Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

Huang, Xiaowei; Zhang, Xiaobo; Shi, Jiyong; Guo, Yanin; Zhao, Jiewen; Zhang, Jianchun; Hao, Limin

doi:10.1016/j.foodchem.2013.08.101

Cited by 122 publications

(48 citation statements)

References 24 publications

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“…Very recently, these sensors have been combined with colorimetric materials for visual detection of freshness. (Huang and others ) have developed a colorimetric sensor array for monitoring biogenic amines produced by spoilage of pork. Very recently, similar sensors have been developed for other pork products and boiled marinated turkeys by and (Salinas and others a,b).…”

Section: Perspectives and Challengesmentioning

confidence: 99%

Responsive Food Packaging: Recent Progress and Technological Prospects

Brockgreitens

Abbas

2015

Comp Rev Food Sci Food Safe

163

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Responsive food packaging is an emerging field in food packaging research and the food industry. Unlike active packaging, responsive packaging systems react to stimuli in the food or the environment to enable real time food quality and food safety monitoring or remediation. This review attempts to define and clarify the different classes of food packaging technologies. Special emphasis is given to the description of responsive food packaging including its technical requirements, the state of the art in research and the current expanding market. The development and promises of stimuli responsive materials in responsive food packaging are addressed, along with current challenges and future directions to help translate research developments into commercial products.

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Section: Perspectives and Challengesmentioning

confidence: 99%

Responsive Food Packaging: Recent Progress and Technological Prospects

Brockgreitens

Abbas

2015

Comp Rev Food Sci Food Safe

163

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“…Nowadays, novel and portable colorimetric sensors are being probed with natural pigments for the detection of VOCs vapors. The incorporation of natural pigments in colorimetric sensors have significant importance; as such, sensors do not have any hazardous effect on the packaged meat . Colorimetric sensors are generally fabricated via printing of the chemical responsive dyes on reverse phase silica gel plates, wherein the interaction between the VOCs of interest and the dyes in a partially selective way led to the origination of the array response.…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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“…Research on this label by using environmentally friendly materials is very interesting to be developed further. Utilization of natural dyes as an indicator of the freshness of food such as the utilization of red cabbage extract [4], spinach [5], turmeric [1], and black rice [6] that can be used for the indicator should have enough stability but can also be affected by factors such as acid-base to change its color, one of the famous natural dyes is anthocyanin [7].…”

Section: Introductionmentioning

confidence: 99%

A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage

Listyarini

Imawan²

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Shrimp is a type of perishable food. This study developed a simple indicator label using colorimetric method for monitoring shrimp freshness. This indicator label was made from natural dye extract of Ruellia simplex flowers which immobilized on cellulose paper by dip coating method. The indicator labels were used for examining freshness of shrimp. In this experiment, shrimp were stored in sealed bottles that have been labeled using the indicator and stored at 13 °C, 25 °C, and 40 °C for a certain range of time. Color changes of the indicator labels were observed using digital photography after shrimp storage for 0 h, 2 h, 17 h and 24 h. The color changes that occur were quantified and analyzed using the ImageJ program. The color of the indicator label when detecting the fresh shrimp was pink and after the shrimp spoilage began, the color of the label changed to purple and then became yellow when the shrimp is badly spoilage. The color change rates of label indicator increases as the shrimp storage temperature increased. These results indicate that this label indicator can be used as an indicator of the freshness of shrimps and it is not toxic and safe for food.

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Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

Cited by 122 publications

References 24 publications

Responsive Food Packaging: Recent Progress and Technological Prospects

Responsive Food Packaging: Recent Progress and Technological Prospects

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage

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