High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems

Borchert, Nicolas B.; Hempel, A.; Walsh, H.; Kerry, Joe P.; Papkovsky, Dmitri B.

doi:10.1016/j.foodcont.2012.04.044

Cited by 22 publications

(14 citation statements)

References 23 publications

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“…In addition to the generation of a more complete picture of capture capability, the Greenlight TM system is automated, hands-on time is minimal, a simple 'mix and measure' protocol is used, it is high-throughput, producing 96 simultaneous results and in real-time with results available within 12-24 h. These attributes have also been reported by Hempel et al (2011) and Borchert et al (2012).…”

Section: Discussionmentioning

confidence: 99%

Production and evaluation of the utility of novel phage display-derived peptide ligands to Salmonella spp. for magnetic separation

et al. 2013

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Aims: The objectives of this study were to produce Salmonella-specific peptide ligands by phage display biopanning and evaluate their use for magnetic separation (MS). Methods and Results: Four-phage display biopanning rounds were performed, and the peptides expressed by the two most Salmonella-specific (on the basis of phage-binding ELISA results) phage clones, MSal020401 and MSal020417, were chemically synthesized and coupled to MyOne . MS + Greenlight TM gave a more comprehensive picture of capture capability than MS + plate counts and showed that Peptide MSal020417-coated beads exhibited at least similar, if not better, capture capability to anti-Salmonella Dynabeads â (mean capture values of 36Á0 AE 18Á2 and 31Á2 AE 20Á1%, respectively, over Salmonella spp. concentration range 3 9 10 1 -3 9 10 6 CFU ml À1 ) with cross-reactivity of 1Á9% to three other foodborne pathogens: Escherichia coli, Listeria monocytogenes and Campylobacter jejuni. Conclusions: One of the phage display-derived peptide ligands was demonstrated by MS + Greenlight TM to be a viable antibody alternative for MS of Salmonella spp. Significance and Impact of the Study: This study demonstrates an antibodyfree approach to Salmonella detection and opens substantial possibilities for more rapid tests for this bacterium.

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Section: Discussionmentioning

confidence: 99%

Production and evaluation of the utility of novel phage display-derived peptide ligands to Salmonella spp. for magnetic separation

et al. 2013

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“…Fresh produce, such as vegetables and salads, are highly perishable and 'breathable' products. Since these products are alive and respiring after harvesting, they require quick processing, customised packaging and storage (Borchert, et al, 2012) in order to maintain acceptable quality and shelf life. A specific O 2 content in MAP and perforation of the lidding are required for the respiration to occur and to maintain low enough O 2 levels that discourage the growth of microorganisms.…”

Section: Food Research and Quality Assessmentmentioning

confidence: 99%

High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

Banerjee

Kelly

Kerry

et al. 2016

Trends in Food Science & Technology

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Intelligent and active packaging technologies have gained attention in recent time due to increased demand by the consumers and manufacturers for sustaining the quality and safety of food products, improved shelf-life as well as real time monitoring of the packaging, storage and handling processes. In this context, phosphorescence based sensors for molecular oxygen (O 2) are important tools for monitoring of packaged products, new product development and optimisation. They allow fast, reversible, real-time and quantitative monitoring of residual O 2 levels in a non-destructive manner, being superior over alternative systems. In this review, we describe the main types of phosphorescent O 2-sensitive materials, fabrication methods and general requirements for sensors for food packaging applications. The main developments and representative examples are provided which illustrate the application of such sensors for monitoring of gaseous and dissolved O 2 in various types of packaged foods and beverages. We also compare commercial O 2 sensing instrumentation and disposable O 2 sensors currently in use.

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“…The active components of this type of sensor mainly consist of long‐delay phosphorescent, or fluorescent dyes encapsulated in solid polymer matrices, and the dye‐polymers are coated on device as thin films after immobilization. This complex emits radiation at specific wavelengths (phosphorescence or fluorescence) on exposure to light upon excitation . The presence of O 2 in the headspace of package affects the sensitivity of coating because of O 2 diffusion, and subsequently quenches luminescence in a dynamic pattern.…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…This complex emits radiation at specific wavelengths (phosphorescence or fluorescence) on exposure to light upon excitation. 162,163 The presence of O 2 in the headspace of package affects the sensitivity of coating because of O 2 diffusion, and subsequently quenches luminescence in a dynamic pattern. The O 2 level is then measured based on the changes in parameters of luminescence by means of a pre-adjusted calibration.…”

Section: Oxygen Sensorsmentioning

confidence: 99%

“…However, the sensor exhibited minor variation in calibration due to the direct contact with the meat surface over an extended time period.Optical O 2 sensors have attracted substantial attention and have the potential to be used in the SP system. These sensors are based on solid-state materials that work on the principle of luminescence absorbance or quenching changes 163,[166][167][168]. A reversible optical sensor incorporated with a phosphorescent dye has been employed in vacuum and MA-packed beef,169 vacuum and MA-packed chicken,170 and cooked meats 171.…”

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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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High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems

Cited by 22 publications

References 23 publications

Production and evaluation of the utility of novel phage display-derived peptide ligands to Salmonella spp. for magnetic separation

Production and evaluation of the utility of novel phage display-derived peptide ligands to Salmonella spp. for magnetic separation

High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

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

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