pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Oun, Ahmed A.; Roy, Swarup; Shin, Gye Hwa; Yoo, SeungRan; Kim, Jun Tae

doi:10.1016/j.ijbiomac.2023.124905

Cited by 15 publications

(2 citation statements)

References 55 publications

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“…On the other side, intelligent packaging helps to monitor the freshness of the food during packaging. Functional components such as organic acids, enzymes, microbial toxins, natural extracts, and ionic compounds are deliberately included in the packaging material to develop these active packaging systems [156,157]. According to the legal definition of the EU (EC, 2009), intelligent packaging includes a component that permits the monitoring of the state of packed food or the environment around the food during transport and storage.…”

Section: Active and Intelligent Packaging Filmsmentioning

confidence: 99%

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Ahmed

Bose

Gökşen

et al. 2023

Foods

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Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

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Section: Active and Intelligent Packaging Filmsmentioning

confidence: 99%

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Ahmed

Bose

Gökşen

et al. 2023

Foods

Self Cite

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“…Due to continuous fermentation, microbial metabolism and enzyme activity continued after optimal ripening, leading to over-ripening or deterioration mainly manifested as peculiar smell, over-acidity, increased bitterness, softening texture, and packaging expansion during marketing and storage [ 2 , 3 ]. In particular, CSC packaged in sealed pouches produces carbon dioxide and pressure, resulting in volume expansion, package leaking, and breakage [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage

Li,

Guan,

Zhang

et al. 2023

Molecules

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Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography–mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.

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Digitalization of Colorimetric Sensor Technologies for Food Safety

Mazur,

Han,

Tjandra

et al. 2024

Advanced Materials

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Colorimetric sensors play a crucial role in promoting on‐site testing, enabling the detection and/or quantification of various analytes based on changes in colour. These sensors offer several advantages, such as simplicity, cost‐effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with colour models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of colour models via digitalisation in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis towards determining the colour model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.This article is protected by copyright. All rights reserved

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pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Cited by 15 publications

References 55 publications

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage

Digitalization of Colorimetric Sensor Technologies for Food Safety

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