Review
Food Science & Technology
Xiaoyu Luo, Amr Zaitoon, Loong-Tak Lim
Summary: Intelligent food packaging systems enhance communication by providing dynamic product information to stakeholders in the supply chain. Colorimetric indicators are used to monitor product quality in real-time during transportation, distribution, and storage. These indicators can supplement traditional labels and reduce food waste.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Chongze Yue, Jingyi Wang, Zhiqiang Wang, Boyang Kong, Guiying Wang
Summary: The growing concern and demand for food safety in society have created the need for intelligent portable devices to monitor the entire food process from production to table. Flexible printed electronics technology, which combines various important technologies, provides one of the most promising solutions to this challenge. While there have been successful developments in this field, such as flexible printed sensors and radio frequency identification systems, the technology is still not mature enough. This review provides a comprehensive introduction to the different aspects of flexible printed electronics technology and focuses on its application in food quality monitoring and intelligent food packaging in recent years.
Article
Food Science & Technology
Xiaoyu Luo, Ivan Ho, Stevan Brankovan, Loong-Tak Lim
Summary: Gradient colorimetric indicators were developed using piezoelectric inkjet-printing to monitor the freshness of packaged fish fillets stored at 4 degrees C for 7 days. The indicators exhibited noticeable color changes as the products spoiled, correlating with levels of harmful gases in the package headspace. Principal component analysis and partial least squares regression were used to accurately determine the color characteristics of the indicators and levels of harmful gases.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Irem Melda Karaca, Guliz Haskaraca, Zehra Ayhan, Emre Gultekin
Summary: Real-time CO2-sensitive freshness indicators using phenol red and bromothymol blue dyes in a three-layer cellulose-based binder system were developed to determine chicken breast freshness/spoilage. The indicators were able to monitor meat spoilage in polyamide/polyethylene pouches under air and 100% nitrogen at 4 degrees C for 10 days. The BTB-based indicators showed a three-stage color change that correlated with the spoilage level of CO2, and the shelf life of chicken breast was determined to be 4 days under air and 6 days under 100% nitrogen, supported by the visual color change of the indicators. These indicators show promise for real-time monitoring of poultry freshness/spoilage on an industrial scale, ensuring food safety.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Ping Shao, Liming Liu, Jiahao Yu, Yang Lin, Haiyan Gao, Hangjun Chen, Peilong Sun
Summary: Research on intelligent packaging, driven by consumer preferences for food safety and reducing resource waste, has brought momentum to the development of freshness indicators. These indicators, as a simple and efficient technology, have great potential in monitoring food freshness without causing damage to the food and packaging in the food supply chain.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Hadi Almasi, Samira Forghani, Mehran Moradi
Summary: Consumers' demand for information on food quality during storage and transportation has led to the development of new and innovative systems, such as food intelligent packaging, which can monitor changes in the food pack and inform users about its quality. Food freshness indicators (FFI) are a cost-effective approach to real-time detection and monitoring of food freshness and spoilage, providing information to consumers. The choice of halochromic colorants and polymers used in FFI, as well as the method of preparation, can directly affect its performance. This paper reviews recent advancements in the use of natural colorants and innovative preparation methods for FFI.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Analytical
Sarath Gopalakrishnan, Sina Nejati, Sotoudeh Sedaghat, Krish Gupta, Rupesh Kumar Mishra, Rahim Rahimi
Summary: Real-time monitoring of fish products throughout the supply chain is crucial for reducing food waste, but existing monitoring technologies are complex and costly. To solve this problem, we propose a wireless sensor tag that can selectively monitor hypoxanthine (HX) as a biomarker for fish spoilage. The tag uses a self-calibrating, dual-resonator configuration and a stimuli-responsive bilayer polymer structure to detect changes in HX levels. The fabrication process is scalable and cost-effective, and the tag has been validated in refrigerated conditions. This technology provides a new platform for biomarker-specific sensors in intelligent food packaging.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Review
Chemistry, Analytical
Emilia Osmolska, Monika Stoma, Agnieszka Starek-Wojcicka
Summary: The application of intelligent packaging in the food industry is of great significance. By using technologies such as biosensors, sensors, and tags, the quality of food products can be extended, ensuring the health of consumers and addressing the issue of food degradation that may occur during storage and sales activities.
Article
Food Science & Technology
Shuo Yang, Jiang Lou, Limin Jing, Qijun Ding, Xia Li, Yifei Jiang, Zhuqing Liu, Wenjia Han
Summary: In this work, a collagen fiber-based ratiometric fluorescent aerogel was designed using carbon quantum dots as pH indicators and protoporphyrin IX as an internal reference. It showed excellent amine response and could detect ammonia concentration as low as 1.0 x 10-6 mg/L. The aerogel also exhibited good selectivity for biogenic amines and biocompatibility, making it a promising tool for food quality monitoring.
Review
Food Science & Technology
Xiaoxuan Li, Danfei Liu, Yumei Pu, Yunfei Zhong
Summary: Food safety is a critical concern impacting people's lives, with food freshness serving as a key indicator. Intelligent packaging based on artificial intelligence technology is a promising method for monitoring food freshness, yet its utilization is currently limited. This paper analyzes the research status of intelligent packaging, provides a clear classification of the technology, outlines its advantages and disadvantages, and summarizes the latest progress in applying artificial intelligence to food freshness detection. The author also discusses the limitations and anticipates future developments in artificial intelligence for freshness detection in intelligent packaging.
Article
Chemistry, Applied
Fansen Zeng, Yanqi Ye, Jingna Liu, Peng Fei
Summary: The project aims to develop an environmentally friendly pH-sensitive intelligent food packaging film for monitoring meat freshness. Anthocyanin-rich extract from black rice was added to a composite film to improve mechanical properties and enable color change as an indicator of meat spoilage. This film can be used in real-time to monitor meat freshness.
Article
Biochemistry & Molecular Biology
Sudarshan Singh, Ozioma Forstinus Nwabor, Dwi Marlina Syukri, Supayang Piyawan Voravuthikunchai
Summary: Biodegradable chitosan-poly(vinyl alcohol) films containing natural anthocyanin-rich extracts were prepared and employed as intelligent indicators for monitoring beverages freshness. The films showed compact structure, enhanced radical scavenging efficacy, and color changes at different pH levels. Additionally, the films demonstrated good cell compatibility and pH sensing properties, indicating their potential for beverage freshness monitoring.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Liwei Wang, Chengyu Yang, Xiaoli Deng, Jiangsong Peng, Jinwei Zhou, Guohua Xia, Cunshan Zhou, Yuping Shen, Huan Yang
Summary: Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, and an intelligent packaging film indicating food freshness was developed using the starch. Butterfly pea flower extract was used to render the film intelligent and progressively blue-violet. The film showed improved flexibility and resistance to UV and oxidation, and exhibited distinguishable color changes with different pH levels and exposure to ammonia. When used to monitor the freshness of chicken, the film displayed obvious color changes, indicating its deterioration. Therefore, the newly developed film can serve as an intelligent packaging material, prolonging shelf life and indicating food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Li-Ting Wu, I-Lin Tsai, Yi-Cheng Ho, Yu-Hao Hang, Chi Lin, Min-Lang Tsai, Fwu-Long Mi
Summary: This study developed active and intelligent packaging films by incorporating Clitoria ternatea extract into gellan gum film, which exhibited antioxidant, antibacterial, and colorimetric pH indicator properties. The addition of heat-treated soy protein isolate to the film greatly reduced swelling capacity, controlled anthocyanins release, and modified physical and mechanical properties, allowing the films to change color during seafood spoilage, demonstrating their potential for freshness monitoring.
CARBOHYDRATE POLYMERS
(2021)
Article
Agronomy
Priyanka Sakare, Saroj Kumar Giri, Debabandya Mohapatra, Bharat Modhera, V. Bhushana Babu
Summary: The study aimed to develop an intelligent real-time freshness indicator for white button mushrooms by immobilizing lac dye on filter paper. The indicator showed pH responsiveness, good structural, mechanical, thermal properties, and color stability. It successfully distinguished the freshness stages of mushrooms and predicted the physicochemical indices of mushrooms stored at 4 degrees C.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Yanan Sun, Min Zhang, Bhesh Bhandari, Chaohui Yang
Summary: This paper summarizes the formation mechanism and synthesis methods of carbon quantum dots (CQDs), and highlights their biological toxicity, antibacterial properties, and applications in food detection, nutritional components, and preservation.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: Factors such as protein content, processing conditions, and foaming methods have a significant impact on the foam quality of dairy products, particularly in terms of their appearance, texture, and stability. This review comprehensively discusses the functionality of milk proteins in producing and stabilizing foam under the influence of these factors, highlighting the challenges faced by researchers and the dairy industry in controlling the foaming process of milk for specific applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai, Manik Chandra Roy
Summary: This review summarizes recent research and major benefits of ultrasound application in assisting food freezing. Ultrasound-assisted freezing offers advantages over traditional freezing processes, including faster freezing rate, smaller and more uniform ice crystal size distribution, resulting in better preservation of microstructures and quality of frozen products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Bimal Chitrakar, Min Zhang, Xiaohu Zhang, Bhesh Bhandari
Summary: This study found that the nutritional and phytochemical contents in asparagus leafy by-product were higher than those in the edible portion. By decreasing the particle size, the extractable rutin in the leaf increased, leading to increased antioxidant activities. It was also observed that the particle size affected the color and moisture status of the chips formulation.
Article
Food Science & Technology
Sinh Chao, Jaquie Mitchell, Sangeeta Prakash, Bhesh Bhandari, Shu Fukai
Summary: The study found that early harvesting and germination can reduce the hardness of brown rice, with germination having a greater impact on pasting properties and early harvesting having a greater impact on the texture of cooked rice.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Zhengzheng Zou, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw, Nidhi Bansal
Summary: This study compared the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. The results showed that direct freeze drying is the most ideal method for preserving bioactive proteins in camel milk powder production, but the freeze-drying technique has limitations in terms of cost and scalability. The current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.
Article
Engineering, Chemical
Thao M. Ho, Thi Van Anh Nguyen, Bhesh R. Bhandari
Summary: Cyclodextrin (CD) powders are utilized as solid matrices to encapsulate gases in agri-food industries, providing processability, quality, functionality, safety, and stability to products. Gas powders produced by CD powders offer easier and safer gas utilization compared to traditional pressurized cylinders or tanks. This review discusses the amorphization of CD powders through spray drying, properties and applications of amorphous CD powders in gas encapsulation for food and agriculture production.
Article
Food Science & Technology
Sina Ghadimi Kalajahi, Narjes Malekjani, Katarzyna Samborska, Zahra Akbarbaglu, Pouria Gharehbeglou, Khashayar Sarabandi, Seid Mahdi Jafari
Summary: Alcea flower extract (AFE) was encapsulated using different carriers, and the production yield was higher when MD-WPC mixture or MD alone were used. The samples produced with MD-WPC had higher TPC and better retention of DPPH, ABTS, hydroxyl radical scavenging, and reducing power compared to other carriers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengyue Zhao, Linlin Li, Weiwei Cao, Zhe Wang, Qianqian Chu, Bhesh Bhandari, Guangyue Ren, Xu Duan
Summary: Spray drying, freeze-drying, and microwave freeze drying were used to encapsulate Cornus officinalis flavonoid (COF) using whey isolate protein and gum arabic as wall materials to improve its stability and solubility. The freeze-dried microparticles had the highest encapsulation efficiency and the smallest particle size. Spray-dried microparticles showed higher stability during storage, while the dissolution of microparticles dried by freeze-drying and microwave freeze drying was lower.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: This study investigated the foaming properties and foam structure of milk samples induced with lipolysis by different methods. The results showed that milk samples induced by microfluidisation had the highest foamability and foam stability, with small and homogeneous air bubbles. Increasing FFA content from 1.5 to 3.5μ-equiv.mL(-1) significantly decreased the surface tension, foamability, and foam stability of milk samples. The lipolysis induced by microfluidisation had less detrimental effects on the foaming properties of milk compared to ultra-turraxing and homogenisation-induced lipolysis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Christian O. Diaz-Ovalle, Seid Mahdi Jafari
Summary: Evaporators are crucial equipment in the food processing industry and can be found in various sectors such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. To reduce energy consumption, multiple-effect evaporators (MEEs) are recommended, where the vapor from one stage is used to heat the next stage. MEEs come in different designs and can be equipped with vapor compression systems and steam ejectors for better energy efficiency. This article provides a comprehensive overview of the fundamentals, design, simulation, control, and application of MEEs in the food industry, discussing recent advancements in the field.
FOOD ENGINEERING REVIEWS
(2023)
Article
Engineering, Chemical
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
Summary: This study investigates the characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder with protectants. The powder shows good flow and rehydration properties, with a predicted shelf-life of 33.7-46.3 days, suggesting its potential as a vaccine delivery product.
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: The reasons for the poor foaming quality of milk in summer are still unknown. This study collected milk samples from different processing stages in a dairy factory during two seasons and found that the composition and physical properties of milk in summer were different from those in spring, which may be the reason for its poor foamability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Jia Zhao, Bhesh Bhandari, Claire Gaiani, Sangeeta Prakash
Summary: This study investigated the effects of almond protein hydrolysis degree and the ratio of hydrolyzed protein to non-hydrolyzed protein on the physicochemical properties of almond-based yoghurt. The results showed significant differences in gel samples with different protein hydrolysis degrees and compositions, affecting hardness, viscosity, cohesiveness, and friction of the gel.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
