Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters

Tsironi, Theofania; Ronnow, Peter; Giannoglou, Marianna; Taoukis, Petros

doi:10.1016/j.foodcont.2016.06.041

Cited by 43 publications

(13 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

mentioning

confidence: 67%

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

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In fact, after approving k constant, the Ea can be computed by the Arrhenius model. Nevertheless, the history of storage temperature can be authentically revealed, and be quantitatively changed within food quality decline during the cold chain management in accordance with reliable kinetic models for both TTI responses and food products (Tsironi, Ronnow, Giannoglou, & Taoukis, 2017;Van Boekel, 2008). In this regard, some of the kinetic models used for TTIs and Ea values, food quality loss indices for determining Ea, k constant, and Ea matching are presented in Tables 6 and 7.…”

Section: Reaction Of Natural Colorants To Temperature Changesmentioning

confidence: 79%

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

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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.

show abstract

“…Finally, the effectiveness of TTI for monitoring specific frozen seafood products was validated. Tsironi et al [ 140 ] applied predictive models for V. parahaemolyticus ( Vp ) and V. vulnificus ( Vv ) growth in oysters. This information was used to design enzymic TTI labels providing a response appropriate to indicate the growth pattern of Vibrio spp.…”

Section: Seafood Packaging Technologiesmentioning

confidence: 99%

Recent Developments in Seafood Packaging Technologies

Kontominas

Badeka

Kosma

et al. 2021

Foods

View full text Add to dashboard Cite

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

show abstract

Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters

Cited by 43 publications

References 21 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

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

Recent Developments in Seafood Packaging Technologies

Contact Info

Product

Resources

About