Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste

Jafarzadeh, Shima; Yildiz, Zeynep; Yildiz, Pelin; Strachowski, Przemyslaw; Forough, Mehrdad; Esmaeili, Yasaman; Naebe, Minoo; Abdollahi, Mehdi

doi:10.1016/j.ijbiomac.2024.129647

Cited by 11 publications

(2 citation statements)

References 158 publications

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“…Intelligent packaging is an advanced packaging technology with integrated sensors and monitoring devices that enable tracking, monitoring, and managing packaged products [69,70]. Intelligent packaging mainly comes in two application forms: smart controlled release and smart response [71].…”

Section: Packagingmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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Section: Packagingmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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“…Current approaches in packaging integration of sensors mainly involve indicator films or on-package sensors, which provide a colorimetric response to changes in gas concentration, pH, or accumulated time-temperature history. 3,[9][10][11] These provide qualitative detection and visualization of freshness status. While such colorimetric sensors offer simplicity and cost-effectiveness, electrical and electrochemical sensors offer enhanced sensitivity and realtime response capabilities, enabling precise and dynamic assessment of food quality throughout the supply chain.…”

Section: Introductionmentioning

confidence: 99%

Enabling Packaging Integration of Paper-based Electrical Gas Sensors for the Monitoring of Spoilage in Fresh Spinach

Naik,

Lee,

Herrington

et al. 2024

Preprint

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Gas sensors present an alternative to traditional off-package food quality assessment, due to their high sensitivity and fast response without the need of sample pre-treatment. The safe integration of gas sensors into packaging without compromising sensitivity, response rate, and stability, however, remains a challenge. Such packaging integration of spoilage sensors is crucial towards preventing food waste and transitioning towards more sustainable supply chains. Here, we demonstrate a wide-ranging solution to enable the use of gas sensors for the continuous monitoring of food spoilage, building upon our previous work on Paper-based Electrical Gas Sensors (PEGS). By comparing various materials commonly used in the food industry, we analyze the optimal membrane to encapsulate PEGS for packaging integration. Focusing on spinach as a high-value crop, we assess the feasibility of PEGS to monitor the gases released during its spoilage at low and room temperatures. Finally, we integrate the sensors with wireless communication and batteryless electronics, creating a user-friendly system to evaluate the spoilage of spinach, operated by a smartphone via Near Field Communication (NFC). The work reported here provides an alternative approach that surpasses traditional on-site and in-line monitoring, ensuring comprehensive monitoring of food shelf life.

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