Article
Chemistry, Applied
Rostyslav P. Svoiakov, Olesia G. Kulyk, Iryna Hovor, Svitlana V. Shishkina, Anatoliy L. Tatarets
Summary: Environment-sensitive fluorescent dyes are widely used in various fields including biomedical research and clinical diagnostics. While many sensing dyes have been developed and employed, the exploration of push-pull hemisquaraine dyes as environment sensors is still limited.
Article
Polymer Science
Ana Isabel Ribeiro, Barbara Vieira, Catia Alves, Barbara Silva, Eugenia Pinto, Fatima Cerqueira, Renata Silva, Fernando Remiao, Vasyl Shvalya, Uros Cvelbar, Jorge Padrao, Alice Maria Dias, Andrea Zille
Summary: This article mainly introduces a new type of halochromic textile that can change color with variations in acidity and alkalinity. The properties and potential applications of this halochromic textile are detailed in the article, which shows promising prospects in various fields such as biomedicine, packaging, filtration, agriculture, protective apparel, sports, camouflage, architecture, and design.
Article
Chemistry, Physical
Susanne Doloczki, Christoph Kern, Karl O. Holmberg, Miao Zhao, Fredrik J. Swartling, Jan Streuff, Christine Dyrager
Summary: This work presents the pH sensing ability of a fluorescent indolin-3-imine derivative. The fluorophore can deprotonate and sense weakly acidic protic solvents, and can also differentiate between different alcohols. Initial cell studies indicate the potential of indolin-3-imine as a fluorophore for bioimaging applications.
Review
Chemistry, Multidisciplinary
Junaid Siddiqui, Mahtab Taheri, Arif Ul Alam, M. Jamal Deen
Summary: Food wastage is a critical worldwide issue caused by factors such as excess supply and poor storage. Monitoring food quality is essential as it depends on consumer standards. Embedding sensors with active nanomaterials in food packaging allows customers to monitor the quality of their food in real-time.
Article
Chemistry, Physical
Valentina V. Meleshenkova, Vladimir S. Tyurin, Ilya A. Zamilatskov, Dmitriy N. Kuznetsov
Summary: A series of new azo dyes were synthesized by azo-coupling of nitrohydroxyphenols with ortho-aminophenol and its derivatives. The dyes exhibited halochromic behavior, changing color with pH, and had good absorption properties in acidic and alkaline media. The structures and isomeric forms of the dyes were determined through DFT calculations, and the acid-base equilibrium was clarified using TD-DFT calculations. The dyed fabrics showed reversible color changes in response to acids and alkalis, making them suitable as flexible textile pH sensors.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
(2023)
Article
Materials Science, Multidisciplinary
Papaorn Siribunbandal, Tanakorn Osotchan, Yong-Hoon Kim, Rawat Jaisutti
Summary: This study presents a simple-to-use colorimetric sensor that can detect gases released from food spoilage, making it highly relevant for food safety, shelf-life indicators, and food waste management. By optimizing the weight ratio of zinc oxide nanopellets in the composite film, a high colorimetric response of about 51.5% was achieved for 200 ppm ammonia gas exposure, which can be observed by the naked eye. The embedded polydimethylsiloxane film sensors showed thermal and storage stability, as well as excellent selectivity for ammonia gas compared to other volatile organic compounds. The sensors were used to assess the degree of spoilage in chicken and pork meat under different storage conditions, indicating their potential application as colorimetric sensors for meat freshness indicators in smart food packaging.
ACS APPLIED POLYMER MATERIALS
(2023)
Article
Food Science & Technology
Raquel Becerril, Cristina Nerin, Filomena Silva
Summary: Although ATH-based indicators are able to correctly indicate food shelf-life in several products at a laboratory scale, their industrial production is still impaired by the production methods used for this type of sensors. Furthermore, ATHs are labile compounds that require stabilization in the packaging material to yield stable, standardized and durable IP materials.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Applied
Josemar Goncalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Murilo Alison Vigilato Rodrigues, Guilherme da Cruz Silva, Giovana Maria Navarro de Mendonca, Stanislau Bogusz Junior, Marcos David Ferreira, Mariana Buranelo Egea
Summary: Betalains are natural water-soluble pigments found in plants and mushrooms, with diverse bioactivities such as antioxidant and antimicrobial properties. They can be used to develop smart, active, and bioactive edible and biodegradable packaging for foods, improving shelf life and freshness indicators in food packaging.
Article
Food Science & Technology
Javad Goudarzi, Hamdollah Moshtaghi, Yasser Shahbazi
Summary: The aim of this study was to fabricate electrospun fiber mats containing Prunus domestica extract (PDE; 3%) and epigallocatechin gallate (EGCG; 5 and 10 mu g/ml) to monitor the spoilage and enhance the shelf-life quality of raw minced beef meat during chilled storage. The addition of PDE and EGCG to the electrospun fibers significantly improved their mechanical properties and decreased microbial and chemical changes in the packaged minced beef meat. The findings suggest that the fabricated electrospun fibers can be used as a smart packaging material for minced beef meat. Rating: 8/10
FOOD PACKAGING AND SHELF LIFE
(2023)
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
Ali Heydarian, Nassim Shavisi
Summary: This study aimed to encapsulate black barberry extract and chitin nanofibers into gelatin-xanthan gum mats using the electrospinning process. The results showed improved thermal stability and decreased crystallinity of the nanofibers. The physical and mechanical properties of the nanofibers were also altered, and the colors of the nanofibers were pH-sensitive. Additionally, the nanofibers slowed down the microbial and chemical changes in refrigerated shrimps.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Multidisciplinary
Daniela Dantas, Ana I. Ribeiro, Filipe Carvalho, Eva Gil-Martins, Renata Silva, Fernando Remiao, Andrea Zille, Fatima Cerqueira, Eugenia Pinto, Alice M. Dias
Summary: This article describes a new route to obtain 2-aminoimidazole azo dyes with a unique substituent pattern in the heteroaryl unit that exhibit halochromic properties, changing from magenta to deep blue. The dyes also demonstrate potent antimicrobial properties against infectious yeasts. Cytotoxicity was not detected at concentrations lower than 16 μg mL(-1).
CHEMICAL COMMUNICATIONS
(2023)
Article
Biochemistry & Molecular Biology
Nurul Husna Che Hamzah, Nozieana Khairuddin, Ida Idayu Muhamad, Mohd Ali Hassan, Zainab Ngaini, Shahrul Razid Sarbini
Summary: Smart food packaging that can monitor and provide information about the quality of packaged food has been developed to meet the need for food products to be safe and fresh. In this study, films containing sago starch and various concentrations of red cabbage anthocyanin (RCA) were manufactured and their characteristics were analyzed. The RCA-associated films displayed a noticeable color response to pH changes and higher concentrations of RCA maintained the color difference of films in a range of acidic to basic conditions. Incorporating RCA extracts into the starch formulation increased the thickness of the films while decreasing water content, swelling degree, tensile strength, and elongation at break.
Article
Chemistry, Physical
Vania Gomes, Ana Sofia Pires, Iva Fernandes, Nuno Mateus, Victor de Freitas, Luis Cruz
Summary: Pyranoflavylium-derived compounds have superior properties compared to their flavylium precursors, making them excellent pH indicators. Among them, the symmetrical phenol-based pyranoflavylium dye shows the greatest color variation and remarkable fluorescence properties within the pH range of food spoilage process.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
Ming Hui Chua, Xiang Yun Debbie Soo, Kang Le Osmund Chin, Zhuang Mao Png, Qiang Zhu, Jianwei Xu
Summary: Hydrochromic materials can undergo color changes in response to water and moisture, which can be modulated by controlling the composition and structure of the cations. This study proposes a hydrochromic mechanism involving xanthylium cations and demonstrates the potential application of this system in smart packaging.
MATERIALS TODAY CHEMISTRY
(2023)