Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

Kertas Label Kolorimetrik Dengan Ekstrak Ubi Ungu Sebagai Indikator Pada Kemasan Pintar Untuk Mendeteksi Kesegaran Susu

“…Metode kolorimetri akhir-akhir ini banyak diteliti untuk aplikasi kesehatan (Devarayan dan Kim 2015) dan kemasan makanan (Rukchon et al 2014;Nopwinyuwong, Trevanich, dan Suppakul 2010) karena cara kerjanya yang praktis, sederhana, murah dan dapat mengukur langsung obyek yang dideteksi.…”

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

“…The revolution in food industry and especially the capability in traceability and tracking of food products are anticipated to safeguard the public health and food safety globally (Koskela et al 2015). This can be done in connection to changes in temperature (Wanihsuksombat et al 2010), relative humidity (RH), pH and volatile compounds (Qin et al 2012;Rukchon et al 2014) to qualify the product authenticity in food supply system (Neethirajan and Jayas 2011).…”

“…The metabolites evolved from microbial spoiled food products can react with the indicators integrated onto packaging materials, hence provides visual indications about the quality of the food products. Some common indictors used in food industry are gas sensing dyes Puligundla et al 2012), and indicators based on time-temperature (Pereira et al 2015;Wanihsuksombat et al 2010), microbial spoilage, microbial growth, physical shock, pH, and food freshness (Rukchon et al 2014;Sarapulova et al 2015). Many volatile chemical metabolites produced from microbial activities including diacetyl, amines, carbon dioxide Nopwinyuwong et al 2010), ammonia gas and hydrogen sulfide gas evolved during the action of food aging, especially in meat and meat products can be easily monitored by freshness intelligent devices (Koskela et al 2015;Shukla et al 2015).…”

“…The deteriorating quality of the refrigerated meat products changed the color of indicators from yellow to blue Shukla et al 2015). The chemical barcodes of cellulose integrated with pH-dye indicators were developed to monitor the quality of the skinless chicken breast with respect to microbial spoilage Rukchon et al 2014). The indicators, one made of methyl-red and bromothymol blue and the other with phenol red and bromocresol green exhibited better correlation between them in microbial growth patterns and the level of carbon dioxide evolved from the packaging.…”

“…Innovative packaging focuses on one or more of the following pillars: improving the quality, safety and shelf-life extension of foods (Realini and Marcos 2014), production of less expensive packaging materials (Wu et al 2015a), reduced processing labor, produce convenience food products, reduced use of preservatives in food formulations and monitoring food quality in supply chain (Bastarrachea et al 2011;De Jong et al 2005). Then, innovative food packaging systems would interact with human demand as food producers and handlers, food processors and packers, distributors, business-persons, consumers to policy-makers, in order to address the issues pertaining food processing, postharvest losses and food security (Koskela et al 2015;Rukchon et al 2014).…”