Intelligent Packaging for Poultry Industry

Chowdhury, Erfan U.; Morey, Amit

doi:10.3382/japr/pfz098

Cited by 49 publications

(42 citation statements)

References 44 publications

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“…Intelligent packaging is a system with one or more intelligent functions including monitoring, detecting, sensing, recording, tracing, and communicating during transport and storage, which promotes and enhances safety, quality, and shelf life of food products and also reports information about possible problems to the consumer or food manufacturers (Kalpana, Priyadarshini, Leena, Moses, & Anandharamakrishnan, 2019; Poyatos‐Racionero, Ros‐Lis, Vivancos, & Martínez‐Máñez, 2018). In order to achieve real‐time monitoring of a product during the supply chain, various smart devices, including indicators (for monitoring temperature, freshness, integrity, leakage, and pH), data carriers (bar codes) and sensors (gas sensors and biosensor) have been explored (Chowdhury & Morey, 2019; Ghaani et al., 2016; Müller & Schmid, 2019). This intelligent technology finds several applications in food spoilage detection, chemical contamination detection, anticounterfeit products, and pharmaceutical traceability (Bibi, Guillaume, Gontard, & Sorli, 2017; Dalmoro et al., 2017).…”

Section: Application Of Electrospinning In Food Packagingmentioning

confidence: 99%

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Mohammadi

Hosseini

Yousefi

2020

Food Science & Nutrition

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Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.

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Section: Application Of Electrospinning In Food Packagingmentioning

confidence: 99%

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Mohammadi

Hosseini

Yousefi

2020

Food Science & Nutrition

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“…Data carriers have the function to guarantee traceability, automatization, and to protect against theft and counterfeit. Data carriers are a way to transmit information within the food supply chain and do not have the function to contact with the product [ 32 , 35 ]. Data carriers most commonly used are barcode labels and Radio Frequency Identification (RFID) [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…Sensors are electronic devices that are used to detect, locate or quantify an alteration through a receptor that is translated into a signal, using a transducer, that reports a physical or chemical change [ 33 , 36 ]. Biosensors are one type of sensors related to biological reactions, where a bioreceptor recognizes a biochemical sign and the transducer convert it into a quantifiable electronic response [ 19 , 35 ]. Biosensors can detect pathogens, allergens, and other toxic compounds [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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“…Consumer satisfaction is often achieved if meat has a soft texture [ 6 ]. The main components of meat that play an important role in the level of tenderness are connective tissue, muscle fibers, and fat tissue [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Consumer satisfaction is often achieved if meat has a soft texture [6]. The main components of meat that play an important role in the level of tenderness License (http://creativecommons.org/licenses/ by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail

et al. 2021

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Background and Aim: In an era of increasing concerns about food availability globally, poultry meat is being increasingly consumed rather than red meat given its quality in terms of pH, color, and tenderness, conferring consumer satisfaction. The choice of feed is a crucial factor in poultry production. This study investigated the effect of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail. Materials and Methods: A total of 120 day-old quail were used in this study and assigned equally into four treatment groups: Group C fed a basal diet and three treatment groups fed a basal diet supplemented with 2.5% (T1), 5% (T2), or 10% (T3) breadfruit leaf powder. The concentrations of breadfruit leaf powder were 2.5, 5, and 10 g/kg in the basal diet. Quail body weight and feed intake (FI) were evaluated at 1, 21, and 35 days of age at 7 a.m. Pectoral muscle was collected to determine pH, meat color, drip loss, cooking loss, water-holding capacity (WHC), tenderness, and antioxidant levels. All variables were analyzed statistically using ANOVA followed by Duncan's post hoc test (significance set at p<0.05). Results: T3 showed increased body weight gain of quails at 1-21 and 21-35 days (p<0.05). Feeding in the T3 group improved the feed conversion ratio compared with those in the C and T1 groups at the starter phase (p<0.05). Dietary treatment did not affect FI (p>0.05). In the present study, meat redness and WHC were improved in the T3 group (p<0.05). Meanwhile, drip loss, cooking loss, and meat tenderness were improved in the T2 group (p<0.05). The pH45 min, pH24 h, lightness, and yellowness were not influenced by the treatments (p>0.05). The antioxidative activities of superoxide dismutase and malondialdehyde decreased in the T3 group (p<0.05), while no significant difference in glutathione peroxidase level (p>0.05) was identified. Conclusion: Ten grams/kilogram of breadfruit leaf powder, as administered in the T3 group, can be applied as a dietary supplement for Japanese quail to improve growth performance, meat quality, and antioxidative activity during the starter and grower periods.

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Intelligent Packaging for Poultry Industry

Cited by 49 publications

References 44 publications

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail

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