Intelligent Packaging Systems Research Articles

Dual-function β-cyclodextrin/starch-based intelligent film with reversible responsiveness and sustained bacteriostat-releasing for food preservation and monitoring

The full combination of high sensitivity indication and long-lasting bacteriostatic function is an innovative need to meet the practicality of intelligent film packaging systems for food products. Hence, Blueberry anthocyanins (BA) copigmentated by ferulic acid (FA) was used as an indicator, and cinnamon essential oil (CO) encapsulated by β-cyclodextrin (β-CD) as a bacteriostat, potato starch (PS) as a film-forming substrate to prepared a dual-function starch-based intelligent active packaging film with pH indicator and antibacterial function. FA had the best copigmentation effect with a threefold increase in a value compared to other phenolic acids. The ΔE value increased from 3.24 to 5.13 at pH 2–8, and the change was still prominent in acid-base alternating test, indicating a high response sensitivity. Notably, the yellow gamut of indicating terminus increased its visibility to the naked eye. The release behavior of CO from film was in line with Fick's diffusion. Meanwhile, the release of CO delayed to about 90 h through β-cyclodextrin encapsulation, showing a high growth-inhibition rate in E. coli and S. aureus of almost 100 %. In this study, a dual-function film with indication and bacteriostasis was prepared and enhanced with both, expanding its wide application in intelligent packaging of fresh food.

Modified lotus seed starch and red turnip peel extract based pH responsive edible films

Starch obtained from lotus seed was physically modified through heat-moisture treatment to develop the starch-based biopolymer films. Three different types of films: native lotus seed starch (NLS)- carboxymethyl cellulose (CMC), heat moisture treated modified starch (HMLS)-CMC, and modified starch incorporated with red turnip peel extract (HMLS-RTE)-CMC films were developed. The different filmogenic solutions exhibited non-Newtonian behavior with the shear thinning property and showed weak gel-like and viscoelastic behavior. The three different films' tensile strength ranged from 14.97 ± 0.65–21.13 ± 0.41 MPa and elongation at break ranged from 32.87 ± 1.14–44.31 ± 0.82%. The water vapor permeability in NLS was 3.86 × 10−7 gm−1h−1Pa−1 and in HMLS-RTE film, the WVP was decreased to 2.58 × 10−7 gm−1h−1Pa−1. The findings revealed that the pH-sensitive HMLS-RTE film had higher thermal stability, improved mechanical and moisture barrier properties than the NLS films, making them suitable for the intelligent food packaging system.

Development of an Intelligent Packaging System Based on Gelatin/Chitosan Nanofibers and Containing β-Cyclodextrin/Viola odorata L. Anthocyanins Complex

Development of an Intelligent Packaging System Based on Gelatin/Chitosan Nanofibers and Containing β-Cyclodextrin/Viola odorata L. Anthocyanins Complex

Intelligent and Active Packaging System Application in Evaluating and Maintaining the Tuna (Thunnus Sp.) Fillets’ Quality at Cold Temperature

This study developed intelligent and active packaging combined for tuna fillets. The purposes of this study were to determine the colour change of packaging indicator labels and the effectiveness of edible coatings (citronella oil concentrations of 0%, 0.5%, and 1%), as well as to establish a correlation between the colour analysis values of intelligent indicator and observed spoilage criteria of tuna stored at refrigerated temperatures (4±1°C). The parameters tested included the determination of Total Volatile Bases Nitrogen, Total Plate Count, pH, and sensory analysis. The test was carried out every three days for 18 days, with two replications. The findings indicated that the intelligent indicator label (Bromothymol blue + Methyl Red (1:1)) changed colour from deep red to yellow and then green. Edible coating with 0.5% citronella oil gave the best result in this study. The correlation between the colour analysis of the intelligent indicators and the parameters of the fish spoilage test is positive, suggesting a consistent trend pattern in determining the degree of decay in tuna fillets. Correlation coefficient values vary from 0.98 to 0.99, showing a significant correlation. The combination of intelligent and active packaging in a single packaging system allows for monitoring tuna's quality while increasing its shelf life.

Advancements in bio-polymeric composite materials for active and intelligent food packaging: A comprehensive review

The current review focuses on the role of bio-composites, natural fibres, and clays in active and intelligent food packaging. Because of their biodegradability, sustainability, and regenerative nature, these materials present a potential solution to increasing environmental problems. Natural fibres, clays, and bio-composites considerably enhance packaging material’s mechanical characteristics, thermal stability, and barrier performance, allowing for improved food preservation. Natural fibres, such as starch-based, wool-based, silk-based, and protein-based fibres, actively interact with packed food, improving shelf life and quality. Moreover, their incorporation into intelligent packaging systems aids in monitoringfood safety factors in real-time. Natural clays aid in the controlled release of active chemicals such as antibacterial agents and antioxidants due to their layered structure and high absorption capability. The ongoing research in this field hints at the significant potential of these materials, moving towards a more sustainable and environmentally conscious future for food packaging.

Cellulose acetate/MOF film-based colorimetric ammonia sensor for non-destructive remote monitoring of meat product spoilage

Herein, we designed an on-site and portable colorimetric assay using cellulose acetate polymeric films incorporated with HKUST-1 metal-organic framework while immersed in a solution of methyl red and brilliant cresyl blue organic dyes as an indicator for monitoring ammonia levels. Ammonia serves as a significant biomarker of food spoilage which falls under the category of volatile organic compounds (VOCs). The designed colorimetric solid-state sensor was comprehensively characterized using FE-SEM, EDS-mapping, XRD, FTIR, and contact angle analyses. The results confirmed the superior stability, water permeability, good crystallinity and desirable morphology of the prepared sensor platform. Additionally, customized smartphone was developed and applied for online signaling and colorimetric analysis. The findings demonstrated two linear ranges: 1–100 ppb and 0.1–1340 ppm with a detection limit of 0.02 ppm. The solid-state sensor exhibited high selectivity in the presence of other VOCs such as methanol, ethanol, acetone, 2-propanol, toluene, humidity, and hexane. It displayed acceptable repeatability in both inter-day (RSD = 3.38 %) and intraday (RSD = 3.86 %), long-term stability over 4 days as well as reusability over 3 cycles. We successfully applied this sensing platform for ammonia monitoring in spoiled meat foods including veal, fish and chicken. The results indicated favorable percentage recovery and repeatability, confirming the feasibility and potential applicability of this intelligent packaging system for monitoring freshness. The platform allows for real-time monitoring and data analysis via smartphone-based online signaling, providing a convenient and effective method for ensuring food quality.

A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging.

The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF's anthocyanins is a potential strategy for the future of food packaging systems.

Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract.

This work aimed to develop an active and intelligent film based on soluble soybean polysaccharide (SSPS)/Malva sylvestris extract (MSE) to extend the shelf life of foodstuff and detect indirectly the food spoilage. The influence of MSE content on physico-mechanical properties, biological activity, and pH sensitivity of the SSPS-based films was examined. When the MSE concentration increased from 0 to 6% (w/w), water solubility and water vapor permeability of the films decreased (p ˂ 0.05). Clear antioxidant and antibacterial capacities were observed for SSPS films incorporated with different concentrations of MSE. SSPS/MSE films could sense the pH variation in a pH range of 7 to 8. SSPS/MSE film was used to detect the spoilage of shrimp and showed a pH-sensitive highly distinctive color variation from grey to dark green as the shrimp's quality altered. Overall, SSPS/MSE film can be introduced as a promising candidate for application as active and intelligent packaging.

Fluorescence light-up electrospun membrane incorporated with perovskite nanoclusters as a highly sensitive colorimetric probe for detection of amine vapors during food spoilage

Volatile amine vapors are harmful to the environment and humans, and intelligent, sensitive, and selective colorimetric perovskite nanoclusters-based sensing strips have attracted attention due to their outstanding ability to detect volatile amines in intelligent packaging systems. Herein, based on the light-down sensing principle, highly sensitive fluorescent probe strips with excellent revisability and durability characteristics were produced by encapsulating CsPbBr3 nanoclusters in electrospun polyacrylonitrile (PAN) nanofibrous membrane (CPB*NFM). CPB*NFM strip sensors exhibited an obvious fluorescence quenching response at 513 nm when exposed to amine vapors with a low detection limit (87 ppb) and exhibited rapid attenuation due to reversible electrostatic electron transfer at the perovskite-NHx interface. This phenomenon was attributed to a crystal change in CsPbBr3 at the amine interface and its reversal after amine removal under normal atmospheric conditions. We believe the flexibility and stability of the devised CPB*NFM make them suitable for monitoring food spoilage in intelligent packing systems and for determining the amine contents of foods.

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

Advances In Intelligent Food Packaging Of Meat

There are now numerous innovative food packaging options available on the market that let consumers monitor the items' quality, safety, integrity, cleanliness, freshness, and purity before consumption. It's also critical to minimise food fraud, spoilage, contamination, and ineffective food safety communication. To satisfy this need, a number of packaging technologies, including intelligent packaging and active packaging have been developed. In this article, covered a variety of intelligent packaging systems, including data carriers, indications, and sensors. By sending out visual like a change in colour, indicators provide internal visual that reveal the state of food goods. With the aid of transducers, digital sensors are able to recognise changes in the product.

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.

Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets

This study aimed to investigate the applicability of novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4°C. The color changes of the indicator labels were observed using the mobile phone after storage for days 0, 5, and 10. The result revealed that the indicator labels could be used to determine the freshness of the product as a part of intelligent packaging since the color of all indicators changed, depending on the pH changes of the chicken breast fillets. However, the synthetic and the red cabbage-based indicator labels are found more sensitive to color changes compared to other selected natural-based indicators. Moreover, the indicator labels have no toxic effect and are reliable and easy to use for monitoring the shelf life of meat and meat products. Novelty impact statement A novel freshness indicator was developed based on natural (pomegranate, red cabbage, and turnip juice) and synthetic dye (bromocresol green, and methyl red) to detect physicochemical and microbiological changes in the chicken breast fillet for consumers as an alternative to the expiry date. The color of the indicator labels has changed depending on changes in the pH value of the chicken breast fillet packaged under air oxygen. It is considered that the developed indicator labels will contribute to new scientific research about intelligent packaging systems.

Food sensors: Off‐package and on‐package approaches

AbstractFood sensors are an emerging technology used in food quality monitoring and safety, potentially decreasing food loss and waste and protecting the health of consumers. Food sensors integrated into intelligent packaging systems are promising to enhance food shelf‐life during transportation, distribution, storage, and selling. In this review, the role of food sensors in the intelligent packaging system, their developments, and challenges are discussed. First, we discuss the motivation behind food sensors in the food quality and safety management system, followed by the background of the intelligent packaging development and factors involved in the food properties monitoring. Then, food sensor approaches, both on‐package and off‐package sensors, were discussed. Following, the examples of potential food sensors integrated into a packaging system, which allows monitoring food quality and safety, were also described, followed by several strategies to monitor premature food spoilage. Finally, the prospects of an on‐package sensor as a smart packaging and related challenges are addressed.

On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review.

Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.

ACTIVE AND INTELLIGENT PACKAGING BASED ON CHITOSAN AND ANTOCYANIN FROM THE EXTRACT OF ROSELLA FLOWER (Hibiscus sabdariffa) WITH THE ADDITION OF CITRONELLA ESSENTIAL OIL (Cymbopogon citrratus)

Background: The development in various industrial sectors in Indonesia is not far from the development of advanced materials in food packaging applications. In terms of material, 44% of the circulating packaging is in flexible form, 14% is rigid plastic packaging, and 28% is paperboard packaging. The food in packaging has expired or has decayed before expiration date due to contact with other compounds. Currently, a system has been developed forthe development of materials for food packaging so as to increase the safetyand shelf life of food ingredients which is commonly referred to as intelligentand active packaging. Method: This active and intelligent packaging system will utilize biopolymer compounds combined withdyes in pH-sensitive edible film preparations so they are be able to show color changes when there is a change in pH. The author uses the method of studying literature in national and international journals whose validity is verified to examine the use of chitosan biopolymer from shrimp shells with the addition of anthocyanin compounds from Rosella flowers as colorindicators and lemongrass as an antioxidant that will extend the shelf life of food. Result: Based on the results the authors can conclude that this active and intelligent packaging innovation has goodpotential as an indicator to determine freshness and prolong shelf life of fresh food products. The incorporation of Rosella flower extract in the film can increase the value of light transmission, opacity, water content, and sensitivity to pH. Meanwhile, the incorporation of essential oils significantlyincreases the elongation and opacity values and produces a smoother film surface. The hydrophobic nature of essential oils can reduce value of water content in the film. Conclusion: Authors hope that the Intelligent Packaging based on chitosan and anthocyanin from Rosella flower extract with the addition of essential oils can be applied further. Keyword: anthocyanin, chitosan, essential oil, intelligent packaging, rosella

Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives

Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications.

Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.

Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products.

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

Trends in Smart Packaging Technologies for Sustainable Monitoring of Food Quality and Safety

Food packaging has a significant impact on food preservation, thus prolonging the shelf-life and maintaining sustainable food quality and safety throughout the food supply chain and even during storage. Consumer desire for reliable, sustainable, organic, healthy, and unique products with “clean” labeling has risen as a result of technological advancement. Food packaging innovation is mainly described by the advancement of smart packaging technologies such as active and intelligent packaging. Active packaging is the use of active ingredients in more sustainable packaging materials to expand storability while ensuring product safety and quality. Intelligent packaging systems are developing to become more economical, efficient, and integrated matrices to deliver new packaging ideas that maintain the state of the packed food to deliver information on the product quality during shipping and storage. This review will provide a detailed overview of recent significant advancements and trends in the evolution of smart packaging