Inkjet-printed gradient colorimetric indicators for monitoring fish freshness

Luo, Xiaoyu; Ho, I.J.R.; Brankovan, Stevan; Lim, Loong‐Tak

doi:10.1016/j.fpsl.2021.100719

Cited by 20 publications

(10 citation statements)

References 34 publications

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“…In contrast, printing techniques employed by the packaging industry, such as inkjet and laser printings, allow rapid transfer of indicator inks based on predesigned graphics with high print precision and accuracy (Liana et al., 2012; Nery & Kubota, 2013). These printing techniques allow prompt development of different indicator patterns with a large degree of freedom when it comes to multiplexing multiple dyes on the same print area (Luo et al., 2021; Luo & Lim, 2020b). Depending on the printing modes (e.g., thermal versus piezoelectric), equipment, and print substrate, the indicator solutions will have to be formulated and optimized for reliable printing practices.…”

Section: Indicator Preparation Methodsmentioning

confidence: 99%

“…(A) Inkjet‐printed indicators on copy papers for the detection of volatile amines (reproduced from Soga et al., 2013, with permission from American Chemical Society); (B) inkjet‐printed indicators on photo papers for monitoring the freshness of perch at 4°C for 7 days (reproduced from Luo et al., 2021, with permission from Elsevier)…”

Section: Indicator Preparation Methodsmentioning

confidence: 99%

“…In the study conducted by Soga et al (2013), a lab-scale printer (Fujifilm inkjet printer) was employed for generating colorimetric indicators to detect volatile amines (Figure 3B). On the other hand, in Figure 3C, commercial inkjet printers can be utilized for indicator development by directly replacing the original inks with formulated indicator solutions, for example, the gradient colorimetric indicators printed via this approach can be potentially used to estimate realtime fish freshness (Luo et al, 2021). The use of commercial inkjet printers will allow for mass production of indicators commensurate with industrial packaging printing operations.…”

Section: Paper-based Substratementioning

confidence: 99%

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A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

Luo

Zaitoon

Lim

2022

Comp Rev Food Sci Food Safe

Self Cite

126

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Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real‐time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper‐based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional “Best Before” date label by providing real‐time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale‐up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost‐effectiveness, and product compatibility.

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Section: Indicator Preparation Methodsmentioning

confidence: 99%

Section: Indicator Preparation Methodsmentioning

confidence: 99%

Section: Paper-based Substratementioning

confidence: 99%

See 1 more Smart Citation

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

Luo

Zaitoon

Lim

2022

Comp Rev Food Sci Food Safe

Self Cite

126

View full text Add to dashboard Cite

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“…The TVBN content to some extent parallels other biomarkers of spoilage, such as microbial count and changes in sensory acceptability (Bekhit et al., 2021). Owing to rich nutrients and high water activity of meat and aquatic products, these products are easily spoiled by the contamination of microorganisms and further result in the production of volatile amine compounds (Luo et al., 2021b). Moreover, these compounds cause considerable color and flavor changes that affect the acceptability of products (Bekhit et al., 2021).…”

Section: Chemical Assay Indicators For Freshness Assessmentmentioning

confidence: 99%

Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review

Duan

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Meat and aquatic products are susceptible to spoilage during distribution, transportation, and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials (ENMs) typically with the diameter in the range of 1–100 nm exhibit fascinating physicochemical properties. ENMs‐based sensing systems have received extensive attention for food freshness assessment due to the advantages of being fast, simple, and sensitive. This review focuses on summarizing the recent application of ENMs‐based sensing systems for food freshness detection. First, chemical indicators related to the freshness of meat and aquatic products are described. Then, how to apply the ENMs including noble metal nanomaterials, metal oxide nanomaterials, carbon nanomaterials, and metal–organic frameworks for the construction of different sensing systems were described. Besides, the recent advance in ENMs‐based colorimetric, fluorescent, electrochemical, and surface‐enhanced Raman spectroscopy sensing systems for assessing the freshness of meat and aquatic products were outlined. Finally, the challenges and future research perspectives for the application of ENMs‐based sensing systems were discussed. The ENMs‐based sensing systems have been demonstrated as effective tools for freshness evaluation. The sensing performance of ENMs employed in different sensing systems depends on their composition, size, shape, and stability of nanoparticles. For the real application of ENMs in food industries, the risks and regulatory issues associated with nanomaterials need to be further considered. With the continuous development of nanomaterials and sensing devices, the ENMs‐based sensors are expected to be applied in‐field for rapid detection of the freshness of meat and aquatic products in the future.

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“…Gradient colorimetric indicators were prepared by using piezoelectric inkjet-printing to observe the freshness of packaged ocean perch, catfish and wild haddock fillets during storage. Based on the spoilage of fish products, the color changes of the indicator labels were determined with the increasing of trimethylamine, total volatile basic nitrojen and dimethylamine levels in the packages (Luo et al 2021). pH-responsive chitosanbased film incorporated with alizarin, which was very sensitive to ammonia vapor with changing a pH and also the color from slightly yellow to purple, was improved (Ezati and Rhim 2020).…”

Section: Recent Advanced Packaging Technologies In Raw and Processed ...mentioning

confidence: 99%

Recent Advances in Packaging Technology of Seafood Products

İrem

Kılınç

2022

Journal of Limnology and Freshwater Fisheries Research

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Packaging is developing in relation to the development of consumer demands and awareness day by day. Packaging technology is a technology that is constantly evolving. Monitoring of seafood products at all stages from the moment they are caught to the moment they are consumed is extremely important for the quality of seafood products and prevention of diseases caused by seafood. Therefore, by using of improved packaging techniques, not only can be prevented the contamination of fishery products with microorganisms, but also the quality and suitability of fishery products for consumption can also be monitored at every stage. In this review study conducted for this purpose, advanced packaging materials and products for food products have been mentioned and studies on recent advanced packaging applications in fresh and processed fishery products in recent years were compiled.

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Inkjet-printed gradient colorimetric indicators for monitoring fish freshness

Cited by 20 publications

References 34 publications

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review

Recent Advances in Packaging Technology of Seafood Products

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