Practical design of a diffusion-type time-temperature indicator with intrinsic low temperature dependency

Hydrogen Bond-Mediated Self-Shielded Moisture-Responsive Structural Color for Time-Temperature Indicating

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.

Nanomaterials based sensors for analysis of food safety

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.

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

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.

Capillary penetration for the development of a method for the assessment of shelf-life of foods

Temperature 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.

Nanomaterials in Smart Packaging Applications: A Review

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.

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety

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.

Evaluation of time-temperature integrator for indicating the ripeness of kiwifruit in plastic container at home

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 (E_a ) 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 E_a 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 E_a 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.

Tamper-Proof Time-Temperature Indicator for Inspecting Ultracold Supply Chain

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.

A Self-Healing Nanofiber-Based Self-Responsive Time-Temperature Indicator for Securing a Cold-Supply Chain

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.