A renewable intelligent colorimetric indicator based on polyaniline for detecting freshness of tilapia

Wang, Wenqi; Li, Min; Li, Houbin; Liu, Xinghai; Guo, Ting; Zhang, Guoquan; Xiong, Yabo

doi:10.1002/pts.2358

Cited by 36 publications

(12 citation statements)

References 20 publications

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“…Certain metabolites such as glucose, CO 2 , organic acids, volatile nitrogen compounds, biogenic amines, ethanol, ATP degradation products, and sulfuric compounds, among others, are considered "quality indicators" (Fang et al, 2017). Changes in their concentrations are monitored through indicators and are generally observed as a change in color response that can be sensed and correlated with the freshness of the food product (Fuertes et al, 2016a;Wang et al, 2018b). The reaction between these metabolites and indicators within the packaging system presents visual information about the microbiological quality of the products.…”

Section: Freshness and Microbial Spoilage Indicatorsmentioning

confidence: 99%

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Salgado¹,

Giorgio²,

Musso³

et al. 2021

Front. Sustain. Food Syst.

156

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Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

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Section: Freshness and Microbial Spoilage Indicatorsmentioning

confidence: 99%

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Salgado¹,

Giorgio²,

Musso³

et al. 2021

Front. Sustain. Food Syst.

156

View full text Add to dashboard Cite

show abstract

“…The TVB-N was measured according to the semi-trace Kjeldahl method [40]. Briefly, 5 g of minced dorsal muscle of seabass was mixed with 5 mL magnesium oxide (10 g•L −1 ), and then distilled using a Kjeldahl analyzer (Kjeltec8400, Foss, Denmark).…”

Section: Determination Of the Total Volatile Basic Nitrogenmentioning

confidence: 99%

An Active Gelatin Coating Containing Eugenol and Vacuum Delays the Decay of Chinese Seabass (Lateolabrax maculatus) Fillets during Cold Storage: A Microbiome Perspective

Zhou

Qiu

et al. 2021

Coatings

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The purpose of this study was to evaluate the effect of an active gelatin coating containing eugenol and vacuum on the microbial diversity of Chinese seabass (Lateolabrax maculatus) during cold (−0.9 °C) storage. The bacterial sequences in Chinese seabass were observed using a high-throughput sequencing technique targeting the V3–V4 region of the 16S Ribosomal DNA (rDNA) on 0, 12th, and 24th day, which showed a more comprehensive estimate of the microbial diversity in seabass samples compared with microbial enumeration. The results revealed that the species diversity of fresh seabass was rich, mainly including Carnobacterium, Glutamicibacter, and Pseudomonas, with abundance ratios of 0.286, 0.160, and 0.130, respectively. Pseudomonas and Shewanella were the primary contaminants in the spoiled control samples, where the abundance ratios increased from 0.220 and 0.174 on the 12th day to 0.802 and 0.163 on the 24th day, respectively. Vacuum treatment could inhibit the growth of Pseudomonas and Shewanella such that when stored on the 12th day, Brochothrix became the superior genus. However, Pseudomonas and Shewanella dominated the storage until the 24th day, where their abundance ratios were 0.343 and 0.279, respectively. The inhibition of Pseudomonas and Carnobacterium was gradually enhanced with increasing concentrations of eugenol. Furthermore, an active gelatin coating containing eugenol and vacuum treatment was more effective at inhibiting the increase of the total volatile basic nitrogen. This study confirmed that an active gelatin coating containing eugenol and vacuum could reduce the species of bacteria, inhibit the growth and reproduction of the main dominant spoilage bacteria, and delay the spoilage of seabass.

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“…During storage, the changes in metabolite concentrations such as glucose, ethanol, organic acid, CO 2 , TVB‐N, adenosine triphosphate degradation products, and biogenic amines indicate spoilage of meat products . These changes are observed via indicators, and translated into a response, typically an alteration in color response that can simply be monitored and correlated with food product freshness . The reaction between these metabolites and indicators within the packaging system presents visual information about the microbiological quality of meat products.…”

Section: Indicators Used In Meat Industrymentioning

confidence: 99%

“…15,65,66 These changes are observed via indicators, and translated into a response, typically an alteration in color response that can simply be monitored and correlated with food product freshness. 23,67 The reaction between these metabolites and indicators within the packaging system presents visual information about the microbiological quality of meat products.…”

Section: Freshness Indicatorsmentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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A renewable intelligent colorimetric indicator based on polyaniline for detecting freshness of tilapia

Cited by 36 publications

References 20 publications

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

An Active Gelatin Coating Containing Eugenol and Vacuum Delays the Decay of Chinese Seabass (Lateolabrax maculatus) Fillets during Cold Storage: A Microbiome Perspective

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

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