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Fatehi F, Khalili Sadrabad E, Feilizadeh M, Derakhshan Z, Heidari Kochaki S, Hekmatimoghaddam S, Jebali A, Mohajeri FA. Designing the pH-sensitive indicator based on starch nanoparticle with bromocresol green for monitoring meat spoilage. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-9. [PMID: 39058403 DOI: 10.1080/09603123.2024.2383427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024]
Abstract
The starch nanoparticle, combined with bromocresol green (BCG), served as a pH-sensitive indicator to monitor meat quality throughout an 8-day refrigerated storage period. The meat samples were sealed in package which the pH-sensitive indicator attached to the interior part of packaging lid. The changes in meat quality were evaluated by total volatile base nitrogen (TVBN), pH, total viable count (TVC), sensory analysis, and color in interval of 0, 3, 5, 7, and 8-days storage at 4°C. Initial TVBN values were recorded at 19.6 mg/100 g, increased to 26.6 mg/100 g by the end of storage period. The pH value was significantly increased after 8 days storage at 4°C. The observed color variation in the indicator from yellow to blue was attributed to the concurrent increases in TVBN, TVC, and pH. The indicator color changes had significant correlation with analyzed chemical quality of stored meat. Therefore, the designed BCG pH-sensitive indicator could be effective in monitoring the meat spoilage during storage.
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Affiliation(s)
- Farzaneh Fatehi
- Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Food Hygiene and Safety, School of Public Health, International Campus, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Elham Khalili Sadrabad
- Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mehrzad Feilizadeh
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran
| | - Zahra Derakhshan
- Research Center for Health Sciences, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Saeed Heidari Kochaki
- Department of Chemical Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran
| | - Seyedhossein Hekmatimoghaddam
- Department of Advanced Medical Sciences and Technologies, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Ali Jebali
- Medical Biotechnology Research Center, Ashkezar Branch, Islamic Azad University, Yazd, Iran
| | - Fateme Akrami Mohajeri
- Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Magnaghi LR, Zanoni C, Alberti G, Biesuz R. The colorful world of sulfonephthaleins: Current applications in analytical chemistry for "old but gold" molecules. Anal Chim Acta 2023; 1281:341807. [PMID: 38783746 DOI: 10.1016/j.aca.2023.341807] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 05/25/2024]
Abstract
Sulfonephthaleins represent one of the most common and widely employed reactive dyes in analytical chemistry, thanks to their stability, low-cost, well-visible colors, reactivity and possibilities of chemical modification. Despite being first proposed in 1916, nowadays, these molecules play a fundamental role in biological and medical applications, environmental analyses, food quality monitoring and other fields, with a particular focus on low-cost and disposable devices or methods for practical applications. Since up to our knowledge, no reviews or book chapters focused explicitly on sulfonephthaleins have ever been published, in this review, we will briefly describe sulfonephthaleins history, their acid-base properties will be discussed, and the most recent applications in different fields will be presented, focusing on the last ten years literature (2014-2023). Finally, safety and environmental issues will be briefly discussed, despite being quite controversial.
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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.
| | - Camilla Zanoni
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, Italy
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, 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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LI HL, HUANG JJ, LI MJ, CHEN YN, XIONG GQ, CAI J, ZU XY. Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hai-lan LI
- Hubei Academy of Agricultural Sciences, China
| | - Jia-jun HUANG
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Mei-jin LI
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | - Ya-nan CHEN
- Hubei Academy of Agricultural Sciences, China; Hubei University of Technology, China
| | | | - Jun CAI
- Hubei University of Technology, China
| | - Xiao-yan ZU
- Hubei Academy of Agricultural Sciences, China
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Khodaei SM, Gholami‐Ahangaran M, Karimi Sani I, Esfandiari Z, Eghbaljoo H. Application of intelligent packaging for meat products: A systematic review. Vet Med Sci 2022; 9:481-493. [PMID: 36571810 PMCID: PMC9857129 DOI: 10.1002/vms3.1017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
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Affiliation(s)
- Seyedeh Mahsa Khodaei
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Majid Gholami‐Ahangaran
- Department of Poultry DiseasesFaculty of Veterinary MedicineShahrekord Branch, Islamic Azad UniversityShahrekordIran
| | - Iraj Karimi Sani
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Zahra Esfandiari
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Hadi Eghbaljoo
- Division of Food Safety and HygieneDepartment of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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Liu D, Zhang C, Pu Y, Chen S, Liu L, Cui Z, Zhong Y. Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness. Foods 2022; 11:foods11131884. [PMID: 35804701 PMCID: PMC9265506 DOI: 10.3390/foods11131884] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/05/2023] Open
Abstract
Recently, due to the enhancement in consumer awareness of food safety, considerable attention has been paid to intelligent packaging that displays the quality status of food through color changes. Natural food colorants show useful functionalities (antibacterial and antioxidant activities) and obvious color changes due to their structural changes in different acid and alkali environments, which could be applied to detect these acid and alkali environments, especially in the preparation of intelligent packaging. This review introduces the latest research on the progress of pH-responsive freshness indicators based on natural food colorants and biodegradable polymers for monitoring packaged food quality. Additionally, the current methods of detecting food freshness, the preparation methods for pH-responsive freshness indicators, and their applications for detecting the freshness of perishable food are highlighted. Subsequently, this review addresses the challenges and prospects of pH-responsive freshness indicators in food packaging, to assist in promoting their commercial application.
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Joshi N, Pransu G, Adam Conte-Junior C. Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection. Crit Rev Food Sci Nutr 2022; 63:10536-10559. [PMID: 35647714 DOI: 10.1080/10408398.2022.2078950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools.
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Affiliation(s)
- Nirav Joshi
- Physics Department, Federal University of ABC, Campus Santo André, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Gaurav Pransu
- Graphene Research Labs, Manchappanahosahalli, Karnataka, India
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil
- Post-Graduation Program of Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Post-Graduation Program of Veterinary Hygiene (PPGHV) Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
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7
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Liu H, Zhang Y, Huang L, Wang M. A colorimetric gas-sensitive array sensor using filter paper for the analysis of fish freshness. Food Chem 2022; 377:132029. [PMID: 35032853 DOI: 10.1016/j.foodchem.2021.132029] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 12/29/2021] [Accepted: 12/31/2021] [Indexed: 11/19/2022]
Abstract
We developed a colorimetric array sensor using filter paper (FPCAS) to detect fish freshness. After 16 common indicators sensitive to trimethylamine, aldehydes, and sulfides were screened, they were further sensitized and dotted on filter paper to prepare FPCAS. The results revealed that FPCAS was beneficial in the later detection of fish storage. When we used FPCAS to detect the freshness of bass stored at 30 °C, total discriminant accuracy was 100%, and cross-validation accuracy was 63.5%. When detecting the freshness of bass stored at 4 °C, the total discriminant accuracy reached 100%, and cross validation accuracy was 93.3%. Therefore, FPCAS can distinguish fish freshness under commercial cold storage conditions. In addition, the indicators and filter paper used for FPCAS are low-cost. Consequently, FPCAS is a good freshness indicator of meat and fish.
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Affiliation(s)
- Haiying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China.
| | - Yiran Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
| | - Lu Huang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
| | - Mengyao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, People's Republic of China
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8
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Dirpan A, Djalal M, Ainani AF. A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature. Foods 2022; 11:foods11101495. [PMID: 35627064 PMCID: PMC9141895 DOI: 10.3390/foods11101495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 12/01/2022] Open
Abstract
Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, with the addition of garlic extract (15% and 20%) rotted on the 12th day. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality.
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10
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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11
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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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12
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Dirpan A, Djalal M, Kamaruddin I. Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products. SENSORS (BASEL, SWITZERLAND) 2022; 22:544. [PMID: 35062505 PMCID: PMC8779248 DOI: 10.3390/s22020544] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/03/2022] [Accepted: 01/05/2022] [Indexed: 02/04/2023]
Abstract
Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging's sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator's color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10-15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
| | - Irma Kamaruddin
- Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
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13
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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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14
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Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109493] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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16
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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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17
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Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1109-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Zhang W, Naveena BM, Jo C, Sakata R, Zhou G, Banerjee R, Nishiumi T. Technological demands of meat processing-An Asian perspective. Meat Sci 2017. [PMID: 28648604 DOI: 10.1016/j.meatsci.2017.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed.
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Affiliation(s)
- Wangang Zhang
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 2525201, Japan
| | - Guanghong Zhou
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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RAJAN VM, GURUNATHAN K, SHUKLA V. Development and evaluation of time-temperature integrator formonitoring high temperature thawing of frozen buffalo meat. TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES 2017. [DOI: 10.3906/vet-1603-93] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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20
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Mlalila N, Kadam DM, Swai H, Hilonga A. Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3395-3407. [PMID: 27777446 PMCID: PMC5069252 DOI: 10.1007/s13197-016-2325-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2016] [Accepted: 08/25/2016] [Indexed: 12/23/2022]
Abstract
In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.
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Affiliation(s)
- Nichrous Mlalila
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Dattatreya M. Kadam
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Hulda Swai
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
| | - Askwar Hilonga
- Department of Materials Science and Engineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
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