Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness

Choi, In‐Young; Choi, Hyelin; Lee, Jung-Soo; Han, Jaejoon

doi:10.1016/j.foodchem.2022.134534

Cited by 22 publications

(4 citation statements)

References 53 publications

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“…The accumulation of microbial metabolites in food is usually accompanied by variation in the pH of the food and its micro‐environment (Bhargava et al ., 2020; Azman et al ., 2022). The variation in pH can be monitored by a costly pH‐detector that is based on an electrochemical potentiometer with pH‐detecting electrodes attached to it (Sobhan et al ., 2021; Xu et al ., 2022; Choi et al ., 2023). Recently, pH‐responsive pigments have emerged as a simple tracking technique for pH change in food.…”

Section: Food Freshness Indicatorsmentioning

confidence: 99%

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Ndwandwe,

Malinga,

Kayitesi

et al. 2024

Int J of Food Sci Tech

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SummaryRecently, the assimilation of pH‐sensitive natural pigments into biopolymers has shown promising prospects for pH‐reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due to migration, natural pigments have negligible toxicity levels both to humans and the environment and some even possess nutritional and pharmacological properties. To complement the advantages of natural pigments, natural biopolymers have proven to be ideal candidates for the development of smart packaging because of their biocompatibility, availability, biodegradability, stability, minimum toxicity and good film‐forming capability. Smart packaging gives consumers real‐time signals on the quality of packaged food via food deterioration indicators like pH alteration. This review will consider the recent progress in the development of pH‐responsive smart packaging based on natural pH‐sensitive pigments and natural biopolymers from 2013 to the present. It will further discuss the challenges and opportunities of colorimetric smart packaging.

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Section: Food Freshness Indicatorsmentioning

confidence: 99%

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Ndwandwe,

Malinga,

Kayitesi

et al. 2024

Int J of Food Sci Tech

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“…A recent study by Choi et al. [65] developed a CO 2 ‐sensitive sachet made of hydroxypropyl methylcellulose (HPMC) hydrogels permeated with anthocyanins sourced from black goji berries. The HPMC was used as a base pad for adsorption, and the anthocyanins were stabilized using Al 3+ ions, which functioned as a chelator.…”

Section: Packaging System For Freshness Of the Food Productmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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“…Phenolic acids like gallic, rosmarinic, 121 caffeic, 122 tannic, catechin, p -coumaric and chlorogenic acids have been reported widely in the literature. 123 Oxalic acid 124 was used with roselle anthocyanins and applied as a freshness indicator for shrimps, and maleic acid 125 and chondroitin sulphate 126 were combined with blueberry anthocyanins and used for detection of biogenic amines in shrimp spoilage.…”

Section: Challenges During Application As Ph Indicatorsmentioning

confidence: 99%

Plant phytochemicals as bio-responsive compounds in smart packaging for food spoilage detection: a comprehensive review

Akhila,

Ramakanth,

Lakshman Rao

et al. 2024

Sustainable Food Technol.

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Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness

Cited by 22 publications

References 53 publications

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Plant phytochemicals as bio-responsive compounds in smart packaging for food spoilage detection: a comprehensive review

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