Zhang
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Mary B Chan-Park
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Mingfeng Wang
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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52
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Ezati P, Rhim JW, Moradi M, Tajik H, Molaei R. CMC and CNF-based alizarin incorporated reversible pH-responsive color indicator films. Carbohydr Polym 2020; 246:116614. [PMID: 32747254 DOI: 10.1016/j.carbpol.2020.116614] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/27/2020] [Accepted: 06/06/2020] [Indexed: 10/24/2022]
Abstract
Smart color-changing indicator films were prepared using two different types of cellulose (CMC and CNF) and pH-sensitive dye, alizarin. pH-responsive color indicator films were produced by ionization and deprotonation of hydroxyl groups of alizarin phenolic compounds. The X-ray diffraction pattern of the color indicator film showed a new weak diffraction peak at 2θ = 13°, indicating the semi-crystalline character of alizarin. The indicator film showed UV-vis light screening properties and radical scavenging activity with enhanced thermal stability. The indicator film showed a distinct color change of alizarin from yellow to purple in the pH range of 2-12. In addition, the color indicator film showed stable and reversible color changes even after repeated changes in environmental pH. The pH-responsive color indicator films are likely to be used as an acid or base gas sensor due to the rapid response and reversible color change to the pH change in the packaging environment.
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Affiliation(s)
- Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea.
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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53
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Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109493] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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54
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Cai L, Dai Y, Cao M. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109456] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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55
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Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage. COATINGS 2020. [DOI: 10.3390/coatings10060506] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.
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56
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Ezati P, Rhim JW. pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105629] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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57
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Wu D, Zhang M, Chen H, Bhandari B. Freshness monitoring technology of fish products in intelligent packaging. Crit Rev Food Sci Nutr 2020; 61:1279-1292. [PMID: 32342714 DOI: 10.1080/10408398.2020.1757615] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Fish products are one of the preferred products in modern healthy diets, because they contain unqualified proteins, polyunsaturated fatty acids and a variety of vitamins and minerals. However, because of their vulnerability to deterioration, methods to maintain their freshness have attracted wide attention. Intelligent packaging can effectively monitor the quality and safety of fish products, provide warning, and has a great market and development potential. Therefore, this paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products. The quality attributes of freshness of fish products are summarized. The classification, principle and latest application progress of three advanced technologies, indicator, sensor and radio frequency identification (RFID), are summarized. In addition, the advantages and disadvantages of the intelligent packaging technology for monitoring the freshness of products are discussed, and the current research results are summarized and prospected.
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Affiliation(s)
- Dan Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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58
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Jiang G, Hou X, Zeng X, Zhang C, Wu H, Shen G, Li S, Luo Q, Li M, Liu X, Chen A, Wang Z, Zhang Z. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness. Int J Biol Macromol 2020; 143:359-372. [DOI: 10.1016/j.ijbiomac.2019.12.024] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/27/2019] [Accepted: 12/03/2019] [Indexed: 10/25/2022]
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59
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Jamróz E, Kulawik P, Guzik P, Duda I. The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105211] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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60
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Jamróz E, Kulawik P, Kopel P, Balková R, Hynek D, Bytesnikova Z, Gagic M, Milosavljevic V, Adam V. Intelligent and active composite films based on furcellaran: Structural characterization, antioxidant and antimicrobial activities. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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61
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Moradi M, Tajik H, Almasi H, Forough M, Ezati P. A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness. Carbohydr Polym 2019; 222:115030. [PMID: 31320095 DOI: 10.1016/j.carbpol.2019.115030] [Citation(s) in RCA: 172] [Impact Index Per Article: 34.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/10/2019] [Accepted: 06/25/2019] [Indexed: 01/12/2023]
Abstract
A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C. The indicator displayed wide color differences from red to gray over the 2-11 pH range, which was clearly discerned by the naked eye. The fabricated pH-sensing indicator showed distinguishable color changes during fresh (deep carmine color), best to eat (charm pink color), and spoiled (jelly bean blue and khaki colors) stages of both fish fillets. Moreover, a strong and positive correlation was obtained between the total color differences values of the indicator and bacterial count (R = 0.952 and 0.991) and total volatile basic nitrogen (R = 0.815 and 0.92) in rainbow trout and common carp samples. The results of this work demonstrated a significant correspondence of fish shelf life and color changes of a nanocellulose-based pH-sensing indicator.
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Affiliation(s)
- Mehran Moradi
- Artemia & Aquaculture Research Institute, Urmia University, 1177, Urmia, Iran; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, 1177, Urmia, Iran
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
| | - Parya Ezati
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran
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62
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Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet. Int J Biol Macromol 2019; 132:157-165. [PMID: 30926497 DOI: 10.1016/j.ijbiomac.2019.03.173] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/03/2019] [Accepted: 03/25/2019] [Indexed: 11/22/2022]
Abstract
A novel pH-sensitive indicator was prepared by incorporation of alizarin in a starch-cellulose paper to monitor the freshness of rainbow trout fillet. Water solubility of the fabricated indicator reduced by incorporation of alizarin, while the percentage of swelling didn't change. FTIR certified that alizarin was properly incorporated which was revealed by the formation of intermolecular hydrogen bonding in the cellulose-starch matrix. SEM and ultraviolet-visible spectrum results also demonstrated that alizarin had good compatibility with the components of the indicator. The alizarin-starch-cellulose indicator (ASC) had greater color efficiency from yellow to purple at pH 2-11 and greater color stability after two months of storage at 4 °C. It can be concluded that the color changes of ASC, from orange to reddish brown, were entirely corresponded with TVB-N contents of fish, which presents a satisfactory capability of developed indicator to identify the initiation of spoilage in the refrigerated fish fillet.
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63
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Ghorani B, Kadkhodaee R, Rajabzadeh G, Tucker N. Assembly of odour adsorbent nanofilters by incorporating cyclodextrin molecules into electrospun cellulose acetate webs. REACT FUNCT POLYM 2019. [DOI: 10.1016/j.reactfunctpolym.2018.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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64
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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