101
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Mayeli M, Mehdizadeh T, Tajik H, Esmaeli F, Langroodi AM. Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mahsa Mayeli
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Tooraj Mehdizadeh
- 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
| | - Fatemeh Esmaeli
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
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102
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Kurek M, Hlupić L, Ščetar M, Bosiljkov T, Galić K. Comparison of Two pH Responsive Color Changing Bio-Based Films Containing Wasted Fruit Pomace as a Source of Colorants. J Food Sci 2019; 84:2490-2498. [PMID: 31408211 DOI: 10.1111/1750-3841.14716] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 05/30/2019] [Accepted: 05/31/2019] [Indexed: 12/01/2022]
Abstract
The main objective of this work is to develop and characterize novel bio-based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP-based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC-based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry-based films and to orange in grape seed extract-based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. PRACTICAL APPLICATION: This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf-life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.
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Affiliation(s)
- Mia Kurek
- Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Lucija Hlupić
- Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Mario Ščetar
- Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Kata Galić
- Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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103
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104
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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: 181] [Impact Index Per Article: 36.2] [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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105
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Lee EJ, Shin HS. Development of a freshness indicator for monitoring the quality of beef during storage. Food Sci Biotechnol 2019; 28:1899-1906. [PMID: 31807364 DOI: 10.1007/s10068-019-00633-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 05/18/2019] [Accepted: 05/29/2019] [Indexed: 10/26/2022] Open
Abstract
Quality of beef and detect changes in freshness during storage was evaluated using freshness indicator. The freshness indicator can indicate spoilage or freshness of the packaged product through color changes directly detected by the naked eye. We also monitored changes in pH, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and total bacterial count. A change in the color of the indicator reflects the pH of the headspace of the beef packaging. Beef was stored at 20 °C for 24 h, after which the color of the freshness indicator changed. Results of color change from freshness indicator are similar to quality parameters including chemical, microbiological, and sensory evaluation that are commonly used to characterize the freshness of beef. The results show that this freshness indicator is useful for determining the shelf life of beef products by monitoring physicochemical changes and microbial safety.
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Affiliation(s)
- Eun-Joo Lee
- Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Goyang-si, 10326 Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Goyang-si, 10326 Korea
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106
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Capturing consumer value and clustering customer preferences in the Indonesian halal beef market. Meat Sci 2019; 156:23-32. [PMID: 31125944 DOI: 10.1016/j.meatsci.2019.05.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/08/2019] [Accepted: 05/13/2019] [Indexed: 11/23/2022]
Abstract
The Indonesian consumer behavior has changed over the last decades, and hence reviewing consumer value is crucial for the halal beef industry. This study explores halal beef consumer preferences and its segmentation. The research design constituted descriptive with a quantitative approach. Focus group discussions and consumer surveys were conducted through face-to-face interview toward 440 middle-class Muslim households in Indonesian top ten cities. The data analysis uses conjoint and clusters analysis. The essential attributes of halal beef in the order of priority are a red color, zero residues, latest production, halal guarantee label positions for each cluster, clean, tender, and flavor (p-value = 0.000). Beef consumers consist of four clusters comprising sanctity, clarity, quality, and safety. Based on demographic characteristics, the age and family size differences among groups were not significant, with each p-value at 0.356 and 0.189, while based on consumption and buying preference, each cluster has not significantly different in their beef consumption level, with a p-value at 0.102.
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107
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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: 115] [Impact Index Per Article: 23.0] [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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108
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Zhao HT, Feng YZ, Chen W, Jia GF. Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging. Meat Sci 2019; 151:75-81. [PMID: 30716565 DOI: 10.1016/j.meatsci.2019.01.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 01/02/2019] [Accepted: 01/28/2019] [Indexed: 01/12/2023]
Abstract
Different multivariate data analysis methods were investigated and compared to optimize rapid and non-destructive quantitative detection of beef adulteration with spoiled beef based on visible near-infrared hyperspectral imaging. Four multivariate statistical analysis methods including partial least squares regression (PLSR), support vector machine (SVM), least squares support vector machine (LS-SVM) and extreme learning machine (ELM) were carried out in developing full wavelength models. Good prediction was obtained by applying LS-SVM in the spectral range of 496-1000 nm with coefficients of determination (R2) of 0.94 and 0.94 as well as root-mean-squared errors (RMSEs) of 5.39% and 6.29% for calibration and prediction, respectively. To reduce the high dimensionality of hyperspectral data and to establish simplified models, a novel method named invasive weed optimization (IWO) was developed to select key wavelengths and it was compared with competitive adaptive reweighted sampling (CARS) and genetic algorithm (GA). Among the four multivariate analysis models based on important wavelengths determined by IWO, the LS-SVM simplified model performed best where R2 of 0.97 and 0.95 as well as RMSEs of 4.74% and 5.67% were attained for calibration and prediction, respectively. The optimum simplified model was applied to hyperspectral images in pixel-wise to visualize the distribution of spoiled beef adulterant in fresh minced beef. The current study demonstrated that it was feasible to use Vis-NIR hyperspectral imaging to detect homologous adulterant in beef.
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Affiliation(s)
- Hai-Tao Zhao
- College of Engineering, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yao-Ze Feng
- College of Engineering, Huazhong Agricultural University, Wuhan, Hubei, China; Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River, Ministry of Agriculture, Wuhan, Hubei, China.
| | - Wei Chen
- College of Engineering, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Gui-Feng Jia
- College of Engineering, Huazhong Agricultural University, Wuhan, Hubei, China; Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River, Ministry of Agriculture, Wuhan, Hubei, China
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109
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Chen HZ, Zhang M, Bhandari B, Yang CH. Development of a novel colorimetric food package label for monitoring lean pork freshness. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.048] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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110
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Kang S, Wang H, Guo M, Zhang L, Chen M, Jiang S, Li X, Jiang S. Ethylene-vinyl Alcohol Copolymer-Montmorillonite Multilayer Barrier Film Coated with Mulberry Anthocyanin for Freshness Monitoring. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13268-13276. [PMID: 30484645 DOI: 10.1021/acs.jafc.8b05189] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Colorimetric films incorporated with anthocyanins as an indicator for freshness monitoring have aroused growing interest recently. However, the application of the films is limited by the easily oxidizable nature of anthocyanins. In this work, we developed a novel colorimetric film with a barrier by coating mulberry anthocyanin (MBA) on the internal side of an ethylene-vinyl alcohol copolymer-montmorillonite (EVOH-MMT) multilayer film. A facile layer-by-layer (LBL) assembly was employed under a parallel electric field to build the EVOH-MMT multilayer structure, in which the exfoliated MMT nanosheets were well-oriented and assembled on the EVOH matrix to form a tightly stacked layer between two EVOH layers. The interlayer of MMT significantly enhanced the barrier and mechanical properties of the films (below 40 layers). The interactions between EVOH and MMT and between EVOH and MBA were confirmed to be intermolecular hydrogen bonds. The colorimetric response of (EVOH-MMT)40-MBA3 to volatile ammonia and pH was sensitive, and the color change could be easily distinguished by the naked eye. The successful application of (EVOH-MMT)40-MBA3 to shrimp-freshness monitoring confirms its high potential for the freshness monitoring of packaged food.
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Affiliation(s)
| | - Hualin Wang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei , Anhui , PR China
| | | | | | | | | | - Xingjiang Li
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei , Anhui , PR China
| | - Shaotong Jiang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei , Anhui , PR China
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111
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Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.063] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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112
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Wen J, Huang S, Sun Y, Chen Z, Wang Y, Li H, Liu X. Titanium Dioxide Nanotube-Based Oxygen Indicator for Modified Atmosphere Packaging: Efficiency and Accuracy. MATERIALS (BASEL, SWITZERLAND) 2018; 11:E2410. [PMID: 30501047 PMCID: PMC6317044 DOI: 10.3390/ma11122410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 11/21/2018] [Accepted: 11/27/2018] [Indexed: 11/16/2022]
Abstract
Colorimetric oxygen indicators can be applied for non-destructive testing in packaging; especially in modified atmosphere packaging (MAP). In this paper; titanium dioxide (TiO₂) nanotube; which is used as a semiconductor photocatalyst in oxygen indicators; was synthesized via a microwave-assisted hydrothermal method. X-Ray Diffraction (XRD) was used to analyze its crystal form and Scanning Electron Microscope (SEM).to characterize its morphology. Its properties were studied using Brunauer-Emmett-Teller (BET), Diffuse Reflection Spectrum (DRS), and Bluebottle experiments. The results showed that the synthesized TiO₂ nanotube was a mixture of rutile and anatase; with a specific surface area of 190.35 m²/g; and a wide band gap of 3.34 eV. Given the satisfactory performance; the TiO₂-based oxygen indicator was prepared and combined with glycerol; methylene blue; and hydroxyethyl cellulose (HEC). The oxygen indicator demonstrated excellent photocatalytic performance and effectively avoided excitation by visible light. We studied the rheological properties; thixotropic properties; and wettability of the indicator. The results demonstrated the printability of the indicator solution; which was then printed in the polyethylene terephthalate (PET) film by screen printing and applied to MAP. The application results showed that the prepared oxygen indicator was able to provide visual support to judge whether the packaging was intact and the food was safe.
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Affiliation(s)
- Junwei Wen
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Shuting Huang
- Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC H39 3V9, Canada.
| | - Yu Sun
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Zhengjie Chen
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Yixiang Wang
- Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC H39 3V9, Canada.
| | - Houbin Li
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Xinghai Liu
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
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113
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Kurek M, Garofulić IE, Bakić MT, Ščetar M, Uzelac VD, Galić K. Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.050] [Citation(s) in RCA: 141] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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114
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Mustafa F, Andreescu S. Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging. Foods 2018; 7:E168. [PMID: 30332833 PMCID: PMC6210272 DOI: 10.3390/foods7100168] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 10/06/2018] [Accepted: 10/10/2018] [Indexed: 12/18/2022] Open
Abstract
The growing interest in food quality and safety requires the development of sensitive and reliable methods of analysis as well as technology for freshness preservation and food quality. This review describes the status of chemical and biological sensors for food monitoring and smart packaging. Sensing designs and their analytical features for measuring freshness markers, allergens, pathogens, adulterants and toxicants are discussed with example of applications. Their potential implementation in smart packaging could facilitate food-status monitoring, reduce food waste, extend shelf-life, and improve overall food quality. However, most sensors are still in the development stage and need significant work before implementation in real-world applications. Issues like sensitivity, selectivity, robustness, and safety of the sensing materials due to potential contact or migration in food need to be established. The current development status of these technologies, along with a discussion of the challenges and opportunities for future research, are discussed.
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Affiliation(s)
- Fatima Mustafa
- Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY 13699, USA.
| | - Silvana Andreescu
- Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY 13699, USA.
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115
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Moreira JB, Terra ALM, Costa JAV, Morais MGD. Development of pH indicator from PLA/PEO ultrafine fibers containing pigment of microalgae origin. Int J Biol Macromol 2018; 118:1855-1862. [DOI: 10.1016/j.ijbiomac.2018.07.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/28/2018] [Accepted: 07/09/2018] [Indexed: 12/20/2022]
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116
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Baek S, Maruthupandy M, Lee K, Kim D, Seo J. Preparation and characterization of a poly(ether-block-amide) film–based CO2 indicator for monitoring kimchi quality. REACT FUNCT POLYM 2018. [DOI: 10.1016/j.reactfunctpolym.2018.07.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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117
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Dirpan A, Latief R, Syarifuddin A, Rahman ANF, Putra RP, Hidayat SH. The use of colour indicator as a smart packaging system for evaluating mangoes Arummanis (Mangifera indica L. var. Arummanisa) freshness. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/157/1/012031] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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118
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Holman BWB, Kerry JP, Hopkins DL. Meat packaging solutions to current industry challenges: A review. Meat Sci 2018; 144:159-168. [PMID: 29724528 DOI: 10.1016/j.meatsci.2018.04.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/19/2018] [Accepted: 04/23/2018] [Indexed: 12/18/2022]
Abstract
Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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