Chitosan and gold nanoparticles-based thermal history indicators and frozen indicators for perishable and temperature-sensitive products

Wang, Yicheng; Mohan, C.O.; Guan, Jiehao; Ravishankar, C.N.; Gunasekaran, Sundaram

doi:10.1016/j.foodcont.2017.09.031

Cited by 62 publications

(18 citation statements)

References 41 publications

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“…To this aim, an indicator must be based on a material showing a continuous and irreversible change of a physico-chemical property depending on the time-temperature profile undergone by the product with which it is coupled. This effect has been reported for a variety of colorimetric systems, including organic semiconductors 9 , plasmonic metal nanocrystals 8,11 , nanocomposites of chitosan and gold nanoparticles 12 , photochromic inks with temperature-dependent discoloration 13 , enzymatic indicators 14 , and microencapsulated microorganisms 15 . However, most of the TTIs have barely superficially penetrated the market.…”

mentioning

confidence: 67%

Intelligent non-colorimetric indicators for the perishable supply chain by non-wovens with photo-programmed thermal response

et al. 2020

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Spoiled perishable products, such as food and drugs exposed to inappropriate temperature, cause million illnesses every year. Risks range from intoxication due to pathogen-contaminated edibles, to suboptimal potency of temperature-sensitive vaccines. High-performance and low-cost indicators are needed, based on conformable materials whose properties change continuously and irreversibly depending on the experienced time-temperature profile. However, these systems can be limited by unclear reading, especially for colour-blind people, and are often difficult to be encoded with a tailored response to detect excess temperature over varying temporal profiles. Here we report on optically-programmed, non-colorimetric indicators based on nano-textured non-wovens encoded by their cross-linking degree. This combination allows a desired time-temperature response to be achieved, to address different perishable products. The devices operate by visual contrast with ambient light, which is explained by backscattering calculations for the complex fibrous material. Optical nanomaterials with photo-encoded thermal properties might establish new design rules for intelligent labels.

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confidence: 67%

Intelligent non-colorimetric indicators for the perishable supply chain by non-wovens with photo-programmed thermal response

et al. 2020

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“…After the plane-wave excitation of nanoparticles with a radius one-tenth the size of the wavelength of incident light, charges that accumulate on the surface of the NP polarize it. [112,113] Electronic Time-Temperature Indicator: Electronic TTIs convert temperature signals into electrical signals, and then into a visual output. There are several ways to use this method and develop TTIs, so to present the potential of electronic TTIs, they will be discussed using examples.…”

Section: Nanoparticles (Nps)mentioning

confidence: 99%

“…[122,124] As shown in Figure 13a,b, the electrospinning method was used to obtain a flexible nonwoven nanofiber mat with a large surface area. [113] This TTI, which is opaque at its standby temperature, gradually becomes transparent over time and as the temperature increases, it displays a hidden warning-sign.…”

Section: Novel Ttismentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

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a crucial factor in quality control, making it crucial in controlling its effects on consumer health. [6] Expiration dates on food are currently used to estimate its effective lifetime, which indicate the quality as well, however, the lack of real time information and inability to report food conditions put consumers at risk of either contracting food-borne illnesses or wasting food. The cumulative effect of these issues have demanded the need to build and develop systems that can be integrated with the food while it is being stored or in transit from the farms to the stores. [7] Traditional packaging has promising potential as an alternative to traditional packaging. The aim of traditional packaging is to support and maintain food quality while also extending the food product freshness. To do so, various systems or system components can be inserted/embedded into the food packaging which can release/absorb substances from/into the packaged food to help prevent the food from spoiling or to monitor the spoiling process. [8,9] Packaging materials and their capabilities are growing rapidly with the research and development of smart packaging using novel materials and methods for applications like detecting and reporting the quality of food in real-time. The main goal of smart packaging is to be able to monitor the conditions of the packaged food and/or the surrounding environment, and provide this information to a consumer in real-time using sensors to detect or record any changes relevant to the conditions of the food. [10] Among the many noninvasive sensors that can monitor food quality and safety, pH sensors are of note as the pH levels in the food are indicators of changes in its chemical composition, and influence of chemical and biological reactions in the food. Time-temperature indicators (TTIs) are also critical indicators in indicating the changes of the composition of food because the temperature determines if chemical reactions occur, and if so, to what degree. [11,12] Temperature is known to affect pH through its influence on chemical reactions as well as the concentration of hydrogen ions (H + ) or hydroxide ions (OH − ). The pH sensors will detect the pH level to provide information on the chemical composition of the food and how the chemical composition changes. The TTIs will indicate how quickly the temperaturedependent chemical reactions occur and the influence temperature has on the pH of each food. Together, pH sensors and TTIs can detect the collective effects of pH and temperature in food and how they influence the spoiling process. [13] Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor foo...

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“…For instance, Kefiran and EPS extracted from the Lactococcus lactis F-mou strain exhibit strong antibacterial activity against several common pathogens and spoilage microorganisms while mannan EPS produced by Weissella confusa MD1 and Lact. fermentum S1 highlight a strong anti-biofilm capacity [45,47,49,50].…”

Section: Native Bioactive Polymers As Packaging Materialsmentioning

confidence: 99%

“…The synthesis of the chitosan/AuNPs can be used as a frozen detector, even for one day the color change being sharp (pink => dark grey). By optimization, even the thermal history can be assessed based on the color intensity [50,135]. The integration of these "sensors" into actually used packaging can help in tracking and ensure the quality of the perishable foods, but also can be extended to pharmaceuticals and other biomaterials.…”

Section: Active Food Packaging Materials and Their Sensorial Activitymentioning

confidence: 99%

Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches

et al. 2020

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This paper offers a general view of the solutions that are able to confer bioactivity to the packaging materials, especially antimicrobial and antioxidant activity. These properties can be induced by the nature of the polymers blend or due to the addition of ternary components from natural agents (essential oils or other extracts) to synthetic organic and inorganic agents, including nanoparticles with a broad antimicrobial activity such as metals (e.g., Ag, Au, Cu) or metal oxide (e.g., TiO2, ZnO) nanoparticles, and even bacterial cells such as probiotics. Many times, these components are synergistically used, each of them assuring a specific role or potentiating the role of the other components. The antimicrobial activity can be induced due to the applied coatings or due to the whole bulk material. Along with an increasing food stability which means a longer shelf-life some smart packaging can be exploited in order to highlight the freshness of the food. These act as a sensor (usually pH sensitive but also other mechanisms can be exploited such as aggregation/agglomeration of AuNPs leading to color change or even aldehyde-specific reactions such as the Cannizzaro reaction), and thus, consumers can be confident about the freshness of the food, especially perishable food such as seafood or fish.

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Chitosan and gold nanoparticles-based thermal history indicators and frozen indicators for perishable and temperature-sensitive products

Cited by 62 publications

References 41 publications

Intelligent non-colorimetric indicators for the perishable supply chain by non-wovens with photo-programmed thermal response

Intelligent non-colorimetric indicators for the perishable supply chain by non-wovens with photo-programmed thermal response

Nanomaterials in Smart Packaging Applications: A Review

Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches

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