Bio-Based Smart Materials for Food Packaging and Sensors – A Review

Halonen, Niina; Pálvölgyi, Petra S.; Bassani, Andrea; Fiorentini, Cecilia; Nair, Rakesh; Spigno, Giorgia; Kordás, Krisztián

doi:10.3389/fmats.2020.00082

Cited by 113 publications

(67 citation statements)

References 108 publications

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“…Recently, bio-based sensors have been extensively studied due to their safety (nontoxic), economic and environmental benefits [24,[36][37][38][39][40][41]. Currently, most bio-based sensors for food packages are colorimetric and indicate pH change [37,41] or dielectric constant [24].…”

Section: Bio-based Sensorsmentioning

confidence: 99%

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

Afik

Yadgar

Volison-Klimentiev

et al. 2020

Sensors

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The determination of food freshness along manufacturer-to-consumer transportation lines is a challenging problem that calls for cheap, simple, reliable, and nontoxic sensors inside food packaging. We present a novel approach for oxygen sensing in which the exposure time to oxygen—rather than the oxygen concentration per se—is monitored. We developed a nontoxic hybrid composite-based sensor consisting of graphite powder (conductive filler), clay (viscosity control filler) and linseed oil (the matrix). Upon exposure to oxygen, the insulating linseed oil is oxidized, leading to polymerization and shrinkage of the matrix and hence to an increase in the concentration of the electrically conductive graphite powder up to percolation, which serves as an indicator of food spoilage. In the developed sensor, the exposure time to oxygen (days to weeks) is obtained by measuring the electrical conductivity though the sensor. The sensor functionality could be tuned by changing the oil viscosity, the aspect ratio of the conductive filler, and/or the concentration of the clay, thereby adapting the sensor to monitoring the quality of food products with different sensitivities to oxygen exposure time (e.g., fish vs grain).

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Section: Bio-based Sensorsmentioning

confidence: 99%

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

Afik

Yadgar

Volison-Klimentiev

et al. 2020

Sensors

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“…Currently, there is an increasing demand for eco-friendly, biodegradable, and renewable plastics because too many non-biodegradable plastic packaging materials are generated, which can not only affect the environment and eco-systems but also cause serious plastic contamination [ 2 , 4 , 5 ]. Therefore, biodegradable and bio-based plastic packaging materials have gained significant attention for substituting non-biodegradable petroleum-based plastic polymers [ 6 , 7 , 8 ]. Biodegradable plastics are much more environmentally-friendly than petroleum-based plastics because they are easily decomposed by microorganisms in the environment, producing carbon dioxide and water [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

Roy

Rhim

2020

Materials

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Curcumin incorporated poly(butylene adipate-co-terephthalate) (PBAT) based film was fabricated. Curcumin has uniformly distributed in the PBAT matrix to form a bright yellow PBAT/curcumin film. The PBAT/curcumin film has slightly reduced tensile strength and flexibility than the neat PBAT film, while the thermal stability of the film has not changed significantly. The blending of curcumin significantly decreased the water vapor permeability of the PBAT film. Additionally, the PBAT/curcumin film showed potent antioxidant activity with some antimicrobial activity. The PBAT/curcumin films with improved water vapor barrier and additional functions can be used for active packaging applications.

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“…On the other hand, smart/intelligent packaging can be defined as a system that can monitor the quality of the food in real time and inform food conditions to the consumers by emitting a signal (colorimetric, optical, chemical, electric, etc.) in response to any changes within the packaging conditions and food quality (Azeredo, 2009; Chen, Brahma, Mackay, Cao, & Aliakbarian, 2020; Halonen et al., 2020; Herbach, Rohe, Stintzing, & Carle, 2006; Kuswandi, 2020; Liang, Sun, Cao, Li, & Wang, 2019). Smart packaging systems are designed to protect foods, controlling the environment and detecting changes in the headspace, and tracing product history, based on the beneficial interaction between the food and the packaging environment; while in traditional packaging, as emphasized, the inertness of the packaging materials in contact with the food is the main objective of safety.…”

Section: Introductionmentioning

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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Bio-Based Smart Materials for Food Packaging and Sensors – A Review

Cited by 113 publications

References 108 publications

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

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

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