51
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Development of freshness indicator for monitoring chicken breast quality and freshness during storage. Food Sci Biotechnol 2022; 31:377-385. [PMID: 35273828 PMCID: PMC8885947 DOI: 10.1007/s10068-022-01034-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 11/04/2022] Open
Abstract
An indicator for freshness and quality measurement was utilized to perceive changes in freshness quality while storing chicken breasts. Visible color changes of the indicator shows spoilage and freshness of the packaged products. In addition, changes in pH, volatile basic nitrogen (VBN), and Pseudomonas spp. were monitored. The color change sensor (ΔE) reflected the headspace pH during the chicken breasts' packaging process. After storing chicken breast at 20 °C for 24 h, the color change (ΔE) of the indicator for freshness and quality measurement changed. The color change (ΔE) values were correlated with quality characteristics such as sensory, microbiological, and chemical properties that were popularly used to settle the freshness of chicken breast. In conclusion, the results showed that the indicator for freshness and quality measurement was useful in settling the shelf life of chicken breast products by physicochemical changes and monitoring microbial safety. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01034-x.
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52
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Preparation and characterization of intelligent color-changing nanosensor based on bromophenol blue and GONH2 nanosheet for freshness evaluation of minced Caspian sprat (Clupeonella cultriventris caspia) stored at 4 °C. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02095-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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53
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Alias SA, Samsudin H, Zubir SA, Ku Marsilla KI. Halochromic
PLA
/
PEG
as
real‐time
solution and vapor sensing. J Appl Polym Sci 2022. [DOI: 10.1002/app.52159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Siti Amirah Alias
- School of Materials & Mineral Resources Engineering, Engineering Campus Universiti Sains Malaysia Nibong Tebal Malaysia
| | - Hayati Samsudin
- School of Industrial Technology Universiti Sains Malaysia Pulau Pinang Malaysia
| | - Syazana Ahmad Zubir
- School of Materials & Mineral Resources Engineering, Engineering Campus Universiti Sains Malaysia Nibong Tebal Malaysia
| | - Ku Ishak Ku Marsilla
- School of Materials & Mineral Resources Engineering, Engineering Campus Universiti Sains Malaysia Nibong Tebal Malaysia
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54
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Shin DM, Kim YJ, Yune JH, Kim DH, Kwon HC, Sohn H, Han SG, Han JH, Lim SJ, Han SG. Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage. Foods 2022; 11:245. [PMID: 35053977 PMCID: PMC8774960 DOI: 10.3390/foods11020245] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/14/2022] [Accepted: 01/15/2022] [Indexed: 02/04/2023] Open
Abstract
Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner-Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (D.-M.S.); (Y.-J.K.); (J.-H.Y.); (D.-H.K.); (H.-C.K.); (H.S.); (S.-G.H.); (J.-H.H.); (S.-J.L.)
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55
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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56
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Passos RSFT, Barreto BG, Leite JSF, Trevisan AB, Souza CO, Silva MCA, Cavalheiro CP. Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rafael Sepúlveda Fonsêca Trevisan Passos
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Adrielle Bahiense Trevisan
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | | | - Mauricio Costa Alves Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Carlos Pasqualin Cavalheiro
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
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57
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Shao P, Liu L, Yu J, Lin Y, Gao H, Chen H, Sun P. An overview of intelligent freshness indicator packaging for food quality and safety monitoring. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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58
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Terra ALM, Moreira JB, Costa JAV, Morais MGD. Development of pH indicators from nanofibers containing microalgal pigment for monitoring of food quality. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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59
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Romero A, Sharp JL, Dawson PL, Darby D, Cooksey K. Evaluation of two intelligent packaging prototypes with a pH indicator to determine spoilage of cow milk. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100720] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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60
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Salarbashi D, Tafaghodi M, Fathi M, aboutorabzade SM, Sabbagh F. Development of curcumin-loaded Prunus armeniaca gum nanoparticles: Synthesis, characterization, control release behavior, and evaluation of anticancer and antimicrobial properties. Food Sci Nutr 2021; 9:6109-6119. [PMID: 34760242 PMCID: PMC8565235 DOI: 10.1002/fsn3.2562] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/23/2021] [Accepted: 08/09/2021] [Indexed: 12/21/2022] Open
Abstract
The present work was conducted to develop a new polysaccharide-based encapsulation system via electrostatic interactions between Prunus armeniaca gum exudates (PAGE) and Ca2+ ions to enhance the biological activity and bioavailability of curcumin. The effects of different levels of pH (6, 7, and 8) and ion concentrations (1, 3, and 5) on the particle diameter and surface charge of the samples were examined. The encapsulation efficiency in the PAGE-based nanoparticles was realized to be 86.1%, indicating the encapsulation technique applied in this study was effective to entrap most of the curcumin within the PAGE matrix. The nanoparticles showed a smooth surface with spherical shape. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (X-ray) studies confirmed the formation of polyelectrolyte complexation. The cumulative release of curcumin in simulated gastrointestinal tract was less than 75%, revealing a gradual release trend. Both pure curcumin and curcumin-loaded nanoparticles were toxic to the cancer cell lines.
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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
| | - Morteza Fathi
- Health Research CenterLife Style InstituteBaqiyatallah University of Medical SciencesTehranIran
| | | | - Farzaneh Sabbagh
- Department of Chemical EngineeringChungbuk National UniversityCheongjuKorea
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61
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Miller K, Reichert CL, Schmid M. Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1961270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- K. Miller
- Department of Life Sciences, Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Sigmaringen, Germany
| | - C. L. Reichert
- Department of Life Sciences, Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Sigmaringen, Germany
| | - M. Schmid
- Department of Life Sciences, Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Sigmaringen, Germany
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62
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Ran R, Wang L, Su Y, He S, He B, Li C, Wang C, Liu Y, Chen S. Preparation of pH-indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh-cut apple freshness. J Food Sci 2021; 86:4594-4610. [PMID: 34392537 DOI: 10.1111/1750-3841.15884] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/26/2021] [Accepted: 07/22/2021] [Indexed: 01/17/2023]
Abstract
Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts pH-indicator films with an appreciable microstructure, acceptable water resistance, and favorable optical properties. The incorporation of the mixed indicators did not lead to significant improvement in the mechanical properties of films due to weak ionic cross-linking by hydrogen bonding between the SPI macromolecules and low-molecular-weight indicators. Fourier-transform infrared spectroscopy indicated hydrogen bond-mediated intermolecular interactions, and scanning electron microscopy showed that BB/MR were well dispersed in the SPI film. The indicator addition hindered the sorption and passage of water molecules. The water vapor permeability, moisture sorption, moisture content, and total soluble matter were 4.32 to 6.12 ×10-12 g·cm/cm2 ·s·Pa, 36.70% to 73.33%, 25.28% to 44.11%, and 8.21% to 25.56%, respectively. Also, the addition of indicators reduced UV light transmittance with minimal effect on the transparency of the film. The presence of indicators enhanced the pH sensitivity, seen as a visible color reaction at different pHs (total color difference, ΔE > 5). When the pH-indicator film containing 8 ml/100 ml final film emulsions was used to monitor the fresh-cut apple freshness, a green color for fresh status was observed, which turned blue after 60 h. Collectively, our findings suggested that indicator-containing SPI films have the potential for monitoring the freshness of fruits. PRACTICAL APPLICATION: pH-indicator films can help consumers to identify the freshness of packaged food by a change in the color of the packaging material, which is easily visible to the unaided eye without the need for opening the packaging. This protects consumers' interests.
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Affiliation(s)
- Ruimin Ran
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Luyao Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuhang Su
- School of Ocean Science and Biochemistry Engineering, Fujian Normal University Fuqing Branch, Fujian Province, Fuzhou, China
| | - Shujian He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Binbin He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
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63
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Luo Q, Hossen A, Sameen DE, Ahmed S, Dai J, Li S, Qin W, Liu Y. Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation. Crit Rev Food Sci Nutr 2021; 63:1102-1118. [PMID: 34382866 DOI: 10.1080/10408398.2021.1959296] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.
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Affiliation(s)
- Qingying Luo
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
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64
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Zhu B, Lu W, Qin Y, Cheng G, Yuan M, Li L. An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15822] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bifen Zhu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Wangwei Lu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Guiguang Cheng
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan Yunnan Nationalities University Kunming China
| | - Lin Li
- School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
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65
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Boeira CP, Alves JDS, Flores DCB, Moura MR, Melo PTS, Rosa CS. Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | - Jamila dos Santos Alves
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | | | - Márcia Regina Moura
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Pamela Thais Sousa Melo
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Claudia Severo Rosa
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
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66
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Ahari H, Soufiani SP. Smart and Active Food Packaging: Insights in Novel Food Packaging. Front Microbiol 2021; 12:657233. [PMID: 34305829 PMCID: PMC8299788 DOI: 10.3389/fmicb.2021.657233] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 05/05/2021] [Indexed: 12/02/2022] Open
Abstract
The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.
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Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Solmaz P Soufiani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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67
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Design and characterization of bio-amine responsive films enriched with colored potato (Black King Kong) anthocyanin for visual detecting pork freshness in cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01040-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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68
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Sobhan A, Muthukumarappan K, Wei L, Zhou R, Tummala H. Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring of beef spoilage. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:2612-2623. [PMID: 34032233 DOI: 10.1039/d1ay00365h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food safety is one of the biggest challenges in global markets. There is a critical need to develop a simple, affordable, and environmentally friendly color indicator that can quickly and conveniently monitor and indicate the quality of packaged food products in the home, supermarkets, shops, etc. This study aimed to develop a nanocellulose/chitosan-based film coated with polylactic acid (PLA) to monitor beef spoilage in real-time. This film named PLA/NCM was fabricated by casting a suspension of a nanocellulose/chitosan mixture doped with methyl red, followed by a coating of PLA on the film surface. The film displayed a visible color change in response to different pH buffer solutions (2-10). The PLA/NCM film was applied to monitor the spoilage of beef under a refrigeration condition of 4 °C and showed an apparent color change after 5 days as a threshold for beef spoilage. The color modulation of the PLA/NCM films was processed each time via a colorimetric device and revealed substantial color difference values (ΔE) after 5 days of beef spoilage. The total viable microbial counts (TVC) and pH of the beef sample were determined, and the findings showed that the TVC and pH increased simultaneously during the beef spoilage. Although further research is necessary, the PLA/NCM film has the potential to be a color indicator for application in both smart food packaging and real-time monitoring of spoilage of beef and other meat products.
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Affiliation(s)
- Abdus Sobhan
- Department of Agricultural & Biosystems Engineering, South Dakota State University, 1400 North Campus Drive, Brookings, South Dakota 57007, USA.
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69
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Oeschger TM, Erickson DC. Visible colorimetric growth indicators of Neisseria gonorrhoeae for low-cost diagnostic applications. PLoS One 2021; 16:e0252961. [PMID: 34138928 PMCID: PMC8211239 DOI: 10.1371/journal.pone.0252961] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 05/25/2021] [Indexed: 12/02/2022] Open
Abstract
N. gonorrhoeae is one of the most pressing antibiotic resistant threats of our time and low-cost diagnostics that can easily identify antibiotic resistance are desperately needed. However, N. gonorrhoeae responds so uniquely to growth conditions that it cannot be assumed gonorrhea will respond to common microbiological methods used for other pathogenic organisms. In this paper, we explore visual colorimetric indicators of N. gonorrhoeae growth that can be seen without a microscope or spectrophotometer. We evaluate growth media, pH indicators, resazurin-based dyes, and tetrazolium-based dyes for their use in simple colorimetric system. Overall, we identified Graver Wade media as the best at supporting robust gonococcal growth while also providing the least background when analyzing results of colorimetric tests. XTT, a tetrazolium-based dye, proved to show to brightest color change over time and not negatively impact the natural growth of N. gonorrhoeae. However, other dyes including PrestoBlue, MTT, and NBT are less expensive than XTT and work well when added after bacterial growth has already occurred. By identifying the specific use cases of these dyes, this research lays the groundwork for future development of a color-based antibiotic susceptibility low-cost test for N. gonorrhoeae.
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Affiliation(s)
- Taylor Mae Oeschger
- Meinig School of Biomedical Engineering, Cornell University, Ithaca, New York, United States of America
| | - David Carl Erickson
- Sibley School of Mechanical and Aerospace Engineering, Cornell University, Ithaca, New York, United States of America
- Division of Nutritional Science, Cornell University, Ithaca, New York, United States of America
- * E-mail:
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70
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Huang J, Liu J, Chen M, Yao Q, Hu Y. Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring. Int J Biol Macromol 2021; 184:666-677. [PMID: 34146561 DOI: 10.1016/j.ijbiomac.2021.06.074] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/02/2021] [Accepted: 06/10/2021] [Indexed: 12/16/2022]
Abstract
The roselle anthocyanin extracts (RAE) were immobilized into polyvinyl alcohol (PVA)/hydroxypropyl methylcellulose (HPMC) film matrix, their interaction behavior and mechanism was fully understood for better shrimp freshness monitoring. Structural characterizations revealed RAE was firmly immobilized PVA/HPMC matrix by hydrogen bonds. With increasing RAE contents, dramatic increases of film thickness (from 15.90 ± 0.14 to 23.20 ± 3.35 μm), tensile strength (from 45.66 ± 1.07 to 56.98 ± 0.24 MPa), light barrier and active properties (increased by 83.18% for antioxidant and 146.91%, 59.18% for antibacterial activity against E. coli and S. aureus) were observed, while hydrophobic properties decreased significantly. Owing to great ammonia-sensitive ability, the PVA/HPMC/RAE (PHR) films were applied on shrimp freshness qualitative monitoring and greater visible color variations were identified with increasing RAE contents. Furthermore, mathematical models were established for quantitative monitoring. In conclusion, with the increasing RAE contents, the tighter interaction between RAE and PVA/HPMC matrix contributed to the better functional properties and freshness monitoring effects of PHR films.
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Affiliation(s)
- Jiayin Huang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Jialin Liu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Meiyu Chen
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu 610106, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
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71
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Ma Q, Lu X, Wang W, Hubbe MA, Liu Y, Mu J, Wang J, Sun J, Rojas OJ. Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100634] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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72
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A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100641] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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73
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Colorimetric ammonia (NH 3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator. Food Chem 2021; 362:130151. [PMID: 34087707 DOI: 10.1016/j.foodchem.2021.130151] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 05/05/2021] [Accepted: 05/15/2021] [Indexed: 11/24/2022]
Abstract
Hydrogels based on alginate and methylcellulose were developed as a colorimetric indicator for monitoring minced pork spoilage. The hydrogel was fabricated by an external gelation method using Ca2+ as the crosslinking agent. The pH-sensitive dye bromothymol blue was incorporated into the hydrogel to act as an indicator. The hydrogel's swelling index increased with an increasing ratio of methylcellulose, suggesting that the water uptake capacity is tunable by the polymer composition. The hydrogel's compression strength is directly proportional to the alginate content. The hydrogel indicator demonstrated a color change from orange to yellow (day 6) upon detecting total volatile basic nitrogen (TVB-N) built up in the package during minced pork storage at 4 °C, and the results showed a positive correlation between the color change, TVB-N and pH change of minced pork. This result demonstrated the potential application of the hydrogel as a spoilage indicator in intelligent packaging.
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74
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Sobhan A, Muthukumarappan K, Wei L, Qiao Q, Rahman MT, Ghimire N. Development and characterization of a novel activated biochar-based polymer composite for biosensors. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2021. [DOI: 10.1080/1023666x.2021.1921497] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Abdus Sobhan
- Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD, USA
| | | | - Lin Wei
- Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD, USA
| | - Quinn Qiao
- Department of Electrical Engineering and Computer Science, South Dakota State University, Brookings, SD, USA
| | - Md Tawabur Rahman
- Department of Electrical Engineering and Computer Science, South Dakota State University, Brookings, SD, USA
| | - Nabin Ghimire
- Department of Electrical Engineering and Computer Science, South Dakota State University, Brookings, SD, USA
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75
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Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021; 26:molecules26092569. [PMID: 33924920 PMCID: PMC8124232 DOI: 10.3390/molecules26092569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 11/17/2022] Open
Abstract
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
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76
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Shi C, Zhang J, Jia Z, Yang X, Zhou Z. Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1800-1811. [PMID: 32893889 DOI: 10.1002/jsfa.10794] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 08/31/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Fish spoilage leads to an increase in the pH value of the fish. A colorimetric pH indicator can be used to monitor fish spoilage and has been exploited in intelligent packaging because of its simplicity, practicality and low cost. The aim of this study was to develop two pH-indicator films comprising starch (S), tara gum (TG), polyvinyl alcohol (PVA) and anthocyanins extracted from blueberry peel and the films were then used to monitor the freshness of tilapia fillets during storage at 25 and 4 °C. RESULTS The ultraviolet-visible (UV-visible) spectra and color of anthocyanins changed within pH 2-10. Fourier-transform infrared spectroscopy, UV-visible spectrophotometry and scanning electron microscopy certified that blueberry peel extract (BPE) had been introduced into the S/PVA and TG/PVA matrices. Visual color changes in the films occurred at pH 2-8. A freshness application test was conducted in tilapia fillets stored at 4 and 25 °C, and visual color changes in the films were observed. The TG/PVA/BPE film had a greater color difference (ΔE) from pink and transparent to dark yellow at 25 °C and to dark purple at 4 °C than ΔE of S/PVA/BPE film, which sufficiently correlated with the change of total volatile base nitrogen (TVB-N) and total aerobic counts (TACs) of fillets. CONCLUSION It can be concluded that the color changes of TG/PVA/BPE films were corresponded with TVB-N and TAC values of tilapia fillets, which presented great potential as a visual package label to monitor fish freshness at ambient and chilled temperatures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ce Shi
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhixin Jia
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhongyun Zhou
- Department of Quality Management, Shandong Institute for Product Quality Ispection, Jinan, China
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77
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A novel paper-based and pH-sensitive intelligent detector in meat and seafood packaging. Talanta 2021; 224:121913. [DOI: 10.1016/j.talanta.2020.121913] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/15/2020] [Accepted: 11/16/2020] [Indexed: 12/15/2022]
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78
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Shin S, Lee Y, Kim S, Choi S, Kim JG, Lee K. Rapid and non-destructive spectroscopic method for classifying beef freshness using a deep spectral network fused with myoglobin information. Food Chem 2021; 352:129329. [PMID: 33684719 DOI: 10.1016/j.foodchem.2021.129329] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 01/15/2021] [Accepted: 02/07/2021] [Indexed: 01/09/2023]
Abstract
A simple, novel, rapid, and non-destructive spectroscopic method that employs the deep spectral network for beef-freshness classification was developed. The deep-learning-based model classified beef freshness by learning myoglobin information and reflectance spectra over different freshness states. The reflectance spectra (480-920 nm) were measured from 78 beef samples for 17 days, and the datasets were sorted into three freshness classes based on their pH values. Myoglobin information showed statistically significant differences depending on the freshness; consequently, it was utilized as a crucial parameter for classification. The model exhibited improved performance when the reflectance spectra were combined with the myoglobin information. The accuracy of the proposed model improved to 91.9%, whereas that of the single-spectra model was 83.6%. Further, a high value for the area under the receiver operating characteristic curve (0.958) was recorded. This study provides a basis for future studies on the investigation of myoglobin information associated with meat freshness.
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Affiliation(s)
- Sungho Shin
- School of Integrated Technology, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
| | - Youngjoo Lee
- Department of Biomedical Science & Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
| | - Sungchul Kim
- Department of Biomedical Science & Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
| | - Seungjun Choi
- School of Integrated Technology, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
| | - Jae Gwan Kim
- Department of Biomedical Science & Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
| | - Kyoobin Lee
- School of Integrated Technology, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea.
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79
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Gaviria YAR, Palencia NSN, Capello C, Trevisol TC, Monteiro AR, Valencia GA. Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (
Syzygium cumini
) Fruit Manufactured by Thermo‐Compression. STARCH-STARKE 2021. [DOI: 10.1002/star.202000208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yessica Alexandra Rodriguez Gaviria
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Natalia Stefanía Navarro Palencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Cristiane Capello
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Thalles Canton Trevisol
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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80
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Priyadarshi R, Ezati P, Rhim JW. Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants. ACTA ACUST UNITED AC 2021. [DOI: 10.1021/acsfoodscitech.0c00039] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
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81
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Steinegger A, Wolfbeis OS, Borisov SM. Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications. Chem Rev 2020; 120:12357-12489. [PMID: 33147405 PMCID: PMC7705895 DOI: 10.1021/acs.chemrev.0c00451] [Citation(s) in RCA: 182] [Impact Index Per Article: 45.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Indexed: 12/13/2022]
Abstract
This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors. The Review starts with an introduction that contains subsections on the definition of the pH value, a brief look back on optical methods for sensing of pH, on the effects of ionic strength on pH values and pKa values, on the selectivity, sensitivity, precision, dynamic ranges, and temperature dependence of such sensors. Commonly used optical sensing schemes are covered in a next main chapter, with subsections on methods based on absorptiometry, reflectometry, luminescence, refractive index, surface plasmon resonance, photonic crystals, turbidity, mechanical displacement, interferometry, and solvatochromism. This is followed by sections on absorptiometric and luminescent molecular probes for use pH in sensors. Further large sections cover polymeric hosts and supports, and methods for immobilization of indicator dyes. Further and more specific sections summarize the state of the art in materials with dual functionality (indicator and host), nanomaterials, sensors based on upconversion and 2-photon absorption, multiparameter sensors, imaging, and sensors for extreme pH values. A chapter on the many sensing formats has subsections on planar, fiber optic, evanescent wave, refractive index, surface plasmon resonance and holography based sensor designs, and on distributed sensing. Another section summarizes selected applications in areas, such as medicine, biology, oceanography, bioprocess monitoring, corrosion studies, on the use of pH sensors as transducers in biosensors and chemical sensors, and their integration into flow-injection analyzers, microfluidic devices, and lab-on-a-chip systems. An extra section is devoted to current challenges, with subsections on challenges of general nature and those of specific nature. A concluding section gives an outlook on potential future trends and perspectives.
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Affiliation(s)
- Andreas Steinegger
- Institute
of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9, A-8010 Graz, Austria
| | - Otto S. Wolfbeis
- Institute
of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, D-93040 Regensburg, Germany
| | - Sergey M. Borisov
- Institute
of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9, A-8010 Graz, Austria
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82
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Magnaghi LR, Alberti G, Quadrelli P, Biesuz R. Development of a Dye-Based Device to Assess Poultry Meat Spoilage. Part I: Building and Testing the Sensitive Array. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12702-12709. [PMID: 33125233 PMCID: PMC8015209 DOI: 10.1021/acs.jafc.0c03768] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The rationale behind the material and dye selection and the investigation of the properties of a solid-phase sensor array designed for following chicken meat spoilage is presented, having in mind that the final target must be the naked eye identification of the degradation steps. The device is obtained by fixing five acid-base indicators, m-cresol purple (1), o-cresol red (2), bromothymol blue (3), thymol blue (4), and chlorophenol red (5), and a sensing molecule specific for thiols, 5,5'-dithiobis(2-nitrodibenzoic acid), called Ellman's reagent, (6) on a commercial cellulose-based support. The dimensions of the sensor and the amount of dye sorbed on the solid are carefully studied. The preparation protocol to get reproducible sensing materials is established, based on the kinetic study and the color change investigation. The material stability and the capacity of changing color, according to the acid-base properties of the dyes, are tested. The sources of uncertainty, coming from the technique employed for signal data acquisition and treatment and from the intrinsic variability of the spots based on the commercial support, are established. The highest variability does not come from photo acquisition by a mobile phone, the effect of the illumination equipment, the partial least-squares (PLS) model employed to assess the amount of dye sorbed into the solid but from the variability of different spots and was found equal to 10%. The uncertainty is adequate for final employment since it is referred to as replicates under different conditions that are definitively judged almost always identical by naked eye evaluation, which is our last target for assessing a change of the colors associated with spoilage.
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Affiliation(s)
- Lisa Rita Magnaghi
- Department
of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Giancarla Alberti
- Department
of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Paolo Quadrelli
- Department
of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Raffaela Biesuz
- Department
of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
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83
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Magnaghi LR, Alberti G, Capone F, Zanoni C, Mannucci B, Quadrelli P, Biesuz R. Development of a Dye-Based Device to Assess the Poultry Meat Spoilage. Part II: Array on Act. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12710-12718. [PMID: 33118801 PMCID: PMC8015225 DOI: 10.1021/acs.jafc.0c03771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
This work presents a colorimetric dye-based array for naked-eye detection of chicken meat spoilage. The array is obtained by fixing five acid-base indicators, m-cresol purple (1), o-cresol red (2), bromothymol blue (3), thymol blue (4), and chlorophenol red (5), and a sensing molecule specific for thiols, 5,5'-dithiobis(2-nitrodibenzoic acid), called Ellman's reagent (6), on a cellulose-based support. The dyes, being permanently charged, are fixed on the support via ion-exchange. The entire degradation process of beast poultry meat, at ambient temperature and in a domestic fridge, is followed by the change of the color of the array, placed in the headspace over the meat samples. The device is set after selection of the most suitable starting form, which could be the acidic or the basic color of indicators, being the proper dye concentration and the dimension of the spots already established. Basing on sensors colors, we identified three levels of the degradation process of chicken meat, named SAFE, WARNING, and HAZARD. By instrumental analysis, we demonstrated that sensors response was correlated to volatile organic compounds (VOCs) composition in the headspace and, thus, to meat spoilage progress. We demonstrated that biogenic amines (BAs), commonly considered a critical spoilage marker, are indeed produced into the samples but never present in the headspace, even in traces, during the investigated time-lapse. The VOC evolution nevertheless allows one to assign the sample as WARNING and further HAZARD. Some indicators turned out to be more informative than others, and the best candidates for a future industrial application resulted in a bromothymol blue (3)-, chlorophenol red (5)-, and Ellman's reagent (6)-based array.
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Affiliation(s)
- Lisa Rita Magnaghi
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Federica Capone
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Camilla Zanoni
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Barbara Mannucci
- Centro
Grandi Strumenti, University of Pavia, Via Bassi 21, 27100 Pavia, Italy
| | - Paolo Quadrelli
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Raffaela Biesuz
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
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84
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Yu HH, Kim YJ, Park YJ, Shin DM, Choi YS, Lee NK, Paik HD. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage. Meat Sci 2020; 169:108219. [DOI: 10.1016/j.meatsci.2020.108219] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/06/2020] [Accepted: 06/09/2020] [Indexed: 12/22/2022]
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85
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Huang J, Chen M, Zhou Y, Li Y, Hu Y. Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring. Int J Biol Macromol 2020; 162:1250-1261. [DOI: 10.1016/j.ijbiomac.2020.06.156] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/22/2020] [Accepted: 06/16/2020] [Indexed: 02/07/2023]
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86
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Siripongpreda T, Siralertmukul K, Rodthongkum N. Colorimetric sensor and LDI-MS detection of biogenic amines in food spoilage based on porous PLA and graphene oxide. Food Chem 2020; 329:127165. [DOI: 10.1016/j.foodchem.2020.127165] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 05/11/2020] [Accepted: 05/25/2020] [Indexed: 02/07/2023]
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87
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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88
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Ezati P, Bang YJ, Rhim JW. Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork. Food Chem 2020; 337:127995. [PMID: 32919274 DOI: 10.1016/j.foodchem.2020.127995] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/31/2020] [Accepted: 08/31/2020] [Indexed: 11/15/2022]
Abstract
A novel intelligent pH-responsive color indicator was prepared by adsorbing a natural naphthoquinone pigment, shikonin, onto cellulose paper. FTIR results indicated that shikonin was crosslinked with the cellulose of the indicator paper. The addition of shikonin increased antioxidant activity, thermal stability, and water resistance properties of the paper. The indicator changed the color from red to dark blue, depending on the pH of buffer solutions. Also, the indicator showed high stability after 4 months of storage and maintained high sensitivity to pH changes. This indicator was used to monitor fish and pork freshness during storage at room temperature, and the results showed a high correlation between the color change of the indicator and the pH change of the sample. The shikonin-adsorbed indicator with stable and sensitive color change depending on pH can be used in the intelligent food packaging applications to monitor the quality of packaged food in real-time.
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Affiliation(s)
- Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Yeong-Ju Bang
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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89
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Taherkhani E, Moradi M, Tajik H, Molaei R, Ezati P. Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat. Int J Biol Macromol 2020; 164:2632-2640. [PMID: 32853605 DOI: 10.1016/j.ijbiomac.2020.08.177] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/28/2020] [Accepted: 08/21/2020] [Indexed: 12/17/2022]
Abstract
In this work, grape anthocyanins (GA) were embedded in bacterial nanocellulose (BNC) by ex-situ method to fabricate an easy-to-use colorimetric label. The label revealed visible color responses to the pH buffers (2-11). According to the color parameter results [L*, a*, b*, and total color difference (TCD)], the label also presented appropriate color stability during the 60-day storage. During the application in minced beef, the label was bright red on the 1st day of storage at 4 °C. In accordance with the meat quality parameters [TVB-N, total mesophilic count, and sensory attributes], the label turned into purplish-red color on the 3rd and 5th days of storage (medium freshness meat) and turned into blue on the 7th day, representing the spoilage state. All the mentioned color changes could be distinguished by naked eyes. A strong Pearson's correlation coefficient was obtained between the TCD values and meat quality parameters, confirming the capability of the pH-sensing label to correctly distinguish the fresh meat from the spoiled meat.
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Affiliation(s)
- Eshagh Taherkhani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - 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
| | - Parya Ezati
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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90
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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91
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Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer. SENSORS 2020; 20:s20154299. [PMID: 32752216 PMCID: PMC7435377 DOI: 10.3390/s20154299] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/27/2020] [Accepted: 07/30/2020] [Indexed: 01/10/2023]
Abstract
There has been strong demand for the development of an accurate but simple method to assess the freshness of food. In this study, we demonstrated a system to determine food freshness by analyzing the spectral response from a portable visible/near-infrared (VIS/NIR) spectrometer using the Convolutional Neural Network (CNN)-based machine learning algorithm. Spectral response data from salmon, tuna, and beef incubated at 25 °C were obtained every minute for 30 h and then categorized into three states of “fresh”, “likely spoiled”, and “spoiled” based on time and pH. Using the obtained spectral data, a CNN-based machine learning algorithm was built to evaluate the freshness of experimental objects. In addition, a CNN-based machine learning algorithm with a shift-invariant feature can minimize the effect of the variation caused using multiple devices in a real environment. The accuracy of the obtained machine learning model based on the spectral data in predicting the freshness was approximately 85% for salmon, 88% for tuna, and 92% for beef. Therefore, our study demonstrates the practicality of a portable spectrometer in food freshness assessment.
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92
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93
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A polydiacetylene-based colorimetric sensor as an active use-by date indicator for milk. J Colloid Interface Sci 2020; 572:31-38. [DOI: 10.1016/j.jcis.2020.03.040] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/21/2020] [Accepted: 03/10/2020] [Indexed: 01/12/2023]
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94
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Magnaghi LR, Capone F, Zanoni C, Alberti G, Quadrelli P, Biesuz R. Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods. Foods 2020; 9:foods9050684. [PMID: 32466268 PMCID: PMC7278839 DOI: 10.3390/foods9050684] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/19/2020] [Accepted: 05/19/2020] [Indexed: 11/16/2022] Open
Abstract
Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (not enriched at any extend with spoilage products), progressively shows a colour change in the six spots. Photos of the array were acquired as a function of time, RGB indices were used to follow the spoilage, Principal Component Analysis to model the data set. We demonstrate that the array allows for the monitoring the overall spoilage process of chicken, beef, pork and fish, obtaining different models that mimic the degradation pathway. The spoilage processes for each kind of food, followed by the array colour evolution, were eventually compared using three-way PCA, which clearly shows same degradation pattern of protein foods, altered only according to the different substrates.
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Affiliation(s)
- Lisa Rita Magnaghi
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
- Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Federica Capone
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
| | - Camilla Zanoni
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
| | - Paolo Quadrelli
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
- Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Raffaela Biesuz
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy; (L.R.M.); (F.C.); (C.Z.); (G.A.); (P.Q.)
- Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
- Correspondence:
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95
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Mustafa F, Andreescu S. Nanotechnology-based approaches for food sensing and packaging applications. RSC Adv 2020; 10:19309-19336. [PMID: 35515480 PMCID: PMC9054203 DOI: 10.1039/d0ra01084g] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Accepted: 04/22/2020] [Indexed: 12/22/2022] Open
Abstract
The rapid advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges in the food sector to extend shelf-life, reduce waste, assess safety and improve the quality of food. Nanomaterials can be used to reinforce mechanical strength, enhance gas barrier properties, increase water repellence, and provide antimicrobial and scavenging activity to food packaging. They can be incorporated in chemical and biological sensors enabling the design of rapid and sensitive devices to assess freshness, and detect allergens, toxins or pathogenic contaminants. This review summarizes recent studies on the use of nanomaterials in the development of: (1) (bio)sensing technologies for detection of nutritional and non-nutritional components, antioxidants, adulterants and toxicants, (2) methods to improve the barrier and mechanical properties of food packaging, and (3) active functional packaging. The environmental, health and safety implications of nanomaterials in the food sector, along with an overview of regulation and consumer perception is also provided.
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Affiliation(s)
- Fatima Mustafa
- Department of Chemistry and Biomolecular Science, Clarkson University Potsdam New York 13699-5810 USA
| | - Silvana Andreescu
- Department of Chemistry and Biomolecular Science, Clarkson University Potsdam New York 13699-5810 USA
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96
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Kalpana S, Priyadarshini S, Maria Leena M, Moses J, Anandharamakrishnan C. Intelligent packaging: Trends and applications in food systems. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.008] [Citation(s) in RCA: 168] [Impact Index Per Article: 33.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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97
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Sahar A, Allen P, Sweeney T, Cafferky J, Downey G, Cromie A, Hamill RM. Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics. Foods 2019; 8:foods8110525. [PMID: 31652829 PMCID: PMC6915407 DOI: 10.3390/foods8110525] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/15/2019] [Accepted: 10/16/2019] [Indexed: 12/04/2022] Open
Abstract
The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including the neck and rump (1 h and 2 h post-mortem and after quartering, i.e., 24 h and 25 h post-mortem) and the boned-out LTL muscle (48 h and 49 h post-mortem). In parallel, reference analysis for physico-chemical parameters of beef quality including ultimate pH, colour (L, a*, b*), cook loss and drip loss was conducted using standard laboratory methods. Partial least-squares (PLS) regression models were used to correlate the spectral information with reference quality parameters of beef muscle. Different mathematical pre-treatments and their combinations were applied to improve the model accuracy, which was evaluated on the basis of the coefficient of determination of calibration (R2C) and cross-validation (R2CV) and root-mean-square error of calibration (RMSEC) and cross-validation (RMSECV). Reliable cross-validation models were achieved for ultimate pH (R2CV: 0.91 (quartering, 24 h) and R2CV: 0.96 (LTL muscle, 48 h)) and drip loss (R2CV: 0.82 (quartering, 24 h) and R2CV: 0.99 (LTL muscle, 48 h)) with lower RMSECV values. The results show the potential of Vis–NIR spectroscopy for online prediction of certain quality parameters of beef over different time periods.
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Affiliation(s)
- Amna Sahar
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Paul Allen
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Torres Sweeney
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin D04 W6F6, Ireland.
| | - Jamie Cafferky
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Gerard Downey
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Andrew Cromie
- Irish Cattle Breeders Federation, Highfield House, Shinagh, Bandon, Co. Cork P72 X050, Ireland.
| | - Ruth M Hamill
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
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98
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Liu X, Chen K, Wang J, Wang Y, Tang Y, Gao X, Zhu L, Li X, Li J. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring. Food Chem 2019; 307:125580. [PMID: 31634762 DOI: 10.1016/j.foodchem.2019.125580] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/04/2019] [Accepted: 09/23/2019] [Indexed: 12/28/2022]
Abstract
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4-23.11 mg/100 g at room temperature, and in the range of 9.28-24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.
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Affiliation(s)
- Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Keke Chen
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jiayan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yu Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yiwei Tang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xue Gao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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99
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Dobrucka R, Przekop R. New perspectives in active and intelligent food packaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Renata Dobrucka
- Department of Industrial Products Quality and Ecology Faculty of Commodity Science Poznan University of Economics and Business Poznan Poland
| | - Robert Przekop
- Centre for Advanced Technologies Adam Mickiewicz University in Poznań Poznan Poland
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100
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Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets. Biomolecules 2019; 9:biom9090458. [PMID: 31500281 PMCID: PMC6769681 DOI: 10.3390/biom9090458] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/26/2019] [Accepted: 08/28/2019] [Indexed: 11/18/2022] Open
Abstract
Red Tilapia is one of the most consumed but perishable fish in the world. As a result, it requires preservation methods for safe consumption without affecting its organoleptic characteristics. Chitosan encapsulating essential oils have shown to be an excellent food conservation method. For that reason, we carried out the study of the protective effect on red Tilapia fillets with chitosan beads (CB) incorporated with Thymus capitatus (TCEO) essential oil at 500, 1000, and 2000 mg/L to assess the conservation of the fillets. The TCEO composition was characterized by gas chromatography-mass spectrometry (CG-MS). For the other side, CB was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA), and Scanning electron microscopy (SEM). The protective effect of the beads was tested against the Gram-positive and Gram-negative bacteria growth for four weeks. The results showed an inhibition effect in Gram-positive bacteria at higher TCEO concentration (1000 and 2000 mg/L). Besides that, the pH, total volatile basic nitrogen (T-BNV-N), color, and fillet texture were evaluated as quality attributes. The results suggested that the incorporation of the CB-TCEO allowed a higher contact of the active compounds with the food surface, which reflected more excellent stability. The quality attributes of the fillets were preserved for 26 days, suggesting its uses for the treatment for perishable food.
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