Progress in smart labels for rapid quality detection of fruit and vegetables: A review

Chen, Bing; Zhang, Min; Chen, Huizhi; Mujumdar, Arun S.; Guo, Zhimei

doi:10.1016/j.postharvbio.2023.112261

Cited by 30 publications

(14 citation statements)

References 98 publications

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“…As such, gas-sensitive smart labels could be combined with conventional date labels (similar to TTI date labels) to help minimize food waste by supplying real-time data about the quality of food products. In addition, though not widespread, RFID smart labels have also demonstrated the potential to provide timely monitoring information for food products ( Chen et al, 2023 ).…”

Section: Current and Novel Methods To Minimize Spoilage And/or Reduce...mentioning

confidence: 99%

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

et al. 2023

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Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

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Section: Current and Novel Methods To Minimize Spoilage And/or Reduce...mentioning

confidence: 99%

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

et al. 2023

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“…Among various sensors for fruits and vegetates, TTIs turns out to be very advantageous and promising. [101][102][103] So far, diffusion-based, 104 enzyme-based, 105,106 and chemical [107][108][109] TTIs have been explored…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

“…Fruits and vegetables play a significant role in our daily diet on account of the nutrients they provide but their safety and quality can be severely impaired during postharvest storage and transportation leading to unnecessary waste and disease, such as temperature‐induced deteriorations and microbial contaminations, which therefore makes it of high necessity to monitor their quality changes. Among various sensors for fruits and vegetates, TTIs turns out to be very advantageous and promising 101–103 . So far, diffusion‐based, 104 enzyme‐based, 105,106 and chemical 107–109 TTIs have been explored for quality monitoring of fruits and vegetables.…”

Section: Applications Of Ttismentioning

confidence: 99%

Principle, development and application of time–temperature indicators for packaging

Liu

et al. 2023

Packag Technol Sci

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Time–temperature indicators (TTIs) can visually reflect the remaining shelf life of various products, especially in cold chain transportation, by taking consideration of both time and temperature influences. Though various TTIs have been developed, few have been commercialized. This review aims at providing a timely reference to scientific community and valuable guidance for the future design of TTIs to boost the commercialization. This review firstly introduces the general principle and models for TTIs including key parameters of reaction rate constants, activation energies and activation energy matching. Then, four classical types of TTIs covering diffusion‐based, polymer‐based, enzyme‐based, and microbial TTIs are introduced regarding their working mechanisms, advantages and disadvantages as well as commercialized TTI products as examples. The development trend of TTI design and fabrication is highlighted from three categories including nanoparticles, electrospun nanofibers and printable inks. Furthermore, the review summarizes recent application of TTIs for monitoring the quality and safety of various products (meat, seafood, dairy, vaccines and fruits and vegetables). We also point our concerns from the perspective of safety, accuracy, multifunctionality and commercialization for the future development of TTIs.

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“…During enzymatic browning reaction, PPO catalyzes the oxidation of diphenol to produce o‐quinones (yellow color) in the presence of molecular oxygen. The o‐quinones then polymerize to produce brown, black, or red‐colored macromolecular complexes with proteins and amino acids known as melanin (Chen et al, 2023; Geng et al, 2023; Lee et al, 2022). On the other hand, POD catalyzes the oxidation of substrates (ascorbic acid, phenols, indole, and aromatic amine) by hydrogen peroxide (an electron acceptor).…”

Section: Introductionmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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Cold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

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Progress in smart labels for rapid quality detection of fruit and vegetables: A review

Cited by 30 publications

References 98 publications

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Principle, development and application of time–temperature indicators for packaging

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

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