Intelligent packaging in meat industry: An overview of existing solutions

Mohebi, Ehsan; Marquez, Leorey

doi:10.1007/s13197-014-1588-z

Cited by 125 publications

(70 citation statements)

References 62 publications

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“…Smart packaging possesses an inherent property or integral part of a package, product, or package/product design, which provides intelligence suitable to identify and monitor the condition of packaged food during distribution in response to the external and internal environments. This assists in communicating the manufacturers, retailers, and end users about the safety and quality status of the products (Figure ) . The term smart in packaging includes many functions depending on the type of contents being packaged such as pharmaceuticals, beverages, and other household items etc.…”

Section: Smart Packaging Concepts and Principlesmentioning

confidence: 99%

“…These provide information about the condition of food and its environment to the users. Basically, these are extension of the protection and communication function of conventional packaging and inform the consumers based on their potential to detect, sense, and record any alterations or spoilage inside the food package and alert about the potential problems during transportation and storage . Additionally, SP provides information about tamper evidence, package integrity, anti‐theft, product authenticity, and traceability …”

Section: Introductionmentioning

confidence: 99%

“…The commonly used indicators in the meat industry include time‐temperature indicators (TTIs), freshness indicators, and integrity indicators . Sensors are tools that may contain electronics and software for effective quantification of chemical, physical, or biological variables . Biosensors, chemical sensors, and colorimetric sensors are used to monitor the quality and safety as well as sense the spoilage in meat‐based products by measuring the changes in color by mean of cameras or other image‐capturing devices or in some instances by the naked eyes .…”

Section: Introductionmentioning

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: Smart Packaging Concepts and Principlesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

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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“…Likewise, in the context of food safety, consumers would benefit tremendously from simple and rapid indicator‐type sensing functions that could be implemented e.g. in packaging materials or test strips …”

Section: Introductionmentioning

confidence: 99%

Towards Multiplexed Bacteria Detection by Enzyme Responsive Hydrogels

Jia

Müller

Schönherr

2018

Macromolecular Symposia

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In this work, patterned β‐GUS sensing chitosan hydrogels functionalized with three different colorimetric substrates were fabricated for the multiplexed detection of the enzyme β‐glucuronidase (β‐GUS), which is secreted by >98% of all known Escherichia coli (E. coli) strains. The immobilization of fluorogenic and chromogenic substrates in specified areas allows a spatially resolved readout of the corresponding colorimetric signal. The apparent initial rate of the β‐GUS induced cleavage of the reporter moieties of chitosan films functionalized with the chromogenic substrate 4‐nitrophenyl‐β‐D‐glucuronide (PNPG), the chromogenic substrate 5‐bromo‐4‐chloro‐3‐indolyl‐β‐D‐glucuronide (X‐Gluc) and the fluorogenic substrate 4‐methylumbelliferyl‐β‐D‐glucuronide (MUG) were analyzed spectroscopically and confirmed a detectable reaction within less than 60 min. Likewise the released dyes were observed in the patterns owing to different colors by naked eye detection under appropriate illumination in less than 80 min. Hence the presence of a characteristic enzyme secreted by E. coli bacteria was successfully detected by three independent sensing moieties, which is important to reduce false positives by introducing redundancy. Patterned enzyme sensing chitosan hydrogels, which are functionalized with different substrates, open the possibility for multiplexed bacteria detection and in the long run also the identification of different bacteria strains.

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“…Smart packaging is a growing area of research and commercialisation and there are a number of notable review articles and books [1][2][3][4][5][6][7] . Common analytes include: oxygen 6 , carbon dioxide 8 , ammonia/ammines 9,10 and temperature 11 .…”

mentioning

confidence: 99%