Easy-to-Use Visual Sensing System for Milk Freshness, Sensitized with Acidity-Responsive N-Doped Carbon Quantum Dots

This study established a flexible and eye-readable sensing system for the easy-to-use, visual detection of milk freshness, using acidity-responsive N-doped carbon quantum dots (N-CQDs). N-CQDs, rich in amino groups and with characteristic acidity sensitivity, exhibited high relative quantum yields of 25.2% and an optimal emission wavelength of 567 nm. The N-CQDs fluorescence quenching upon the dissociated hydrogen ions (H⁺) in milk and their reacting with the amino groups produced an excellent linear relation (R² = 0.996) between the fluorescence intensity and the milk acidity, which indicated that the fluorescence of the N-CQDs was highly correlated with milk freshness. Furthermore, a fluorescence sensor was designed by depositing the N-CQDs on filter-papers and starch-gel films, to provide eye-readable signals under UV light. A fluorescence colorimetric card was developed, based on the decrease in fluorescence brightness as freshness deteriorated. With the advantages of high sensitivity and eye readability, the proposed sensor could detect spoiled milk in advance and without any preprocessing steps, offering a promising method of assessing food safety.

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

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.

New Insights on Plasmin Long Term Stability and the Mechanism of Its Activity Inhibition Analyzed by Quartz Crystal Microbalance

We used the research quartz crystal microbalance (RQCM) to monitor regulatory effects of plasmin and trypsin in the presence of their inhibitor α₂-antiplasmin. The gold surface of quartz crystals was modified with a β-casein layer that served as a substrate for protease digestion. The addition of plasmin or trypsin as well as their mixtures with α₂-antiplasmin resulted in an increase of resonant frequency, f, and in a decrease of motional resistance, R_m, depending on the molar ratio of protease: antiplasmin. At equimolar concentrations of protease and α₂-antiplasmin (5 nM:5 nM) full inhibition of protease activity took place. Monitoring of plasmin activity on an hourly and daily basis revealed a prominent effect of autolysis and decrease of plasmin activity in freshly activated samples. The degree of inhibition as well as plasmin half-life (t_1/2 = 2.48 ± 0.28 days) connected with its degradation was determined.

Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation

Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.

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

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.

Optical pH Sensing in Milk: A Small Puzzle of Indicator Concentrations and the Best Detection Method

Optical chemical sensors can yield distinctively different responses that are dependent on the method applied for readout and evaluation. We therefore present a comprehensive study on the pH determined non-continuously with optical sensors in real milk samples by either photometry or colorimetry (via the RGB-readout of digital images) compared to the pH values obtained electrochemically by potentiometry. Additionally, the photometric determination of pH was conducted with single-wavelength and a dual wavelength ratiometric evaluation of the absorbance. It was found that both the precision and accuracy of the pH determined by photometry benefit from lower concentrations of bromocresol purple, which served as the pH indicator inside the sensor membrane. A further improvement is obtained by the ratiometric evaluation of the photometric sensor response. The pH values obtained from the colorimetric evaluation, however, gain in precision and accuracy if a higher concentration of the indicator is immobilized inside the sensor membrane. This has a major impact on the future fabrication of optical pH sensor membranes because they can be better tuned to match to the most precise and accurate range of the planned detection method.

Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk

Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response to lactic acid, which is an indicator of microbial spoilage in milk. Anthocyanin is cast into a range of materials and the composite's suitability to monitor pH changes (pH 6.8 fresh milk vs pH 4.0 spoiled milk) is assessed. Of the materials studied, an anthocyanin-agarose film is nominated as the optimum materials with the best colorimetric performance. We introduce a new method to quantify anthocyanin color change by measuring red chromatic shift by digital analysis. The anthocyanin sensors will provide a real-time indication of actual milk quality, surpassing the function of traditional date marking tools that provide an indication of the expected shelf life.

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log CFU/ml). It was concluded that when the amount of egg white increases, the number of bacteria significantly decreases. No coliforms, E. coli, salmonella, mold, and yeast were observed. Also, pH levels were increased from 8.3 to 8.7 and acidic spoilage was reduced. The chocolate milk containing 14% egg white was the most preferred by the panelists in all of the evaluated items except texture. Protein, Ca, Na, and energy contents were increased, and fat, cholesterol, saturated fatty acids, total sugar, lactose, carbohydrate, Mg, Fe, and P contents of the treated samples were decreased.

Photochromic Paper Indicators for Acidic Food Spoilage Detection

A photoresponsive microstructured composite is fabricated through the impregnation of cellulosic filter paper (FP) with a spiropyran-modified acrylic polymer. The polymer enwraps uniformly each individual cellulose fiber, increases the thermal stability of cellulose, and ensures the preservation of the composite functionalities even upon removal of the surface layers through mechanical scratching. The photochromic spiropyran moieties of the polymer, even while embedded in the cellulosic sheet, can reversibly interconvert between the colorless spiropyran and the pink merocyanine isomeric states upon irradiation with UV and visible light, respectively. Moreover, the photochromic polymer presents a faster photochromic response and a higher resistance to photodegradation, with an outstanding reusability for more than 100 switching cycles when it is incorporated in the cellulose network. Most importantly, the acidochromism of the modified FP, attributed to the spiropyran molecules after UV activation, allows the real-time optical and visual detection of acidity changes and spoilage in food products, such as wine and milk. Spoilage due to bacterial degradation and oxidation processes generates acidic vapors that induce the protonation of the merocyanine. This results in a visually detectable chromic transition from pink to white of the treated cellulose fibers, corresponding to a blue shift in the absorption spectrum. The developed photoresponsive cellulose composite can serve as cost-effective robust optical component in integrated functional platforms and consumer-friendly indicators for smart food packaging, as well as portable on demand acidoresponsive interfaces for gas monitoring in industrial and environmental applications.

Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

Dairy products are perishable and have to be preserved from spoilage during the food chain to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced by heat coagulation of whey proteins and is considered to be a light and healthy product. The shelf-life of Ricotta could be extended, as required by the international food trade market; however, heat resistant microflora causes spoilage and poses issues regarding the safety of the product. Next-generation sequencing (NGS) applied to the Ricotta samples defined the composition of the microbial community in-depth during the shelf-life. The analysis demonstrated the predominance of spore-forming bacteria throughout the shelf-life, mostly belonging to Bacillus, Paenibacillus and Clostridium genera. A strain involved in spoilage and causing a pink discolouration of Ricotta was isolated and characterised as Bacillus mycoides/weihenstephanensis. This is the first report of a food discolouration caused by a toxigenic strain belonging to the Bacillus cereus group that resulted the predominant strain in the community of the defective ricotta. These results suggest that the processing of raw materials to eliminate spores and residual microflora could be essential for improving the quality and the safety of the product and to extend the shelf-life of industrial Ricotta.