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Kou D, Gao L, Lin R, Zhang S, Ma W. Hydrogen Bond-Mediated Self-Shielded Moisture-Responsive Structural Color for Time-Temperature Indicating. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2310060. [PMID: 38408157 PMCID: PMC11077668 DOI: 10.1002/advs.202310060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/02/2024] [Indexed: 02/28/2024]
Abstract
Effective monitoring of the time-temperature history of biological reagents, chemical drugs, and perishable foods during cold chain storage is crucial for ensuring their quality and efficacy. Time-temperature indicators (TTIs) are developed to assess the cumulative impact of time and temperature on product quality. However, current indicators face challenges related to complex wrapping procedures, narrow tracking ranges, susceptibility to photobleaching, and pre-use instability, hampering widespread use. Herein, the first moisture-responsive 1D photonic crystal (1DPC) TTIs featuring robust structural colors, customizable time-temperature ranges, and reliable renewability are demonstrated. The indicators exhibit distinct color-changing responsiveness toward water vapor, which remains observable after prolonged storage at low temperatures. Significantly, the moisture responsiveness gradually diminishes at elevated temperatures over time due to ambient water-induced hydrogen bond formation, effectively shielding the indicator from external stimuli. This property enables the naked-eye inspection of product efficacy during cold chain storage. Additionally, the endowed flexibility of the TTI facilitates its easy attachment to targets, functioning as a convenient indicator label. Remarkably, the indicator can be stably stored for an extended period at room temperature before use, thereby showcasing substantial market potential.
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Affiliation(s)
- Donghui Kou
- State Key Laboratory of Fine ChemicalsFrontier Science Center for Smart MaterialsDalian University of TechnologyDalian116024China
| | - Lei Gao
- State Key Laboratory of Fine ChemicalsFrontier Science Center for Smart MaterialsDalian University of TechnologyDalian116024China
| | - Ruicheng Lin
- State Key Laboratory of Fine ChemicalsFrontier Science Center for Smart MaterialsDalian University of TechnologyDalian116024China
| | - Shufen Zhang
- State Key Laboratory of Fine ChemicalsFrontier Science Center for Smart MaterialsDalian University of TechnologyDalian116024China
| | - Wei Ma
- State Key Laboratory of Fine ChemicalsFrontier Science Center for Smart MaterialsDalian University of TechnologyDalian116024China
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2
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Shruti A, Bage N, Kar P. Nanomaterials based sensors for analysis of food safety. Food Chem 2024; 433:137284. [PMID: 37703589 DOI: 10.1016/j.foodchem.2023.137284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 09/15/2023]
Abstract
The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.
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Affiliation(s)
- Asparshika Shruti
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Nirgaman Bage
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Pradip Kar
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India.
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3
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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4
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Development of a gallic acid based time temperature indicator with adjustable activation energy. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109396] [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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5
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Capillary penetration for the development of a method for the assessment of shelf-life of foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01685-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
AbstractTemperature sensitive foods require monitoring of their time–temperature history in order to assure their safety and high quality. The same holds for other perishable products such as medical and pharmaceutical. The best means to have information on the time–temperature history of a product is by having measurement of these variables along the whole product shelf-life. As an answer to this need several time–temperature indicators have been developed and commercialized for monitoring the quality of food products. In this work a full history time–temperature indicator (TTI) has been designed and developed based on capillary penetration of safe and low surface tension liquids in micro porous polyethylene porous media. For the development of the indicator the appropriate porous media and penetration liquids were selected and capillary penetration of the selected liquids took place at two different temperatures. Based on the results of the capillary penetration experiments the TTI was developed and a prototype was evaluated in a food product in order to assess its capability to be used in food packaging. The results showed that the TTI is simple in use and could provide a quantitative and easy-to-read response. Moreover, the response of the TTI could be calibrated by changing several design parameters, in order to match the quality deterioration kinetics of the specific food product to be monitored.
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6
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Siddiqui J, Taheri M, Alam AU, Deen MJ. Nanomaterials in Smart Packaging Applications: A Review. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2101171. [PMID: 34514693 DOI: 10.1002/smll.202101171] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/01/2021] [Indexed: 05/22/2023]
Abstract
Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor food quality and safety, pH sensors and time-temperature indicators (TTIs) are the most critical metrics in indicating quality. This review showcases some of the recent progress, their importance, preconditions, and the various future needs of pH sensors and TTIs in food packaging for smart sensors in food packaging applications. In discussing these topics, this review includes the materials used to make these sensors, which vary from polymers, metals, metal-oxides, carbon-based materials; and their modes of fabrication, ranging from thin or thick film deposition methods, solution-based chemistry, and electrodeposition. By discussing the use of these materials, novel fabrication process, and problems for the two sensors, this review offers solutions to a brighter future for the use of nanomaterials for pH indicator and TTIs in food packaging applications.
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Affiliation(s)
- Junaid Siddiqui
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Mahtab Taheri
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Arif Ul Alam
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - M Jamal Deen
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
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7
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Zhang X, Guo M, Ismail BB, He Q, Jin TZ, Liu D. Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety. Compr Rev Food Sci Food Saf 2021; 20:5258-5282. [PMID: 34318596 DOI: 10.1111/1541-4337.12807] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 11/28/2022]
Abstract
Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.
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Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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8
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Oh TG, Jo JA, Lee SJ. Evaluation of time-temperature integrator for indicating the ripeness of kiwifruit in plastic container at home. J Food Sci 2021; 86:2872-2885. [PMID: 34146411 DOI: 10.1111/1750-3841.15795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/03/2021] [Accepted: 05/02/2021] [Indexed: 11/30/2022]
Abstract
Enzyme-based time-temperature integrators (TTIs) were applied to indicate the ripeness of plastic-container-packaged kiwifruit. The hypothesis was that the ethylene gas production, an indication of kiwifruit ripeness, depends on the time-temperature history. The market-purchased, unripe kiwifruit was assumed to be stored in a plastic container to ripen at home, as common practice in Korea. The kinetics of ethylene gas production and TTI color change was found to be suitable for the indication. The Arrhenius activation energy (Ea ) of the ethylene gas production and color changes of lipase-, amylase-, and laccase-based TTIs were 41.60 ± 10.87 kJ/mol, and 42.76 ± 9.57, 100.28 ± 6.84, and 30.49 ± 4.41 kJ/mol, respectively. Kiwifruit firmness was also tested as a practical, major quality factor. The Ea of the firmness changes was 39.66 ± 4.64 kJ/mol. In scenarios tests, the firmness could be most accurately predicted from the lipase-based TTI color. Overall, the lipase-based TTI was found to be the best in terms of the similarity of the Ea and the prediction accuracy. PRACTICAL APPLICATION: Currently, there is no commercially available indicator that can determine the ripeness of packaged kiwifruit. Although an ethylene gas indicator is possible, it has been difficult to commercialize because the gas may leak in the package. An indicator on plastic containers with kiwifruit, as is common in Korea, has been developed using a conventional time-temperature integrator (TTI). The hypothesis was that the production of ethylene gas, indicating kiwi ripening, is also dependent on the time-temperature history. It was found that the TTI color change over time was suitable for judging suitable kiwifruit hardness, a major kiwifruit ripeness index.
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Affiliation(s)
- Tae Gyu Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea
| | - Jung An Jo
- Kiwifruit Export Research Organization, Chonnam National University, Gwangju, Republic of Korea
| | - Seung Ju Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea
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9
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Hao LT, Lee M, Jeon H, Koo JM, Hwang SY, Oh DX, Park J. Tamper-Proof Time-Temperature Indicator for Inspecting Ultracold Supply Chain. ACS OMEGA 2021; 6:8598-8604. [PMID: 33817520 PMCID: PMC8015080 DOI: 10.1021/acsomega.1c00404] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 02/26/2021] [Indexed: 05/12/2023]
Abstract
In the precarious situation caused by the COVID-19 pandemic, the use of messenger ribonucleic acid (mRNA) vaccines is promising for prevention against the infection. However, this type of vaccine has not been effectively commercialized because it needs to be stored and transported at ultracold conditions. mRNA vaccines exposed to undesired temperatures may not show any visible changes but can deteriorate and cause negative effects. Consumers' demand for vaccine authenticity requires logistics to develop a robust monitoring tool to ensure the integrity of ultracold supply chain from manufacturing until vaccination. Here, we report a time-temperature indicator (TTI) that can detect a relatively small change in temperature within subzero ranges, for example, from -70 to -60 °C, which cannot be achieved by current TTIs operating at room temperature. A dyed noneutectic ethylene glycol/water mixture that melts near the mRNA conservation temperature (-69 °C) diffuses into a white absorbent and leaves a colored trace. In addition, the heterogeneous ice particles in the noneutectic mobile phase can prevent absorption during short-term exposure to room temperature. Therefore, the proposed TTI will not record inevitable "meaningless" short-term exposure to room temperature during the cold supply chain but monitor the "meaningful" relatively long-term exposure above -60 °C. These findings help facilitate the safe distribution of the COVID-19 mRNA vaccines.
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Affiliation(s)
- Lam Tan Hao
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
- Advanced
Materials and Chemical Engineering, University
of Science and Technology (UST), Daejeon 34113, Republic
of Korea
| | - Minkyung Lee
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
| | - Hyeonyeol Jeon
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
| | - Jun Mo Koo
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
| | - Sung Yeon Hwang
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
- Advanced
Materials and Chemical Engineering, University
of Science and Technology (UST), Daejeon 34113, Republic
of Korea
- . Tel.: +82-52-241-6313. Fax: +82-52-241-6349
| | - Dongyeop X. Oh
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
- Advanced
Materials and Chemical Engineering, University
of Science and Technology (UST), Daejeon 34113, Republic
of Korea
- . Tel.: +82-52-241-6316. Fax: +82-52-241-6349
| | - Jeyoung Park
- Research
Center for Bio-based Chemistry, Korea Research
Institute of Chemical Technology (KRICT), Ulsan 44429, Republic
of Korea
- Advanced
Materials and Chemical Engineering, University
of Science and Technology (UST), Daejeon 34113, Republic
of Korea
- . Tel.: +82-52-241-6315. Fax: +82-52-241-6349
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10
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Mohammadian E, Alizadeh‐Sani M, Jafari SM. Smart monitoring of gas/temperature changes within food packaging based on natural colorants. Compr Rev Food Sci Food Saf 2020; 19:2885-2931. [DOI: 10.1111/1541-4337.12635] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Esmaeil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy Tehran University of Medical Sciences Tehran Iran
| | - Mahmood Alizadeh‐Sani
- Department of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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11
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Gao T, Tian Y, Zhu Z, Sun DW. Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Choi S, Eom Y, Kim SM, Jeong DW, Han J, Koo JM, Hwang SY, Park J, Oh DX. A Self-Healing Nanofiber-Based Self-Responsive Time-Temperature Indicator for Securing a Cold-Supply Chain. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2020; 32:e1907064. [PMID: 32022987 DOI: 10.1002/adma.201907064] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 12/17/2019] [Indexed: 05/15/2023]
Abstract
Perishable foods at undesired temperatures can generate foodborne illnesses that present significant societal costs. To certify refrigeration succession in a food-supply chain, a flexible, easy-to-interpret, damage-tolerant, and sensitive time-temperature indicator (TTI) that uses a self-healing nanofiber mat is devised. This mat is opaque when refrigerated due to nanofiber-induced light scattering, but becomes irreversibly transparent at room temperature through self-healing-induced interfibrillar fusion leading to the appearance of a warning sign. The mat monitors both freezer (-20 °C) and chiller (2 °C) successions and its timer is tunable over the 0.5-22.5 h range through control of the polymer composition and film thickness. The thin mat itself serves as both a temperature sensor and display; it does not require modularization, accurately measures localized or gradient heat, and functions even after crushing, cutting, and when weight-loaded in a manner that existing TTIs cannot. It also contains no drainable chemicals and is attachable to various shapes because it operates through an intrinsic physical response.
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Affiliation(s)
- Sejin Choi
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Youngho Eom
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
- Department of Polymer Engineering, Pukyong National University, Busan, 48513, Republic of Korea
| | - Seon-Mi Kim
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Da-Woon Jeong
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Jongmin Han
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Jun Mo Koo
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Sung Yeon Hwang
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
- Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea
| | - Jeyoung Park
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
- Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea
| | - Dongyeop X Oh
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
- Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea
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13
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Dobrucka R, Przekop R. New perspectives in active and intelligent food packaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Renata Dobrucka
- Department of Industrial Products Quality and Ecology Faculty of Commodity Science Poznan University of Economics and Business Poznan Poland
| | - Robert Przekop
- Centre for Advanced Technologies Adam Mickiewicz University in Poznań Poznan Poland
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14
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Lee SB, Kim DH, Jung SW, Lee SJ. Air-activation of printed time–temperature integrator: A sandwich package case study. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Khairunnisa A, Edhi Suyatma N, Robiatul Adawiyah D. LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.2.195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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