A Novel On‐Package Sticker Sensor Based on Methyl Red for Real‐Time Monitoring of Broiler Chicken Cut Freshness

Kuswandi, Bambang; Jayus, Jayus; Oktaviana, Revi; Abdullah, Aminah; Heng, Lee Yook

doi:10.1002/pts.2016

Cited by 117 publications

(48 citation statements)

References 32 publications

(59 reference statements)

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“…Similar responsive packaging system can be prepared by incorporating methyl red indicator onto cellulose membrane. Sensor was showing color transition from red to yellow as spoilage indicator [10]. Yoshida and group have developed a pH-colorimetric indicator device using food grade and biodegradable materials (chitosan).…”

Section: Ph Responsivementioning

confidence: 99%

Responsive Systems in Food Packaging

Purkayastha

Biswal

Saha

2017

J Package Technol Res

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Responsive packaging systems can adapt to surrounding environments or react to stimuli in the food and/or regulate transport of encapsulated actives/nutrition in presence of external stimuli. It also converts chemical and biochemical signals into optical, electrical, mechanical signals etc. To allow real time food safety and quality monitoring along with extension of shelf-life of food products. These packaging systems are currently an emerging area in food packaging research and playing an increasingly important part in a diverse range of applications, such as nutrition delivery in controlled fashion, 'on demand' active delivery, spoilage indicators etc. This paper gives an overview of recent developments and challenges on the applications of stimuli-responsive materials towards food packaging area. We also highlight the future directions to convert research outcome into commercial products.

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Section: Ph Responsivementioning

confidence: 99%

Responsive Systems in Food Packaging

Purkayastha

Biswal

Saha

2017

J Package Technol Res

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“…Although the quite successful application of some artifi cial pH indicator in such colorimetric arrays [Pacquit et al 2006[Pacquit et al , 2007Kuswandi et al 2012bKuswandi et al , 2013Morsy et al 2016] there are requests for alternative compounds which ensure a more precise response of an indicator or are more acceptable for food consumers. In our study the selected natural dyes, curcumin (E100), beetroot and grape peel extracts (E162 and E163, respectively), were considered as an eff ective pH indicator for fi sh freshness sensors.…”

Section: Model Research With Ammonia Solutionmentioning

confidence: 99%

“…Th e freshness indicator in a form of a colorimetric food package label enabled the real-time monitoring of the condition of a fi sh product either at various constant temperatures or with temperature fl uctuations. Th e form of a sticker was used for other sensor utilizing volatile amines as a food freshness index [Kuswandi et al 2013]. Th e colorimetric array with a methyl red acid-base indicator was immobilized onto a bacterial cellulose membrane.…”

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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“…A novel sticker sensor has been fabricated based on methyl red, and tests have been conducted by Kuswandi et al (2014) to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method.…”

Section: Dye-based 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 On‐Package Sticker Sensor Based on Methyl Red for Real‐Time Monitoring of Broiler Chicken Cut Freshness

Cited by 117 publications

References 32 publications

Responsive Systems in Food Packaging

Responsive Systems in Food Packaging

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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