Application of biosensors in smart packaging

Park, Young Woo; Kim, Sang Woo; Lee, Jae Young; Jang, Wonhee

doi:10.1007/s13273-015-0027-1

Cited by 74 publications

(39 citation statements)

References 64 publications

(46 reference statements)

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“…Some metabolites, such as H 2 S, CO 2 , O 2 , and ethylene, and volatile compounds such as amines, ammonia, and ethanol, are formed in the headspace of packaging during the storage time. Hence, these metabolites can be applied as quality indicating factors for the detection of spoilage by incorporating an indicator that can identify these analytes within the packaging system (Park, Kim, Lee, & Jang, 2015). To monitor the integrity of foods, provide some information for the customers/manufacturers, and to trace a product details through the critical points in the food supply chain, various types of indicators/sensors have been emerged for smart packaging systems (J. H. Han, 2014; Liang et al., 2019).…”

Section: An Overview Of the Smart Packaging Based On Gas/temperature mentioning

confidence: 99%

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

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The development of smart packaging and innovation in common food packaging technology will greatly help to meet market needs, including consumer preference for "safe" foods, high-quality products and mitigate the negative environmental impacts of food packaging. In addition, consumers' tendency to use natural ingredients such as pigments and biopolymers has provided the basis for their application in the food industry, including smart food packaging. Hence, smart packaging in addition to protecting food products against environmental damage can also reveal a sign (colorimetric, chemical, electric, etc.) in real time in response to any changes in the packaging conditions and food quality. This comprehensive review emphasizes on the gas/temperature-sensitive smart films based on natural colorants and their key applications in the food packaging systems. Technological considerations associated with the natural colorantresponsive films, smart packaging, biopolymers, and importance of natural colorants versus synthetic dyes are investigated. In practice, the most common designed colorimetric indicators for monitoring gas and temperature changes and application of relevant smart films in real food models have also been discussed. Gas and time-temperature indicators provide a rapid, reliable, and online assessment and a visual indication of the food product quality level, usually through a color change, which is directly related to gas and temperature conditions during distribution and storage of relevant food products. However, future studies need to consider main points such as cost, consumers' acceptance, and confidence, regulatory aspects (i.e., labeling) and multifunctionality of smart packaging to be commercially sustainable.

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Section: An Overview Of the Smart Packaging Based On Gas/temperature mentioning

confidence: 99%

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

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“…Smart packaging systems, however, are designed to monitor certain characteristics of either packaged products or the environment in which they are found [73], and to provide information on product quality and consumption safety [74]. They can be sensors (electronic noses, biosensors, or chemical sensors) or indicators (freshness, time-temperature, integrity) [13,75]. Table 3.…”

Section: Citral and Eugenolmentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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“…It ensuring the quality and safety of food product smart packing is built -in sensors and indicators that can detect the fresheners of meat products. Data collected from biosensors can be traced and monitored during production, distribution and consumption of fresh products to ensure their safety [7]. Among numerous emerging sensing technologies physical sensors have been successfully demonstrate in the field of biomedical application.…”

Section: Bull Sci Res 34-40| 35mentioning

confidence: 99%