Intelligent Packaging Systems Research Articles

Intelligent Packaging Systems with Anthocyanin: Influence of Different Polymers and Storage Conditions

With the aim of meeting the growing demand for safe food, intelligent packaging has emerged, which monitors the conditions of the food and informs the consumer about its quality directly at the time of purchase. Among intelligent packaging options, colorimetric indicator films, which change color in response to changes in the food, such as the release of volatile compounds, have been widely studied. Among them, pH indicator films composed of dyes sensitive to small variations in the pH value of the food surface have received greater attention in recent years. Anthocyanins, which are natural pigments, have stood out as one of the most commonly used sources of dyes in the production of these indicator films. In this context, the present review aims to present an updated overview of research employing anthocyanins in indicator films, including their stability under different storage conditions, the influence of different polymers used in their production, and alternative techniques for maintaining stability.

Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system

Development and investigation of a polysaccharide ternary nanocomposite based on basil seed gum/graphene oxide/anthocyanin for intelligent food packaging

A new pH-sensitive intelligent packaging system was developed composed of extracted and purified basil seed gum (BG) containing aqueous malva sylvestris extract (MS) and varying amounts of synthesized graphene oxide (GO). In the following, the characteristics of prepared films including spectroscopic, physio-mechanical, thermogravimetry, fracture-surface morphology, anthocyanin release, and pH and TVB-N sensitivity, were investigated. Our results revealed that the addition of 0.5 wt % MS into the BG matrix induced pH sensitivity to the film and resulted in a visible color change from pH 2.0 to 14.0; however, it reduced the thermal and physio-mechanical properties. In this regard, the effective presence of the optimum concentration of GO (0.25 wt%) in enhancing the mechanical and thermal properties of the BG-MS films was shown. Moreover, inspecting the release kinetics demonstrated a controllable release for BG-MS-GO film compared to the BG-MS film in 48 h. Furthermore, the total volatile basic nitrogen (TVB-N) content and pH value were shown to be highly correlated with the color changes of the freshness indicator film during the storage of salmon fillets at 25 °C for 36 h. Therefore, it was shown that BG-MS-GO film can be used as a highly effective freshness/spoilage indicator of proteinic products.

Intelligent Packaging System: A Promising Approach to Reduce Food Waste

Intelligent Packaging System: A Promising Approach to Reduce Food Waste

A Decade of Eco-Friendly Active and Intelligent Food Packaging Research: A Quantitative Review

The thrust for active and intelligent food packaging systems utilizing sustainable biopolymer resources has gained significant momentum in recent years as the global food industry seeks innovative solutions to enhance product freshness and safety while reducing environmental impact. Active packaging aims to extend the shelf life of packaged foods through the incorporation of substances. Intelligent packaging, on the other hand, is intended to offer up-to-date data on the quality, freshness, or safety of packaged foods by integrating various indicators into the packaging film that displays variations in storage conditions, gas levels, pH, and other factors. The present quantitative review is targeted to investigate quantitatively the research activity in the biodegradable multifunctional packaging utilizing the Web of Science database data. The top ten authors, countries, and journals associated with the present topic have been analyzed using the Bibliometrix-Biblioshiny package of R. This software package also utilizes the thematic evolution in terms of trend topic analysis. In addition, the VOS viewer software package has been used to predict inter-country collaboration, as well as, collaboration between authors. This software package also predicts co-occurrences and the evolution of keywords. Such an extensive computational approach thus expected to predict the grey areas in eco-friendly active and smart food packaging research both in terms of synthesis and properties.

Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0–8 % w/w) of the inclusion complex of β-cyclodextrin/black chickpea anthocyanins (βCD/BCPA) were produced. The salep film containing 8 % of βCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.

PH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness

Sustainable and intelligent packaging systems, utilizing biomass-derived matrix and bioactive indicators represent promising approaches for real-time detection and monitoring of freshness of food, as well as prolonging the shelf-life and improving the quality and safety of food products. Herein, we reported pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets which could act as smart indicators for monitoring the freshness of shrimps. Caffeic acid, as a bio-based modifier, was covalently grafted onto the surfaces of the nanoplatelets loaded with curcumin. The collagen nanocomposite films were fabricated by the incorporation of functionalized nanoplatelets through all-aqueous casting-evaporation approach. The triple-helical structure of collagen molecules was stabilized by the functionalized nanoplatelets mainly through hydrogen bonding and electrostatic interactions with uniform distribution into the film matrix. Moreover, the resultant nanocomposite films not only demonstrated favorable hydrophobicity and water vapor barrier properties, but also exhibited effective antioxidant activity and anticipated color responsiveness to pH changes and NH3 presence. The consistent changes in color of the nanocomposite film with the shrimps following days of storage supported its feasibility and potential for monitoring the freshness of shrimps. Therefore, we envision that the developed collagen-based nanocomposite films showcase great potential in the application of sustainable and intelligent packaging system for dynamic visualization of seafood freshness.

A review on the role of pH-sensitive natural pigments in biopolymers based intelligent food packaging films

As food packaging evolves, consumer interests are shifting from traditional to intelligent food packaging systems. Intelligent packaging includes active components that display changes in a visual or interactive form perceivable by consumers. This offers real-time monitoring of the quality and shelf life of the packaged food and enhances transparency. For example, pH-sensitive natural pigment-based films change color in response to variations in pH levels, enabling the film/labels to reflect alterations in the acidity or basicity of the food inside the package. Natural pigments like anthocyanins, curcumin, betalains, chlorophyll, and carotenoids have been comprehensively reported for developing biodegradable pH-sensitive films of starch, protein, chitosan, and cellulose. Natural pigments offer great compatibility with these biopolymers and improve the other performance parameters of the films. However, these films still lack the strength and versatility of petroleum-based synthetic plastic films. But these films can be used as an indicator and combined with primary packaging to monitor freshness, time-temperature, and leak for muscle foods, dairy products, fruits and vegetables, and bakery products. Therefore, this review provides a detailed overview of pH-sensitive pigments, their compatibility with natural polymers, their role in film performance in monitoring, and their food packaging applications.

Evaluation of Methylene Blue Migration from Time-Temperature Indicators Using LC-MS/MS.

The purpose of this study was to evaluate and validate methylene blue migration from printed time-temperature indicators (TTIs) into food. It also highlights the importance of establishing regulatory measures and safety standards for food packaging, suggesting that this can contribute to improving food packaging safety. Liquid chromatography-mass spectrometry (LC-MS/MS) was used to quantify methylene blue migration in various food simulant and food matrix samples. The results show that the level of methylene blue migration varies significantly depending on the chemical properties of the food mimetic and the composition of the food matrix. The established method demonstrated a high sensitivity, with limits of detection (LODs) of 0.0019-0.0706 μg/L (kg) and limits of quantification (LOQs) of 0.0057-0.2138 μg/L (kg). This study highlights the need for a regulatory framework to mitigate the health risks associated with methylene blue in intelligent packaging systems and argues that regulatory thresholds should be set to ensure food safety and quality.

Unlocking the potential of 2D nanomaterials for sustainable intelligent packaging

The demand for high food safety standards, spoilage prevention, and the minimization of food waste has spurred extensive investigation into intelligent food packaging. Within this field, considerable attention has been directed towards two-dimensional (2D) nanomaterials owing to their exceptionally thin layered configuration and diverse physicochemical, electrical, optical, and thermal properties. These attributes render 2D nanomaterials highly suitable for enhancing sensing capabilities in intelligent packaging systems. This review delves into the forefront of research concerning the utilization of 2D nanomaterials in intelligent packaging applications. It provides a comprehensive survey of intelligent food packaging concepts and explores various 2D materials, including graphene-based materials, MXene, and silicate clay, investigated for their potential in intelligent packaging systems. Additionally, the review interprets the structure, properties, and utilization of 2D materials in diverse biosensing systems encompassing gas, moisture, pH, and bacteria sensors, indicators, or wireless tags. Moreover, it examines the influence of 2D materials on the mechanical, optical, thermal, barrier, and bioactive properties of smart packaging, while also deliberating on their respective advantages and limitations. By combining these foundational elements, this study offers a distinctive and thorough contribution to the domain of food packaging, laying the groundwork for the future development of sustainable and high-performance packaging materials.

Ammonia-responsive chitosan/polymethacrylamide double network hydrogels with high-stretchability, fatigue resistance and anti-freezing for real-time chicken breast spoilage monitoring

Hydrogels are a promising option for detecting food spoilage in humid conditions, but current indicators are prone to mechanical flaws, posing a concern for packaging systems that require strong mechanical properties. Herein, a double network hydrogel was prepared by polymerizing methacrylamide in a chitosan system with aluminum chloride and glycerol. The resulting hydrogel demonstrated high stretchability (strain >1500 %), notch insensitivity, excellent fatigue resistance, and exceptional anti-freezing capabilities even at −21 °C. When incorporating bromothymol blue (BB) or methyl red (MR), or mixtures of these dyes into the hydrogels as indicators, they exhibited sensitive colorimetric responses to pH and NH3 levels at different temperatures. Hydrogels immobilizing BB to MR ratios of 1:1 and 1:2 displayed clearer and more sensitive color responses when packed into chicken breast, with a sensitivity level of 1.5 ppm of total volatile basic nitrogen (TVB-N). This color response correlated positively with the accumulation of TVB-N on the packaging during storage at both 25 °C and 4 °C, providing sensitive indications of chicken breast deterioration. Overall, the developed hydrogels and indicators demonstrate enhanced performance characteristics, including excellent mechanical strength and highly NH3-sensitive color responses, making significant contributions to the food spoilage detection and intelligent packaging systems field.

Recent Progress in Intelligent Packaging for Seafood and Meat Quality Monitoring

AbstractFood waste plays a crucial role in environmental and human health issues. To address these issues, intelligent packaging systems are proposed for the accurate assessment of the quality of food products. Intelligent packaging is a technology that integrates sensing systems with conventional packaging to provide smart sensing communication functions for real‐time food quality monitoring. The most important parts of this technology are generally classified as quantitative sensors (sensors) and qualitative sensors (indicators). Since seafood and meat products can spoil easily if not stored properly, applying intelligent packaging for real‐time monitoring of the safety of these products is beneficial. In this review, the spoiling process and essential performance characteristics are indicators of the quality of these food products are first discussed. Then, The characteristics and importance of various sensors and indicators that can be used for seafood and meat quality monitoring are presented. While discussing these topics, an updated review of recent scientific studies, preconditions, materials, advantages, and limitations are provided. Furthermore, the future need for improvements in intelligent packaging systems for real‐time quality and safety monitoring of food products is discussed. Finally, several important research examples of the challenges and perspectives of intelligent packaging applications for meat and seafood quality monitoring are presented.

Natural Polysaccharide Film-Based Triboelectric Sensor for Fruit Transportation Collision Monitoring.

Transportation-induced damage to fresh produce is a big challenge in logistics. Current acceleration and pressure sensors for collision monitoring face issues of power dependency, high cost, and environmental concerns. Here, a self-powered and environmentally friendly triboelectric sensor has been developed to monitor fruit collisions in transportation packaging. Microcrystalline cellulose/chitosan and sodium alginate films were prepared as positive and negative tribo-layers to assemble a natural polysaccharide film-based triboelectric nanogenerator (NP-TENG). The NP-TENG's electrical output was proportional to the structure parameters (contact surface roughness and separation gap of the tribo-layers) and the vibration factors (force and frequency) and exhibited excellent stability and durability (over 100,000 cycles under 13 N at 10 Hz). The high mechanical-to-electrical conversion efficiency (instantaneous areal power density of 9.6 mW/m2) and force sensitivity (2.2 V/N) enabled the NP-TENG to be a potential sensor for monitoring fresh produce collisions in packaging during logistics. Transportation simulation measurements of kiwifruits verified that the sensor's electrical outputs increased with the vibration frequency and stacking layer while varying at different packaging locations. This study suggests that the NP-TENG can effectively monitor collision damage during fruit transportation, providing new insights into developing intelligent food packaging systems to reduce postharvest supply chain losses.

Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging.

Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.

Smart food packaging: Recent advancement and trends.

Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.

Integrating Nanocomposites and Biosensors: Towards an Intelligent Food Packaging System

Integrating Nanocomposites and Biosensors: Towards an Intelligent Food Packaging System

A Comprehensive Review of Different Nano – Biocomposite Materials Used in The Food Packaging Industry

Nanotechnology is the ability to manipulate materials at the nanoscale, which is approximately 1300nm in size. At this scale, particles have a significantly large surface area and display unique characteristics, including electronic, optical, and catalytic properties. As a valuable tool, nanotechnology has been employed in the food industry to enhance production processes and improve food quality. It is estimated that by 2023, approximately 1400 food and agricultural companies will actively engage in research related to nanotechnology. The impact of nanotechnology on the food industry is far-reaching and encompasses various aspects such as food processing, product formulations, food safety and biosecurity. One notable advancement is in the development of intelligent, active, and smart food packaging systems. With nanotechnology, food packaging can now possess sophisticated features that help monitor freshness levels, control microbial growth, and provide other benefits that extend shelf life. This revolutionizes conventional packaging methods by promoting optimal preservation of products while maintaining high standards of safety for consumers. In conclusion, nanotechnology continues to transform the way we produce and consume food through its innovative applications in the industry. Its potential for improving efficiency and enhancing food quality makes it an essential component for future advancements in the field of agriculture and nutrition.

Onion peel extract as milk freshness indicator in biopolymer-based intelligent packaging films

Intelligent food packaging is used to monitor quality / freshness of packaged food product, and to communicate them to consumers. Natural color-based pH indicators can be effective agents in biopolymer-based intelligent packaging systems. In this study, gelatin and sodium alginate-based sustainable intelligent packaging films incorporated with onion peel extract (OPE) as the pH indicator were fabricated for monitoring and indicating milk freshness. Effects of incorporation of OPE on moisture content, solubility, swelling, transparency, antioxidant activity, and total phenolic contents of the fabricated films were also evaluated. The developed films were characterized using Fourier transform infrared (FTIR), field emission scanning electron microscopy (FESEM), and their color changes due to pH sensitivity were measured. The fabricated intelligent films / labels were tested against milk at different pH of 6.5, 6, 5.5, 5, 4.5, 4, and 3.5, and the discernible color changes were measured. The developed intelligent films / labels showed significant change in their color with change in pH of the milk samples. Thus, the films can be used as sustainable alternative, as freshness indicator for packaged milk.

Eco-friendly and intelligent cellulosic fibers-based packaging system for real-time visual detection of food freshness

Eco-friendly and intelligent cellulosic fibers-based packaging system for real-time visual detection of food freshness

Betalains as promising natural colorants in smart/active food packaging.

Betalains are water-soluble nitrogen pigments with beneficial effects, including antioxidant, antimicrobial, and pH-indicator properties. The development of packaging films incorporated with betalains has received increasing attention because of pH-responsive color-changing properties in the colorimetric indicators and smart packaging films. As such, intelligent and active packaging systems based on biodegradable polymers containing betalains have been recently developed as eco-friendly packaging to enhance the quality and safety of food products. Betalains could generally improve the functional properties of packaging films, such as higher water resistance, tensile strength, elongation at break, and antioxidant and antimicrobial activities. These effects are dependent on betalain composition (about its source and extraction), content, and the kind of biopolymer, film preparation method, food samples, and storage time. This review focused on betalains-rich films as pH- and ammonia-sensitive indicators and their applications as smart packaging to monitor the freshness of protein-rich foods such as shrimp, fish, chicken, and milk.