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Wang Y, McClements DJ, Zhang Z, Zhang R, He K, Lin Z, Peng X, Xu Z, Meng M, Ji H, Zhao J, Jin Z, Chen L. High water resistance starch based intelligent label for the freshness monitoring of beverages. Food Chem 2024; 459:140383. [PMID: 39003857 DOI: 10.1016/j.foodchem.2024.140383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 06/16/2024] [Accepted: 07/05/2024] [Indexed: 07/16/2024]
Abstract
The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.
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Affiliation(s)
- Yun Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | | | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO, 65211, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO, 65211, USA
| | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd., Zhongshan, 528400, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China.
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2
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Zhong K, Zhao Y, He Y, Liang T, Tian M, Wu C, Tang L, Sun X, Zhang J, Li Y, Li J. A sensing label or gel loaded with an NIR emission fluorescence probe for ultra-fast detection of volatile amine and fish freshness. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 318:124501. [PMID: 38796888 DOI: 10.1016/j.saa.2024.124501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/13/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024]
Abstract
A simple benzopyran-based fluorescence probe DCA-Apa detection of volatile amine has been synthesized. DCA-Apa can recognize volatile amines by dual channel mode (changing from blue to light yellow in sunlight, and from weak pink to orange under 365 nm) in pure water system. DCA-Apa has the advantages of ultra-fast response (∼6 s), NIR emission (655 nm), and a good fluorescence response for many amines. The sensing label or gel loaded with DCA-Apa was prepared by the dipping or mixing method using filter paper or gelatin as solid carriers, which can identify volatile amine vapor and monitor the freshness of salmon by colorimetric and fluorescent dual channels. When the color of the label changes to light yellow-green or the fluorescence of the label becomes orange fluorescence (365 nm UV lamp), it indicates that the fish has rotted. The two-channel method makes up for the deficiency of the single colorimetric method, and establishes a theoretical foundation for more precise assessment of fish freshness.
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Affiliation(s)
- Keli Zhong
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yafei Zhao
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Yuqing He
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Tianyu Liang
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Mingyu Tian
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Chengyan Wu
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Lijun Tang
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China.
| | - Xiaofei Sun
- College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jinglin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
| | - Yang Li
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Institute of Ocean, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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3
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Yang Z, Wang Z, Liu P, Liu W, Xu Y, Zhou Y, Yu Z, Zheng M, Xiao Y, Liu Y. Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness. Food Chem 2024; 454:139830. [PMID: 38820633 DOI: 10.1016/j.foodchem.2024.139830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/02/2024]
Abstract
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.
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Affiliation(s)
- Zan Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zheng Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Pan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Wenya Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingran Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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4
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Zheng Y, Gao H, Liu Z, Li C, Feng X, Chen L. Ammonia/pH super-sensitive colorimetric labels based on gellan gum, sodium carboxymethyl cellulose, and dyes for monitoring freshness of lamb meat. Int J Biol Macromol 2024; 274:133227. [PMID: 38897512 DOI: 10.1016/j.ijbiomac.2024.133227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label (p < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R2 = 0.9092) and pH (R2 = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R2 = 0.7531), S6 (R2 = 0.9921), and S7 sensor (R2 = 0.8325) of E-nose was also found.
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Affiliation(s)
- Yongxin Zheng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Hengkai Gao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Ziyao Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Cenhao Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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5
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Chen D, Lv J, Wang A, Yong H, Liu J. Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring. Foods 2024; 13:2237. [PMID: 39063321 PMCID: PMC11275320 DOI: 10.3390/foods13142237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 07/11/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV-vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10-9 to 7.80 × 10-9 g m-1 s-1 Pa-1). The QC-G-BAC films, containing 5-15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5-15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, -0.930, -0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.
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Affiliation(s)
| | | | | | | | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (D.C.); (J.L.); (A.W.); (H.Y.)
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6
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Khan MI, Liu J, Saini RK, Khurshida S. Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1238-1251. [PMID: 38910928 PMCID: PMC11190134 DOI: 10.1007/s13197-023-05881-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2023] [Accepted: 10/22/2023] [Indexed: 06/25/2024]
Abstract
The plant pigments called betalains are nutritionally safe polar compounds. They are subdivided into betaxanthins (having orange to yellow hues) and betacyanins (purple to red violet hues). Betacyanins change color with a change in pH, particularly in the range 6-8 and 9-11. Perishable foods like fish, chicken, beef, pork, and others tend to release total volatile base-nitrogen (TVB-N) during storage or deterioration, which leads to a change in the pH of pH-sensitive materials in the vicinity. pH-sensitive pigment-incorporated polymeric films with inherent active properties (or active/intelligent films) are increasingly being studied as an alternative to synthetic pH indicators to detect the accumulation of TVB-N by changing its color to indicate the stage of perishable food spoilage. There are many methods of developing such films under different conditions using different bio-based biodegradable polymer(s) and biocompatible plasticizer combinations. Among the reported methods, solution casting method has been the preferred one in most studies covered in this review. This method can be carried out under mild conditions. As such, betacyanins-incorporated polymeric films essentially require mild processing conditions because of their heat sensitivity, which will invariably affect the performance in food freshness monitoring. In this review, film fabrication parameters like temperature and duration of dissolution of polymers, plasticizer concentration, pH of the film-forming solution, film drying, and conditioning/aging, have been critically appraised based on the available literature. The lack of studies on the safety of active/intelligent films has been systematically highlighted in this review to focus future studies on this area. Graphical abstract
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Affiliation(s)
- Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati, Assam India
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 People’s Republic of China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul, 143-701 Republic of Korea
| | - Singamayum Khurshida
- College of Food Technology, Central Agricultural University, Imphal, 795004 India
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7
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Radoor S, Jayakumar A, Karayil J, Kim JT, Siengchin S. Nelumbo nucifera flower extract incorporated alginate/polyvinyl alcohol films as a sustainable pH indicator for active food packaging applications. Int J Biol Macromol 2024; 273:133170. [PMID: 38880445 DOI: 10.1016/j.ijbiomac.2024.133170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 06/02/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
In recent years, there has been a growing demand for environmentally friendly smart packaging materials. Therefore, in this study, we developed an eco-friendly pH-sensitive indicator film through the solvent casting process, incorporating alginate, polyvinyl alcohol, garlic, and Nelumbo nucifera flower extract. The effect of extract on the chemical and physical properties of the film were extensively studied using various characterization techniques. XRD and FTIR reveal the strong interaction between the polymers and the extract. The incorporation of the extract influenced various parameters such as swelling behavior, water solubility, and moisture content, while also improving the film's thermal stability, biodegradability, as well as its antioxidant and antimicrobial properties. Interestingly, the film exhibited a color change in response to pH change. During shrimp storage, the film showed a visible transition from purple to green, indicating shrimp spoilage. Additionally, the film's ability to detect freshness was confirmed by measuring total volatile basic nitrogen (TVBN). These findings suggest that the PVA/alginate/garlic/Nelumbo nucifera film shows promise as an intelligent packaging material for real-time food monitoring applications.
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Affiliation(s)
- Sabarish Radoor
- Materials and Production Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jasila Karayil
- Department of Applied Science, Government Engineering College, West Hill, Kozhikode, India
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Suchart Siengchin
- Materials and Production Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand
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8
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Chaari M, Elhadef K, Akermi S, Tounsi L, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Mellouli L, Smaoui S. Development of a novel colorimetric pH-indicator film based on CMC/flaxseed gum/betacyanin from beetroot peels: A powerful tool to monitor the beef meat freshness. SUSTAINABLE CHEMISTRY AND PHARMACY 2024; 39:101543. [DOI: 10.1016/j.scp.2024.101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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10
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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Sheibani S, Jafarzadeh S, Qazanfarzadeh Z, Osadee Wijekoon MMJ, Mohd Rozalli NH, Mohammadi Nafchi A. Sustainable strategies for using natural extracts in smart food packaging. Int J Biol Macromol 2024; 267:131537. [PMID: 38608975 DOI: 10.1016/j.ijbiomac.2024.131537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/24/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental and consumer health issues. To enhance the properties of smart packaging, the incorporation of bioactive compounds derived from various natural sources has attracted considerable interest because of their functional properties, including antioxidant and antimicrobial effects. However, extracting these compounds from natural sources poses challenges because of their complex chemical structures and low concentrations. Traditional extraction methods are often environmentally harmful, expensive and time-consuming. Thus, green extraction techniques have emerged as promising alternatives, offering sustainable and eco-friendly approaches that minimise the use of hazardous solvents and reduce environmental impact. This review explores cutting-edge research on the green extraction of bioactive compounds and their incorporation into smart packaging systems in the last 10 years. Then, an overview of bioactive compounds, green extraction techniques, integrated techniques, green extraction solvents and their application in smart packaging was provided, and the impact of bioactive compounds incorporated in smart packaging on the shelf lives of food products was explored. Furthermore, it highlights the challenges and opportunities within this field and presents recommendations for future research, aiming to contribute to the advancement of sustainable and efficient smart packaging solutions.
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Affiliation(s)
- Samira Sheibani
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
| | - Zeinab Qazanfarzadeh
- International Centre for Research on Innovative Biobased Materials (ICRI-BioM)-International Research Agenda, Lodz University of Technology, Żeromskiego 116, 90-924 Lodz, Poland
| | - M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
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12
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Iqbal MA, Gohar S, Zhu C, Mayakrishnan G, Kim IS. Eggshell membrane as a novel and green platform for the preparation of highly efficient and reversible curcumin-based colorimetric sensor for the monitoring of chicken freshness. Int J Biol Macromol 2024; 266:131089. [PMID: 38521340 DOI: 10.1016/j.ijbiomac.2024.131089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/13/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Herein, for the very first time, we report a paper-like biomass, eggshell membrane (ESM), as a suitable platform for the fabrication of a colorimetric sensor (E-Cot). Green ethanolic extract, curcumin (CUR), was used as a sensing material to coat with the ESM. The present E-Cot effectively changed its color (yellow to red) in the real-time monitoring for chicken spoilage. The E-Cot exhibits barrier properties due to its inherent semi-permeability characteristics. Interestingly, the E-Cot showed a significant change in total color difference value (ΔE, 0 days - 0.0-39.6, after 1 day - 39.6-42.1, after 2 days - 42.1-53.6, after 3 days- 53.6-60.1, and after 4 days - 60.1-66.3, detectable by the naked eye) in the real-time monitoring for chicken freshness. In addition, the present E-Cot smart colorimetric sensor is reversible with a change in pH, and the sensor can be reused. Further, the hydrophobic nature of the E-Cot was confirmed by water contact angle analysis (WCA, contact angle of 101.21 ± 8.39). Good antibacterial, barrier, and optical properties of the present E-Cot were also found. Owing to the advantages such as green, efficient, cost-effective, biodegradable, reusable, sustainable, and simple preparation, we believe that the present E-Cot would be a more attractive candidate.
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Affiliation(s)
- Muhammad Asim Iqbal
- Nano Fusion Technology Research Group, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda, Nagano 386-8567, Japan; Department of Polymer Engineering, National Textile University, Karachi Campus, 74900 Karachi, Pakistan; School of Engineering and Technology, National Textile University, 37610 Faisalabad, Pakistan
| | - Sabeen Gohar
- Nano Fusion Technology Research Group, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda, Nagano 386-8567, Japan
| | - Chunhong Zhu
- Faculty of Textile Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda, Nagano 386-8567, Japan
| | - Gopiraman Mayakrishnan
- Nano Fusion Technology Research Group, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda, Nagano 386-8567, Japan; Division of Molecules and Polymers, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda, Nagano 386-8567, Japan.
| | - Ick Soo Kim
- Nano Fusion Technology Research Group, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda, Nagano 386-8567, Japan.
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13
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Elhadef K, Chaari M, Akermi S, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Boulekbache-Makhlouf L, Mellouli L, Smaoui S. pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking. FOOD BIOSCI 2024; 57:103508. [DOI: 10.1016/j.fbio.2023.103508] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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14
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Rammak T, Boonsuk P, Champoochana N, Hutamekalin P, Kaewtatip K. Effect of kaolin impregnated with calico plant extract on properties of starch films. Int J Biol Macromol 2024; 254:127927. [PMID: 37944730 DOI: 10.1016/j.ijbiomac.2023.127927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/02/2023] [Accepted: 11/04/2023] [Indexed: 11/12/2023]
Abstract
Starch film has poor tensile properties and poor water resistance. We aimed to improve these properties by adding kaolin impregnated with calico plant extract (CP-Kaolin). UV-Vis spectrophotometry showed that the calico plant extract (CPE) contained 4867.52 mg/L of total phenolic compounds and betacyanins were the predominant constituents. CP-Kaolin was characterized by Fourier transform infrared spectroscopy (FTIR), zeta potential, scanning electron microscopy (SEM) and x-ray diffraction (XRD) analysis. FTIR analysis showed that betacyanins were adsorbed on kaolin via hydrogen bonding. Zeta potential analysis confirmed the adsorption of betacyanins on kaolin. The intercalation of betacyanins between kaolin platelets was observed by XRD. SEM revealed that CP-Kaolin was well dispersed and embedded within the starch matrix. It was found that the addition of 10 wt% of CP-Kaolin increased the water resistance, tensile strength and thermal stability of starch film. Moreover, starch film containing 10 wt% of CP-Kaolin was sensitive to the change in pH of the fish during storage. Therefore, the addition of CP-Kaolin improved the properties of starch film and starch film composite with CP-Kaolin could be applied as a smart packaging in the food industry.
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Affiliation(s)
- Thitirat Rammak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Phetdaphat Boonsuk
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Nidanut Champoochana
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Pilaiwanwadee Hutamekalin
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kaewta Kaewtatip
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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15
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Wang F, Xie C, Tang H, Li H, Hou J, Zhang R, Liu Y, Jiang L. Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.). Int J Biol Macromol 2023; 252:126423. [PMID: 37604418 DOI: 10.1016/j.ijbiomac.2023.126423] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/07/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
The innovation of this study was to develop a novel biodegradable intelligent packaging based on chitosan/fucoidan combined with different amounts (1, 3 and 5 wt% on chitosan basis) of coleus grass (Plectranthus scutellarioides) leaves anthocyanins (CGL) to monitor the spoilage of salmon (Salmo salar L.). The addition of fucoidan improved the barrier and mechanical properties of the chitosan films (CS) due to hydrogen bonds and intermolecular electrostatic interactions. Moreover, the addition of CGL not only improved the physical properties but also improved the biological activity of chitosan/fucoidan film (CF). The DPPH and ABTS radical scavenging activity of CF contained 5 wt% CGL was 1.83 and 1.75 times than CF, respectively. The inhibition zone size of CF films containing 5 wt% CGL (CF-5%CGL) was approximately 2.04 (Escherichia coli) and 2.16 (Staphylococcus aureus) times higher than that of CF. Moreover, CF-CGL displayed obvious color changes in different pH environments and is highly sensitive to ammonia gas. The CF-CGL has visible color changes during the monitoring of salmon spoilage and extended the shelf life of salmon. According to our findings, CF-CGL film might be employed as a possible intelligent packaging material for monitoring and preserving salmon in the future.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei 230036, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region, China.
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16
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Oktay C, Kahyaoglu LN, Moradi M. Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support. Carbohydr Polym 2023; 319:121184. [PMID: 37567695 DOI: 10.1016/j.carbpol.2023.121184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 05/22/2023] [Accepted: 07/07/2023] [Indexed: 08/13/2023]
Abstract
Multilayer intelligent freshness labels based on bacterial nanocellulose (BNC), poly(vinyl alcohol) (PVA), and anthocyanins doped zeolitic imidazolate framework-8 (A-ZIF-8) nanocrystals were developed in this study. First, optical, structural, thermal, and surface characterizations of A-ZIF-8 nanocrystals were performed, and the successful incorporation of anthocyanins into ZIF-8 nanocrystals was demonstrated. Next, A-ZIF-8 was added into PVA, and multilayer films were fabricated by spin-coating PVA/A-ZIF-8 layers onto BNC. The effect of the number of deposition cycles on the barrier, mechanical, thermal, morphological, and colorimetric properties of multilayer labels was investigated. The ammonia sensing, mechanical, and barrier properties of the films were shown to be tuned by the number of the PVA/A-ZIF-8 layers on the BNC. Among the developed films, BNC-2PVA/A-ZIF-8 films with the best colorimetric sensitivity toward volatile ammonia were used to monitor the freshness of skinless chicken breasts. The changes in the ΔE and a* values of BNC-2PVA/A-ZIF-8 film demonstrated a good correlation with the microbial and TVB-N levels in samples over 10 days of storage at 4 °C.
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Affiliation(s)
- Cansu Oktay
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
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17
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Tagliaro I, Musile G, Caricato P, Dorizzi RM, Tagliaro F, Antonini C. Chitosan Film Sensor for Ammonia Detection in Microdiffusion Analytical Devices. Polymers (Basel) 2023; 15:4238. [PMID: 37959918 PMCID: PMC10650627 DOI: 10.3390/polym15214238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Chitosan films have attracted increased attention in the field of sensors because of chitosan's unique chemico-physical properties, including high adsorption capacity, filmability and transparency. A chitosan film sensor was developed through the dispersion of an ammonia specific reagent (Nessler's reagent) into a chitosan film matrix. The chitosan film sensor was characterized to assess the film's properties by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). A gas diffusion device was prepared with the chitosan film sensor, enabling the collection and detection of ammonia vapor from biological samples. The chitosan film sensor color change was correlated with the ammonia concentration in samples of human serum and artificial urine. This method enabled facile ammonia detection and concentration measurement, making the sensor useful not only in clinical laboratories, but also for point-of-care devices and wherever there is limited access to modern laboratory facilities.
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Affiliation(s)
- Irene Tagliaro
- Department of Materials Science, University of Milano, via Cozzi 55, 20131 Milano, Italy;
| | - Giacomo Musile
- Unit of Forensic Medicine, Department of Diagnostics and Public Health, University of Verona, Piazzale L. A. Scuro, 10, 37134 Verona, Italy; (R.M.D.); (F.T.)
| | - Paolo Caricato
- Directorate-General for Health and Food Safety G5, Food Hygiene, Feed and Fraud 03/104, 1049 Brussels, Belgium;
| | - Romolo M. Dorizzi
- Unit of Forensic Medicine, Department of Diagnostics and Public Health, University of Verona, Piazzale L. A. Scuro, 10, 37134 Verona, Italy; (R.M.D.); (F.T.)
| | - Franco Tagliaro
- Unit of Forensic Medicine, Department of Diagnostics and Public Health, University of Verona, Piazzale L. A. Scuro, 10, 37134 Verona, Italy; (R.M.D.); (F.T.)
| | - Carlo Antonini
- Department of Materials Science, University of Milano, via Cozzi 55, 20131 Milano, Italy;
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18
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Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films. Food Chem 2023; 415:135799. [PMID: 36868063 DOI: 10.1016/j.foodchem.2023.135799] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/07/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023]
Abstract
Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74 ± 4.52 MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10 wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pH-responsive films discolored when TVB-N value exceeded 18.0 mg/100 g during storage of pork at 4 °C and 20 °C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.
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19
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
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.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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20
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Abedi-Firoozjah R, Parandi E, Heydari M, Kolahdouz-Nasiri A, Bahraminejad M, Mohammadi R, Rouhi M, Garavand F. Betalains as promising natural colorants in smart/active food packaging. Food Chem 2023; 424:136408. [PMID: 37245469 DOI: 10.1016/j.foodchem.2023.136408] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 03/07/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Betalains are water-soluble nitrogen pigments with beneficial effects, including antioxidant, antimicrobial, and pH-indicator properties. The development of packaging films incorporated with betalains has received increasing attention because of pH-responsive color-changing properties in the colorimetric indicators and smart packaging films. As such, intelligent and active packaging systems based on biodegradable polymers containing betalains have been recently developed as eco-friendly packaging to enhance the quality and safety of food products. Betalains could generally improve the functional properties of packaging films, such as higher water resistance, tensile strength, elongation at break, and antioxidant and antimicrobial activities. These effects are dependent on betalain composition (about its source and extraction), content, and the kind of biopolymer, film preparation method, food samples, and storage time. This review focused on betalains-rich films as pH- and ammonia-sensitive indicators and their applications as smart packaging to monitor the freshness of protein-rich foods such as shrimp, fish, chicken, and milk.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ehsan Parandi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran; Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Azin Kolahdouz-Nasiri
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mahshid Bahraminejad
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
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21
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Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
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Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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22
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Han B, Chen P, Guo J, Yu H, Zhong S, Li D, Liu C, Feng Z, Jiang B. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023; 28:molecules28083384. [PMID: 37110618 PMCID: PMC10143919 DOI: 10.3390/molecules28083384] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/29/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.
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Affiliation(s)
- Bing Han
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxuan Guo
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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Wu Y, Li C. A double-layer smart film based on gellan gum/modified anthocyanin and sodium carboxymethyl cellulose/starch/Nisin for application in chicken breast. Int J Biol Macromol 2023; 232:123464. [PMID: 36720329 DOI: 10.1016/j.ijbiomac.2023.123464] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 01/24/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023]
Abstract
In order to overcome this challenge of poor stability of natural anthocyanins in intelligent packaging materials, roselle anthocyanin (RA) was first modified by acetic acid, and then a double-layer smart indication antimicrobial film was developed using modified roselle anthocyanin (MRA)-gellan gum (GG) as the inner layer and sodium carboxymethyl cellulose (CMC)-starch (ST)-Nisin as the outer layer. UV spectra revealed that acetic acid was successfully grafted onto RA, which dramatically improved their thermal stability, antioxidant capabilities, photostability, and pH stability. The bilayer films were successfully prepared, as revealed by scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction measurements. In comparison to GG-MRA and CMC-ST-Nisin films, the water content, water solubility, mechanical characteristics, water vapor barrier, oxygen barrier, and hydrophobicity of GG-MRA@CMC-ST-Nisin films were significantly enhanced. The presence of the outer layer films significantly enhanced the UV-vis light barrier, opacity, antioxidant and antibacterial properties of the inner layer films. When the films were applied to chicken breast, it was found that the indicator films not only monitored the freshness of the chicken in real-time but also that the GG-MRA film and the double-layer film were effective in extending the shelf life of the chicken by 1 and 2 days, respectively, compared to the control group.
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Affiliation(s)
- Yanglin Wu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China.
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24
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Lei Y, Yao Q, Jin Z, Wang YC. Intelligent films based on pectin, sodium alginate, cellulose nanocrystals, and anthocyanins for monitoring food freshness. Food Chem 2023; 404:134528. [DOI: 10.1016/j.foodchem.2022.134528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/06/2022]
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25
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Novel ammonia-responsive carboxymethyl cellulose/Co-MOF multifunctional films for real-time visual monitoring of seafood freshness. Int J Biol Macromol 2023; 230:123129. [PMID: 36610564 DOI: 10.1016/j.ijbiomac.2022.123129] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/20/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
Nowadays, ammonia-responsive biopolymer-based intelligent active films are of great interest for their huge potential in maintaining and monitoring the freshness of seafood. However, it is still a challenge to create biopolymer-based intelligent active films with favorable color stability, antibacterial and visual freshness indication functions. Herein, cobalt-based metal-organic framework (Co-MOF) nanosheets with ammonia-sensitive and antibacterial functions were successfully synthesized and then embedded into carboxymethyl cellulose (CMC) matrix to develop high performance and multifunctional CMC-based intelligent active films. The influence of Co-MOF addition on the structure, physical and functional characters of CMC film was comprehensively studied. The results showed that the Co-MOF nanofillers were homogeneously embedded within the CMC matrix, bringing about remarkable promotion on tensile strength (from 45.3 to 62.2 MPa), toughness (from 0.7 to 2.3 MJ/m3), water barrier and UV-blocking performance of CMC film. Notably, the obtained CMC/Co-MOF nanocomposite films also presented excellent long-term color stability, antibacterial activity (with the bacteriostatic efficiency of 99.6 % and 99.3 % against Escherichia coli and Staphylococcus aureus), and ammonia-sensitive discoloration performance. Finally, the CMC/Co-MOF nanocomposite films were successfully applied for real-time visual monitoring of shrimp freshness. The above results demonstrate that the CMC/Co-MOF nanocomposite films possess huge potential applications in intelligent active packaging.
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26
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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27
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Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02986-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Jiang H, Zhang W, Jiang W. Effects of purple passion fruit peel extracts on characteristics of Pouteria campechiana seed starch films and the application in discernible detection of shrimp freshness. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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29
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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30
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Wu Y, Li C. A smart film incorporating anthocyanins and tea polyphenols into sodium carboxymethyl cellulose/polyvinyl alcohol for application in mirror carp. Int J Biol Macromol 2022; 223:404-417. [PMID: 36347377 DOI: 10.1016/j.ijbiomac.2022.10.282] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
Multifunctional food packaging films were developed based on polyvinyl alcohol (PVA), sodium carboxymethyl cellulose (CMC), tea polyphenol (TP) and black carrot anthocyanin (CA). Results of Zeta potential, scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction showed that CA enhanced the stability of the particle dispersion system through hydrogen bonding and electrostatic interactions, promoted the compatibility between TP and PVA-CMC (PC) substrates, and enhanced the binding between the components of the films. Because of the interaction of TP and CA, PC-TP-CA films had better water resistance and water vapor barrier properties, thermal stability, antioxidant and antimicrobial properties. PC-CA and PC-TP-CA films exhibited excellent UV-blocking properties. They also showed distinct color responsiveness in the pH range of 2-13, significant sensitivity to ammonia vapor in a short period of time and excellent color stability over 20 days of storage under different conditions. When the film was applied to fish, it was found that PC-TP-CA film could extend the shelf life of fish by 1-2 days and successfully monitor the freshness of the fish in real-time. Considering all the physical and functional properties, the non-toxic and biodegradable PC-TP-CA film has excellent potential as a new multifunctional food packaging material in the future.
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Affiliation(s)
- Yanglin Wu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China.
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31
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Osmólska E, Stoma M, Starek-Wójcicka A. Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products-A Review. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22249956. [PMID: 36560325 PMCID: PMC9783027 DOI: 10.3390/s22249956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/08/2022] [Accepted: 12/15/2022] [Indexed: 06/12/2023]
Abstract
The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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32
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Li H, Liu G, Ye K, He W, Wei H, Dang L. A novel pH-sensitive antibacterial bilayer film for intelligent packaging. BIOMASS CONVERSION AND BIOREFINERY 2022:1-14. [PMID: 36536881 PMCID: PMC9753073 DOI: 10.1007/s13399-022-03641-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Intelligent single-layer packaging is widely used in food monitoring and storage. However, most single-layer intelligent packaging has poor mechanical strength and water barrier properties. In this study, a bilayer intelligent detector film based on polyvinyl alcohol-chitosan (PVA-CS)/nano-ZnO/sodium alginate (SA) combined with anthocyanin extract (cyanidin chloride) was prepared using a layer-by-layer solution casting assembly technique. The effects of different levels of anthocyanin extracts on the physical and functional properties of the films, including microstructure, mechanical property, barrier property, pH sensitivity, and antibacterial property, were investigated. The results show that the bilayers exhibit excellent physical properties, lower water vapor permeability, better light transmission and UV-blocking properties, a broader pH sensitivity (ΔE > 10), and good antibacterial activity. In short, the bilayer films studied are superior to the single-layer films in terms of their packaging potential for products with low moisture content, offering new directions for active intelligent packaging and biodegradable materials for the food industry. Graphical Abstract
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Affiliation(s)
- Huiru Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Guozhao Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Kairu Ye
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Wanping He
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Hongyuan Wei
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072 People’s Republic of China
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33
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Wang Z, Li C, Yun D, Khan MI, Tang C, Liu J. Development of shrimp freshness monitoring labels based on betacyanins-rich red pitaya peel and cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01737-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Jiang H, Zhang W, Cao J, Jiang W. Effect of purple sugarcane peel extracts on properties of films based on lemon peel waste pectin and the application in the visible detection of food freshness. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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35
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Plant betalains: Recent applications in food freshness monitoring films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Biodegradable Active Packaging Material Containing Grape Seed Ethanol Extract and Corn Starch/κ-Carrageenan Composite Film. Polymers (Basel) 2022; 14:polym14224857. [PMID: 36432984 PMCID: PMC9697555 DOI: 10.3390/polym14224857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/17/2022] [Accepted: 11/07/2022] [Indexed: 11/16/2022] Open
Abstract
An active film composed of corn starch/κ-carrageenan and ethanolic grape seed extract (0, 1, 3, and 5 wt% of GSE on corn starch basis) were successfully prepared using the solvent casting technique. The effects of the different concentrations of ethanolic grape seed extract (GSE) on the physicochemical properties, antioxidant properties, and antibacterial properties of CS/κC films were analyzed. The results showed that the addition of GSE inhibited the recrystallization of starch in the composite film. The glass transition temperature of composite film is 121.65 °C. With the addition of GSE, the surface roughness of the composite film increased, and the cross-section displayed a stratification phenomenon. Meanwhile, when GSE was added to the composite film, the tensile strength of the composite film decreased (3.50 ± 0.27 MPa), the elongation at break increased (36.87 ± 2.08%), and the WVP increased (1.58 ± 0.03 g mm/m2·d· kPa). With the increase of the concentration of GSE in the composite film, the a* value and b* value of the composite film increase, the L* value decreases, and the opacity increases. The lipid oxidation test proved that the composite films containing 1% GSE has a significant inhibitory effect on the oxidation of lard (p < 0.05). The above results indicate that the GSE can be used as a food-grade packaging material and has a good application prospect in the food industry.
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37
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Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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38
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Yang Y, Yu X, Zhu Y, Zeng Y, Fang C, Liu Y, Hu S, Ge Y, Jiang W. Preparation and application of a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins. Food Chem 2022; 393:133342. [PMID: 35661468 DOI: 10.1016/j.foodchem.2022.133342] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/17/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022]
Abstract
To monitor the freshness of Penaeus vannamei during storage, a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins extract (RAE) was prepared. The results showed that the incorporation of RAE increased moisture content, water vapor permeability, and water contact angle of the colorimetric film. FTIR, XRD spectra, and SEM demonstrated that RAE had good compatibility with the film-forming substrate. The colorimetric film presented obvious color variation in the pH range of 2.0-12.0 and was sensitive to volatile ammonia. The colorimetric film exhibited a visual color change from pink to pale yellow to yellowish green during the storage of Penaeus vannamei at 4 °C. Significant correlations were observed between the color change of colorimetric film (ΔE) and the pH value or TVB-N content of Penaeus vannamei (p < 0.05). Therefore, the colorimetric film shows great application potential to monitor the freshness of shrimp as intelligent packaging.
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Affiliation(s)
- Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xuena Yu
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yanling Zhu
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yan Zeng
- Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Chunshan Fang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yaming Ge
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan 316022, China.
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39
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Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chem 2022; 390:133149. [DOI: 10.1016/j.foodchem.2022.133149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 12/18/2022]
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40
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Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review. Foods 2022; 11:foods11182879. [PMID: 36141005 PMCID: PMC9498516 DOI: 10.3390/foods11182879] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/10/2022] [Accepted: 09/11/2022] [Indexed: 12/22/2022] Open
Abstract
At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.
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41
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Laorenza Y, Chonhenchob V, Bumbudsanpharoke N, Jittanit W, Sae-tan S, Rachtanapun C, Chanput WP, Charoensiddhi S, Srisa A, Promhuad K, Wongphan P, Harnkarnsujarit N. Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends. Polymers (Basel) 2022; 14:polym14183706. [PMID: 36145850 PMCID: PMC9504574 DOI: 10.3390/polym14183706] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 12/17/2022] Open
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.
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Affiliation(s)
- Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Sudathip Sae-tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Chitsiri Rachtanapun
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Wasaporn Pretescille Chanput
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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42
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Jeddi S, Rezaei M, Alboofetileh M. Impact of green extraction methods on the structural, morphological, physico‐mechanical, and thermal properties of alginate films of
Sargassum ilicifolium. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Samira Jeddi
- Department of Seafood Processing, Faculty of Marine Sciences Tarbiat Modares University Noor Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences Tarbiat Modares University Noor Iran
| | - Mehdi Alboofetileh
- Fish Processing Technology Research Center Iranian Fisheries Science Research Institute Agricultural Research, Education and Extension Organization (AREEO) Bandar Anzali Iran
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43
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Yao X, Yun D, Xu F, Chen D, Liu J. Development of shrimp freshness indicating films by immobilizing red pitaya betacyanins and titanium dioxide nanoparticles in polysaccharide-based double-layer matrix. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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44
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Jiang H, Zhang W, Pu Y, Chen L, Cao J, Jiang W. Development and characterization of a novel active and intelligent film based on pectin and betacyanins from peel waste of pitaya (Hylocereus undatus). Food Chem 2022; 404:134444. [PMID: 36244062 DOI: 10.1016/j.foodchem.2022.134444] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022]
Abstract
In the present study, peel waste of pitaya (Hylocereus spp.) was used to develop a novel active and functional film. The film was developed with a combination of the white-fleshed pitaya peel pectin (WPPP) as a biopolymer and white-fleshed pitaya peel betacyanins (WPPB) as an active constituent, respectively. Furthermore, montmorillonite (MMT), a cheap and environmental-friendly silicate material, was introduced into film matrix as a filler to reduce the moisture sensitivity of the film. The effect of the incorporation of WPPB on the properties of WPPP/MMT films was investigated. The colorimetric response of WPPP/MMT/WPPB to pH and ammonia was examined, respectively. Moreover, WPPP/MMT/WPPB-2 was employed to monitor the freshness of shrimp. The color of the film changed from redness to reddish-brown, and further to brownness, echoing the shrimp turned from fresh to spoiled. Therefore, WPPP/MMT/WPPB-2 composite films showed promise for the applications in monitoring the freshness of shrimp.
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Affiliation(s)
- Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Feng S, Tang Q, Xu Z, Huang K, Li H, Zou Z. Development of novel Co-MOF loaded sodium alginate based packaging films with antimicrobial and ammonia-sensitive functions for shrimp freshness monitoring. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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46
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Duan A, Yang J, Wu L, Wang T, Liu Q, Liu Y. Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film. Int J Biol Macromol 2022; 220:147-158. [PMID: 35963358 DOI: 10.1016/j.ijbiomac.2022.08.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/30/2022] [Accepted: 08/06/2022] [Indexed: 01/20/2023]
Abstract
Raspberry anthocyanin (RA) from Rubus idaeus L. (Rosaceae) and curcumin (Cur) from Curcuma longa L. (Zingiberaceae) can effectively improve the physicochemical properties of composite films, and as bioactive pigment components, they can impart pH-responsive properties to the film. In this study, RA and Cur were added to chitosan/starch/gelatin composite film (CSG) to prepare CSG-RA, CSG-Cur, CSG-RA/Cur82 and CSG-RA/Cur73 color films by solution casting method. The color films could change color under different pH conditions and had higher antioxidant activities using ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay. The results from fourier transform infrared spectroscopy and scanning electron microscopy showed that RA and Cur were well dispersed in the CSG matrix and improved the structure of the composite films. The hydrophobic Cur increased the tensile strength from 6 Mpa (CSG) to 14 Mpa (CSG-Cur), but reduced the elongation at break from 55 % (CSG) to 40 % (CSG-Cur). These color films had a good fresh-keeping effect and freshness monitoring, in particular, CSG-RA/Cur73, had the better opacity, water solubility, thickness, moisture content and water vapor permeability than the other films. Briefly, binary pigment films had the potential to become a pH-sensitive indicator/packing film.
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Affiliation(s)
- Anbang Duan
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Tao Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Qingye Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Yongping Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
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Kilic B, Dogan V, Kilic V, Kahyaoglu LN. Colorimetric food spoilage monitoring with carbon dot and UV light reinforced fish gelatin films using a smartphone application. Int J Biol Macromol 2022; 209:1562-1572. [PMID: 35469948 DOI: 10.1016/j.ijbiomac.2022.04.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/12/2022] [Accepted: 04/17/2022] [Indexed: 02/07/2023]
Abstract
The objective of this study was to develop novel colorimetric films for food freshness monitoring. UV light irradiation (365 nm) and carbon dots (CDs) were tested as the potential crosslinkers in the fabrication of anthocyanins doped fish gelatin (FG) films. The effect of crosslinkers on the optical, surface, structural, barrier and mechanical properties of FG films was investigated. The incorporation of CD under UV irradiation improved the tested properties of FG films. The kinetic colorimetric responses of FG films against ammonia vaporwere studied to simulate the food spoilage and determine the ammonia sensitivity of the films. Among the tested films, UV-treated FG films containing 100 mg/l (FG-UV-CD100) indicated the best properties. Later, the color difference of FG-UV-CD100 films was observed to correlate well with microbial growth and TVB-N release in skinless chicken breast samples. At the same time, a custom-designed smartphone application (SmartFood) was also developed to be used with the FG-UV-CD100 film for quantitative estimation of food freshness in real-time. The proposed food freshness monitoring platform reveals a great potential to minimize global food waste and the outbreak of foodborne illness.
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Affiliation(s)
- Beyza Kilic
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Vakkas Dogan
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey
| | - Volkan Kilic
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey
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Yun D, He Y, Zhu H, Hui Y, Li C, Chen D, Liu J. Smart packaging films based on locust bean gum, polyvinyl alcohol, the crude extract of Loropetalum chinense var. rubrum petals and its purified fractions. Int J Biol Macromol 2022; 205:141-153. [PMID: 35182558 DOI: 10.1016/j.ijbiomac.2022.02.068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 12/20/2022]
Abstract
Loropetalum chinense var. rubrum is an ornamental shrub rich in polyphenolic compounds. In this study, polyphenolic compounds were extracted from L. chinense var. rubrum petals (LCP) and further purified on macroporous resin column to afford two fractions. The crude extract of LCP (LCP-CE) and its two purified fractions (LCP-25PF and LCP-50PF) were individually incorporated into locust bean gum/polyvinyl alcohol matrix to develop smart packaging films. The structures, physical and functional properties of the films were compared. Results showed LCP-25PF was mainly composed of anthocyanins, while LCP-50PF was mainly composed of chlorogenic acid and vanillin. LCP-CE, LCP-25PF and LCP-50PF interacted with locust bean gum/polyvinyl alcohol matrix through hydrogen bonds, thereby improving the light and oxygen barrier ability, tensile strength, thermal stability, antioxidant activity and antimicrobial activity of the film. The film containing LCP-25PF showed the lowest water vapor permeability (10.36 × 10-11 g m-1 s-1 Pa-1) and oxygen permeability (0.42 cm3 mm m-2 day-1 atm-1) but the highest tensile strength (29.76 MPa), antioxidant activity and antimicrobial activity. In addition, the films containing LCP-CE and LCP-25PF had pH-/ammonia-sensitivity and effectively indicated shrimp freshness at 4 °C. Results suggested the film containing LCP-25PF could be used as smart packaging film.
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Affiliation(s)
- Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Yuxin He
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Haonan Zhu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Yaoyao Hui
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chenchen Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Dan Chen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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49
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Preparation and characterization of intelligent color-changing nanosensor based on bromophenol blue and GONH2 nanosheet for freshness evaluation of minced Caspian sprat (Clupeonella cultriventris caspia) stored at 4 °C. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02095-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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