1
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Li X, Wang C, Yanagita T, Xue C, Zhang T, Wang Y. Trimethylamine N-Oxide in Aquatic Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14498-14520. [PMID: 38885200 DOI: 10.1021/acs.jafc.4c01974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms in vivo and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.
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Affiliation(s)
- Xiaoyue Li
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Chengcheng Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Teruyoshi Yanagita
- Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan
| | - Changhu Xue
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Tiantian Zhang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuming Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572024, China
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2
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An N, Zhou W. Sodium alginate/ager colourimetric film on porous substrate layer: Potential in intelligent food packaging. Food Chem 2024; 445:138790. [PMID: 38382255 DOI: 10.1016/j.foodchem.2024.138790] [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: 09/15/2023] [Revised: 02/15/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
Colourimetric indicators have potential applications in monitoring food freshness and offer a simple, rapid, effective, and economical approach. Blending sodium alginate (SA) with agar (AG), an ideal choice for solid substrates in colourimetric indicators, can modify mechanical compliance and optical properties. However, the limitations in the water-sustaining capacity and dye migration of hydrogel substrates significantly impede the scalability and commercial application of these indicators. In this study, we designed and prepared a bilayer-structured indicator featuring an SA/AG colourimetric film on a porous Polypropylene fluoride (PVDF)/SiO2 encapsulation film. This design aims to enhance the water-sustaining capacity and reduce dye migration from the SA/AG colourimetric film. The PVDF/SiO2 composite film was prepared using a peeling-assisted phase-conversion process, which enabled the indicator to selectively allow gas, but not water, to pass through its porous substrate. Furthermore, we tested the layered indicator film by monitoring changes in shrimp freshness. The results revealed significant and distinguishable colour changes in the indicators corresponding to the freshness and spoilage of the shrimp.
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Affiliation(s)
- Ningli An
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, China.
| | - Wentao Zhou
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, China
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3
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Guo B, Sun Y, Guan Q, Luo Z, Zhou L, Xu Z, Han J, Qu D. Fabrication and characterization of sodium alginate/blueberry anthocyanins/hinokitiol loaded ZIF-8 nanoparticles composite films with antibacterial activity for monitoring pork freshness. Food Chem 2024; 440:138200. [PMID: 38142553 DOI: 10.1016/j.foodchem.2023.138200] [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: 08/31/2023] [Revised: 11/28/2023] [Accepted: 12/10/2023] [Indexed: 12/26/2023]
Abstract
A smart film was developed to detect the freshness of pork by incorporating blueberry anthocyanins (BAs) and hinokitiol (HIN) loaded zeolite-imidazolium framework (HIN@ZIF-8) with into a sodium alginate matrix, and its microstructure and physicochemical properties were studied. The SA matrix was doped with BAs and HIN@ZIF-8 nanoparticles (SA-BAs/HIN@ZIF-8) to increase its tensile strength and reduce its water vapor permeability. HIN@ZIF-8 has low cytotoxicity, and SA-BAs/HIN@ZIF-8 membranes have long-lasting antimicrobial and highly sensitive color development properties against Escherichia coli and Staphylococcus aureus. The results of pork preservation experiments showed that SA-BA/HIN@ZIF-8 could extend the shelf life of pork to 6 days at 4 ℃. E-nose evaluation experiments showed that SA-BAs/HIN@ZIF-8 could inhibit compounds that cause unpleasant and irritating odours. Therefore, SA-BAs/HIN@ZIF-8 was considered to be an effective method to improve the freshness of pork, and the results showed that it has a promising application in food preservation.
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Affiliation(s)
- Bohai Guo
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yun Sun
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiuyue Guan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zheng Luo
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Lian Zhou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zhenlan Xu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianzhong Han
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Daofeng Qu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
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4
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Wu JH, Liao JH, Hu TG, Zong MH, Wen P, Wu H. Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring. Int J Biol Macromol 2024; 265:130813. [PMID: 38479667 DOI: 10.1016/j.ijbiomac.2024.130813] [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: 01/16/2024] [Revised: 03/01/2024] [Accepted: 03/10/2024] [Indexed: 03/18/2024]
Abstract
In this study, an active and intelligent nanofilm for monitoring and maintaining the freshness of pork was developed using ethyl cellulose/gelatin matrix through electrospinning, with the addition of natural purple sweet potato anthocyanin. The nanofilm exhibited discernible color variations in response to pH changes, and it demonstrated a higher sensitivity towards volatile ammonia compared with casting film. Notably, the experimental findings regarding the wettability and pH response performance indicated that the water contact angle between 70° and 85° was more favorable for the smart response of pH sensitivity. Furthermore, the film exhibited desirable antioxidant activities, water vapor barrier properties and also good antimicrobial activities with the incorporation of ε-polylysine, suggesting the potential as a food packaging film. Furthermore, the application preservation outcomes revealed that the pork packed with the nanofilm can prolong shelf life to 6 days, more importantly, a distinct color change aligned closely with the points indicating the deterioration of the pork was observed, changing from light pink (indicating freshness) to light brown (indicating secondary freshness) and then to brownish green (indicating spoilage). Hence, the application of this multifunctional film in intelligent packaging holds great potential for both real-time indication and efficient preservation of the freshness of animal-derived food items.
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Affiliation(s)
- Jia-Hui Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Jia-Hui Liao
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
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5
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Lau WN, Mohammadi Nafchi A, Zargar M, Rozalli NHM, Mat Easa A. Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk. Int J Biol Macromol 2024; 260:129589. [PMID: 38296665 DOI: 10.1016/j.ijbiomac.2024.129589] [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: 09/11/2023] [Revised: 01/07/2024] [Accepted: 01/17/2024] [Indexed: 02/02/2024]
Abstract
The aim of this work was to fabricate an intelligent film using sago starch incorporated with the natural source of anthocyanins from the Bauhinia Kockiana flower and use it to monitor the freshness of coconut milk. The films were developed using the casting method that included the addition of the different concentrations (0, 5, 10, 15 mg) of Bauhinia Kockiana extract (BKE) obtained using a solvent. The anthocyanin content of Bauhinia Kockiana was 262.17 ± 9.28 mg/100 g of fresh flowers. The spectral characteristics of BKE solutions, cross-section morphology, physiochemical, barrier, and mechanical properties, and the colour variations of films in different pH buffers were investigated. Films having the highest BKE concentration demonstrated the roughest structure and highest thickness (0.16 mm), moisture content (9.72 %), swelling index (435.83 %), water solubility (31.20 %), and elongation at break (262.32 %) compared to the other films. While monitoring the freshness of coconut milk for 16 h, BKE15 showed remarkable visible colour changes (from beige to dark brown), and the pH of coconut milk dropped from 6.21 to 4.56. Therefore, sago starch film incorporated with BKE has excellent potential to act as an intelligent pH film in monitoring the freshness of coconut milk.
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Affiliation(s)
- Weng Nyan Lau
- 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 USM Penang, Malaysia.
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia
| | - Norazatul Hanim Mohd Rozalli
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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6
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Magnaghi LR, Zanoni C, Alberti G, Biesuz R. The colorful world of sulfonephthaleins: Current applications in analytical chemistry for "old but gold" molecules. Anal Chim Acta 2023; 1281:341807. [PMID: 38783746 DOI: 10.1016/j.aca.2023.341807] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 05/25/2024]
Abstract
Sulfonephthaleins represent one of the most common and widely employed reactive dyes in analytical chemistry, thanks to their stability, low-cost, well-visible colors, reactivity and possibilities of chemical modification. Despite being first proposed in 1916, nowadays, these molecules play a fundamental role in biological and medical applications, environmental analyses, food quality monitoring and other fields, with a particular focus on low-cost and disposable devices or methods for practical applications. Since up to our knowledge, no reviews or book chapters focused explicitly on sulfonephthaleins have ever been published, in this review, we will briefly describe sulfonephthaleins history, their acid-base properties will be discussed, and the most recent applications in different fields will be presented, focusing on the last ten years literature (2014-2023). Finally, safety and environmental issues will be briefly discussed, despite being quite controversial.
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Affiliation(s)
- Lisa Rita Magnaghi
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, Italy; Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121, Firenze, Italy.
| | - Camilla Zanoni
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, Italy
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, Italy
| | - Raffaela Biesuz
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100, Pavia, Italy; Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121, Firenze, Italy
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7
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Zhang Z, Tang H, Cai K, Liang R, Tong L, Ou C. A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish. Foods 2023; 12:3964. [PMID: 37959082 PMCID: PMC10650302 DOI: 10.3390/foods12213964] [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: 10/06/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness.
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Affiliation(s)
- Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315100, China;
| | - Keyan Cai
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
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8
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Zhang M, Arunachalam A, Perrin H, Polat S, Groenewold J, Mendes E, Eral HB. An Edible Humidity Indicator That Responds to Changes in Humidity Mechanically. ACS APPLIED POLYMER MATERIALS 2023; 5:4780-4788. [PMID: 37469883 PMCID: PMC10353009 DOI: 10.1021/acsapm.3c00344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 04/24/2023] [Indexed: 07/21/2023]
Abstract
Elevated humidity levels in medical, food, and pharmaceutical products may reduce the products' shelf life, trigger bacterial growth, and even lead to complete spoilage. In this study, we report a humidity indicator that mechanically bends and rolls itself irreversibly upon exposure to high humidity conditions. The indicator is made of two food-grade polymer films with distinct ratios of a milk protein, casein, and a plasticizer, glycerol, that are physically attached to each other. Based on the thermogravimetric analysis and microstructural characterization, we hypothesize that the bending mechanism is a result of hygroscopic swelling and consequent counter diffusion of water and glycerol. Guided by this mechanism, we demonstrate that the rolling behavior, including response time and final curvature, can be tuned by the geometric dimensions of the indicator. As the proposed indicator is made of food-grade ingredients, it can be placed directly in contact with perishable products to report exposure to undesirable humidity inside the package, without the risk of contaminating the product or causing oral toxicity in case of accidental digestion, features that commercial inedible electronic and chemo-chromatic sensors cannot provide presently.
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Affiliation(s)
- Mengmeng Zhang
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
| | - Abinaya Arunachalam
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Polymer
Science, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Hugo Perrin
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
| | - Sevgi Polat
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Chemical
Engineering Department, Faculty of Engineering, Marmara University, 34854 İstanbul, Turkey
| | - Jan Groenewold
- Van’t
Hoff Laboratory, Physical Chemistry, University
of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands
- Guangdong
Provincial Key Laboratory of Optical Information Materials and Technology,
Institute of Electronic Paper Displays South China Academy of Advanced
Optoelectronics, South China Normal University, Guangzhou 510006, P. R. China
| | - Eduardo Mendes
- Chemical
Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, Delft, South Holland 2629 HZ, The Netherlands
| | - Hüseyin Burak Eral
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Van’t
Hoff Laboratory, Physical Chemistry, University
of Utrecht, Padualaan
8, 3584 CH Utrecht, The Netherlands
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9
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Mastnak T, Mohr GJ, Finšgar M. The use of a novel smartphone testing platform for the development of colorimetric sensor receptors for food spoilage. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:1700-1712. [PMID: 36929863 DOI: 10.1039/d2ay02082c] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This work presents a novel smartphone testing platform for the validation of colorimetric sensor receptors (CSRs) in the form of layers that enables reliable and straightforward determination of their color change in a closed system using a commercially available color sensor. The food-compatible model CSR used for the method development was made of black carrot extract and ethyl cellulose. The colorimetric responses were studied in detail for NH3, dimethylamine (DMA), and trimethylamine (TMA) by analyzing changes in the value of the total color difference (ΔE) with the increasing logarithm of the mass concentration (log γ) of the analytes. The method was partially validated for the detection limit (LOD), the limit of quantification, sensitivity, and linear γ range. The fastest reaction times were obtained for the NH3 analyte, while the calculated LOD values were quite similar (1.48 mg L-1 for NH3, 1.55 mg L-1 for DMA, and 1.58 mg L-1 for TMA). The applicability of CSRs was shown for different types of muscle food. Frozen (boneless and skinless) hake fillets were used for additional experimental work in which the color changes of the CSRs were correlated with the values of the total volatile basic nitrogen (TVB-N) and the total counts of aerobic and anaerobic microorganisms. The developed testing platform shows great promise for the development of CSRs that define the quality of a broad variety of muscle food.
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Affiliation(s)
- Tinkara Mastnak
- University of Maribor, Faculty of Chemistry and Chemical Engineering, Smetanova ulica 17, 2000 Maribor, Slovenia.
| | - Gerhard J Mohr
- JOANNEUM RESEARCH Forschungsgesellschaft mbH-Materials, Franz-Pichler-Straße 30, A-8160 Weiz, Austria
| | - Matjaž Finšgar
- University of Maribor, Faculty of Chemistry and Chemical Engineering, Smetanova ulica 17, 2000 Maribor, Slovenia.
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10
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Xiaowei H, Liuzi D, Zhihua L, Jin X, Jiyong S, Xiaodong Z, Junjun Z, Ning Z, Holmes M, Xiaobo Z. Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources. Int J Biol Macromol 2023; 239:124198. [PMID: 36996954 DOI: 10.1016/j.ijbiomac.2023.124198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/10/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
In order to investigate the sensitivity of anthocyanins from different plant origin as indicators for salmon freshness, nine plant anthocyanins were extracted and fabricated into colorimetric sensor arrays to detect NH3, trimethylamine (TMA), dimethylamine (DMA) to indicate salmon freshness. Rosella anthocyanin had the highest sensitivity for amines, ammonia and salmon. HPLC-MSS analysis indicated that Delphinidin-3 glucoside accounted for 75.48 % of the Rosella anthocyanin. UV-visible spectral analysis showed that the maximum absorbance band of Roselle anthocyanins for acid and alkaline forms were located at 525 nm and 625 nm which showed a relatively broader spectrum than other anthocyanins. An indicator film was fabricated by combining Roselle anthocyanin with agar and polyvinyl alcohol (PVA), which showed visible changes from red to green when employed to monitor the freshness of salmon stored at 4 °C. The ΔE value of Roselle anthocyanin indicator film was changed from 5.94 to >10. The ΔE value also can predict the chemical quality indicators of salmon effectively, especially with characteristic volatile components, and the predictive correlation coefficient was above 0.98. Therefore, the proposed indicating film showed great potential monitoring salmon freshness.
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11
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Calabretta MM, Gregucci D, Desiderio R, Michelini E. Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring. BIOSENSORS 2023; 13:126. [PMID: 36671961 PMCID: PMC9855854 DOI: 10.3390/bios13010126] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 05/24/2023]
Abstract
Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers' demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the "best before date" indicated on the label, confirming the potential applicability of the sensor as a smart label.
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Affiliation(s)
- Maria Maddalena Calabretta
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Selmi 2, 40126 Bologna, Italy
- Center for Applied Biomedical Research (CRBA), IRCCS St. Orsola Hospital, 40138 Bologna, Italy
| | - Denise Gregucci
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Selmi 2, 40126 Bologna, Italy
- Center for Applied Biomedical Research (CRBA), IRCCS St. Orsola Hospital, 40138 Bologna, Italy
| | - Riccardo Desiderio
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Selmi 2, 40126 Bologna, Italy
| | - Elisa Michelini
- Department of Chemistry “Giacomo Ciamician”, Alma Mater Studiorum-University of Bologna, Via Selmi 2, 40126 Bologna, Italy
- Center for Applied Biomedical Research (CRBA), IRCCS St. Orsola Hospital, 40138 Bologna, Italy
- Health Sciences and Technologies Interdepartmental Center for Industrial Research (HSTICIR), University of Bologna, 40126 Bologna, Italy
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12
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Ham M, Kim S, Lee W, Lee H. Fabrication of Printable Colorimetric Food Sensor Based on Hydrogel for Low-Concentration Detection of Ammonia. BIOSENSORS 2022; 13:18. [PMID: 36671853 PMCID: PMC9856113 DOI: 10.3390/bios13010018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
With the increasing market share of ready-to-cook foods, accurate determination of the food freshness and thus food safety has emerged as a concern. To commercialize and popularize food sensing technologies, food sensors with diverse functionalities, low cost, and facile use must be developed. This paper proposes printable sensors based on a hydrogel-containing pH indicator to detect ammonia gas. The sensors were composed of biocompatible polymers such as 2-hydroxyethyl methacrylate (HEMA) and [2-(methacryloyloxy)ethyl] trimethylammonium chloride (MAETC). The p(HEMA-MAETC) hydrogel sensor with bromothymol blue (BTB) demonstrated visible color change as a function of ammonia concentration during food spoilage. Furthermore, polyacrylonitrile (PAN) was added to improve transport speed of ammonium ions as the matrix in the sensors and optimized the viscosity to enable successful printing. The color changed within 3 min at ammonia concentration of 300 ppb and 1 ppm, respectively. The sensor exhibited reproducibility over 10 cycles and selective exposure to various gases generated during the food spoilage process. In an experiment involving pork spoilage, the color change was significant before and after exposure to ammonia gas within 8 h in ambient conditions. The proposed sensor can be integrated in bar codes and QR codes that are easily mass produced.
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Affiliation(s)
- Mirim Ham
- School of Materials Science and Engineering, Kookmin University, 77 Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
| | - Soohyun Kim
- School of Materials Science and Engineering, Kookmin University, 77 Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
- School of Materials Science and Engineering, Yeungnam University, 280 Daehak-ro, Bukbu-dong, Gyeongsan-si 38541, Republic of Korea
| | - Wonmok Lee
- Department of Chemistry, Sejong University, 98 Gunja-ro, Gwangjin-gu, Seoul 143747, Republic of Korea
| | - Hyunjung Lee
- School of Materials Science and Engineering, Kookmin University, 77 Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea
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13
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Lin X, Li N, Xiao Q, Guo Y, Wei J, Jiao T, Chen Q, Chen Q, Chen X. Polyvinyl alcohol/starch-based film incorporated with grape skin anthocyanins and metal-organic framework crystals for colorimetric monitoring of pork freshness. Food Chem 2022; 395:133613. [PMID: 35802981 DOI: 10.1016/j.foodchem.2022.133613] [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: 12/28/2021] [Revised: 06/02/2022] [Accepted: 06/28/2022] [Indexed: 01/22/2023]
Abstract
An intelligent film for the visual monitoring of pork freshness was developed using degradable polyvinyl alcohol (PVA)/starch (PS) to immobilize the chromogenic agent of anthocyanins and the volatile amine collector of metal-organic frameworks (MOFs). The indicative property of grape skin anthocyanins (GSAs) was verified using the UV-vis spectra, corresponding to multi-color changing in a pH range of 2-12. Interestingly, the introduction of MIL-101 crystals in the PS/GSAs film significantly increased the specific surface area (approximately 10 times) of the film, the superior volatile amine enrichment capability of MIL-101 enabling the film to detect freshness with a high degree of sensitivity. Moreover, the as-prepared film exhibited good antibacterial properties attributed to MIL-101, which help maintain the freshness of the pork. Owing to these advantages, the PS-GSAs/MIL-101 film was tested to real-timely monitor pork freshness in package, the results were further confirmed basis the total volatile basic nitrogen values.
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Affiliation(s)
- Xueqi Lin
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Ning Li
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Qiao Xiao
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Yaping Guo
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Jie Wei
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Tianhui Jiao
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Qingmin Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China.
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China.
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14
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Zam M, Niyumsut I, Osako K, Rawdkuen S. Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness. Polymers (Basel) 2022; 14:polym14224914. [PMID: 36433041 PMCID: PMC9697270 DOI: 10.3390/polym14224914] [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: 08/16/2022] [Revised: 10/17/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p < 0.05). Chitosan film has the highest tensile strength (p < 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p > 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10−5 g mm h−1cm−2 P−1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p < 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p < 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p < 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.
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Affiliation(s)
- Mindu Zam
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Itthi Niyumsut
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Correspondence: ; Fax: +66-53-916737
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15
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Chen J, Zheng Y, Kong Q, Sun Z, Liu X. A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Cichero MC, dos Santos da Silvia A, dos Santos JHZ. Hybrid solid sensitive arrays/polypropylene composites: A study on sensing alkaline vapors. J Appl Polym Sci 2022. [DOI: 10.1002/app.53158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Biodegradable active, intelligent, and smart packaging materials for food applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100903] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Sabzipour-Hafshejani F, Mirzapour-Kouhdasht A, Khodaei D, Taghizadeh MS, Garcia-Vaquero M. Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers (Basel) 2022; 14:polym14163371. [PMID: 36015628 PMCID: PMC9414817 DOI: 10.3390/polym14163371] [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: 07/25/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
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Affiliation(s)
- Forouzan Sabzipour-Hafshejani
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Armin Mirzapour-Kouhdasht
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise and Nutrition, Atlantic Technological University, ATU Galway, H91 T8NW Galway, Ireland
| | | | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
- Correspondence: ; Tel.: +353-(01)-7162-513
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19
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Ye P, Li X, Xie YN, Wu P. Facile monitoring of meat freshness with a self-constructed photosensitization colorimetric instrument. Food Chem 2022; 385:132676. [PMID: 35294903 DOI: 10.1016/j.foodchem.2022.132676] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 02/05/2023]
Abstract
Total volatile basic nitrogen (TVB-N) produced from the decomposition of amino acids is an important indicator for meat freshness. Various pH-sensitive colorimetric films have been incorporated as intelligent packaging for meat freshness during food transportation. However, methods and instruments capable of on-site end-point detection of meat freshness are still needed for places that provide raw meat without packaging. Herein, based on amine-induced pH change that led to decreased color output of the 3,3',5,5'-tetramethylbenzidine (TMB)-based photosensitization colorimetric assay, a simple yet convenient instrument employing colorimetric indicator paper (CIP) was constructed for facile monitoring of meat freshness. Owing to the background color provided by the photosensitizer erythrosine (2',4',5',7'-tetraiodofluorescein, TIF), the color changed from blue to pink upon amine adsorption. A bespoke cellphone App was employed for image capture and color analysis of the CIP for freshness monitoring. The analytical results of amine (released from meat during storage) by the proposed method agreed well with those by a standard Conway dish method. In addition, the whole analytical process could be completed in about 5 min. The developed instrument may be potentially useful for on-site monitoring of meat freshness.
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Affiliation(s)
- Peiqi Ye
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China
| | - Xianming Li
- Department of Rheumatology and Immunology, West China Hospital, Sichuan University, Chengdu 610064, China
| | - Ya-Ni Xie
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China
| | - Peng Wu
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China.
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20
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Fang S, Guan Z, Su C, Zhang W, Zhu J, Zheng Y, Li H, Zhao P, Liu X. Accurate fish-freshness prediction label based on red cabbage anthocyanins. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. Int J Biol Macromol 2022; 216:361-373. [PMID: 35803406 DOI: 10.1016/j.ijbiomac.2022.06.198] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/19/2022] [Accepted: 06/30/2022] [Indexed: 01/23/2023]
Abstract
A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic changes in chicken freshness at 4 °C and 25 °C by immobilizing 0.2 %-1.0 % purple sweet potato peel extracts (PPE) with sodium alginate (SA). The films presented a wide range of colors from red-pink to green-yellow at 2-13, and the films with less PPE were more sensitive to ammonia. The color of films with 0.6 % PPE changed from pink to blue when used in monitoring chicken freshness at 4 °C (5 d) and 25 °C (60 h), which corresponded to changes in total volatile base nitrogen from 5.35 (5.35) mg/100 g to 16.2 (19.9) mg/100 g. Scanning electron microscopy and X-ray diffraction revealed that PPE improved the compactness and crystallinity of SA films, while Fourier transform infrared spectroscopy revealed hydrogen bonds between SA and PPE. Compared to SA films, the water vapor and light barrier abilities of films with 0.6 % were significantly improved (P < 0.05), there was no significant effect on tensile strength (P > 0.05), and the elongation of 0.6 % PPE films (P < 0.05) was decreased. Thus, PPE can serve as an excellent indicator of intelligent films for monitoring the freshness of meat products.
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22
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Zhai X, Sun Y, Cen S, Wang X, Zhang J, Yang Z, Li Y, Wang X, Zhou C, Arslan M, Li Z, Shi J, Huang X, Zou X, Gong Y, Holmes M, Povey M. Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Zhang J, Huang X, Zhang J, Liu L, Shi J, Muhammad A, Zhai X, Zou X, Xiao J, Li Z, Li Y, Shen T. Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring. Food Chem 2022; 381:132224. [PMID: 35124489 DOI: 10.1016/j.foodchem.2022.132224] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 01/13/2022] [Accepted: 01/20/2022] [Indexed: 02/08/2023]
Abstract
A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technology for pork preservation and freshness monitoring. The PRC film presented well structural integrity and stability in buffer solutions without leaking out RS. And PCR film had well hydrophobic and high permeability with water contact angle (WCA) of 109.52° and water vapor permeability (WVP) of 2.63 × 10-7 g m-1h-1Pa-1. Importantly, PRC film exhibited good antibacterial activity with the inhibition diameter at 29.0 mm and 27.1 mm which against Escherichia coli and staphylococcus aureus, respectively. Finally, the PRC film was employed as a colorimetric sensor for monitoring pork freshness. It presented visible color changes from pink to blue and effectively prolonged the pork shelf-life by 2 days at 4 °C. These results indicate a great potential in intelligent and active packaging.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Li Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Arslan Muhammad
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jianbo Xiao
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yanxiao Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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Liu D, Zhang C, Pu Y, Chen S, Liu L, Cui Z, Zhong Y. Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness. Foods 2022; 11:foods11131884. [PMID: 35804701 PMCID: PMC9265506 DOI: 10.3390/foods11131884] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/05/2023] Open
Abstract
Recently, due to the enhancement in consumer awareness of food safety, considerable attention has been paid to intelligent packaging that displays the quality status of food through color changes. Natural food colorants show useful functionalities (antibacterial and antioxidant activities) and obvious color changes due to their structural changes in different acid and alkali environments, which could be applied to detect these acid and alkali environments, especially in the preparation of intelligent packaging. This review introduces the latest research on the progress of pH-responsive freshness indicators based on natural food colorants and biodegradable polymers for monitoring packaged food quality. Additionally, the current methods of detecting food freshness, the preparation methods for pH-responsive freshness indicators, and their applications for detecting the freshness of perishable food are highlighted. Subsequently, this review addresses the challenges and prospects of pH-responsive freshness indicators in food packaging, to assist in promoting their commercial application.
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25
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Almasi H, Forghani S, Moradi M. Recent advances on intelligent food freshness indicators; an update on natural colorants and methods of preparation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100839] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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27
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Smart packaging temperature indicator based on encapsulated thermochromic material for the optimal watermelon taste. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01342-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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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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29
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Fabrication of an Immobilized Polyelectrolite Complex (PEC) Membrane from Pectin-Chitosan and Chromoionophore ETH 5294 for pH-Based Fish Freshness Monitoring. COATINGS 2022. [DOI: 10.3390/coatings12010088] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Considering the significance of its demand around the world, the accurate determination of fish freshness with a simple and rapid procedure has become an interesting issue for the fishing industry. Hence, we aimed to fabricate a new optical pH sensor based on a polyelectrolyte (PEC) membrane of pectin–chitosan and the active material chromoionophore ETH 5294. A trial-and-error investigation of the polymer compositions revealed that the optimum ratio of pectin to chitosan was 3:7. With an optimum wavelength region (λ) at 610 nm, the constructed sensor was capable of stable responses after 5 min exposure to phosphate-buffered solution. Furthermore, the obtained sensor achieved optimum sensitivity when the PBS concentration was 0.1 M, while the relative standard deviation values ranged from 2.07 to 2.34%, suggesting good reproducibility. Further investigation revealed that the sensor experienced decreased absorbance of 16.67–18.68% after 25 days of storage. Employing the optimum conditions stated previously, the sensor was tested to monitor fish freshness in samples that were stored at 4 °C and ambient temperature. The results suggested that the newly fabricated optical sensor could measure pH changes on fish skin after 25 h storage at room temperature (pH 6.37, 8.91 and 11.02, respectively) and 4 °C (pH 6.8, 7.31 and 7.92, respectively).
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30
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Mu B, Cao G, Zhang L, Zou Y, Xiao X. Flexible wireless pH sensor system for fish monitoring. SENSING AND BIO-SENSING RESEARCH 2021. [DOI: 10.1016/j.sbsr.2021.100465] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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31
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Naghdi S, Rezaei M, Abdollahi M. A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish. Int J Biol Macromol 2021; 191:161-170. [PMID: 34536478 DOI: 10.1016/j.ijbiomac.2021.09.045] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 08/24/2021] [Accepted: 09/09/2021] [Indexed: 11/30/2022]
Abstract
An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15 mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method. The betacyanin was well dispersed into the starch matrix and formed new interactions with it as revealed by FTIR. The film containing 15 mg/g of betacyanin showed a color change from light pink to yellow as a response to pH adjustment of between 2 to 13. It was also able to detect the presence of ammonia in a range of 0.1 and 0.01 mg of ammonia per ml of water. Surface hydrophobicity and water vapor barrier capacity of the starch film increased by addition of the betacyanin, yet their mechanical strength decreased in the presence of the betacyanin. The ability of the film in the real-time indication of fish quality as a label was also evaluated during the storage of Caspian sprat at 4 °C. A visual change in the color of the packaging label from pink to yellow in parallel with the increase in the total volatile basic nitrogen (TVB-N), microbial count of the fish samples was detected. The starch/betacyanin film could be a novel intelligent label for application in food packaging.
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Affiliation(s)
- Shahab Naghdi
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
| | - Masoud Rezaei
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran.
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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33
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Zhu B, Lu W, Qin Y, Cheng G, Yuan M, Li L. An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15822] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bifen Zhu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Wangwei Lu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Guiguang Cheng
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan Yunnan Nationalities University Kunming China
| | - Lin Li
- School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
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Liu Y, Sameen DE, Ahmed S, Dai J, Qin W. Antimicrobial peptides and their application in food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
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Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
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36
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Nazaruddin N, Afifah N, Bahi M, Susilawati S, Sani NDM, Esmaeili C, Iqhrammullah M, Murniana M, Hasanah U, Safitri E. A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring. F1000Res 2021; 10:422. [PMID: 34527216 PMCID: PMC8366298 DOI: 10.12688/f1000research.52836.2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/14/2021] [Indexed: 11/25/2022] Open
Abstract
A simple optical pH sensor using the active compound anthocyanin (ACN), derived Ruellia tuberosa L. flower immobilized in a pectin membrane matrix, was been fabricated and employed to monitor the freshness of tilapia fish at room temperature and 4 oC storage. The quantitative pH values were measured based on the UV-Vis spectroscopy absorbance. The optimum pectin weight and ACN concentrations were 0.1% and 0.025 mg/L. The sensor showed good sensitivity at 0.03 M phosphate buffer solution. The sensor's reproducibility was evaluated using 10 replicate sensors where a standard deviation of 0.045 or relative standard deviation of 9.15 was achieved. The sensor displayed an excellent response after 10 minutes of exposure, possessing a response stability for 10 consecutive days. The decrease in pH value of the Tilapia fish from 7.3 to 5 was observed in a 48 hour test, which can be used as the parameter when monitoring fish freshness. Overall, this reported optical pH sensor has a novelty as it could be used to monitor the rigor mortis phase of fish meat, which is useful in food industry.
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Affiliation(s)
- Nazaruddin Nazaruddin
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Nurul Afifah
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Muhammad Bahi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Susilawati Susilawati
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Nor Diyana Md. Sani
- Sanichem Resources Sdn. Bhd., Bandar Estek, Negeri Sembilan, 71060, Malaysia
| | - Chakavak Esmaeili
- Center of Excellence in Electrochemistry, University of Tehran, Tehran, 14176-14411, Iran
| | - Muhammad Iqhrammullah
- Graduate School of Mathematics and Applied Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Murniana Murniana
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
| | - Uswatun Hasanah
- Department of Fisheries, Universitas Teuku Umar, West Aceh, Aceh, 23615, Indonesia
| | - Eka Safitri
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
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37
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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Chalitangkoon J, Monvisade P. Synthesis of chitosan-based polymeric dyes as colorimetric pH-sensing materials: Potential for food and biomedical applications. Carbohydr Polym 2021; 260:117836. [PMID: 33712173 DOI: 10.1016/j.carbpol.2021.117836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/02/2021] [Accepted: 02/14/2021] [Indexed: 01/18/2023]
Abstract
pH-sensitive polymeric dyes were fabricated by grafting phenol red (PR) and rosolic acid (RA) onto chitosan (CS) by a facile method. Successful grafting was confirmed by 1H NMR, FT-IR, UV-vis, XRD, and elemental analysis. The polymeric dyes exhibited no cell toxicity. The colorimetric pH-sensing films were fabricated by blending the polymeric dyes with CS to establish their pH-dependent color properties. The film color changed in the pH range 4-10, which may indicate food spoilage or wound status. Covalently grafting of polymeric dyes in the films led to excellent color stability, leaching resistance, and reversibility. Hence, the synthesized polymeric dyes had potential as pH-indicative colorants for food and biomedical fields.
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Affiliation(s)
- Jongjit Chalitangkoon
- Polymer Synthesis and Functional Materials Research Unit, Department of Chemistry, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok 10520, Thailand
| | - Pathavuth Monvisade
- Polymer Synthesis and Functional Materials Research Unit, Department of Chemistry, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok 10520, Thailand.
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39
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Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Shi C, Zhang J, Jia Z, Yang X, Zhou Z. Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1800-1811. [PMID: 32893889 DOI: 10.1002/jsfa.10794] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 08/31/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Fish spoilage leads to an increase in the pH value of the fish. A colorimetric pH indicator can be used to monitor fish spoilage and has been exploited in intelligent packaging because of its simplicity, practicality and low cost. The aim of this study was to develop two pH-indicator films comprising starch (S), tara gum (TG), polyvinyl alcohol (PVA) and anthocyanins extracted from blueberry peel and the films were then used to monitor the freshness of tilapia fillets during storage at 25 and 4 °C. RESULTS The ultraviolet-visible (UV-visible) spectra and color of anthocyanins changed within pH 2-10. Fourier-transform infrared spectroscopy, UV-visible spectrophotometry and scanning electron microscopy certified that blueberry peel extract (BPE) had been introduced into the S/PVA and TG/PVA matrices. Visual color changes in the films occurred at pH 2-8. A freshness application test was conducted in tilapia fillets stored at 4 and 25 °C, and visual color changes in the films were observed. The TG/PVA/BPE film had a greater color difference (ΔE) from pink and transparent to dark yellow at 25 °C and to dark purple at 4 °C than ΔE of S/PVA/BPE film, which sufficiently correlated with the change of total volatile base nitrogen (TVB-N) and total aerobic counts (TACs) of fillets. CONCLUSION It can be concluded that the color changes of TG/PVA/BPE films were corresponded with TVB-N and TAC values of tilapia fillets, which presented great potential as a visual package label to monitor fish freshness at ambient and chilled temperatures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ce Shi
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhixin Jia
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhongyun Zhou
- Department of Quality Management, Shandong Institute for Product Quality Ispection, Jinan, China
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41
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Extruded low density polyethylene-curcumin film: A hydrophobic ammonia sensor for intelligent food packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100595] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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42
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Huang J, Chen M, Zhou Y, Li Y, Hu Y. Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring. Int J Biol Macromol 2020; 162:1250-1261. [DOI: 10.1016/j.ijbiomac.2020.06.156] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/22/2020] [Accepted: 06/16/2020] [Indexed: 02/07/2023]
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43
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Abstract
Color changing food spoilage sensors for protein-based food products, such as fish and beef, are mostly based on the halochromic behavior of pH indicators. However, due to their reversible halochromic nature, these sensors can be manipulated by chemical treatment, hiding the true history and quality of deteriorated meat. Therefore, there is a need to create an irreversible and reliable food spoilage sensor, which clearly indicates to consumers if any food degradation or improper storage has occurred, and avoid nefarious food processing companies from disguising spoiled meat as fresh meat. Here, a simple, irreversible, and halochromic sensor showing spoilage of seafood and meat products is developed. Specifically, chlorophenol red (CPR)-fatty acid particles are dispersed within an ammonia-permeable polymer matrix to form a nontoxic film sensor that shows obvious halochromic behavior toward bioamine or total volatile basic nitrogen (TVB-N) given off by deteriorated seafood or meat products. After the removal of TVB-N, this sensor does not revert back to its original color due to a loss of π-π stacking of the original sulfonephthalein molecules. These features make this sensor applicable as a novel and reliable spoilage sensor for protein-based food products.
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Affiliation(s)
- Bingxin Liu
- Polymer Science Group, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Paul A. Gurr
- Polymer Science Group, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Greg G. Qiao
- Polymer Science Group, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
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44
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Baek S, Maruthupandy M, Lee K, Kim D, Seo J. Freshness indicator for monitoring changes in quality of packaged kimchi during storage. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100528] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Mohammadalinejhad S, Almasi H, Moradi M. Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107169] [Citation(s) in RCA: 110] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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46
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Abstract
A polymer filament, containing an O2-sensitive lumophore pigment, platinum(ii) (pentafluorophenyl) porphyrin coated onto nanoparticulate silica particles, i.e. PtTFPP/SiO2, is produced and used in a filament which is then 3D printed as O2-sensitive indicator dots (1 cm diameter, 30 μm thick) on a polyethylene terephthalate (PET) supporting film substrate. Two different filaments, prepared using the polymers, low density polyethylene (LDPE) and polylactic acid (PLA), respectively, are used to produce 3D printed PtTFPP/SiO2/LDPE and PtTFPP/SiO2/PLA O2-sensitive indicator dots, with dynamic ranges of 0-30% and 0-400% O2, respectively. The O2 response characteristics of these two, very different, indicator dots, such as sensitivity, response time and temperature sensitivity, are measured and compared with those of a commercial O2 indicator, FOSPOR (OceanInsight) and other commercial O2 indicators. The potential of this method for mass manufacture of O2 indicator dots and the likelihood that it can be extended to produce other optical indicators, such as those for ammonia or CO2, are discussed briefly.
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Affiliation(s)
- Dilidaer Yusufu
- School of Chemistry and Chemical Engineering, Queens University Belfast, David Keir Building, Stranmillis Road, Belfast, BT95AG, UK.
| | - Ri Han
- School of Chemistry and Chemical Engineering, Queens University Belfast, David Keir Building, Stranmillis Road, Belfast, BT95AG, UK.
| | - Andrew Mills
- School of Chemistry and Chemical Engineering, Queens University Belfast, David Keir Building, Stranmillis Road, Belfast, BT95AG, UK.
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47
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Wu D, Zhang M, Chen H, Bhandari B. Freshness monitoring technology of fish products in intelligent packaging. Crit Rev Food Sci Nutr 2020; 61:1279-1292. [PMID: 32342714 DOI: 10.1080/10408398.2020.1757615] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Fish products are one of the preferred products in modern healthy diets, because they contain unqualified proteins, polyunsaturated fatty acids and a variety of vitamins and minerals. However, because of their vulnerability to deterioration, methods to maintain their freshness have attracted wide attention. Intelligent packaging can effectively monitor the quality and safety of fish products, provide warning, and has a great market and development potential. Therefore, this paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products. The quality attributes of freshness of fish products are summarized. The classification, principle and latest application progress of three advanced technologies, indicator, sensor and radio frequency identification (RFID), are summarized. In addition, the advantages and disadvantages of the intelligent packaging technology for monitoring the freshness of products are discussed, and the current research results are summarized and prospected.
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Affiliation(s)
- Dan Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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48
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Cao X, Islam MN, Duan Z, Pan X, Xu W, Wei X, Zhong S. Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1732409] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Xiaohuang Cao
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | | | - Zhenhua Duan
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | - Xinxiang Pan
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
| | - Wanxiu Xu
- College of Engineering, Zhejiang Normal University, Jinhua, Zhejiang, China
| | - Xuefeng Wei
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | - Saiyi Zhong
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
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49
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Jiang G, Hou X, Zeng X, Zhang C, Wu H, Shen G, Li S, Luo Q, Li M, Liu X, Chen A, Wang Z, Zhang Z. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness. Int J Biol Macromol 2020; 143:359-372. [DOI: 10.1016/j.ijbiomac.2019.12.024] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/27/2019] [Accepted: 12/03/2019] [Indexed: 10/25/2022]
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50
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Zhai X, Zou X, Shi J, Huang X, Sun Z, Li Z, Sun Y, Li Y, Wang X, Holmes M, Gong Y, Povey M, Xiao J. Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage. SENSORS AND ACTUATORS B-CHEMICAL 2020. [DOI: 10.1016/j.snb.2019.127130] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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