Abstract
A theoretical wireless nanosensor network (WNSN) system that gives information about the food packaging condition is proposed. The protection effectiveness is estimated by measuring many factors, such as the existence of microorganisms, bacteria, gases, and contaminants. This study is focused on the detection of an antimicrobial agent (AA) attached on a polymer forming an active integrated package. All monitoring technologies for food conservation are analyzed. Nanobiosensor nanomachine (NM), which converts biological or chemical signals into electrical signals, is used. A mathematical model, which describes the constituent’s emigration from the package to food, is programmed in MatLab software. The results show three nanobiosensors forming a WNSN. The nanobiosensors are able to carry out the average concentration for different spots in the package. This monitoring system shows reading percentages in three degrees and different colors: excellent (green), good (cyan), and lacking (red). To confirm the utility of the model, different simulations are performed. Using the WNSNs, results of AA existing in food package (FP) through time were successfully obtained.
Highlights
The new food packaging technologies are developed in response to consumer demands and trends in industrial production of conservation, product freshness, flavor stability, longer service life, monitoring, and traceability
In this paper we propose a theoretical system of integrated packaging Active Packaging (AP) and Intelligent Packaging (IP), which represent the migration of antimicrobial agent (AA) which is used to protect the food
According to the results given by the wireless nanosensor network (WNSN), we can see that the higher the impregnation pressure, the higher the concentrations of AA in the polymer matrices of the AP, while the number of days of antimicrobial protection increases
Summary
The new food packaging technologies are developed in response to consumer demands and trends in industrial production of conservation, product freshness, flavor stability, longer service life, monitoring, and traceability. The mentioned topics allow quality control and compliance with health requirements. In this sense, the packaging is a constantly evolving field, achieving a leading role in the conservation and improvement of the characteristics of food [1]. To prolong the food life it is necessary to delay the enzymatic activity and biochemical reactions using different strategies, such as temperature control and humidity control, by adding chemical components such as salt, sugar, carbon dioxide, antioxidants, and antifungal, antimicrobial, natural acids, and removing oxygen or compounds of these in packaging [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
