High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

Banerjee, Swagata; Kelly, Caroline; Kerry, Joseph P.; Papkovsky, Dmitri B.

doi:10.1016/j.tifs.2016.01.021

Cited by 69 publications

(69 citation statements)

References 157 publications

(169 reference statements)

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“…These are less complicated and can easily be employed in meat packaging industry compared with other alternative tools that allow fast, reversible, quantitative, and real‐time monitoring of residual O 2 levels in packaged products non‐destructively. The presence of O 2 inside the package will assist the growth of aerobic microbes . Most O 2 sensors function efficiently at an O 2 concentration of 0 to 100 kPa or at least 0 to 21 kPa (0%‐21%) and have the detection limits of 0.01 to 0.1 kPa.…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…The O 2 level is then measured based on the changes in parameters of luminescence by means of a pre‐adjusted calibration. The process is clean and reversible, and neither dye nor O 2 is consumed during the photochemical reactions . Photo‐bleaching of dye or ageing of polymer occurs gradually on exposure to light during storage .…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…The process is clean and reversible, and neither dye nor O 2 is consumed during the photochemical reactions. 159,161,164 Photo-bleaching of dye or ageing of polymer occurs gradually on exposure to light during storage. 17 Papkovsky et al 165 content was 0.07% and 1.15% and increased to 0.55% and 1.26% in the vacuum and MA-packed beef samples, respectively.…”

Section: Oxygen Sensorsmentioning

confidence: 99%

See 2 more Smart Citations

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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Section: Sensors Used In Meat Industrymentioning

confidence: 99%

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

Section: Oxygen Sensorsmentioning

confidence: 99%

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

et al. 2018

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“…Residual oxygen (O 2 ) is an important parameter reflecting the quality and safety of packaged foods, and also a shelf-life limiting factor [1]. Elevated O 2 levels in packs, due to inadequate packaging material or process, improper storage, handling, accidental damage of packaged products, can lead to premature deterioration and spoilage of the food by oxidation, chemical degradation, microbial growth or their products [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Stability and Safety Assessment of Phosphorescent Oxygen Sensors for Use in Food Packaging Applications

et al. 2018

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Five types of new solid-state oxygen sensors, four based on microporous polypropylene fabric materials and one on polyphenylene sulphide films impregnated with phosphorescent platinum(II)-benzoporphyrin dye, were tested for their stability and safety in food packaging applications. All these sensors exhibit useful optical signals (phosphorescence lifetime readout) and working characteristics and are simpler and cheaper to produce and integrate into standard packaging materials than existing commercial sensors. When exposed to a panel of standard food simulants and upon direct contact with raw beef and chicken meat and cheddar cheese samples packaged under modified atmosphere, the sensors based on ungrafted polypropylene fabric, impregnated with PtBP dye by the swelling method, outperformed the other sensors. The sensors are also stable upon storage under normal atmospheric conditions for at least 12 months, without any significant changes in calibration.

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“…In all of these techniques, the use of oxygen indicators and sensors becomes a necessity. Many examples have been reported for both oxygen indicators [15]- [17] and sensors [18]- [20], being very adequate those based on luminescent oxygen sensitive elements [21]- [23] because they are inexpensive, nontoxic, tuneable and they exhibit a long ambient shelf-life [13].…”

mentioning

confidence: 99%

Thermoelectric Energy Harvesting for Oxygen Determination in Refrigerated Intelligent Packaging

Escobedo

Vargas-Sansalvador

López-Ruiz

et al. 2020

IEEE Trans. Instrum. Meas.

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In this paper, we present a passive tag for the 1 determination of gaseous oxygen in intelligent packaging (IP). 2 The power supply for this tag is obtained from thermoelectric 3 energy harvesting taking advantage of the temperature difference 4 between a cooled package and the human body. For this purpose, 5 a compact Peltier module is attached to the surface of the pack-6 age. This device is able to generate 1.2 mW when a temperature 7 difference of 25°C is applied between its surfaces. A dc-to-dc 8 boost converter is included to generate an output voltage of 3.3 V 9 and an output current of 225 µA from the harvested energy 10 by the Peltier cell, which are used to supply the measurement 11 circuitry. A luminescent membrane sensitive to oxygen is used as 12 a gas detector in the package. The generated signal is compared to 13 a reference value to evaluate if the oxygen concentration inside 14 the package falls below or above a predetermined value. This 15 is shown by turning on a green or a red LED, respectively. 16 The proposed system presents a resolution of 0.02% of the 17 predicted oxygen concentration in the range of interest (0%-18 5%) and a limit of detection (LOD) of 0.007%, which makes the 19 instrument appropriate to be used in IP and active packaging 20 (AP) technology. 21 Index Terms-Intelligent packaging (IP), optical oxygen sen-22 sor, passive tag, thermal energy harvesting. 23 I. INTRODUCTION 24 O VER the last decades, the technology in food packaging 25 has been noticeably improved due to the growing interest 26 from the consumers in properties of the product such as 27 freshness, quality, and safety. Different approaches have been 28 followed in order to ensure the maintenance of the properties 29

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High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

Cited by 69 publications

References 157 publications

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

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

Stability and Safety Assessment of Phosphorescent Oxygen Sensors for Use in Food Packaging Applications

Thermoelectric Energy Harvesting for Oxygen Determination in Refrigerated Intelligent Packaging

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