Sensitivity determination of indicator paper as smart packaging elements in monitoring meat freshness in cold temperature

Hidayat, Serli Hatul; Dirpan, Andi; Adiansyah,; Djalal, Muspirah; Rahman, Aminur; Ainani, Andi Fadiah

doi:10.1088/1755-1315/343/1/012076

Cited by 17 publications

(6 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The paper was then soaked in a phenol red indicator solution set at pH 2.66 for 24 h at room temperature. After 24 h, the paper was dried using a hair dryer [10].…”

Section: Smart Paper Preparationmentioning

confidence: 99%

“…Smart packaging is the development of conventional packaging, which can monitor the freshness of food in real time and provide information on its quality, safety, and freshness. Materials added to the packaging can detect changes in properties such as pH, humidity, oxygen levels, or microbial contamination [9] In some studies, the material used to carry the spoilage detection material in packaged meat is Whatman paper [10,11] In this study, Whatman paper was used as a medium to carry Phenol Red (PR), and as a material that is expected to detect damage that occurs in packaged chicken meat.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Dirpan,

Iqbal,

Yumeina

et al. 2023

IFSTJ

View full text Add to dashboard Cite

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that an absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.

show abstract

“…The paper was then soaked in a phenol red indicator solution set at pH 2.66 for 24 h at room temperature. After 24 h, the paper was dried using a hair dryer [10].…”

Section: Smart Paper Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Dirpan,

Iqbal,

Yumeina

et al. 2023

IFSTJ

View full text Add to dashboard Cite

show abstract

“…The use of synthetic colorants is also able to serve as a freshness indicator. A study by Hidayat et al [ 137 ] reported that immersing the filter paper in 10 mL of phenol red and bromothymol blue for 12 h was able to indicate the quality of fresh meat. However, since the intermolecular forces between the paper polymer are strong, it is difficult for the colorants to bind to the paper.…”

Section: Research Gap Between Gelatin-based Film and Paper As A Color...mentioning

confidence: 99%

Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review

Shaik

Azhari

Sarbon

2022

Foods

View full text Add to dashboard Cite

The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film’s morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film’s strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.

show abstract

“…The colour of anthocyanins ranges from red to blue, and their stability depends on pH, light, and temperature (Khoo et al, 2017). An advantage of natural indicators is their non-toxicity as compared to synthetic dyes such as phenol red and bromothymol blue (Hidayat et al, 2019), and ability to be in contact with food. A pH indicator is commonly used as an element in smart packaging because the colour shift can be easily noticed by the eye.…”

Section: Introductionmentioning

confidence: 99%

Utilisation of black sticky rice (Oryza sativa L.) extract in chitosan-methylcellulose film

Phanumong¹,

Prommajak²

2023

IFRJ

View full text Add to dashboard Cite

Botanical extracts have potential for application in active food packaging systems in terms of antioxidant and antimicrobial activities, including other smart functions. In the present work, black sticky rice (Oryza sativa L.) extract (BE; 10 - 30%) was incorporated into a composite film of chitosan (1.0%) and methylcellulose (0.5, 1.0, and 1.5%), and prepared by a casting technique using polyethylene glycol (PEG 400) as a plasticiser. Application of 1.5% methylcellulose in combination with chitosan slightly increased film solubility and the water vapour permeability coefficient (WVPC), and improved physical properties as compared to other treatments. Film with a high BE content (20 - 30%) was thicker, and had a decreased WVPC. The tensile strength of the film increased in contrast to a statistically significant decrease (p ≤ 0.05) in the percentage of elongation at break. The surface morphology of the film was flat and smooth, and the cross section was more rigid when viewed under a scanning electron microscope. The colour of the film containing 30% BE changed clearly from red (pH 1.0) to pinkish brown (pH 6.0) and finally yellow (pH 12.0), indicated by decreased a* value and increased b* value. ΔE presented the total colour difference that changed from an initial before immersing. The film was responsive when tested in food systems by mounting it on the lid of the box, showing a visible orange-brown colour in torpedo scad, greyish brown in chicken tenderloin, and light orange in minimally processed pineapple when foods spoiled. The present work revealed the potential of anthocyanin extract derived from purple sticky rice for use as a natural pH indicator in chitosan-methylcellulose-based films for intelligent packaging.

show abstract

Sensitivity determination of indicator paper as smart packaging elements in monitoring meat freshness in cold temperature

Cited by 17 publications

References 8 publications

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review

Utilisation of black sticky rice (Oryza sativa L.) extract in chitosan-methylcellulose film

Contact Info

Product

Resources

About