Smart Packaging of Meat and Poultry Products

Hogan, Sean A.; Kerry, Joe P.

doi:10.1002/9780470753699.ch3

Cited by 40 publications

(24 citation statements)

References 56 publications

(84 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gas sensors are devices that respond to the presence of a gaseous analyte by changing the physical parameters of the sensor and are monitored by external devices [34]. It includes organic conducting polymers, metal-oxide-semiconductor field-effect transistors, potentiometric carbon dioxide sensors, piezoelectric crystal sensors, and amperometric oxygen sensors [5].…”

Section: Gas Sensorsmentioning

confidence: 99%

“…It includes organic conducting polymers, metal-oxide-semiconductor field-effect transistors, potentiometric carbon dioxide sensors, piezoelectric crystal sensors, and amperometric oxygen sensors [5]. Systems commonly contained a solid-state material, which operate on the principle of luminescence quenching or absorbance changes caused by direct contact with the gas analyte [34]. Optochemical sensor based on gas-phase protonated tetraphenylporphyrin (TPP) was developed by Tuerdi et al [35].…”

Section: Gas Sensorsmentioning

confidence: 99%

See 1 more Smart Citation

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Rawdkuen¹,

Kaewprachu²

2020

Food Preservation and Waste Exploitation

View full text Add to dashboard Cite

Traditional food packaging systems cannot provide any information related to the food quality during storage to consumers. Recently, the renewable resources have been considered as starting materials for making biodegradable packaging film. A variety of food processing by-products have been utilized, either alone or in mixtures, to produce packaging films with proper properties. It shows high possibility for smart biodegradable filmmaking as well as is applicable in the food industry. In order to monitor the food quality and to reduce the food loss and waste, a new packaging technology has been increasingly developed. Smart packaging refers to packaging systems which can monitor, detect, and inform about the qualities of food in real time. Indicator is the most commonly used device, which can communicate through direct visual change, especially in color. Natural extract and synthetic color are usually added into smart packaging films. However, synthetic dyes may be harmful to the consumers' health. Thus, the use of natural extract has been increased. Smart packaging films can be applied to various types of food products in order to monitor the food quality during transportation and storage. Thus, smart packaging could be used as a nondestructive tool to detect the food quality.

show abstract

Section: Gas Sensorsmentioning

confidence: 99%

Section: Gas Sensorsmentioning

confidence: 99%

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Rawdkuen¹,

Kaewprachu²

2020

Food Preservation and Waste Exploitation

View full text Add to dashboard Cite

show abstract

“…light and humidity), be easily integrated into the food packaging and convey information in a clear manner (Hogan and Kerry, 2008;Vaikousi et al, 2008). TTIs should also be unaffected by environmental conditions other than temperature (i.e.…”

Section: Time-temperature Indicatorsmentioning

confidence: 99%

Intelligent Packaging and Food Safety

Siró

2014

Practical Food Safety

View full text Add to dashboard Cite

“…TTIs allow manufacturers, distributors, retailers and consumers to check, at a glance, whether perishable foods have been correctly transported and stored, as excessive exposure to heightened or prolonged periods of temperature exposure are recorded, usually colorimetrically . During the last 30 years, numerous TTI systems have been proposed, of which only few reached the prototype, and even less have reached the market, usually because of issues of cost and precision …”

Section: Introductionmentioning

confidence: 99%

“…3,4 During the last 30 years, numerous TTI systems have been proposed, of which only few reached the prototype, and even less have reached the market, usually because of issues of cost and precision. 5 The operational principles of commercially available TTIs are biochemical, enzymatic, microbiological or photosensitive and are expressed as a visually distinct response in the form of an irreversible colour development or colour movement. 6 TTIs have to be manufactured so as to encompass the appropriate range of time for a given product, which may be a period of a few hours up to more than a year.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method

Choi

Jung

Lee

et al. 2013

Packag. Technol. Sci.

View full text Add to dashboard Cite

Screen printing method was employed to produce microbial time temperature indicators (TTI). Bio‐pastes containing lactic acid bacteria loaded Ca‐alginate microparticles (LCAMs) and suitable for printing on polymer films have been produced. Through a spray‐solidification method, polysaccharide gel microparticles allowed for the efficient encapsulation of the lactic acid bacteria, which chromatically induced a colour change in the pH indicator. As the alginate concentration of LCAMs increased, the size of the microparticles decreased. The average diameter of LCAMs ranged from (1.67 ± 0.15) × 103 to (2.93 ± 0.31) × 103 nm. For the evaluation of bio‐pastes, the contact angles and lactic acid production properties were determined. Lower contact angles were obtained with decreasing pullulan concentration, indicating the increase in wettability for printing. The curve of lactic acid production by alginate immobilized cells was determined to take place as a zero‐order reaction favourable to TTI colour change. Visibility of TTIs was greatly improved at microencapsulation sites. As the size of the LCAMs was decreased, the visibility was found to be improved. The Arrhenius activation energy (Ea) of CIFP009‐based TTI was 117 kJ/mol. The results show that the developed manufacturing method would be used for an industrialized, simple and low‐cost manufacturing method for microbial TTIs. Copyright © 2013 John Wiley & Sons, Ltd.

show abstract

Smart Packaging of Meat and Poultry Products

Cited by 40 publications

References 56 publications

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Intelligent Packaging and Food Safety

Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method

Contact Info

Product

Resources

About