Novel time-temperature and ‘consume-within’ indicator based on gas-diffusion

Mills, Andrew; Hawthorne, D.; Graham, Anne; Lawrie, Katherine

doi:10.1039/c6cc07906g

Cited by 19 publications

(17 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…36 , 37 The ability to tune sensitivity to external stimulus through straightforward structural modification is valuable for practical applications of MC molecular assemblies, as shown in examples of thermochromic devices. 38 – 40 …”

Section: Introductionmentioning

confidence: 99%

Reversible mechanofluorochromism of aniline-terminated phenylene ethynylenes

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Reversible mechanofluorochromism of aniline-terminated phenylene ethynylenes

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Before concluding, the cost price is deserved to be discussed because it is the main barrier to the widespread use of TTIs on individual packages. 29 In our case, the weight ratio of PPU and FTC in the final TTIs is 100:3. Considering the cost price of the FDC-PPU solution and small coating areas, the cost price of the 20 μm FTC-PPU film in the TTI is estimated to be just around ¢0.05 each.…”

Section: ■ Results and Discussionmentioning

confidence: 72%

Sustainable Indicators Based on Furfural-Derived Colorant-Doped Biobased Polyurethane to Improve Food Safety

Zhou

Wang

et al. 2022

ACS Sustainable Chem. Eng.

View full text Add to dashboard Cite

Ensuring food safety is a never-ending challenge. Developing time–temperature indicators (TTIs) having biobased temperature-responsive colorants (TCs) is an effective method for improving food safety. However, these colorants still suffer from limitations, including difficulty in scaling up for industrial production, imposing pressure on edible resources, and poor thermal stability, which seriously impedes their wide use in TTIs. Here, a new generation of biobased TCs based on furfural, featuring high yield, color tunability, reversible color change, and high thermal stability, are demonstrated. After doping them into a plant oil-based polyurethane, the resulting biobased film and corresponding TTI enable us to monitor the thermal history of food stored in the refrigerator precisely and improve food safety before consuming by visual color change. In addition to high biocontent, lightweight, and flexibility, the designed TTIs possess color tunability, durability, reusability, waterproofing ability, and cost efficiency, thus providing a significant step closer to their wide use and sustainability. This work represents an important complement to modern food packaging technology for improving food safety.

show abstract

“…[2] The largest category of prototypes, also in an advanced commercial step, is focused on collateral properties, indirectly related to the food freshness. Devices aimed to control the cold chain's maintenance, [3,10] or the modified atmosphere's integrity for the food packed under CO 2 [11] are clear examples. Sophisticated control of the meat's colour and the atmosphere required apps or trained people, and are far to give instrumentless and straightforward responses.…”

Section: Figurementioning

confidence: 99%

Role of Biogenic Amines in Protein Foods Sensing: Myths and Evidence

Biesuz¹,

Magnaghi²

2021

Meat and Nutrition

View full text Add to dashboard Cite

Myriads of sensors have been proposed to signal the spoilage of a piece of meat. It is assumed and taken for granted that biogenic amines, BAs, harmful by-product indicating the last phase of degradation, must be present in the volatilome developed over the decaying meat. This chapter aims to clearly explain BAs’ role in protein food spoilage: undoubtedly produced inside the meat, never present in the headspace, where sensors are displayed. The BAs presence in the headspace represents a sort of myth. It is plenty of evidence that BAs cannot be present in the volatilome over the meat. The BAs’ volatility is pH-dependent. As shown by their protonation constants, the strongly buffered pH of proteinaceous food prevents their vapour phase transition. The chemical analyses made at the same degradation time, on the meat and the headspace above the meat, corroborate the real composition of the volatilome, demonstrating the BAs absence. The sensors here described, designed on volatilome evidence, succeed to follow the entire process, from the SAFE condition to the WARNING and the HAZARD. The final prototype works reliably on real protein foods (i.e. chicken, beef pork and fish), not enriched and stored at the home condition.

show abstract

Novel time-temperature and ‘consume-within’ indicator based on gas-diffusion

Abstract: New TTI based on a two layered label, which once peeled-apart changes colour at a time and temperature dependent rate.

Cited by 19 publications

References 11 publications

Reversible mechanofluorochromism of aniline-terminated phenylene ethynylenes

Reversible mechanofluorochromism of aniline-terminated phenylene ethynylenes

Sustainable Indicators Based on Furfural-Derived Colorant-Doped Biobased Polyurethane to Improve Food Safety

Role of Biogenic Amines in Protein Foods Sensing: Myths and Evidence

Contact Info

Product

Resources

About