Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Smart Monitoring of Gas/Temperature Changes Within Food Packaging Based on Natural Colorants Publisher Pubmed



Mohammadian E1 ; Alizadehsani M2 ; Jafari SM3
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Medicinal Chemistry, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Source: Comprehensive Reviews in Food Science and Food Safety Published:2020


Abstract

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 colorant-responsive 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. © 2020 Institute of Food Technologists®
Related Docs
View other Related Docs
1. Ph-Sensitive (Halochromic) Smart Packaging Films Based on Natural Food Colorants for the Monitoring of Food Quality and Safety, Trends in Food Science and Technology (2020)
2. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials, Nanomaterials (2021)
3. Application of Intelligent Packaging for Meat Products: A Systematic Review, Veterinary Medicine and Science (2023)
4. Multifunctional Halochromic Packaging Materials: Saffron Petal Anthocyanin Loaded-Chitosan Nanofiber/Methyl Cellulose Matrices, Food Hydrocolloids (2021)
5. Development of Smart Packaging Halochromic Films Embedded With Anthocyanin Pigments; Recent Advances, Critical Reviews in Food Science and Nutrition (2023)
6. Ph-Responsive Color Indicator Films Based on Methylcellulose/Chitosan Nanofiber and Barberry Anthocyanins for Real-Time Monitoring of Meat Freshness, International Journal of Biological Macromolecules (2021)
7. Intelligent Packaging Systems for the Quality and Safety Monitoring of Meat Products: From Lab Scale to Industrialization, Food Control (2024)
8. Development of Green Halochromic Smart and Active Packaging Materials: Tio2 Nanoparticle- and Anthocyanin-Loaded Gelatin/Κ-Carrageenan Films, Food Hydrocolloids (2022)
Experts (# of related papers)
View all Related Experts
Gholamreza Jahed Khaniki (4)
Nabi Shariatifar (4)
Other Related Docs
9. Carbohydrate-Based Films Containing Ph-Sensitive Red Barberry Anthocyanins: Application As Biodegradable Smart Food Packaging Materials, Carbohydrate Polymers (2021)
10. Fabrication and Application of Functional Active Packaging Material Based on Carbohydrate Biopolymers Formulated With Lemon Verbena/Ferulago Angulata Extracts for the Preservation of Raw Chicken Meat, Journal of Food Processing and Preservation (2022)
11. Smart Nanosensors for Intelligent Packaging, Nanosensors for Smart Manufacturing (2021)
12. Smart Biopolymer-Based Nanocomposite Materials Containing Ph-Sensing Colorimetric Indicators for Food Freshness Monitoring, Molecules (2022)
13. Sumac (Rhus Coriaria L.) Anthocyanin Loaded-Pectin and Chitosan Nanofiber Matrices for Real-Time Monitoring of Shrimp Freshness, International Journal of Biological Macromolecules (2023)
14. Development of Nanochitosan-Based Active Packaging Films Containing Free and Nanoliposome Caraway (Carum Carvi. L) Seed Extract, Food Science and Nutrition (2021)
15. Multifunctional Nanocomposite Active Packaging Materials: Immobilization of Quercetin, Lactoferrin, and Chitosan Nanofiber Particles in Gelatin Films, Food Hydrocolloids (2021)
16. Titanium Dioxide Nanoparticles As Multifunctional Surface-Active Materials for Smart/Active Nanocomposite Packaging Films, Advances in Colloid and Interface Science (2022)
17. Preparation of Active Nanocomposite Film Consisting of Sodium Caseinate, Zno Nanoparticles and Rosemary Essential Oil for Food Packaging Applications, Journal of Polymers and the Environment (2021)
18. Nanocomposite Films Consisting of Functional Nanoparticles (Tio2 and Zno) Embedded in 4A-Zeolite and Mixed Polymer Matrices (Gelatin and Polyvinyl Alcohol), Food Research International (2020)
19. Preparation and Characterization of Functional Sodium Caseinate/Guar Gum/Tio2/Cumin Essential Oil Composite Film, International Journal of Biological Macromolecules (2020)
20. Eco-Friendly Active Packaging Consisting of Nanostructured Biopolymer Matrix Reinforced With Tio2 and Essential Oil: Application for Preservation of Refrigerated Meat, Food Chemistry (2020)
21. Nanocomposite Active Packaging Based on Chitosan Biopolymer Loaded With Nano-Liposomal Essential Oil: Its Characterizations and Effects on Microbial, and Chemical Properties of Refrigerated Chicken Breast Fillet, International Journal of Food Microbiology (2021)
22. New Perspectives on Electrospun Nanofiber Applications in Smart and Active Food Packaging Materials, Critical Reviews in Food Science and Nutrition (2024)
23. Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector, Food Engineering Reviews (2020)
24. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials, Polymers (2021)
25. Halochromic (Ph-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage, Journal of Composites Science (2023)
26. Fabrication of Biocomposite Films Based on Sodium Caseinate Reinforced With Gellan and Persian Gums and Evaluation of Physicomechanical and Morphology Properties, Journal of Food Science and Technology (Iran) (2021)
27. Chitosan/Cumin (Cuminum Cyminum L.) Essential Oil Edible Biodegradable Coating: Its Effect on Microbial, Physical and Sensory Properties of Chicken Meat During Referigeration, Carpathian Journal of Food Science and Technology (2021)
28. The Colorful World of Carotenoids: A Profound Insight on Therapeutics and Recent Trends in Nano Delivery Systems, Critical Reviews in Food Science and Nutrition (2022)
29. Recent Advances on Biomedical Applications of Gellan Gum: A Review, Carbohydrate Polymers (2024)
30. Bio-Nanocomposites As Food Packaging Materials; the Main Production Techniques and Analytical Parameters, Advances in Colloid and Interface Science (2022)
31. Colorimetric Ph-Sensitive Hydrogel Film Based on Kappa-Carrageenan Containing Quercetin or Eucalyptus Leaf Extract for Freshness Monitoring of Chicken Meat, Food Chemistry: X (2024)
32. Biopolymers-Based Multifunctional Nanocomposite Active Packaging Material Loaded With Zinc Oxide Nanoparticles, Quercetin and Natamycin; Development and Characterization, Journal of Food Measurement and Characterization (2023)