Intelligent Food Packaging Research Articles

Active And Intelligent Food Packaging Review Paper, Part 1

Active And Intelligent Food Packaging Review Paper, Part 1

Electronic-free and low-cost wireless sensor tag for monitoring fish freshness

Real-time monitoring of fish products throughout the supply chain is critically important for proper tracking of fish quality and spoilage to eliminate food waste. However, most of the existing food freshness monitoring technologies are based on complex and costly sensors that lack specificity to direct biomarkers of product quality rendering them impractical for scalable low-cost production and integration into standard food packaging products. To address these issues, we present an electronic-free wireless sensor tag that can selectively monitor hypoxanthine (HX) as a specific biomarker to indicate the spoilage of fish products. The sensor tag is composed of a working and reference coil in a self-calibrating, dual-resonator configuration. The working coil is covered with a stimuli-responsive bilayer polymer structure that degrades only when high levels of HX are produced in spoiled fish products, resulting in a discernible change in the resonant characteristics of the coil. Detecting this change with respect to the reference antenna using a contactless external reader provides a differential mode of sensing to avoid environmental noise and enhance accuracy. The sensor fabrication process takes advantage of scalable and cost-effective manufacturing technologies including laser processing of metalized films and solution casting approaches. Systematic design of resonant coils and optimization of functional HX responsive coatings were performed to identify structures that provided the required spoilage detection threshold of (>2.25 mM HX) which is an indicator of fish spoilage in package products. As a proof of concept, the sensor tag’s performance was validated in a commercially packaged fish product, highlighting its ability to effectively differentiate spoiled products from fresh products in refrigerated conditions. The high selectivity exhibited by this technology puts forth a new platform that merges stimuli-responsive sensing with electronic-free wireless telemetry to develop biomarker-specific sensors for a wide range of intelligent food packaging applications.

The production of pH indicator Ca and Cu alginate ((1,4)- β -d-mannuronic acid and α -l-guluronic acid) cryogels containing anthocyanin obtained via red cabbage extraction for monitoring chicken fillet freshness

In recent days, intelligent food packaging has gained attention due to consumers' needs and monitoring of the freshness of food. Biopolymers are used to produce matrix parts and dye chemicals, because of their unique properties, such as biodegradability and biocompatibility. In this study, alginate molecules and anthocyanins were used to produce to monitor chicken fillet freshness via pH response characteristics. Anthocyanins' color and UV characteristics at different pHs were investigated. The obtained anthocyanin solution showed visible color response at different pH level. In the red cabbage extract, the anthocyanin concentration was as 0.65 ± 0.03 mg/g. Alginate and extracted anthocyanins from red cabbage were mixed at the solution phase, then metal alginate hydrogels were synthesized via crosslinking Ca2+ and Cu2+ with alginate molecules. Due to the porous structure of the cryogels, hydrogels were freeze dried at −80 °C for 24 h at vacuum atmosphere. The obtained cryogel indicated significant color changes from pH 4 to pH 10, and at a basic environment, the color change was observed with the naked eye. The porosity amounts and sizes of the produced cryogels were examined, the average pore amount of cryogels was found to be 85.46 ± 4.36 %, and the average pore size 97.98 ± 26.20 μm. Furthermore, it was seen that the color change was not directly related to the porosity, but the interaction of anthocyanin and metal alginate matrix effected color changes degree of cryogels. Due to the electronegativity of Cu2+ ions, and the use of a low amount of anthocyanin was found to be more suitable for color change. The color was changed to blue-purple while total volatile basic nitrogen content increased to 46.67 mg/100 g from 14.00 mg/100 g. As a result, prepared cryogels should be a better candidates for use as a freshness indicator and intelligent packaging.

Review of Bacterial Nanocellulose as Suitable Substrate for Conformable and Flexible Organic Light-Emitting Diodes.

As the development of nanotechnology progresses, organic electronics have gained momentum in recent years, and the production and rapid development of electronic devices based on organic semiconductors, such as organic light-emitting diodes (OLEDs), organic photovoltaic cells (OPVs), and organic field effect transistors (OFETs), among others, have excelled. Their uses extend to the fabrication of intelligent screens for televisions and portable devices, due to their flexibility and versatility. Lately, great efforts have been reported in the literature to use them in the biomedical field, such as in photodynamic therapy. In tandem, there has been considerable interest in the design of advanced materials originating from natural sources. Bacterial nanocellulose (BNC) is a natural polymer synthesized by many microorganisms, notably by non-pathogenic strains of Komagataeibacter (K. xylinus, K. hansenii, and K. rhaeticus). BNC shows distinct physical and mechanical properties, including its insolubility, rapid biodegradability, tensile strength, elasticity, durability, and nontoxic and nonallergenic features, which make BNC ideal for many areas, including active and intelligent food packaging, sensors, water remediation, drug delivery, wound healing, and as conformable/flexible substrates for application in organic electronics. Here, we review BNC production methods, properties, and applications, focusing on electronic devices, especially OLEDs and flexible OLEDs (FOLEDs). Furthermore, we discuss the future progress of BNC-based flexible substrate nanocomposites.

A machine learning-based colorimetric sensor array for high-precision pathogen identification in household refrigerators.

A precise and convenient sensor was constructed to identify pathogens in household refrigerators (4 °C, RH = 55%) by integrating a volatile organic compound fingerprint-responsive gel-based colorimetric sensor array and a neural network. The platform is expected to be extended to the intelligent food packaging field and has promise for point-of-need monitoring of pathogens.

The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines

pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage. Moreover, their sensitivity to the principal spoilage volatiles of muscle food products such as ammonia (NH3), dimethylamine (DMA) and trimethylamine (TMA) was investigated. The half-life of cyanidin-3-glucoside in small hydrogel beads was roughly twice as long as that of the larger beads under accelerated light exposure at 4 °C and they were less likely to undergo noticeable color changes over time. Both sizes of hydrogel beads stored at 97% RH and 4 °C showed color stability over the 21-day period with minimal color variation (|ΔE| ≤ 3). The UV–vis spectra of the purple corn extract exhibited changes across pH 2 to 12, as evidenced by the visible color variations, ranging from pink to green. The limit of detection (LOD) for NH3 was 25 ppm for small beads and 15 ppm for large ones. Both types of beads exhibited similar LOD for DMA and TMA, around 48 ppm. This research showed that alginate hydrogel beads containing anthocyanins from purple corn are a viable option for developing intelligent packaging of muscle foods. Furthermore, the use of hydrogel beads of different sizes can be customized to specific muscle foods based on the primary spoilage compound generated during spoilage.

Integration of Kansei Engineering and Artificial Neural Network Towards the Implementation of Intelligent Food Packaging Design Based on Consumer Preferences

Integration of Kansei Engineering and Artificial Neural Network Towards the Implementation of Intelligent Food Packaging Design Based on Consumer Preferences

DESIGN AND DEVELOPMENT OF POLYLACTIDE BASED NANOFIBROUS pH INDICATOR

In this study, a colorimetric pH indicator was developed using nanofibrous mats of polylactide (PLA) including turmeric, a natural dye. Firstly, nanofibrous mats were produced by dissolving PLA at different concentrations in chloroform (CHL)/dimethylformamide (DMF) at various volume ratios, and morphological analysis was performed. Subsequently, turmeric was added at a concentration of 2% wt. to the polymer solution having a PLA concentration of 10% in 75/25 CHL/DMF, and nanofibrous pH indicators were produced. Then, pH indicators containing turmeric were immersed into pH buffer solutions (pH 1, 4, 7 and 10), and color variations were measured using a spectrophotometer. It was foreseen that the produced pH indicators have the potential to be used in intelligent food packaging applications.

Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring

With the improvement of consumer awareness of food safety and the increasing concern about plastic pollution, the development of novel intelligent packaging film is imminent. This project aims to develop an environmentally friendly pH-sensitive intelligent food packaging film for meat freshness monitoring. In this study, anthocyanin-rich extract from black rice (AEBR) was added to composite film formed by the co-polymerisation of pectin and chitosan. AEBR showed strong antioxidant activity, and different colour responses to different conditions. The mechanical properties of the composite film remarkably improved when AEBR was incorporated into. Besides, the introduction of anthocyanins enables the colour of composite film to change from red to blue with the degree of meat spoilage increased which shows the indicative effect of composite films on meat putrification. Therefore, the AEBR-loaded pectin/chitosan film could be used as an indicator to monitor meat freshness in real-time.

Development of active and intelligent pH food packaging composite films incorporated with litchi shell extract as an indicator

The anthocyanin-rich litchi shell extract (LE) was mixed with the matrix to prepare active/intelligent food packaging composite films. The microstructure and properties of composite films were characterized. The results showed that the composite films incorporated with LE had texture-oriented layered, compact, uniform cross-sections. The composite films with LE showed different degrees of red. The composite films had similar water vapor transmission rates (1.62–1.65 × 10−12 g·cm/cm2·Pa·s). However, gelatin/chitosan/polyvinyl alcohol/litchi shell extract (Gel/Csa/PVA/LE) film had better UV blocking rates (0–20 %), the best tensile strength (18.6 MPa) and elongation at break (116%). When the composite films monitored for fish freshness at 4 °C (10 d) and 25 °C (3 d), the Gel/Csa/PVA/LE film had the pH sensitivity to show an obvious color change at 25 °C, 1th day. The results suggested that the Gel/Csa/PVA/LE film could be applied to intelligent food packaging film to indicate the freshness of fish.

Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging

Anthocyanins-based colorimetric volatile amines sensors have recently received great attention for monitoring meat and fish freshness. However, most of the sensors suffered from anthocyanins leaching problems in humid packaging environments, severely limiting their indication ability. The present study developed a hydrogel-in-oleogel bigel to protect anthocyanins from leaching. The internal hydrogel was composed of water, agar and purple sweet potato anthocyanins (PSPA), and the external oleogel was made up of sunflower oil, beeswax and glyceride monooleate (GMO). The agar concentration and water-to-oil-phase volume ratio (W/O) were optimized to be 1.0% and 2:8, respectively. The optimal pH value of hydrogel was determined to be 6.50, taking into consideration of the gas sensitivity and color stability of the bigel. The bigel was extruded onto polyvinylidene fluoride (PVDF) film through a 3D printing method to form the composite film. The results of the study revealed that PVDF-bigel composite film showed good stability in water, indicative of strong anti-leaching properties. Meanwhile, the PVDF-bigel film was sensitive to trimethylamine (TMA) with a limit of detection of 2.52 μM. The PVDF-bigel film was subjected to in-situ and real-time monitor beef and salmon freshness. The film exhibited a red-to-purple color change upon reacting with volatile amines generated from beef and salmon. Henceforth, this study presented a new method to develop anthocyanins-based colorimetric gas sensors for intelligent food packaging. • A hydrogel-in-oleogel bigel containing anthocyanins was developed. • The bigel with W/O ratio of 2:8 showed good rheological properties for 3D printing. • The bigel showed good color stability in water, indicating its anti-leaching ability. • The bigel was sensitive to TMA with LOD of 2.52 μM. • The bigel used to monitor beef and salmon freshness showed visible color changes.

Magnetically responsive chitosan-pectin films incorporating Fe3O4 nanoparticles with enhanced antimicrobial activity

Chitosan-pectin films with iron oxide (Fe3O4) magnetic nanoparticles were prepared by solution casting in order to produce biopolymer based magnetically active materials. Infrared (FTIR) spectra indicated physical interactions between the matrix and nanoparticles, corroborated by differential scanning calorimetry (DSC) results. In addition, thermal characterization suggested that the interactions between chitosan, pectin and the nanoparticles resulted in a less compact structure, influencing the film mechanical properties. Regarding vibrating-sample magnetometry (VSM) and electrical analysis, chitosan-pectin films with Fe3O4 nanoparticles showed ferrimagnetic behavior, with an increase of the dielectric constant as the nanoparticle concentration increased. Furthermore, films displayed enhanced antimicrobial activity against Escherichia coli (Gram-negative) and Staphylococcus epidermidis (Gram-positive) bacteria. Therefore, chitosan-pectin films with Fe3O4 magnetic nanoparticles provide promising results for active and intelligent food packaging applications.

Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry

Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising concerns about food safety and security have encouraged the development of PANI as an antioxidant, antimicrobial agent, food freshness indicator, and electronic nose. At the same time, it plays an important role in food safety control to ensure the quality of food. This study reviews the emerging applications of PANI in the food industry. It has been found that the versatile applications of PANI allow the advancement of modern active and intelligent food packaging and better food quality monitoring systems.

Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications

Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications

Titanium dioxide nanoparticles and elderberry extract incorporated starch based polyvinyl alcohol films as active and intelligent food packaging wraps

Polyvinyl alcohol (P)/starch (S), titanium dioxide nanoparticles (TiO2)/elderberry extract based bionanocomposites (PSTE) were developed by solvent casting method. The developed films were analyzed for morphological, functional, water barrier, mechanical, antimicrobial, food packaging as well as biodegradability studies. Results of the study showed that tensile strength, moisture barrier and antimicrobial properties of the films were significantly improved by the addition of TiO2 nanoparticles. TiO2 nanoparticles were found to be homogeneously dispersed in the polymeric matrix and had good compatibility enabling better functional properties. The elderberry extract addition caused the nanocomposite film a potential pH sensor. Further, the cherry tomato coated with PSTE solution showed reduced weight loss and did not have any sign of microbial infection up to 22 days. Biodegradation studies by soil burial test proved the biodegradability of PSTE bionanocomposites and hence have great promise as active and intelligent food packaging materials.

A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness.

This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total anthocyanin concentration of 292.17 ± 2.65 mg/L was directly used as a film-forming substance and anthocyanin source to blend with PVA, showing visual changes in color and ultraviolet-visible spectra within a pH of 2-12. Rheological and microstructural studies certified the strong interactions and good compatibility between the RCP and PVA, resulting in better mechanical properties and water resistance of the composite film than those of a pure RCP film, but without affecting its pH sensitivity. When used for fish freshness monitoring at 25 °C, the developed RCP/PVA film presented visible color differences from purple to yellow, which corresponded to the spoilage threshold of the total volatile basic nitrogen and the total viable count in fish samples. The study highlights that anthocyanin-rich purees of fruits and vegetables, in this case red cabbage puree, can be fully utilized to develop eco-friendly pH-sensing indicator films for intelligent food packaging.

Polysaccharide Biomacromolecule Film Integrated with Lycium ruthenicum Anthocyanins for Food Freshness Monitoring

AbstractThis study establishes a new kind of polysaccharide biomacromolecule film through solution blended and liquid phase separation methods, hydroxypropyl starch is used as the matrix material, carboxymethyl cellulose is used as the physic cross‐linking agent, glycerin is used as the plasticizer, and Lycium ruthenicum anthocyanins is used as the color indicator. The physic properties (solubility, swelling ratio, thermostability), structure characterization, and mechanical properties (tensile strength and elongation at break) are tested. Due to the high pH sensibility of L. ruthenicum anthocyanins, this polysaccharide biomacromolecule film can monitor the freshness of pork, shrimp, and milk, and it can be applied in intelligent food packaging material.

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.

Bio-Based pH Indicator Films for Intelligent Food Packaging Applications.

The widespread concerns about the environmental problems caused by conventional plastic food packaging and food waste led to a growing effort to develop active and intelligent systems produced from renewable biodegradable polymers for food packaging applications. Among intelligent systems, the most widely used are pH indicators, which are generally based on a pH-sensitive dye incorporated into a solid support. The objective of this study was to develop new intelligent systems based on renewable biodegradable polymers and a new bio-inspired pH-sensitive dye. The structure of the dye was elucidated through FT-IR and 1D and 2D NMR spectroscopic analyses. UV-VIS measurements of the dye solutions at various pH values proved their halochromic properties. Their toxicity was evaluated through theoretical calculations, and no toxicity risks were found. The new anthocyanidin was used for the development of biodegradable intelligent systems based on chitosan blends. The obtained polymeric films were characterized through UV-VIS and FT-IR spectroscopy. Their thermal properties were assessed through a thermogravimetric analysis, which showed a better stability of chitosan–PVA–dye and chitosan–starch–dye films compared to those of chitosan–cellulose–dye films and the dye itself. The films’ sensitivity to pH variations was evaluated through immersion in buffer solutions with pH values ranging from 2 to 12, and visible color changes were observed.

Dual-functional shikonin-loaded quaternized chitosan/polycaprolactone nanofibrous film with pH-sensing for active and intelligent food packaging

Recently, intelligent packaging has emerged for monitoring food quality in food industry. This study aimed to develop the electrospun HACC/PCL/SKN nanofibrous films with improved antimicrobial and antioxidant activity as intelligent packaging to monitor food freshness. The SKN loading resulted in nanoscale uniform fibers (approximately 55.0 nm), and the HACC/PCL/SKN nanofibrous films presented improved hydrophobicity, barrier properties and mechanical properties. Release kinetics study demonstrated that the loading effect led to a sustained release of SKN from fibers. The HACC/PCL film containing 2 wt% SKN showed good antibacterial effect during 24 h, suggesting enhanced antimicrobial activity. Moreover, the SKN-based solutions and films exhibited pH-responsive color changes from red (pH 2) to blue-purple (pH 12). Finally, the HACC/PCL/SKN film effectively provided a spoilage indication for shrimp stored at different temperatures for 3 days by color changes. This work provides a promising strategy for developing multi-functional film as an intelligent packaging in food industry.