Intelligent food packaging: The next generation

Vanderroost, Mike; Ragaert, Peter; Devlieghere, Frank; Meulenaer, Bruno De

doi:10.1016/j.tifs.2014.06.009

Cited by 466 publications

(286 citation statements)

References 28 publications

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“…A separate type of indicators used in packaging consists of RFID labels (radio frequency identification) (Kitsos & Zhang 2008;Kuswandi et al 2011;Cichoń & Lesiów 2013;Nowacka & Fijałkowska 2014;Vanderroost et al 2014;Lee et al 2015;Cierpiszewski 2016). It is a modern system of product identification, often called the "radio barcode".…”

Section: Intelligent Packagingmentioning

confidence: 99%

“…According to forecasts of experts, the emerging generations of intelligent packaging are the future of food packaging (Pereira et al 2012;Farmer 2013;Realini & Marcos 2014;Vanderroost et al 2014;Lee et al 2015;Cierpiszewski 2016;Ghaani et al 2016). It is estimated that the share of the so-called advanced packaging represents approximately 5% of the total value of the packaging market, of which 11% belongs to smart systems.…”

mentioning

confidence: 99%

“…The later introduction of these systems into the European market probably results from existing legal regulations which are much more restrictive in Europe (Dainelli et al 2008;Cierpiszewski 2016). Intensification of interest in intelligent packaging in Europe is also reflected in the growing number of research projects related to their development (Vanderroost et al 2014).…”

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confidence: 99%

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Innovations in the food packaging market - intelligent packaging - a review

Barska¹,

Wyrwa²

2017

Czech J. Food Sci.

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Barska A., Wyrwa J. (2017): Innovations in the food packaging market -intelligent packaging -a review. Czech J. Food Sci., 35: 1-6.The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

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Section: Intelligent Packagingmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Innovations in the food packaging market - intelligent packaging - a review

Barska¹,

Wyrwa²

2017

Czech J. Food Sci.

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“…Intelligent packaging based quality indicators in meat packaging can effectively monitor the volatile organic compounds and gas molecules produced during meat spoilage (Vanderroost et al, 2014).…”

Section: Page215mentioning

confidence: 99%

Exploring Purple Leaf Sandcherry (Prunus cistena) Extracts Based Indicator to Monitor Meat Quality during Storage at 10±1° C

Talukder¹,

Mendiratta²

2017

Int. J. Livest. Res.

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“…Recently, a method to detect the freshness of perishable food using colorimetric indicator label has been developed. Research on this indicator has been done by other researchers by developing dye-colored labels, either using synthetic or natural dyes [3]. Research on this label by using environmentally friendly materials is very interesting to be developed further.…”

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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Intelligent food packaging: The next generation

Cited by 466 publications

References 28 publications

Innovations in the food packaging market - intelligent packaging - a review

Innovations in the food packaging market - intelligent packaging - a review

Exploring Purple Leaf Sandcherry (Prunus cistena) Extracts Based Indicator to Monitor Meat Quality during Storage at 10±1° C

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

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