Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken

Ahmed, Mustafa; Bose, Ipsheta; Nousheen,; Roy, Swarup

doi:10.1155/2024/7949258

Cited by 3 publications

(1 citation statement)

References 42 publications

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“…There are plenty of studies on carrageenan-based packaging film, and the results are promising, but pure carrageenan, when used for developing film, has some limitations, such as poor barrier properties, high hydrophilicity, and a lack of functional properties [7]. The functional and physical properties of carrageenan can be enhanced by combining it with other polymers, nanofillers, bioactive ingredients, and crosslinking agents [8][9][10][11]. The addition of functional ingredients is key for developing smart (active and intelligent) packaging material [12,13].…”

Section: Introductionmentioning

confidence: 99%

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Kokkuvayil Ramadas,

Rhim,

Roy

2024

Polymers

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Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

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Section: Introductionmentioning

confidence: 99%

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Kokkuvayil Ramadas,

Rhim,

Roy

2024

Polymers

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Simulation and Validation of a Novel Colorimetric Three‐Layer Intelligent Indicators With Different Binders to Monitor Freshness of Atlantic Bonito (Sarda sarda) Under Two Different Atmospheres

Al Obaidi,

Haskaraca,

Ayhan

et al. 2024

Packag Technol Sci

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Real‐time monitoring of spoilage/freshness of perishable food products using intelligent indicators under commercial packaging conditions is of interest. Thus, this study is aimed at fabricating intelligent indicators to determine the possibility of using developed indicators to monitor fish freshness packaged under real packaging conditions. Bromothymol blue (BTB) dye and two different binders (methyl cellulose [MC] and cellulose acetate [CA]) were used to fabricate four different indicators, with the addition of NaOH for carbon dioxide (CO2) or HCl for total volatile basic nitrogen (TVB‐N) sensitive indicators. The colour of produced indicators was observed during 10‐day simulations using CO2 and trimethyl amine (TMA) at different concentrations (0%–30% for both) at 4°C. BTB‐MC‐NaOH changed from blue to green at 15% CO2, while BTB‐CA‐NaOH changed from green to yellow at 25% CO2. Both BTB‐MC‐HCl and BTB‐CA‐HCl indicators changed colour completely at 15% TMA (BTB‐MC‐HCl from yellow to navy and BTB‐CA‐HCl from yellow to green). Indicators were used to monitor the spoilage of Atlantic bonito for 10 days at 4°C under two different modified atmosphere packaging (MAP) conditions (30% CO2, 70% nitrogen (N2) and 100% N2). Headspace gas analysis, pH, TVB‐N, TMA, microbiology, sensory and colour analyses were conducted. For 30% CO2 70% N2, CO2‐sensitive indicators showed a colour change responding to CO2 used, while TVB‐N sensitive indicators showed no visible colour change since the TMA level in packages did not reach the spoilage threshold. Colour transition was also not clear in any of indicators under 100% N2‐packaging, since neither colour‐changing range of CO2 or TMA was reached.

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Development of pH Indicator Composite Films Based on Anthocyanins and Neutral Red for Monitoring Minced Meat and Fish in Modified Gas Atmosphere (MAP)

Faisal,

Jacobson,

Meineret

et al. 2024

Coatings

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Fresh meat and fish are widely consumed foods with short and very short shelf lives, respectively. Efficient supply chains and the judicious use of food packaging are the most effective means of extending shelf life and thus reducing food waste and improving food safety. Food packaging that allows for the use of a modified atmosphere (MAP) is effective in extending the period where the food is both palatable and safe. However, monitoring the state of aging and the onset of spoilage of the product poses challenges. Microbial counts, pH measurements, and sensory evaluations are all informative but destructive and are therefore only useful for monitoring quality via sampling. More attractive would be a technology that can follow the progress of ageing in an individual product while leaving the food packaging intact. Here, we present a pH indicator to be placed inside each package that may be read by the naked eye. It is a colorimetric indicator with a matrix made of pure amylose (AM; 99% linear α-glucans) and cellulose nanofibers (CNFs). Suitable mechanical properties of films cast of the two polysaccharides were achieved via the optimization of the blending ratio. The films were loaded with either of two pH indicators: anthocyanin extracts from red cabbage (RCA) and the synthetic dye neutral red (NR). Mechanical, thermal, permeability, microstructural, and physical properties were tested for all composite films. Films with 35% CNF (35AC-RCA) and (35AC-NR) were selected for further study. Minced meat was packaged under MAP conditions (70% O2 + 30% CO2), while minced fish was packaged under MAP (70% N2 + 30% CO2) and stored at 5 °C for 20 days. Microbial growth, pH, and sensory scores of the minced meat systems differentiated between fresh (0–6 days) and medium-fresh (7–10 days), and minced fish between fresh (0–10 days) and medium-fresh (11–20 days). The total color difference showed that the RCA indicator was able to differentiate between fresh (red) and medium-fresh (pink-red) minced meat, while for minced fish, this indicator discriminated between three stages: fresh (red), medium-fresh (pink-red), and spoiled (pink-blue). The NR indicator failed to discriminate the freshness of either meat or fish under the effect of MAP. Pearson correlation statistical models showed a correlation between color change of the indicator, pH, content of gases, and gas content. In summary, RCA immobilized in an AM + 35% CNF nanocomposite film can monitor the freshness of packaged minced meat/fish under the effect of MAP via color change that may be evaluated with the naked eye.

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Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken

Cited by 3 publications

References 42 publications

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Simulation and Validation of a Novel Colorimetric Three‐Layer Intelligent Indicators With Different Binders to Monitor Freshness of Atlantic Bonito (Sarda sarda) Under Two Different Atmospheres

Development of pH Indicator Composite Films Based on Anthocyanins and Neutral Red for Monitoring Minced Meat and Fish in Modified Gas Atmosphere (MAP)

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