A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii

Zhang, Junjun; Huang, Xiaowei; Zhang, Xiaobo; Shi, Jiyong; Zhai, Xiaodong; Liu, Li; Li, Zhihua; Holmes, Melvin; Gong, Yun; Povey, M. J. W.; Xiao, Jianbo

doi:10.1016/j.jfoodeng.2020.110290

Cited by 64 publications

(27 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Quantification of the color change of anthocyanin and curcumin-loaded polymer films and fibers in response to pH is an active research area for the detection of ammonia produced during food spoilage. 49 Digital image colorimetry, combined with principle component analysis 39 and non-linear regression, 50 has been successfully utilized in these smart packaging systems to enable recognition of spoiled foodstuffs 39 and ammonia content 50 from the degree of the color change exhibited. However, to the best of our knowledge, we provide the first example of silk fibroin-based, eco-sensors for the detection of waterborne, environmental pollutants using curcumin and anthocyanin as natural, nontoxic pH indicators.…”

Section: Resultsmentioning

confidence: 99%

Smart Silk Origami as Eco-sensors for Environmental Pollution

Matthew

Egan

Witte

et al. 2022

ACS Appl. Bio Mater.

View full text Add to dashboard Cite

Origami folding is an easy, cost-effective, and scalable fabrication method for changing a flat material into a complex 3D functional shape. Here, we created semicrystalline silk films doped with iron oxide particles by mold casting and annealing. The flat silk films could be loaded with natural dyes and folded into 3D geometries using origami principles following plasticization. They performed locomotion under a magnetic field, were reusable, and displayed colorimetric stability. The critical parameters for the design of the semi-autonomous silk film, including ease of folding, shape preservation, and locomotion in the presence of a magnetic field, were characterized, and pH detection was achieved by eye and by digital image colorimetry with a response time below 1 min. We demonstrate a practical application—a battery-free origami silk boat—as a colorimetric sensor for waterborne pollutants, which was reusable at least five times. This work introduces silk eco-sensors and merges responsive actuation and origami techniques.

show abstract

Section: Resultsmentioning

confidence: 99%

Smart Silk Origami as Eco-sensors for Environmental Pollution

Matthew

Egan

Witte

et al. 2022

ACS Appl. Bio Mater.

View full text Add to dashboard Cite

show abstract

“…To address the problems of the poor hydrophobicity and stability of the freshness indicators and the migration of natural dyes, Zhang et al [145] designed a novel freshness indicator. The indicator consisted of a sensing layer and a hydrophobic protective layer, which had been verified as capable of monitoring the freshness of food while having good hydrophobicity.…”

Section: Freshness Monitoring Of Meat and Seafood Productsmentioning

confidence: 99%

Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness

Liu

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

Recently, due to the enhancement in consumer awareness of food safety, considerable attention has been paid to intelligent packaging that displays the quality status of food through color changes. Natural food colorants show useful functionalities (antibacterial and antioxidant activities) and obvious color changes due to their structural changes in different acid and alkali environments, which could be applied to detect these acid and alkali environments, especially in the preparation of intelligent packaging. This review introduces the latest research on the progress of pH-responsive freshness indicators based on natural food colorants and biodegradable polymers for monitoring packaged food quality. Additionally, the current methods of detecting food freshness, the preparation methods for pH-responsive freshness indicators, and their applications for detecting the freshness of perishable food are highlighted. Subsequently, this review addresses the challenges and prospects of pH-responsive freshness indicators in food packaging, to assist in promoting their commercial application.

show abstract

“…In another study, agar-PVA films with curcumin provided a color change from yellow to orange–red when the shrimp freshness decline [ 76 ]. Hydrogel films were prepared by the casting method by dissolving the curcumin (0, 1, 2, and 3% w / w ) on the agar and polyvinyl alcohol mixing solution.…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

View full text Add to dashboard Cite

Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

show abstract

A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii

Cited by 64 publications

References 34 publications

Smart Silk Origami as Eco-sensors for Environmental Pollution

Smart Silk Origami as Eco-sensors for Environmental Pollution

Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Contact Info

Product

Resources

About