A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe

Ghorbani, Mahdi; Divsalar, Elahe; Molaei, Rahim; Ezati, Parya; Moradi, Mehran; Tajik, Hossein; Abbaszadeh, Mohammad

doi:10.1016/j.ifset.2021.102864

Cited by 78 publications

(17 citation statements)

References 46 publications

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Section: Resultsmentioning

confidence: 99%

“…Packaging films are judged to be hydrophilic when the WCA of the films is less than 65° . The WCA of the Chi/Pul film was 51.5°, indicating it has a hydrophilic surface. , Saffron-added films showed reduction in the WCA of both composite films, indicating increased hydrophilicity of the film’s surface. According to these results, the hydrophilic Chi/Pul composite membrane has a hydrophilic surface by adding saffron, indicating the hydrophilicity of the filler.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Ezati

Roy

Rhim

2022

ACS Food Sci. Technol.

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An edible chitosan/pullulan (Chi/Pul)-based functional film incorporated with saffron was prepared using a solution casting method. The Chi/Pul film was pale yellow and highly transparent, but a bright yellow transparent film with strong UV protection (98%) was produced when saffron was added. The obtained results showed that the blended film’s water vapor and oxygen barrier properties were improved by 22 and 52%, respectively, while adding saffron did not affect the film’s physical performance. The saffron-added film showed very strong antioxidant functionality, indicating 90 and 70% activity against ABTS and DPPH methods, respectively, parallel to that of saffron. Furthermore, the composite film showed a somewhat improved antibacterial effect against Escherichia coli and Listeria monocytogenes compared to the neat Chi/Pul film. In conclusion, our results suggested that the saffron-added Chi/Pul-based edible film with enhanced UV, water vapor, and oxygen barrier properties and antioxidant activity might be used for food preservation as edible active packaging.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Ezati

Roy

Rhim

2022

ACS Food Sci. Technol.

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“…ΔE is the most important index indicating the color difference. A value of ΔE greater than 5 indicates that the changed color is visible to the naked eye, and a value greater than 12 indicates a different color [ 58 ]. The smart label in this study showed the ΔE as higher than 5 when applied for shrimp freshness monitoring during 2 days of storage.…”

Section: Resultsmentioning

confidence: 99%

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

et al. 2022

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A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

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“… 4,10 However, in this chapter, we just focused on intelligent packaging where food sensors are integrated into the food packaging system. Intelligent sensors and indicators assist in monitoring, detecting, sensing, tracking, and recording the packaged food and/or communicating internal or external changes related to the food using various signals 11–13 …”

Section: Introductionmentioning

confidence: 99%

Food sensors: Off‐package and on‐package approaches

2022

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Food sensors are an emerging technology used in food quality monitoring and safety, potentially decreasing food loss and waste and protecting the health of consumers.Food sensors integrated into intelligent packaging systems are promising to enhance food shelf-life during transportation, distribution, storage, and selling. In this review, the role of food sensors in the intelligent packaging system, their developments, and challenges are discussed. First, we discuss the motivation behind food sensors in the food quality and safety management system, followed by the background of the intelligent packaging development and factors involved in the food properties monitoring. Then, food sensor approaches, both on-package and off-package sensors, were discussed. Following, the examples of potential food sensors integrated into a packaging system, which allows monitoring food quality and safety, were also described, followed by several strategies to monitor premature food spoilage. Finally, the prospects of an on-package sensor as a smart packaging and related challenges are addressed.

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A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe

Cited by 78 publications

References 46 publications

Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

Food sensors: Off‐package and on‐package approaches

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