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Fan L, Chen Y, Zeng Y, Yu Z, Dong Y, Li D, Zhang C, Ye C. Application of visual intelligent labels in the assessment of meat freshness. Food Chem 2024; 460:140562. [PMID: 39059324 DOI: 10.1016/j.foodchem.2024.140562] [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: 04/02/2024] [Revised: 07/11/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
With the increasing demand for meat products, the evaluation and real-time monitoring of its freshness has become one of the focuses of related industry research. Conventional freshness detection methods, including sensory evaluation, microbial experiments, and determination of physicochemical indicators, are time-consuming, low sensitivity, and destructive, so there is an urgent need to develop a convenient, intuitive, and inexpensive detection method. As a representative of smart packaging, visual intelligent labels can realize real-time perception and monitoring of meat freshness by measuring the temperature, pH value or other indicators of meat and converting them into visual signals. This paper first summarizes the common types, basic principles and research progress of visual intelligent labels, then introduces its application in livestock, poultry and seafood freshness monitoring, finally looks forward to the development prospect of visual smart labels.
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Affiliation(s)
| | - Yihan Chen
- Naval Medical University, Shanghai 200433, PR China
| | - Yiwen Zeng
- Naval Medical University, Shanghai 200433, PR China
| | - Zhumin Yu
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China
| | - Yuxiang Dong
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China
| | - Dan Li
- Navy Special Medical Center, Naval Medical University, Shanghai 200433, PR China.
| | - Chunhong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Changqing Ye
- School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, PR China.
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2
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Chiu I, Ye H, Aayush K, Yang T. Intelligent food packaging for smart sensing of food safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:215-259. [PMID: 39103214 DOI: 10.1016/bs.afnr.2024.06.006] [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: 08/07/2024]
Abstract
In this contemporary era, with over 8 billion people worldwide, ensuring food safety has become more critical than ever. To address this concern, the introduction of intelligent packaging marks a significant breakthrough. Essentially, this innovation tackles the challenge of rapid deterioration in perishable foods, which is vital to the well-being of communities and food safety. Unlike traditional methods that primarily emphasize shelf-life extension, intelligent packaging goes further by incorporating advanced sensing technologies to detect signs of spoilage and contamination in real-time, such as changes in temperature, oxygen levels, carbon dioxide levels, humidity, and the presence of harmful microorganisms. The innovation can rely on various packaging materials like plastics, metals, papers, or biodegradable polymers, combined with sophisticated sensing techniques such as colorimetric sensors, time-temperature indicators, radio-frequency identification tags, electronic noses, or biosensors. Together, these elements form a dynamic and tailored packaging system. This system not only protects food from spoilage but also offers stakeholders immediate and adequate information about food quality. Moreover, the real-world application on seafood, meat, dairy, fruits, and vegetables demonstrates the feasibility of using intelligent packaging to significantly enhance the safety and shelf life of a wide variety of perishable goods. By adopting intelligent packaging for smart sensing solutions, both the food industry and consumers can significantly reduce health risks linked with contamination and reduce unnecessary food waste. This underscores the crucial role of intelligent packaging in modern food safety and distribution systems, showcasing an effective fusion of technology, safety, and sustainability efforts aimed at nourishing a rapidly growing global population.
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Affiliation(s)
- Ivy Chiu
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Haoxin Ye
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Krishna Aayush
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.
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3
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Song W, Zhai X, Shi J, Zou X, Xue Y, Sun Y, Sun W, Zhang J, Huang X, Li Z, Shen T, Li Y, Zhou C, Holmes M, Gong Y, Povey M. A ratiometric fluorescence amine sensor based on carbon quantum dot-loaded electrospun polyvinylidene fluoride film for visual monitoring of food freshness. Food Chem 2024; 434:137423. [PMID: 37713758 DOI: 10.1016/j.foodchem.2023.137423] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 08/09/2023] [Accepted: 09/04/2023] [Indexed: 09/17/2023]
Abstract
A ratiometric fluorescence sensor based on dual-emission carbon quantum dots (CQD) was developed to real time monitor food spoilage. Two hydrophobic electrospun fluorescent films were developed using polyvinylidene fluoride (PVDF) as the film-forming polymer in combination with CQD as the fluorescent probe. The CQD/PVDF film and CQD@PVDF film enabled the analysis of TMA with limits of detection (LODs) of 1.04 μM and 2.1 μM, respectively, and they exhibited excellent stability at 4 °C. By these virtues, the CQD@PVDF film exhibited visible fluorescence color changes from yellow green to blue by real time and nondestructively sensing volatile amines generated from beef, pork and shrimp in a packaging system with high humidity. This strategy provided a simple but useful, non-destructive, robust, and platform to real time monitor food spoilage for intelligent food packaging.
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Affiliation(s)
- Wenjun Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Modern Agriculture and Health Care Industry, Wencheng 325300, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China.
| | - Yuhong Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Yue Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Wei Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Junjun Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Yanxiao Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China
| | - Melvin Holmes
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Yunyun Gong
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Megan Povey
- International Joint Research Laboratory of Intelligent Agriculture and Agro-products Processing, Jiangsu Education Department, Zhenjiang 212013, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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4
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Li X, Liu D, Pu Y, Zhong Y. Recent Advance of Intelligent Packaging Aided by Artificial Intelligence for Monitoring Food Freshness. Foods 2023; 12:2976. [PMID: 37569245 PMCID: PMC10418964 DOI: 10.3390/foods12152976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Food safety is a pressing concern for human society, as it directly impacts people's lives, while food freshness serves as one of the most crucial indicators in ensuring food safety. There exist diverse techniques for monitoring food freshness, among which intelligent packaging based on artificial intelligence technology boasts the advantages of low cost, high efficiency, fast speed and wide applicability; however, it is currently underutilized. By analyzing the current research status of intelligent packaging both domestically and internationally, this paper provides a clear classification of intelligent packaging technology. Additionally, it outlines the advantages and disadvantages of using intelligent packaging technology for food freshness detection methods, while summarizing the latest research progress in applying artificial intelligence-based technologies to food freshness detection through intelligent packaging. Finally, the author points out the limitations of the current research, and anticipates future developments in artificial intelligence technology for assisting freshness detection in intelligent packaging. This will provide valuable insights for the future development of intelligent packaging in the field of food freshness detection.
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Affiliation(s)
| | | | | | - Yunfei Zhong
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China; (X.L.); (D.L.); (Y.P.)
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Tian B, Liu J, Yang W, Wan JB. Biopolymer Food Packaging Films Incorporated with Essential Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1325-1347. [PMID: 36628408 DOI: 10.1021/acs.jafc.2c07409] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.
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Affiliation(s)
- Bingren Tian
- Institute of Medical Sciences, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
- Key Laboratory of Ningxia Stem Cell and Regenerative Medicine, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
| | - Wanzhexi Yang
- Department of Physiology, Pharmacology and Neuroscience, University College London, London WC1E 6BT, United Kingdom
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:5604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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7
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Abstract
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
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8
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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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Cheng H, Xu H, Julian McClements D, Chen L, Jiao A, Tian Y, Miao M, Jin Z. Recent advances in intelligent food packaging materials: Principles, preparation and applications. Food Chem 2021; 375:131738. [PMID: 34922277 DOI: 10.1016/j.foodchem.2021.131738] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 11/23/2021] [Accepted: 11/28/2021] [Indexed: 11/24/2022]
Abstract
Traditionally, food packaging is used for improving food quality and providing consumers with descriptions of products. A new generation of intelligent ("smart") packaging materials is being developed to continuously monitor the properties of packaged foods and provide real-time information about their maturity, quality, and safety. In this paper, recent research in the development, properties, and applications of intelligent food packaging materials is summarized. Initially, we review the different sensing methods that can be used to detect alterations in food properties, such as those based on changes in time, temperature, humidity, oxygen levels, pH, chemical composition, or microbial contamination. The different approaches that can be used to design intelligent packaging materials are then highlighted, including films, bar codes, and labels. A number of applications of these packaging materials are then discussed to demonstrate their potential in the food industry. Finally, the challenges and future directions of food packaging are discussed.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Hao Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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10
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Won S, Won K. Self-powered flexible oxygen sensors for intelligent food packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100713] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Pounds K, Jairam S, Bao H, Meng S, Zhang L, Godinez SA, Savin DA, Pelletier W, Correll MJ, Tong Z. Glycerol-Based Dendrimer Nanocomposite Film as a Tunable pH-Sensor for Food Packaging. ACS APPLIED MATERIALS & INTERFACES 2021; 13:23268-23281. [PMID: 33956422 DOI: 10.1021/acsami.1c05145] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Large amounts of food are wasted during the food supply chain. This loss is in part due to consumer confusion over dates on food packages that can indicate a variety of quality indicators in the product (e.g., expiration date, "best by" date, "sell by" dates, etc.). To reduce this food loss, much research has been focused on the films that offer simple and easily manipulated indication systems to detect food spoilage. However, these materials are usually hydrophilic biopolymers that can detect the food spoilage in a wide pH range but do not provide highly sensitive real-time measurements. In this work, a glycerol-based nanocomposite core-shell latex film was synthesized to create a responsive packaging material that can provide real-time pH detection of food with high sensitivity. First, the pH-responsive dendrimer comonomer was synthesized from glycerol and diamine. Then, the nanoencapsulation polymerization process via miniemulsion was conducted to form a core-shell structure with tunable nanoshell thickness for a sensible pH-responsive release (<0.5 pH change). Next, the flexible film encapsulated a color-indicative dye that provided highly sensitive and visible color changes as both the pH dropped and the time elapsed in the food. This film also provided a barrier to water and heat and resisted deformation. Ultimately, this nanocomposite flexible film pending a pH sensor has the potential as an intelligent food packaging material for a universal, accurate, easy-to-use, and real-time food spoilage monitoring system to reduce food waste.
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Affiliation(s)
- Karyn Pounds
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Suguna Jairam
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Hanxi Bao
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Shanyu Meng
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Lin Zhang
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Scarlett Arencibia Godinez
- Department of Chemistry, Center for Macromolecular Science and Engineering, P.O. Box 117200, Gainesville, Florida 32611-7200, United States
| | - Daniel A Savin
- Department of Chemistry, Center for Macromolecular Science and Engineering, P.O. Box 117200, Gainesville, Florida 32611-7200, United States
| | - William Pelletier
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Melanie J Correll
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
| | - Zhaohui Tong
- Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences (IFAS), University of Florida, 1741 Museum Road, Gainesville, Florida 32611, United States
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12
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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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13
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Etxabide A, Kilmartin PA, Maté JI. Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107645] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Drago E, Campardelli R, Pettinato M, Perego P. Innovations in Smart Packaging Concepts for Food: An Extensive Review. Foods 2020; 9:E1628. [PMID: 33171881 PMCID: PMC7695158 DOI: 10.3390/foods9111628] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/04/2020] [Accepted: 11/04/2020] [Indexed: 01/21/2023] Open
Abstract
Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.
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Affiliation(s)
| | | | - Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnique School, University of Genoa, Via Opera Pia 15, 16145 Genova, Italy; (E.D.); (R.C.); (P.P.)
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Liang T, Wang L. Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component. Polymers (Basel) 2020; 12:polym12010247. [PMID: 31968624 PMCID: PMC7023553 DOI: 10.3390/polym12010247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/18/2022] Open
Abstract
A low-water-sensitive Artemisia sphaerocephala Krasch. gum (ASKG) based intelligent film was developed. Red cabbage extracts (RCE) was selected as a natural pH-sensitive indicator, and anionic cellulose nanofiber (ACNF) was added as a hydrophobic and locking host. The zeta potential, rheology, Fourier-transform infrared spectroscopy, X-ray diffractometry, and release results indicated that the RCE was locked by the ACNF via electrostatic interactions, moreover, broke the original complicated network and ordered arrangement of polymer molecules in the developed intelligent films. RCE addition decreased the tensile strength, oxygen, and water vapor barrier properties and light transmission of the developed intelligent films, while increasing the elongation at break. The films could respond to buffer solutions and NH3 through different color changes. The developed intelligent film was hydrophobic, which could precisely detect the freshwater shrimp freshness in real time via color changes, which indicated that the films have potential in intelligent packaging and gas-sensing label fields.
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Wen J, Huang S, Sun Y, Chen Z, Wang Y, Li H, Liu X. Titanium Dioxide Nanotube-Based Oxygen Indicator for Modified Atmosphere Packaging: Efficiency and Accuracy. MATERIALS (BASEL, SWITZERLAND) 2018; 11:E2410. [PMID: 30501047 PMCID: PMC6317044 DOI: 10.3390/ma11122410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 11/21/2018] [Accepted: 11/27/2018] [Indexed: 11/16/2022]
Abstract
Colorimetric oxygen indicators can be applied for non-destructive testing in packaging; especially in modified atmosphere packaging (MAP). In this paper; titanium dioxide (TiO₂) nanotube; which is used as a semiconductor photocatalyst in oxygen indicators; was synthesized via a microwave-assisted hydrothermal method. X-Ray Diffraction (XRD) was used to analyze its crystal form and Scanning Electron Microscope (SEM).to characterize its morphology. Its properties were studied using Brunauer-Emmett-Teller (BET), Diffuse Reflection Spectrum (DRS), and Bluebottle experiments. The results showed that the synthesized TiO₂ nanotube was a mixture of rutile and anatase; with a specific surface area of 190.35 m²/g; and a wide band gap of 3.34 eV. Given the satisfactory performance; the TiO₂-based oxygen indicator was prepared and combined with glycerol; methylene blue; and hydroxyethyl cellulose (HEC). The oxygen indicator demonstrated excellent photocatalytic performance and effectively avoided excitation by visible light. We studied the rheological properties; thixotropic properties; and wettability of the indicator. The results demonstrated the printability of the indicator solution; which was then printed in the polyethylene terephthalate (PET) film by screen printing and applied to MAP. The application results showed that the prepared oxygen indicator was able to provide visual support to judge whether the packaging was intact and the food was safe.
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Affiliation(s)
- Junwei Wen
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Shuting Huang
- Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC H39 3V9, Canada.
| | - Yu Sun
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Zhengjie Chen
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Yixiang Wang
- Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC H39 3V9, Canada.
| | - Houbin Li
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
| | - Xinghai Liu
- School of Printing and Packaging, Wuhan University, Wuhan 430079, China.
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Preparation of poly(lactide)/lignin/silver nanoparticles composite films with UV light barrier and antibacterial properties. Int J Biol Macromol 2018; 107:1724-1731. [DOI: 10.1016/j.ijbiomac.2017.10.038] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/22/2017] [Accepted: 10/07/2017] [Indexed: 12/19/2022]
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Abstract
The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.
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Affiliation(s)
- Maria G Corradini
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA;
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