Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring

Preparation of chitosan/polyvinyl alcohol antibacterial indicator composite film loaded with AgNPs and purple sweet potato anthocyanins and its application in strawberry preservation

This study incorporated purple sweet potato anthocyanin (PSPA) and silver-nanoparticles (AgNPs) into the chitosan/polyvinyl alcohol film matrix (PVA/CS) to successfully prepare a composite film, which effectively inhibited bacterial growth and indicated product freshness. The addition of AgNPs and PSPA led to a dense structure of the film, which effectively enhanced its physical properties, barrier properties and functional properties. The incorporation of PSPA made the composite film highly pH-sensitive, which exhibited distinct color changes in varying pH solutions. The PVA/CS-AgNPs-PSPA10 composite film with PSPA and AgNPs resulted the shelf life of strawberries to 13 days at 4 °C, which effectively reduced strawberry breathing during storage. Additionally, such composite film changed color from purple to yellow-purple, indicating the deterioration of strawberries. It also showed an antibacterial indication through its excellent antibacterial property and freshness indication performance, which demonstrated its significance in developing antibacterial indicator composite packaging materials for fruits and vegetables preservation.

Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork

In this research, the Aronia melanocarpa pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 μg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙+, and also showed greater Fe3+ reducing activity than the VC control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing Aronia melanocarpa pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and b* value increases in chilled pork, while delaying declines in hardness, adhesion, a* value and L* value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.

Intelligent Packaging Systems with Anthocyanin: Influence of Different Polymers and Storage Conditions

With the aim of meeting the growing demand for safe food, intelligent packaging has emerged, which monitors the conditions of the food and informs the consumer about its quality directly at the time of purchase. Among intelligent packaging options, colorimetric indicator films, which change color in response to changes in the food, such as the release of volatile compounds, have been widely studied. Among them, pH indicator films composed of dyes sensitive to small variations in the pH value of the food surface have received greater attention in recent years. Anthocyanins, which are natural pigments, have stood out as one of the most commonly used sources of dyes in the production of these indicator films. In this context, the present review aims to present an updated overview of research employing anthocyanins in indicator films, including their stability under different storage conditions, the influence of different polymers used in their production, and alternative techniques for maintaining stability.

Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness

In this study, the β-cyclodextrin encapsulated betanin (BET@β-CD) with improved thermal stability and retention as well as the berberine (BBR) with aggregate induced luminescence effect were incorporated into corn amylose (CA) biomatrix to develop colorimetric/fluorescent dual-channel smart film. Results shown that the added functional components were uniformly distributed in the film matrix. The high tensile strength (78.87%), low water solubility (31.15%) and water vapor permeability (1.24 × 10-10 g Pa-1 s-1 m-1) of the film predicted its acceptable stability. It was worth mentioning that the film displayed excellent responsiveness to volatile ammonia (0.025-25 mg/mL) with at least 4 times recyclability. Application experiment demonstrated that the film can achieve macroscopic dynamic monitoring of the freshness of shrimps stored at 25 °C, 4 °C, -20 °C under daylight (red to yellow) and UV light (yellow-green to blue-green). Thus, the study suggests an attractive and effective strategy for constructing dual-mode smart packaging materials for food freshness detection.

Digitalization of Colorimetric Sensor Technologies for Food Safety

Colorimetric sensors play a crucial role in promoting on-site testing, enabling the detection and/or quantification of various analytes based on changes in color. These sensors offer several advantages, such as simplicity, cost-effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with color models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of color models via digitalization in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis toward determining the color model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.

Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices

This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties. Four types of EPS composite films were evaluated for preserving fresh-cut potato slices at low temperatures to inhibit browning. Their thermal, physiochemical, mechanical, and digestibility properties were assessed. Results indicate that the addition of CTS, CA, and L-Cys improved the anti-browning activity of the EPS films by increasing film thickness and reducing water vapor permeability (WVP), oxygen transmission rate (OTR), ultraviolet (UV) transmittance, and tensile strength (TS). Furthermore, these additives improved the film's microstructure, resulting in reinforced intermolecular interactions, increased elongation at break, heightened crystallinity, enhanced thermal stability, and favorable gastrointestinal digestibility. Overall, EPS/CTS/L-Cys/CA composite films show promise as edible packaging materials with effective anti-browning properties.

An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change

A novel smart film MP/BNC/ACN for real-time monitoring of fish freshness was developed using myofibrillar protein (MP) and bacterial nanocellulose (BNC) as film raw materials and anthocyanin (Lycium ruthenicum, ACN) as an indicator. Firstly, the film containing 1 % ACN (MP/BNC/ACN1) was found to have a moderate thickness (0.44 ± 0.01 mm) and superior mechanical properties (tensile strength (TS) = 8.53 ± 0.11 MPa; elongation at break (EB) = 24.85 ± 1.38 %) by determining the physical structure. The covalent, electrostatic, and hydrogen bonding interactions between anthocyanin and the film matrix were identified and confirmed by FT-IR spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscope (SEM) analysis. A comprehensive evaluation concluded that MP/BNC/ACN1 exhibited excellent trimethylamine (TMA) sensitivity (total color difference (ΔE), ΔETMA0-1000 = 4.47-31.05; limit of detection (LOD), LOD = 1.03) and UV stability (ΔE96h = 4.16 ± 0.13). The performance of the films in assessing fish freshness was evaluated, principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that MP/BNC/ACN1 (ΔE2-10d = 16.84-32.05) could clearly distinguish between fresh (0-2 d), sub-fresh (4-6 d), and spoiled (8-10 d) stages of fish, which corresponded to the film colors of red, light red, and gray-black. In conclusion, this study addresses the limitation that intelligent films cannot visually discern real-time freshness during fish storage and provides a promising approach for real-time fish freshness monitoring.

Preparation and characterization of intelligent and active bi-layer film based on carrageenan/pectin for monitoring freshness of salmon

This work aimed to develop and characterize a novel bi-layer film (BIF) for monitoring the freshness of salmon. The indicator layer consists of carrageenan (Car), pectin (PEC) and purple sweet potato anthocyanin (PSPA), and the antibacterial layer consists of Car and magnolol (Mag). The results showed that the Car/Mag2 had the optimal water resistance: the static water contact angle of 80.36 ± 0.92 °, moisture content of 31.38 ± 0.86 %, swelling degree of 92.96 ± 0.46 %, and water solubility of 40.08 ± 1.17 %, and showed excellent antibacterial properties against E. coli and S. aureus with antibacterial rate of 86.13 % ± 0.10 % and 97.53 % ± 0.02 %, respectively. Then BIFs with different PSPA concentration were tested. The morphology, mechanical and water vapor properties (WVP) of the BIFs were studied, and its application in salmon preservation was evaluated. The mechanical properties and WVP test results showed that the BIF0.2 had the optimal Tensile strength (TS) and WVP values. The BIFs showed distinguishable color changes between the pH ranges of 3-10. The shelf life of salmon packaged by BIF0.2 was prolonged by 2 days. Moreover, the BIF0.2 was able to effectively monitor salmon freshness. In conclusion, the BIF has great potential for monitoring salmon meat freshness.

Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness

Potato oxidized hydroxypropyl starch (POHS)/pectin (P) functional and smart beef freshness indicator films were prepared using butterfly pea (Clitoria ternatea) anthocyanin (BA) and silver nanoparticles (AgNPs). BA exhibited significant pH-responsive color changes. BA and AgNPs were evenly distributed within a polymer matrix to create a compatible film with POHS/P. The films containing BA and AgNPs had good UV resistance and maintained strong mechanical strength, barrier properties, and color stability. The color of the indicator film changed from purple to green when exposed to ammonia, with the 1 % POHS/P/BA/AgNPs film showing the most sensitive response. The films also demonstrated strong antibacterial and antioxidant properties. The freshness of beef was monitored using 1 % POHS/P/BA/AgNPs films and was identified as sub-fresh and spoiled on days 4 and 7, respectively. The relationship between the color change of the indicator label and the freshness of chilled beef was established: purple for fresh meat, blue for less fresh meat, and green for spoiled meat. Thus, the new POHS/P/BA/AgNPs film can serve as a smart packaging material to indicate food freshness and extend shelf life. These results suggest that POHS/P/BA/AgNPs films have significant potential as an active and smart food packaging material.

Gastroprotective effects of polysaccharides from purple sweet potato (Ipomoea batatas (L.) Lam) on an ethanol-induced gastric ulcer via regulating immunity and activating the PI3K/Akt/Rheb/mTOR pathway

The study aimed to investigate the alleviation of an ethanol-induced gastric ulcer in mice by apolysaccharide (PSP) from purple sweet potato (Ipomoea batatas (L.) Lam) and explore the mechanism. The anti-ulcer activity was determined by histopathological evaluation, total gastric acidity, pepsin activity, gastric ulcer index and gastric ulcer inhibition rate. The expression levels of inflammatory factors were detected using ELISA. A special protein meter was used to detect the content of immunoglobulin lgM, immunoglobulin lgG, and complements C3 and C4 in the serum of mice. The expression of CD4+/CD8+ lymphocyte subsets of mice was detected using flow cytometry. Western blot analysis was used to examine the effect of PSP on the PI3K/Akt/Rheb/mTOR pathway. The results showed that PSP could effectively reduce the total gastric acidity, pepsin activity, and the index and inhibition rate of gastric ulcers. At the same time, PSP could significantly increase the levels of immunoglobulins (lgG and lgM) and complements (C3 and C4). It could also increase the activity of peritoneal macrophages in mice and the expression of CD4+/CD8+ in the spleen. ELISA analysis showed that the contents of TNF-α, IL-1β and IL-6 were significantly decreased and the content of IL-10 was significantly increased in the PSP group. The western blot analysis showed that PSP could upregulate the relative protein expressions of MUC5AC, PI3K, p-Akt, Rheb and mTOR. These results indicate that PSP can activate the PI3K/Akt/Rheb/mTOR signaling pathway to improve the immunity of mice and maintain the balance of the immune system, thereby protecting the gastric mucosa and improving stress gastric ulcers.

Gelatin based preservation technologies on the quality of food: a comprehensive review

Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.

Multipurpose arrowroot starch films with anthocyanin-rich grape pomace extract: Color migration for food simulants and monitoring the freshness of fish meat

Extraction of anthocyanins from grape pomace, is a way of valuing these abundant by-products with low added value. Its integration into films may allow it to be used in bioactive packaging, which creates new color and solubility properties for food and smart food packaging which tracks the freshness of fish. Films of arrowroot starch added with different concentrations of grape pomace extract (GPE) were flexible to handle, reddish and presented a high content of anthocyanins. The water vapor permeability increased by 17 %, while the tensile strength of arrowroot starch film decreased by 79 % with the addition of 40 % GPE. The addition of GPE increased the solubility of the starch film in aqueous and lipid food simulants by 121 and 119 %. The GPE pigment preferentially migrated to the aqueous simulant due to the hydrophilic nature of anthocyanins and starch. The GPE film showed distinguishable color changes in different pH buffer solutions from pink at pH 2 to light blue at pH 7 and slightly yellowish green at pH 10. When the composite films were monitored for fish meat freshness, the change in color of the film from reddish pink to slightly green after 96 h of storage at 25 °C was evident.

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.

Host-Guest Chemosensor Ensembles based on Water-Soluble Sulfonated Calix[n]arenes and a Pyranoflavylium Dye for the Optical Detection of Biogenic Amines

Biogenic amines (BAs) are biologically active nitrogen-containing compounds formed during the food spoilage process and are often related as key markers of food quality, safety, and freshness. Because their presence in foods at high levels can cause significant health problems, researchers have been focused on developing novel strategies and methods for early detection and capture of these analytes. Herein, water-soluble sulfonated calix[n]arene macrocycles (SC4, SC6, and SC8) and a pH-sensitive dye (4'-hydroxy-10-methylpyranoflavylium) were investigated as host-guest systems for BA sensing. The hosts were able to bind the flavylium cation of the dye with association constants of 103 to 104 M-1. The dye complexation also allowed tuning its pKa from 6.72 (free) toward high values: 7.68 (SC4), 7.79 (SC6), and 8.45 (SC8). These data were crucial to optimize the host-guest complexes as optical sensing systems for putrescine/tyramine (pH 7.2-7.6), yielding a colorimetric redshift from yellow to red. The BA sensing was also demonstrated by fluorescence quenching for the calix[n]arene/dye complexes and fluorescence recovery after the addition of BAs. 1H NMR spectroscopy was used to demonstrate the interaction mode, confirming an encapsulation-driven mechanism. Overall, these host-guest systems demonstrated great potential for the detection of BAs, one of the main key markers of food spoilage.

Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO2-doped carbon dots derived from sweet potato peels

Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7-12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.

Introducing graphene quantum dots in decomposable wheat starch-gelatin based nano-biofilms

This research aims to discover a viable substitute for the common harmful plastic packaging utilized in food products. Citric acid was employed as an accessible and risk-free precursor in synthesizing graphene quantum dots (GQDs). Using the efficient carbonization technique, GQDs were obtained and subsequently transferred to nano-biofilms in varying percentages relative to natural polymers. FT-IR, XRD, FE-SEM, EDX, and AFM analyses were conducted to examine the formation of the nano-biofilms. GQDs demonstrated optimal performance in the disk diffusion method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical approach. Adding GQDs to starch and gelatin composite improved the physical properties of nano-biofilms such as moisture contact, swelling index, and solubility. The transparency of the films was reduced by GQDs, which reduces the transmission of visible light and plays an important role in food protection. The packaging films' weight loss due to decomposition was examined after being buried in soil for 50 days, which relieved the eco-concerns of these packaging films. To evaluate the performance of the films in inhibiting food spoilage, cherries, and cucumbers were packed with a control film and the fabricated film containing 14 wt% of GQD. After 14 days, the modified nano-biofilm was able to maintain the freshness of the samples.

Starch-gelatin blend films: A promising approach for high-performance degradable food packaging

Packaging plays a vital role in safeguarding food from environmental factors and contamination. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. To address these challenges, the development of degradable food packaging films is crucial. Biodegradable polymers, including natural biopolymers like starch (ST) and gelatin (GE), have emerged as promising alternatives to traditional plastics. This review focuses on the utilization of ST-GE blends as key components in composite films for food packaging applications. We discuss the limitations of pure ST-GE films and explore methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles. The blending of ST-GE, facilitated by their good miscibility and cross-linking potential, is highlighted as a means to improve film performance. The review also examines the impact of various additives on the properties of ST-GE blend films and summarizes their application in food preservation. By providing a comprehensive overview of ST-GE hybrid systems, this study aims to contribute to the advancement of sustainable and effective food packaging solutions.

Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness

A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.

Sumac (Rhus coriaria L.) anthocyanin loaded-pectin and chitosan nanofiber matrices for real-time monitoring of shrimp freshness

In this study, pectin (PC)/chitosan nanofiber (ChNF) films containing a novel anthocyanin from sumac extract were successfully developed for freshness monitoring and shelf-life extension of shrimp. The physical, barrier, morphological, color, and antibacterial properties of biodegradable films were evaluated. The addition of sumac anthocyanins to the films caused intramolecular interactions (such as hydrogen bonds) in the film structure, as confirmed by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) analysis, suggesting good compatibility of film ingredients. Also, intelligent films showed significant sensitivity to ammonia vapors and changed color from reddish to olive color at the first 5 min. Moreover, the results showed that PC/ChNF and PC/ChNF/sumac films have significant antibacterial activity against Gram-positive bacteria and Gram-negative bacteria. In addition to the good functional characteristics of the smart film, the resulting films showed acceptable physicomechanical properties. So, PC/ChNF/sumac smart film exhibited the strength = 60 MPa with the flexibility = 23.3 %. Likewise, water vapor barrier reduced from 2.5 (×10^-11 g. m/m². s. Pa) to 2.3 (×10^-11 g. m/m². s. Pa) after adding anthocyanin. The results of the application of intelligent film containing anthocyanins of sumac extract for shrimp freshness monitoring showed that the color of the intelligent film changed from reddish to greenish color after 48 h of storage, which shows the high potential of the produced film for monitoring the spoilage of seafood products.

Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review

Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations.

Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain

Fresh food are consumed in large quantities worldwide. During the supply chain, microbial growth in fresh food can lead to the production of a number of metabolites, which make food highly susceptible to spoilage and contamination. The quality of fresh food changes in terms of smell, tenderness, color and texture, which causes a decrease in freshness and consumers acceptance. Therefore, the quality monitoring of fresh food has become an essential part in the supply chain. As traditional analysis methods are highly specialized, expensive and have a small scope of application, which cannot be applied to the supply chain to realize real-time monitoring. Recently, sensing materials have received a lot of attention from researchers due to the low price, high sensitivity and high speed. However, the progress of research on sensing materials has not been critically evaluated. The study examines the progress of research in the application of sensing materials for fresh food quality monitoring. Meanwhile, indicator compounds for spoilage of fresh food are analyzed. Moreover, some suggestions for future research directions are given.