A novel colorimetric food package label for fish spoilage based on polyaniline film

Kuswandi, Bambang; Jayus, Jayus; Restyana, Anggi; Abdullah, Aminah; Heng, Lee Yook; Ahmad, Musa

doi:10.1016/j.foodcont.2011.10.008

Cited by 266 publications

(115 citation statements)

References 13 publications

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“…Their operation is based on the detection of the presence of metabolites produced by microorganisms, i.e. carbon dioxide and sulphur, ammonia, hydrogen sulphide, amines, ethanol, organic acids, enzymes, and toxins (Korzeniowski et al 2011;Kuswandi et al 2012;Nowacka & Fijałkowska 2014).…”

Section: Intelligent Packagingmentioning

confidence: 99%

Innovations in the food packaging market - intelligent packaging - a review

Barska¹,

Wyrwa²

2017

Czech J. Food Sci.

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Barska A., Wyrwa J. (2017): Innovations in the food packaging market -intelligent packaging -a review. Czech J. Food Sci., 35: 1-6.The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

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Section: Intelligent Packagingmentioning

confidence: 99%

Innovations in the food packaging market - intelligent packaging - a review

Barska¹,

Wyrwa²

2017

Czech J. Food Sci.

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“…As a model of TVB-N level increase the evaporation of 5% (m/v) ammonia aqueous solution was used [Pacquit et al 2006;Heising et al 2012;Kuswandi et al 2012a]. For each two analysed freshness indicators a portion of 0.5 ml 5% (v/v) ammonia solution was introduced into the reaction chamber, which was further closed tight with a glass plate (1 mm thick) and monitored at room temperature.…”

Section: Model Research With Ammonia Solutionmentioning

confidence: 99%

“…Other fi sh freshness indicators capable of TVB-N detecting inside sealed fi sh packages are based on polyaniline (PANI) fi lm. [Kuswandi et al 2012a]. Th e polymer fi lm responded through colour change from green to blue in the presence of basic volatile amines released during the fi sh spoilage period.…”

Section: Introductionmentioning

confidence: 99%

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Tichoniuk

Radomska

Cierpiszewski

2017

SOEP

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Th e paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. Th e obtained indicators were assessed and compared with an artifi cial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the fi rst stage of the presented research. Th e response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Diff erence (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. Th e indicators were evaluated in relation to their response to the spoilage of raw cod fl esh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod fl esh spoilage and characterized with TCD values equal to ca. 30 units. Czerwień buraczana nie zapewniła satysfakcjonującej zmiany barwy wskaźnika. Najbardziej obiecujące rezultaty uzyskano, stosując dodatek kurkuminy. W dalszych badaniach zastosowano wskaźnik świeżości oparty na kurkuminie, antocyjanach oraz czerwieni metylowej. Zbadano reakcję wskaźnika na psujące się świeże mięso dorsza atlantyckiego w układzie modelowym (komora z badanymi wskaźnikami) oraz w opakowaniu do żywności (pojemnik z tworzywa sztucznego). Pomimo że oba oceniane barwniki naturalne były zdolne do wykrywania psującej się żywności, to odpowiedź wskaźnika świeżości, porównywalną do tej otrzymanej dla czerwieni metylowej, uzyskano dla antocyjanów w układzie modelowym, natomiast dla kurkuminy -w opakowaniu do żywności. Zarówno naturalne barwniki, jak i czerwień metylowa zapewniły zmianę zabarwienia wskaźnika świeżości skorelowaną z procesem psucia się mięsa dorsza oraz odznaczającą się wartością wskaźnika TCD równą ok. 30 jednostek.Słowa kluczowe: wskaźnik świeżości żywności, opakowania inteligentne, naturalne barwniki.

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“…An improvement to the problem of leaching in colorimetric dye-based sensor is proposed by Kuswandi et al (2012b) for fish freshness monitoring using polyaniline. Polyaniline (PANI) is a polymer that changes conductivity and color with change in pH as a result of changes in the degree of protonation of the polymer backbone, making it useful as a leach-free visual sensor for volatile bases such as TVBN.…”

Section: Colorimetric Sensorsmentioning

confidence: 99%

Intelligent packaging in meat industry: An overview of existing solutions

2014

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Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.

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A novel colorimetric food package label for fish spoilage based on polyaniline film

Cited by 266 publications

References 13 publications

Innovations in the food packaging market - intelligent packaging - a review

Innovations in the food packaging market - intelligent packaging - a review

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Intelligent packaging in meat industry: An overview of existing solutions

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