Intelligent Packaging with pH Indicator Potential

Balbinot-Alfaro, Evellin; Craveiro, Débora Vieira; Lima, Karina Oliveira; Costa, Helena Leão Gouveia; Lopes, Danielle Rubim; Prentice, Carlos

doi:10.1007/s12393-019-09198-9

Cited by 127 publications

(62 citation statements)

References 41 publications

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“…Recently, researchers have shown that nanocomposites can enhance the moisture/gas barrier properties of packaging systems and improve the efficiency of active packaging (Rai et al., 2019). Furthermore, the combination of nanocomposites and smart packaging based on gas/temperature indicators is an emerging trend, which leads to the improvement of film properties and performance of indicators/sensors (Balbinot‐Alfaro et al., 2019a; Biji et al., 2015).…”

Section: An Overview Of the Smart Packaging Based On Gas/temperature mentioning

confidence: 99%

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

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

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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.

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Section: An Overview Of the Smart Packaging Based On Gas/temperature mentioning

confidence: 99%

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

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

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“…Bacterial nanocellulose smart packaging with a pH indicator is one of the recent innovations in food packaging industry. During food spoilage, bacteria produce alkaline metabolites (nitrogen-containing compounds, such as biogenic amines, ammonia, dimethylamine, trimethylamine), which accumulate inside the packaging [ 127 ]. Therefore, pH change is a sign of negative changes in foodstuff quality that can be correlated with the growth of pathogenic microorganisms.…”

Section: Bnc In Food Packaging Applicationsmentioning

confidence: 99%

“…The detectors of pH changes are mainly composed of BNC support and a dye which is sensitive to pH change. Both natural pigments (e.g., extracted from plants anthocyanins, curcumin) as well as synthetic ones (e.g., bromocresol green/purple, methyl and cresol red, chlorophenol, xylenol, bromothymol blue) are typically used as colorimetric indicators immobilized on biopolymer matrix [ 127 ]. The main role of pH detector is to monitor the quality of packaged food and provide qualitative information through visual color changes.…”

Section: Bnc In Food Packaging Applicationsmentioning

confidence: 99%

Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

2020

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The aim of this review is to provide an overview of recent findings related to bacterial cellulose application in bio-packaging industry. This constantly growing sector fulfils a major role by the maintenance of product safety and quality, protection against environmental impacts that affect the shelf life. Conventional petroleum-based plastic packaging are still rarely recyclable and have a number of harmful environmental effects. Herein, we discuss the most recent studies on potential good alternative to plastic packaging—bacterial nanocellulose (BNC), known as an ecological, safe, biodegradable, and chemically pure biopolymer. The limitations of this bio-based packaging material, including relatively poor mechanical properties or lack of antimicrobial and antioxidant activity, can be successfully overcome by its modification with a wide variety of bioactive and reinforcing compounds. BNC active and intelligent food packaging offer a new and innovative approach to extend the shelf life and maintain, improve, or monitor product quality and safety. Incorporation of different agents BNC matrices allows to obtain e.g., antioxidant-releasing films, moisture absorbers, antimicrobial membranes or pH, freshness and damage indicators, humidity, and other biosensors. However, further development and implementation of this kind of bio-packaging will highly depend on the final performance and cost-effectiveness for the industry and consumers.

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“…Selain pewarna sintetik (bromokresol ungu, bromokresol hijau, bromofenol biru, klorofenol merah, dan kresol merah), pewarna alami telah banyak dikaji dalam berbagai studi sebagai indikator pH (Balbinot-Alfaro et al, 2019). Sebagai hasil ekstrak dari sumber alami (umumnya nabati), pewarna alami bersifat terbarukan dan cenderung tidak toksik, serta lebih mudah untuk dibuat dibandingkan pewarna sintetik.…”

Section: Pendahuluanunclassified

“…Penggunaan kemasan pintar berupa indikator pH telah banyak dikembangkan untuk menunjukkan kualitas bahan pangan secara aktual. Beberapa contohnya adalah film yang ditambahkan dengan metil merah dan bromokresol ungu digunakan untuk indikator penurunan kualitas daging; bromo-kresol hijau film digunakan untuk memverifikasi kerusakan filet ikan ikan melalui pelepasan amina yang mudah menguap; film dari pati jagung ataupun kitosan dengan penambahan antosianin telah umum digunakan untuk indikator terjadinya kebusukan dari produk-produk olahan daging (Balbinot-Alfaro et al, 2019).…”

Section: Pendahuluanunclassified

INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

Sitanggang

Irsali

Rawdkeun

2020

jtip

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This study was aimed to develop and investigate the characteristics of the intelligent films made from gelatin with oleic acid (OA) and anthocyanin extract incorporation. Anthocyanin was extracted from red cab b age (RC), sweet potato (SP), b lack b ean coat seed (BB), and purple rice (CR), and then tested for pH sensitivity. Anthocyanin from SP was selected as it showed the highest pH sensitivity. Gelatin film was incorporated with 20% of anthocyanin extract and 50% OA. The film s with OA and anthocyanin extracts incorporation was selected for application as the color changes can b e ob served clearly at pH 2-11. Red color was present on the film added with anthocyanin extract from SP. OA incorporation significantly decreased the elongation of the film, while it was on the contrary for anthocyanin extract incorporation. Both OA and anthocyanin extracts incorporation decreased thickness, moisture content, and tensile strength of the film significantly (P<0.05). Additionally, there was a reduction trend of water vapor permeab ility for gelatin film incorporated with OA and anthocyanin. However , this reduction was insignificantly different with the control (P>0.05). The incorporation of OA provided wavier surfaces while anthocyanin extract incorporation enhanced the compactness and smoothness of the film s, and provided smoother surfaces of the film. A higher enthalpy was needed for melting the film with anthocyanin extract.

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Intelligent Packaging with pH Indicator Potential

Cited by 127 publications

References 41 publications

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

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

Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

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