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
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
Food Science & Technology
Liu Huimin, Shi Ce, Sun Xia, Zhang Jiaran, Ji Zengtao
Summary: This study developed an intelligent packaging film using BC and Pg for monitoring the freshness of fish. The introduction of Pg altered the color and light transmittance of the film, while enhancing its mechanical properties. Results indicated that the color change of Pg-BC film during storage corresponded with the freshness indicators of fish fillets.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Applied
Jian Liu, Kai Li, Yinglong Chen, Hui Ding, Hailei Wu, Yongfeng Gao, Shaocong Huang, Hong Wu, Dexin Kong, Zhuohong Yang, Yang Hu
Summary: The study fabricates an active and smart biomass composite film by incorporating oxidized cellulose nanofiber (OCNF)-stabilized cinnamon oil (CNO) Pickering emulsion and curcumin (Cur) into gelatin/chitosan (GC) film matrix. The film exhibits favorable water resistance, mechanical strength, UV-barrier performance, antibacterial property, antioxidant activity, and visual freshness indication performance. The prepared film shows potential application in pork preservation and visual freshness indication for meat packaging.
FOOD HYDROCOLLOIDS
(2022)
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
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
Chemistry, Applied
Xinyue Zhang, Wenjie Zou, Minquan Xia, Qi Zeng, Zhaoxia Cai
Summary: Protein-polysaccharide nanocomplexes system can improve the stability of ACNs, making them a potential pH indicator. The intelligent colorimetric film designed in this study for monitoring pork freshness showed good barrier performance and visible color response, indicating its potential for real-time monitoring of meat products freshness.
Review
Food Science & Technology
Parya Ezati, Ajahar Khan, Jong-Whan Rhim, Swarup Roy, Zahoor Ul Hassan
Summary: Active and intelligent packaging can improve shelf life and monitor food quality without affecting nutritional value. Saffron, with its antioxidative, anti-inflammatory, anticancer, and medicinal effects, has emerged as a promising functional material for active and intelligent food packaging. This review summarizes recent research on saffron-based active packaging films and discusses the prospect of saffron-based intelligent packaging as a freshness indicator for various foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Environmental
Eslem Kavas, Pinar Terzioglu, Yusuf Sicak
Summary: This study developed ecofriendly composite films using cassava starch and polyvinyl alcohol as the film-forming matrix, betanin and nano-calcium carbonate as the pH sensitive pigment and nanofiller. The properties of the films containing different amounts of natural additives were compared, including color, mechanical, thermal, structural, ammonia sensitivity, and bioactivity properties. The results demonstrate the convenience of the composite films for active and intelligent packaging applications.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
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
Biochemistry & Molecular Biology
Luan Gustavo Santos, Gisele Fernanda Alves-Silva, Vilasia Guimaraes Martins
Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Hao Guo, Chun Shao, Yukun Ma, Yongjie Zhang, Panfang Lu
Summary: The incorporation of anthocyanin-rich litchi shell extract (LE) in composite films improved their microstructure and properties. The composite films showed texture-oriented layered, compact, and uniform cross-sections and exhibited different degrees of red due to the presence of LE. The Gel/Csa/PVA/LE film, in particular, demonstrated better UV blocking rates, tensile strength, and elongation at break, and was capable of indicating fish freshness through pH sensitivity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Seongyoung Kwon, Seonghyuk Ko
Summary: A colorimetric freshness indicator based on cellulose nanocrystal-silver nanoparticles (CNC-AgNPs) was successfully fabricated to monitor the quality of packaged food. The indicator shows a visible color change when in contact with spoilage gases, serving as an effective and accurate indicator in intelligent packaging.
Article
Chemistry, Analytical
Zhengjie Chen, Junwei Wen, Shuting Huang, Yu Sun, Xinghai Liu, Lingyun Chen, Houbin Li, Pingping Zhao
Summary: This study developed a novel sensitive film for monitoring food freshness. By utilizing electrostatic attractions and hydrogen bond self-assembly, red radish anthocyanins (RRA) were successfully immobilized in the film. The results showed that the film remained stable under high humidity and low temperature conditions, and it could be used to detect the freshness of packaged food.
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)
Article
Chemistry, Applied
Beibei Jia, Jinyu Chen, Gongru Yang, Jingyi Bi, Jinting Guo, Kun Shang, Siyang Wang, Zijian Wu, Kunsheng Zhang
Summary: The objective of this study was to investigate the mechanisms of phosphates coupled with KCl affecting gel and emulsifying properties of myofibrillar protein from mantis shrimp. The results showed that the incorporation of phosphates enhanced the solubility and electronegativity of the protein, leading to increased gel strength, water-holding capacity, and elasticity.
Article
Biochemistry & Molecular Biology
Fei Xu, Lu Xue, Yanfeng Ma, Tianjiao Niu, Pei Zhao, Zijian Wu, Yanfa Wang
Summary: Ultra-high-pressure jet processing (UHPJ) is a new non-thermal processing technique that can be used for the homogenization and sterilization of dairy products. This study investigated the effects of UHPJ on the sensory and curdling properties of skimmed milk and the casein structure. The results showed that UHPJ could alter the viscosity and color of skimmed milk, shorten curdling time, and improve the texture of fermented milk.
Article
Food Science & Technology
Xinyu Zhang, Lu Xue, Zijian Wu, Wen Zhang, Han Zhang, Cuiyu Zhao, Dandan Liu
Summary: This study investigated the effects of different drying methods on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). The results showed that microwave vacuum drying (MVD) had the best RP, followed by vacuum freeze drying (VFD), while hot air drying (HAD) had the worst. The study also analyzed the physiochemical properties of lily starch affected by the drying techniques.
Review
Biochemistry & Molecular Biology
Jingjing Yang, Dan Meng, Zijian Wu, Jinyu Chen, Lu Xue
Summary: This article discusses the causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. It introduces the shortcomings of traditional modification methods and the latest compound improvement methods, and proposes the best sustainable, economical, and environmentally friendly method. Finally, it lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
Article
Biotechnology & Applied Microbiology
Jing Ye, Yunjie Li, Yuqing Bai, Ting Zhang, Wei Jiang, Ting Shi, Zijian Wu, Yi-Heng P. Job Zhang
Summary: A facile T7 promoter-based protein expression system was developed in Bacillus subtilis, resulting in successful expression of several recombinant proteins at high levels. The system has advantages such as wide applicability, high expression levels, ease of genetic operation, high transformation efficiency, good genetic stability, and suitability for high-cell density fermentation.
BIORESOURCES AND BIOPROCESSING
(2022)
