Preparation and Characterization of a Pectin Membrane-Based Optical pH Sensor for Fish Freshness Monitoring

Continuous monitoring of temperature and freshness in cold chain transport based on the dual-responsive fluorescent hydrogel

Comprehensive attention should be paid to the potential food spoilage in food transport. However, there is a problem of freshness destruction by repeated freezing and thawing during the cold chain transport. Herein, a fluorescent hydrogel with N-doped green-emitting carbon dots (N-GCDs), bovine serum albumin-gold nanoclusters (BSA-AuNCs) as fluorescent probes and polyvinyl alcohol-sodium alginate hydrogel as carrier matrix was developed to continuously detect temperature and freshness. Due to the solvatochromic effect of N-GCDs, when the temperature surpassed the threshold, the mixture of water and dimethyl sulfoxide underwent a phase transition and melted into the gel, changing the fluorescence color to realize the temperature monitoring. Then, due to the pH effect of BSA-AuNCs, the gel could respond to pH changes in food deterioration to monitor the food freshness. Thus, the changes of both fluorescence color and intensity of the hydrogel provides a new method for visual and portable authenticity of food freshness.

Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste

The limitation of conventional packaging in demonstrating accurate and real-time food expiration dates leads to food waste and foodborne diseases. Real-time food quality monitoring via intelligent packaging could be an effective solution to reduce food waste and foodborne illnesses. This review focuses on recent technological advances incorporated into food packaging for monitoring food spoilage, with a major focus on paper-based sensors and their combination with smartphone. This review paper offers a comprehensive exploration of advanced macromolecular technologies in biodegradable packaging, a general overview of paper-based probes and their incorporation into food packaging coupled with intelligent sensing mechanisms for monitoring food freshness. Given the escalating global concerns surrounding food waste, our manuscript serves as a pivotal resource, consolidating current research findings and highlighting the transformative potential of these innovative packaging solutions. We also highlight the current intelligent paper-based food freshness sensors and their various advantages and limitations. Examples of implementation of paper-based sensors/probes for food storage and their accuracy are presented. Finally, we examined how intelligent packaging can be an alternative to reduce food waste. Several technologies discussed here have good potential to be used in food packaging for real-time food monitoring, especially when combined with smartphone diagnosis.

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.

Point-of-care assay platform for uric acid, urea, and triglycerides with a microfluidic paper device (μPAD) controlled by stimulus-sensitive valves

A microfluidic biosensor paper-based analytical device, or μPAD, was developed as a point-of-care assay platform for the simultaneous determination of three clinically important markers: uric acid, urea, and triglycerides. To achieve a simultaneous determination, thermosensitive valves based on N-isopropylacrylamide polymers controlled the flow of fluid in the μPAD. The evaluation of the analytical characteristics of the μPAD was done using a photographic camera at room temperature. The detection limits were 4.5·10^-5, 2.5·10^-3, and 1.5·10^-3 mg mL^-1, for uric acid, urea, and triglycerides, respectively, and the precision expressed as relative standard deviation (% RSD) 3.2, 1.2, and 1.6%. The obtained μPAD devices were validated with real human plasma samples, demonstrating high accuracy and precision. Multiple analyte point-of-care tests such as those developed here have excellent characteristics, being easy to manufacture, cost-effective, easy to use, and highly sensitive.

Fabrication of an Immobilized Polyelectrolite Complex (PEC) Membrane from Pectin-Chitosan and Chromoionophore ETH 5294 for pH-Based Fish Freshness Monitoring

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).

Nanomaterials in Smart Packaging Applications: A Review

Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor food quality and safety, pH sensors and time-temperature indicators (TTIs) are the most critical metrics in indicating quality. This review showcases some of the recent progress, their importance, preconditions, and the various future needs of pH sensors and TTIs in food packaging for smart sensors in food packaging applications. In discussing these topics, this review includes the materials used to make these sensors, which vary from polymers, metals, metal-oxides, carbon-based materials; and their modes of fabrication, ranging from thin or thick film deposition methods, solution-based chemistry, and electrodeposition. By discussing the use of these materials, novel fabrication process, and problems for the two sensors, this review offers solutions to a brighter future for the use of nanomaterials for pH indicator and TTIs in food packaging applications.

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

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.

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

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 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.

Optical pH Sensor Based on Immobilization Anthocyanin from Dioscorea alata L. onto Polyelectrolyte Complex Pectin-Chitosan Membrane for a Determination Method of Salivary pH

A simple optical pH sensor based on immobilization, Dioscorea alata L. anthocyanin methanol extract, onto a pectin–chitosan polyelectrolyte complex (pectin–chitosan PEC), has been successfully fabricated. The optical pH sensor was manufactured as a membrane made of pectin–chitosan PEC and the extracted anthocyanin. This sensor has the highest sensitivity of anthocyanin content at 0.025 mg/L in phosphate buffer and 0.0375 mg/L in citrate buffer. It also has good reproducibility with a relative standard deviation (%RSD) of 7.7%, and gives a stable response at time values greater than 5 min from exposure in a buffer solution, and the sensor can be utilized within five days from its synthesis. This optical pH sensor has been employed to determine saliva pH of people of different ages and showed no significant difference when compared to a potentiometric method.

Schiff base complex/TiO2 chemosensor for visual detection of food freshness level

Histamine is one of the important biomarkers for food spoilage in the food sectors. In the present study, a rapid and simple analytical tool has been developed to detect histamine as an indirect strategy to monitor food freshness level. Optical histamine sensor with carboxyl-substituted Schiff base zinc(II) complex with hydroxypropoxy side chain deposited onto titanium dioxide nanoparticles was fabricated and was found to respond successfully to histamine. The Schiff base zinc(II) complex-histamine binding generated an enhancement of the fluorescent signal. Under the optimal reaction condition, the developed sensor can detect down to 2.53 × 10^-10 M in the range of between 1.0 × 10^-9 and 1.0 × 10^-5 M (R² = 0.9868). Selectivity performance of the sensor towards histamine over other amines was confirmed. The sensor also displayed good reproducibility performances with low relative standard deviation values (1.45%-4.95%). Shelf-life studies suggested that the developed sensor remains stable after 60 days in histamine detection. More importantly, the proposed sensor has been successfully applied to determine histamine in salmon fillet with good recoveries. This strategy has a promising potential in the food quality assurance sectors, especially in controlling the food safety for healthy consumption among consumers.

Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors. The Review starts with an introduction that contains subsections on the definition of the pH value, a brief look back on optical methods for sensing of pH, on the effects of ionic strength on pH values and pKa values, on the selectivity, sensitivity, precision, dynamic ranges, and temperature dependence of such sensors. Commonly used optical sensing schemes are covered in a next main chapter, with subsections on methods based on absorptiometry, reflectometry, luminescence, refractive index, surface plasmon resonance, photonic crystals, turbidity, mechanical displacement, interferometry, and solvatochromism. This is followed by sections on absorptiometric and luminescent molecular probes for use pH in sensors. Further large sections cover polymeric hosts and supports, and methods for immobilization of indicator dyes. Further and more specific sections summarize the state of the art in materials with dual functionality (indicator and host), nanomaterials, sensors based on upconversion and 2-photon absorption, multiparameter sensors, imaging, and sensors for extreme pH values. A chapter on the many sensing formats has subsections on planar, fiber optic, evanescent wave, refractive index, surface plasmon resonance and holography based sensor designs, and on distributed sensing. Another section summarizes selected applications in areas, such as medicine, biology, oceanography, bioprocess monitoring, corrosion studies, on the use of pH sensors as transducers in biosensors and chemical sensors, and their integration into flow-injection analyzers, microfluidic devices, and lab-on-a-chip systems. An extra section is devoted to current challenges, with subsections on challenges of general nature and those of specific nature. A concluding section gives an outlook on potential future trends and perspectives.

Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer

There has been strong demand for the development of an accurate but simple method to assess the freshness of food. In this study, we demonstrated a system to determine food freshness by analyzing the spectral response from a portable visible/near-infrared (VIS/NIR) spectrometer using the Convolutional Neural Network (CNN)-based machine learning algorithm. Spectral response data from salmon, tuna, and beef incubated at 25 °C were obtained every minute for 30 h and then categorized into three states of “fresh”, “likely spoiled”, and “spoiled” based on time and pH. Using the obtained spectral data, a CNN-based machine learning algorithm was built to evaluate the freshness of experimental objects. In addition, a CNN-based machine learning algorithm with a shift-invariant feature can minimize the effect of the variation caused using multiple devices in a real environment. The accuracy of the obtained machine learning model based on the spectral data in predicting the freshness was approximately 85% for salmon, 88% for tuna, and 92% for beef. Therefore, our study demonstrates the practicality of a portable spectrometer in food freshness assessment.

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review

Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

Alternative Briquette Material Made from Palm Stem Biomass Mediated by Glycerol Crude of Biodiesel Byproducts as a Natural Adhesive

Recently, the global population has increased sharply, unfortunately, the availability of fossil fuel resources has significantly decreased. This phenomenon has become an attractive issue for many researchers in the world so that various studies in the context of finding renewable energy are developing continuously. Relating to this challenge, this research has been part of scientific work in the context of preparing an energy briquette employing palm oil stems and glycerol crude of biodiesel byproducts as inexpensive and green materials easily found in the Riau province, Indonesia. Technically, the palm oil stems are used for the production of charcoal particles and the glycerol crude as an adhesive compound in the production of energy briquettes. The heating value of palm oil stem is 17,180 kJ/kg, which can be increased to an even higher value through a carbonization process followed by a densification process so that it can be used as a potential matrix to produce energy briquettes. In detail, this study was designed to find out several parameters including the effect of sieve sizes consisting of 60, 80, and 100 mesh, respectively, which are used for the preparation of charcoal particles as the main matrix for the manufacture of the briquettes; the effect of charcoal-adhesive ratios (wt) of 60:40, 70:30, and 80:20; and the effect of varied pressures of 100, 110, and 120 kg/cm2 on the briquette quality. The quality of the obtained briquettes is analyzed through the observation of important properties which involve the heating value and the compressive strength using Response Surface Methodology (RSM). The results showed that the produced briquettes had an optimum heating value of 30,670 kJ/kg, while their loaded charcoal particles resulted from the mesh sieve of 80, in which there was a charcoal loading of 53 g and it pressed at 93.1821 bar, whereas, the compressive strength value of the briquette was 100,608 kg/cm2, which loaded charcoal particles from the mesh sieve of 100, the charcoal-adhesive ratio of 53:47 (wt) and the pressure of 93.1821 bar.

Composite Catalyst of Palm Mill Fly Ash-Supported Calcium Oxide Obtained from Eggshells for Transesterification of Off-Grade Palm Oil

This research was designed to synthesize a composite catalyst of palm oil fly ash-impregnated calcium oxide prepared from eggshell waste. Several preparation conditions, such as temperature and time applied to calcination and dehydration processes, were investigated. As a result, the optimum temperature and the length of time of calcination were 900 °C and 3 h, respectively. Meanwhile, the dehydration process was performed optimally at 600 °C for 3 h. The X-ray diffraction (XRD) results indicate that the obtained catalyst mostly contained calcium oxide compounds (CaO and Ca(OH)2) and minor impurities of silica oxides (SiO2 and Ca2SiO4), with a catalyst-specific surface area of 30.24 m2/g. Regarding its catalytic performance, the composite catalyst proved successful for prospective application the in transesterification of palm oil off-grade, resulting in methyl palmitate and methyl oleate, which are two biodiesel compounds.

Betacyanin as Bioindicator Using Time-Temperature Integrator for Smart Packaging of Fresh Goat Milk

Smart packaging is a packaging system with embedded sensor or indicator technology, which provides information on the quality of the product, especially perishable foods such as goat milk. One application of smart packaging is to use a time-temperature bioindicator. The purpose of this study was to determine the quality of fresh goat milk during storage at freezing temperatures (-20 ± 2°C) for 31 days and room temperature (25 ± 3°C) for 24 hours using a time-temperature indicator by utilizing a natural dye betacyanin. The method used was descriptive analysis, and the data obtained were processed using the correlation regression test. The samples were observed at freezing temperature every 24 hours and room temperature at 0, 1, 2, 3, 4, 5, 6, 8, 10, and 24 hours. The observation criteria consisted of changes in bioindicator color, milk pH, and total microbes. The results showed that color changes of the bioindicator film at room temperature were more noticeable than at freezing temperature. Based on changes in color of the bioindicator at room temperature, the sample was safe for consumption until the 5th hour with pH 6.51, and the biofilm color characteristics were L∗ = 82.49, a∗ = 21.46, and b∗ = -7.33, but the total number of microbes did not fulfil Indonesian National Standard at the 24th hour, i.e., 1.36 × 10⁶ CFU/ml. At freezing temperatures, fresh goat milk was still safe for consumption until the 31st day with pH 6.51 and total microbe of 1.89 × 10⁵ CFU/ml, and the biofilm color characteristics were L∗ = 80.52, a∗ = 24.15, and b∗ = -7.91. The results of this study concluded that the milk expiration limit based on the betacyanin indicator was 5 hours at room temperature and 31 days at freezing temperature.

Impregnation of CaO from Eggshell Waste with Magnetite as a Solid Catalyst (Fe3O4/CaO) for Transesterification of Palm Oil Off-Grade

In this work, calcium oxide (CaO) extracted from eggshell impregnated with magnetite (Fe3O4) is prepared successfully and it had been applied on transesterification of palm oil off-grade. Prior experiment, the eggshells material are powdered and calcined at 900 °C then impregnated with Fe3O4 and recalcined. The obtained Fe3O4/CaO catalyst is characterized using X-ray diffraction and Braunaeur–Emmet–Teller (BET) surface area. The influence of various parameters including recalcined time and temperature are investigated. The prepared catalyst is tested for transesterification of palm oil off-grade to produce biodiesel in which the optimal conditions of a methanol/palm oil off-grade molar ratio of 10:1, the catalyst weight of 6%, the reaction temperature of 70 °C, and the reaction time of 2 h. The transesterification product was analyzed using GC-MS, which showed the biodiesel yield of 90% at the recalcined temperature of 600 °C and reaction time of 2 h. It has been noted that the catalyst activity is achieved when the moderate recalcination temperature is applied and the disordered structure of the catalyst is maintained. This study also confirms that CaO impregnated with Fe3O4 could be a solid catalyst for the biodiesel synthesis through transesterification reaction of palm oil off-grade.

Construction of a Hydrogel Pectin-Based Triglyceride Optical Biosensor with Immobilized Lipase Enzymes

A novel and simple optical biosensor to detect triglycerides (TGs) has been successfully constructed by using pectin hydrogel membrane as the indicator pH and chromoionophore ETH 5294 (CI), with lipase as the catalyst. The enzymatic working system against TGs releasing H⁺ ions will affect the color absorbance of CI. The characterization results show that a TG biosensor has the optimum condition and sensitivity at the phosphate buffer concentration of 50 mM, pH 7, and enzyme loading of 60 μg. The biosensor works at the tripalmitin (TP) concentration range of 100–400 mg/dL. With the sensitivity of 0.001 (∆A/(mg/dL)), the biosensor response reaches stability after five minutes, and the limit of detection (LOD) of the TG optical biosensor is 15 mg/dL. Relative standard deviation (RSD) in a reproducibility test was 2.5%, with a 15-day lifespan.

GC/MS Analysis of Fatty Acids on Pliek U Oil and Its Pharmacological Study by Molecular Docking to Filaggrin as a Drug Candidate in Atopic Dermatitis Treatment

Analysis of fatty acid contents and pharmacological properties of Pliek U oil was performed. Fatty acids were analyzed by gas chromatography-mass spectrometry (GC-MS), and pharmacological properties based on its potential on filament-aggregating protein (filaggrin) were studied with bioinformatics approach by the reverse docking technique using palmitic acid as a control compound. Two Pliek U extracts, namely, Pliek U oil (PUO) and ethanolic Pliek U oil extract (EPUOE), were prepared. The GC-MS results revealed that lauric acid, myristic acid, palmitic acid, and oleic acid are the predominant fatty acids, with lauric acid being the abundant one in all Pliek U oil extracts. The reverse docking technique results showed that oleic acid had the most stable interaction to filaggrin with the lowest binding affinity (−6.1 kcal/mol). Oleic acid and palmitic acid have one same side binding to filaggrin on amino acid LEU D75. These findings indicated that oleic acid has the best potential to be used as a drug candidate in atopic dermatitis treatment.

Zinc(II) salphen complex-based fluorescence optical sensor for biogenic amine detection

Biogenic amines have attracted interest among researchers because of their importance as biomarkers in determining the quality of food freshness in the food industry. A rapid and simple technique that is able to detect biogenic amines is needed. In this work, a new optical sensing material for one of the biogenic amines, histamine, based on a new zinc(II) salphen complex was developed. The binding of zinc(II) complexes without an electron-withdrawing group (complex 1) and with electron-withdrawing groups (F, complex 2; Cl, complex 3) to histamine resulted in enhancement of fluorescence. All complexes exhibited high affinity for histamine [binding constant of (7.14 ± 0.80) × 10⁴, (3.33 ± 0.03) × 10⁵, and (2.35 ± 0.14) × 10⁵ M^-1, respectively]. Complex 2 was chosen as the sensing material for further development of an optical sensor for biogenic amines in the following step since it displayed enhanced optical properties in comparison with complexes 1 and 3. The optical sensor for biogenic amines used silica microparticles as the immobilisation support and histamine as the analyte. The optical sensor had a limit of detection for histamine of 4.4 × 10^-12 M, with a linear working range between 1.0 × 10^-11 and 1.0 × 10^-6 M (R² = 0.9844). The sensor showed good reproducibility, with a low relative standard deviation (5.5 %). In addition, the sensor exhibited good selectivity towards histamine and cadaverine over other amines, such as 1,2-phenylenediamine, triethylamine, and trimethylamine. Recovery and real sample studies suggested that complex 2 could be a promising biogenic amine optical sensing material that can be applied in the food industry, especially in controlling the safety of food for it to remain fresh and healthy for consumption.