Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

Zhai, Xiaodong; Zhang, Xiaobo; Shi, Jiyong; Huang, Xiaowei; Sun, Zongbao; Li, Zhihua; Yangshan, Sun; Li, Yanxiao; Wang, Xin; Holmes, Melvin; Gong, Yun; Povey, M. J. W.; Xiao, Jianbo

doi:10.1016/j.snb.2019.127130

Cited by 94 publications

(23 citation statements)

References 53 publications

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“…The TVB‐N content of meat and seafood will increase with storage time and this change is aligned with changes to other biomarkers of spoilage, such as microbial count, volatile components, and sensory evaluation (Li et al., 2018b; Liu & Gan, 2016). The level of all muscle food spoilage biomarkers is a function of packaging, storage duration, and temperature (Zhai et al., 2020). However, the increase in TVB‐N content is not always consistent.…”

Section: Introductionmentioning

confidence: 99%

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Bekhit

Giteru

Holman

et al. 2021

Comp Rev Food Sci Food Safe

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The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB‐N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB‐N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB‐N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB‐N on human health are discussed. TVB‐N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB‐N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post‐mortem TVB‐N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB‐N. Trimethylamine (TMA) constitutes a significant part of TVB‐N. TMA and trimethylamine oxide (TMA‐N‐O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA‐N‐O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA‐N‐O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB‐N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.

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Section: Introductionmentioning

confidence: 99%

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Bekhit

Giteru

Holman

et al. 2021

Comp Rev Food Sci Food Safe

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“…Additionally, an electrochemical writing process was used to allow the printing of varied information on the intelligent films (Zhai, et al, 2020). The process is induced by hydrogen ions and hydroxyl ions generated from water electrolytic reactions (Fig.…”

Section: Filmsmentioning

confidence: 99%

Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

Wang

et al. 2021

Food Packaging and Shelf Life

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“…In the past decades, the use of polymer‐dye composites as a design platform of food sensors has attracted great interest, since this methodology is relatively easy to implement and scale‐up. [ 42,45–54 ] In general, this type of sensor could be fabricated through immobilization of dyes into a polymer matrix through either physical blending or covalent chemical bonding. Compared to covalent bonding, the physical blending often encounters the problem of dye leaching from the polymer matrix, which may lead to decreased sensing sensitivity and potential food contamination.…”

Section: Food Sensors Based On Polymer–dye Compositesmentioning

confidence: 99%

Functional Polymers and Polymer–Dye Composites for Food Sensing

Zhang

Chan-Park

Wang

2020

Macromol. Rapid Commun.

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The sensitive, safe, and portable detection of food spoilage is becoming unprecedentedly important because it is closely related to the public health and economic development, particularly given the globalization of food supply chain. However, the existing approaches for food monitoring are still limited to meet these requirements. To address this challenge, much research has been done to develop an ideal food sensor that can indicate food quality in real‐time in a sensitive and reliable way. So far, many sensors such as time–temperature indicators, smart trademarks, colorimetric tags, electronic noses, and electronic tongues, have been developed and even commercialized. In this feature article, the recent progress of food sensors based on functional polymers, including the molecular design of polymer structures, sensing mechanisms, and relevant processing techniques to fabricate a variety of food sensor devices is reviewed.

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Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

Abstract: This is a repository copy of Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage.

Cited by 94 publications

References 53 publications

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

Functional Polymers and Polymer–Dye Composites for Food Sensing

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