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Ma M, Yang X, Ying X, Shi C, Jia Z, Jia B. Applications of Gas Sensing in Food Quality Detection: A Review. Foods 2023; 12:3966. [PMID: 37959084 PMCID: PMC10648483 DOI: 10.3390/foods12213966] [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: 09/11/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 11/15/2023] Open
Abstract
Food products often face the risk of spoilage during processing, storage, and transportation, necessitating the use of rapid and effective technologies for quality assessment. In recent years, gas sensors have gained prominence for their ability to swiftly and sensitively detect gases, making them valuable tools for food quality evaluation. The various gas sensor types, such as metal oxide (MOX), metal oxide semiconductor (MOS) gas sensors, surface acoustic wave (SAW) sensors, colorimetric sensors, and electrochemical sensors, each offer distinct advantages. They hold significant potential for practical applications in food quality monitoring. This review comprehensively covers the progress in gas sensor technology for food quality assessment, outlining their advantages, features, and principles. It also summarizes their applications in detecting volatile gases during the deterioration of aquatic products, meat products, fruit, and vegetables over the past decade. Furthermore, the integration of data analytics and artificial intelligence into gas sensor arrays is discussed, enhancing their adaptability and reliability in diverse food environments and improving food quality assessment efficiency. In conclusion, this paper addresses the multifaceted challenges faced by rapid gas sensor-based food quality detection technologies and suggests potential interdisciplinary solutions and directions.
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Affiliation(s)
- Minzhen Ma
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Boce Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Salek RN, Lorencová E, Gál R, Kůrová V, Opustilová K, Buňka F. Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage. Foods 2022; 11:foods11213389. [PMID: 36360002 PMCID: PMC9657140 DOI: 10.3390/foods11213389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/25/2022] [Accepted: 10/25/2022] [Indexed: 12/02/2022] Open
Abstract
The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O2 and CO2, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented “very good” sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.
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Affiliation(s)
- Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
- Correspondence: ; Tel.: +420-576-03-3010
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Kristýna Opustilová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - František Buňka
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
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An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability. Foods 2022; 11:foods11142037. [PMID: 35885280 PMCID: PMC9315802 DOI: 10.3390/foods11142037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/02/2022] [Accepted: 07/07/2022] [Indexed: 11/17/2022] Open
Abstract
Achieving beer quality and stability remains the main challenge for the brewing industry. Despite all the technologies available, to obtain a high-quality product, it is important to know and control every step of the beer production process. Since the process has an impact on the quality and stability of the final product, it is important to create mechanisms that help manage and monitor the beer production and aging processes. Multivariate statistical techniques (chemometrics) can be a very useful tool for this purpose, as they facilitate the extraction and interpretation of information from brewing datasets by managing the connections between different types of data with multiple variables. In addition, chemometrics could help to better understand the process and the quality of the product during its shelf life. This review discusses the basis of beer quality and stability and focuses on how chemometrics can be used to monitor and manage the beer quality parameters during the beer production and aging processes.
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Zong X, Yang H, Jin X, Brennan CS, Coldea TE, Cai L, Zhao H. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuyan Zong
- School of Bioengineering Sichuan University of Science and Engineering Yibin644005China
| | - Huirong Yang
- College of Food Science and Technology Southwest Minzu University Chengdu610041China
| | - Xiaofan Jin
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7464New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca400372Romania
| | - Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Research Institute for Food Nutrition and Human Health Guangzhou510640China
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Paternoster A, Jaskula-Goiris B, De Causmaecker B, Vanlanduit S, Springael J, Braet J, De Rouck G, De Cooman L. The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2165-2174. [PMID: 30302771 DOI: 10.1002/jsfa.9409] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 09/29/2018] [Accepted: 10/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s-2 , simulating transport) at 5, 30 and 45 °C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 °C. RESULTS The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations. There was no effect (P > 0.05) on color and a limited effect of temperature and vibrations on iso-α-acids. The parameters temperature and vibrations have a significant influence (P < 0.05) on aldehyde concentrations, namely total aldehydes, and especially '2-methylpropanal', '2-methylbutanal' and 'furfural'. CONCLUSION The impact of vibrations on the aldehydes concentrations was substantial when subjected to an elevated temperature. Furthermore, a forced aging test of shorter duration than traditional methods might be developed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alexander Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Barbara Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Brecht De Causmaecker
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Steve Vanlanduit
- Faculty of Applied Engineering, University of Antwerp, Antwerp, Belgium
| | - Johan Springael
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Johan Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management, University of Antwerp, Antwerp, Belgium
| | - Gert De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
| | - Luc De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, KU Leuven, Ghent, Belgium
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6
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Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins. Meat Sci 2018; 145:154-162. [DOI: 10.1016/j.meatsci.2018.06.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/24/2018] [Accepted: 06/24/2018] [Indexed: 11/18/2022]
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Cuvelier ME, Soto P, Courtois F, Broyart B, Bonazzi C. Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Banerjee S, Kelly C, Kerry JP, Papkovsky DB. High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Staudinger C, Borisov SM. Long-wavelength analyte-sensitive luminescent probes and optical (bio)sensors. Methods Appl Fluoresc 2015; 3:042005. [PMID: 27134748 PMCID: PMC4849553 DOI: 10.1088/2050-6120/3/4/042005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Long-wavelength luminescent probes and sensors become increasingly popular. They offer the advantage of lower levels of autofluorescence in most biological probes. Due to high penetration depth and low scattering of red and NIR light such probes potentially enable in vivo measurements in tissues and some of them have already reached a high level of reliability required for such applications. This review focuses on the recent progress in development and application of long-wavelength analyte-sensitive probes which can operate both reversibly and irreversibly. Photophysical properties, sensing mechanisms, advantages and limitations of individual probes are discussed.
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Affiliation(s)
- Christoph Staudinger
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria
| | - Sergey M Borisov
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria
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Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.05.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chaix E, Guillaume C, Guillard V. Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge. Compr Rev Food Sci Food Saf 2014; 13:261-286. [DOI: 10.1111/1541-4337.12058] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Accepted: 12/20/2013] [Indexed: 01/09/2023]
Affiliation(s)
- Estelle Chaix
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Carole Guillaume
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Valérie Guillard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies; Univ. Montpellier 2, CIRAD, INRA, Montpellier Supagro; CC 023 Place Eugène Bataillon 34095 Montpellier Cedex 5 France
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Dong JJ, Li QL, Yin H, Zhong C, Hao JG, Yang PF, Tian YH, Jia SR. Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods. Food Chem 2014; 161:376-82. [PMID: 24837965 DOI: 10.1016/j.foodchem.2014.04.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Revised: 03/28/2014] [Accepted: 04/01/2014] [Indexed: 11/25/2022]
Abstract
Sensory evaluation is regarded as a necessary procedure to ensure a reproducible quality of beer. Meanwhile, high-throughput analytical methods provide a powerful tool to analyse various flavour compounds, such as higher alcohol and ester. In this study, the relationship between flavour compounds and sensory evaluation was established by non-linear models such as partial least squares (PLS), genetic algorithm back-propagation neural network (GA-BP), support vector machine (SVM). It was shown that SVM with a Radial Basis Function (RBF) had a better performance of prediction accuracy for both calibration set (94.3%) and validation set (96.2%) than other models. Relatively lower prediction abilities were observed for GA-BP (52.1%) and PLS (31.7%). In addition, the kernel function of SVM played an essential role of model training when the prediction accuracy of SVM with polynomial kernel function was 32.9%. As a powerful multivariate statistics method, SVM holds great potential to assess beer quality.
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Affiliation(s)
- Jian-Jun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer (in preparation), Tsingtao Brewery Co Ltd, R&D Ctr, Qingdao 266101, Shandong, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Qing-Liang Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer (in preparation), Tsingtao Brewery Co Ltd, R&D Ctr, Qingdao 266101, Shandong, PR China
| | - Cheng Zhong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Systems Bioengineering, Ministry of Education, P.O. Box 6888, Tianjin University, Tianjin 300072, PR China.
| | - Jun-Guang Hao
- State Key Laboratory of Biological Fermentation Engineering of Beer (in preparation), Tsingtao Brewery Co Ltd, R&D Ctr, Qingdao 266101, Shandong, PR China
| | - Pan-Fei Yang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Yu-Hong Tian
- State Key Laboratory of Biological Fermentation Engineering of Beer (in preparation), Tsingtao Brewery Co Ltd, R&D Ctr, Qingdao 266101, Shandong, PR China
| | - Shi-Ru Jia
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, PR China.
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Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life. Foods 2013; 2:507-520. [PMID: 28239134 PMCID: PMC5302283 DOI: 10.3390/foods2040507] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/21/2013] [Accepted: 11/06/2013] [Indexed: 11/17/2022] Open
Abstract
O2 sensors were used to non-destructively monitor O2 levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O2 (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa) and gas flush (0.02–0.03 MPa) (30% CO2/70% N2) settings were assessed as treatments that result in the desired shelf-life (28 days). This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%–9% O2 in all three samples (battered sausages (BS), bacon slices (BA), and meat and potato pies (PP)). Reduced O2 levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE) to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.
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Hempel A, O'Sullivan MG, Papkovsky DB, Kerry JP. Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage. J Food Sci 2013; 78:S1057-62. [DOI: 10.1111/1750-3841.12164] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Accepted: 04/02/2013] [Indexed: 12/01/2022]
Affiliation(s)
- A. Hempel
- Food Packaging Group; School of Food and Nutritional Sciences, Univ. College Cork; Ireland
| | - M. G. O'Sullivan
- Food Packaging Group; School of Food and Nutritional Sciences, Univ. College Cork; Ireland
| | | | - J. P. Kerry
- Food Packaging Group; School of Food and Nutritional Sciences, Univ. College Cork; Ireland
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Hempel AW, O'Sullivan MG, Papkovsky DB, Kerry JP. Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods 2013; 2:213-224. [PMID: 28239110 PMCID: PMC5302261 DOI: 10.3390/foods2020213] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Revised: 05/15/2013] [Accepted: 05/16/2013] [Indexed: 11/16/2022] Open
Abstract
Optical oxygen sensors were used to ascertain the level of oxygen consumed by individual salad leaves for optimised packaging of ready-to-eat (RTE) Italian salad mixes during refrigerated storage. Seven commonly found leaves in Italian salad mixes were individually assessed for oxygen utilisation in packs. Each leaf showed varying levels of respiration throughout storage. Using the information obtained, an experimental salad mix was formulated (termed Mix 3) which consisted of the four slowest respiring salad leaves—Escarole, Frisee, Red Batavia, Lollo Rosso. Mix 3 was then compared against two commercially available Italian salads; Mix 1 (Escarole, Frisee, Radicchio, Lollo Rosso) and Mix 2 (Cos, Frisee, Radicchio, Lollo Rosso). Optical sensors were used to non-destructively monitor oxygen usage in all mixes throughout storage. In addition to oxygen consumption, all three salad mixes were quality assessed in terms of microbial load and sensorial acceptability. In conclusion, Mix 3 was found to consume the least amount of oxygen over time, had the lowest microbial load and was most sensorially preferred (p < 0.05) in terms of overall appearance and acceptability. This study clearly shows the potential that oxygen sensors possess in terms of assisting in the optimised development of commercial RTE salad products.
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Affiliation(s)
- Andreas W Hempel
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | - Maurice G O'Sullivan
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | | | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1968-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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