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More than 1.3 billion tons of foodstuffs are wasted each year because of their storage, handling, transportation or sale, resulting in the world suffering from famine and food shortages. This means that huge amounts of the resources utilized in food production are wasted. Greenhouse gas emissions caused by food degradation that gets wasted results in serious environmental and human health impacts. Food losses could be caused by microbes, temperature, humidity, UV-lights, or other factors related to the current pandemics, that have serious jeopardy impacts on the food security and the environment. Thus, smart packaging-based 2D-nanomaterials (2DMs) including sensors and pH-responsive tags have developed for achieving the quality and prolong the shelf-life of foodstuffs. Because they are capable to detect, sense, record internal or external changes in the product's area. They also can give a prompt message or color changing to the producer or consumer to decide about the shelf lives and expiration dates for consuming the foodstuffs without deteriorating food and packaging. This study reviews the recent advancements in 2DMs regarding preparation, characterization, and applications including active/intelligent food packaging industries. Facile and green functionalization of 2DMs-based graphene oxide (GO) by folic acid or natural dyes enabling them be used in several sensor/artificial intelligence disciplines are discussed. Future insights on the challenges towards the potential outbreak prevention in foodstuffs and their control in long-term use and risk management of these materials are also discussed. [ABSTRACT FROM AUTHOR]

Nowadays, innovative biodegradable packaging based on pH-sensitive natural dyes is being developed. These smart systems quickly inform the food quality to the consumer and monitor fresh foods in real-time. Smart packaging protects food against ambiance risks and simultaneously sends information to users for variations and alterations in the packaging settings. Anthocyanin (ACY), among the natural dyes used as indicators serves as water-soluble flavonoid pigments which made reflection in light in the red-blue range and can detect chemical and microbial alterations in foods based on their pH-susceptible conditions; on the other hand, they have considerable antimicrobial and antioxidant functions that result in the longer shelf life of food products. They also have beneficial properties including anti-cancer and anti-inflammatory functions, avoidance of heart diseases, overweight, and diabetes. Hence, this paper deals with the characteristics of smart packaging films based on anthocyanins, as well as their application in various food industries. [ABSTRACT FROM AUTHOR]

Today, the utilization of smart indicators in food packaging to monitor and detect food quality through analyzing quality data and color changes in packaging films based on the food's condition is on the rise. In this comparative study, halochromic films made of gelatin and k-carrageenan with mirabilis jalapa extract (6, 12, and 24%) and barberry extract (6, 12, and 24%) were developed and examined. Through SEM images and FTIR spectroscopy, it was observed that both types of films incorporating barberry and mirabilis jalapa extracts were uniformly dispersed in the gelatin and k -carrageenan polymer matrix, displaying notable molecular interactions like hydrogen bonding and electrostatic forces. However, films containing mirabilis jalapa extract exhibited more irregular and rough surfaces compared to those with barberry extract. Both types of films displayed good antioxidant properties and responsiveness to changes in pH and ammonia levels. Films with barberry extract demonstrated higher antioxidant activity and greater sensitivity to pH variations. The gelatin and k -carrageenan films with barberry and mirabilis jalapa extracts effectively indicated the freshness of lamb meat stored at 25°C by correlating with the presence of ammonia gases in the storage packages and pH fluctuations. Our results highlight that the structural, physical, and functional attributes of gelatin and k -carrageenan films incorporating pH -responsive extracts are significantly influenced by the extract type and concentration. [ABSTRACT FROM AUTHOR]

Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn2+) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn2+, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn2+ addition provided 99.99% antibacterial effectiveness against S. aureus and E. coli. The HPMC5/ZA5-Cur3% film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology. [ABSTRACT FROM AUTHOR]

The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals. [ABSTRACT FROM AUTHOR]

The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations, with precise adjustments based on data analysis to ensure optimal storage conditions for fruits and vegetables. Smart packaging technologies encompass various functions, including antibacterial action, humidity regulation, and gas control. These functions enable the packaging to automatically adjust its internal environment according to the specific requirements of different fruits and vegetables, thereby slowing the growth of bacteria and mold, prolonging freshness, and retaining nutritional content. Despite its advantages, the widespread adoption of smart packaging technology faces several challenges, including high costs, limited material diversity and reliability, lack of standardization, and consumer acceptance. However, as technology matures, costs decrease, and degradable smart packaging materials are developed, smart packaging is expected to play a more prominent role in fruit and vegetable preservation. Future developments are likely to focus on material innovation, deeper integration of IoT and big data, and the promotion of environmentally sustainable packaging solutions, all of which will drive the fruit and vegetable preservation industry toward greater efficiency, intelligence, and sustainability. [ABSTRACT FROM AUTHOR]

The objective of this study was to produce new active and intelligent high performance colorimetric films based on cellulose acetate (CA), and to evaluate the synergistic effect of thymol (THY) and anthocyanin (ANT). The colour films showed significant reactivity to pH change, and the films became thicker in the presence of glycerol (0.200 ± 0.05). FTIR and SEM images showed a homogeneous distribution and new interactions created between THY, ANT and CA, which modified the thermal properties. This behaviour was also confirmed by XRD analysis, which showed a reduction in film crystallinity with increasing anthocyanin concentration. In addition, the incorporation of ANT improved the mechanical properties by reducing the tensile strength (0.075 ± 0.021 MPa), the biodegradability of the films in the soil after 60 days and also the water vapor transmission rate (14.81 g mm−2 h−1). The films showed synergistic antibacterial activity and the application trials showed colour changes that were highly visible to the naked eye, with the deterioration of the fish, suggesting a promising application for these films as an indicator of fish freshness. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Information Technology Management (JITM) is the property of University of Tehran, Faculty of Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this research, pH and gas sensitivity of the chitosan/polyvinyl alcohol film and coating containing beetroot peel (BRP) and red cabbage (RC) extracts were compared in freshness monitoring of rainbow trout fillet. The studied treatments were: Gas indicator film containing RC (G-RC) and BRP (G-BRP), pH indicator film containing RC (pH-RC) and BRP (pH-BRP), Gas indicator double-layer film containing RC (G-DRC) and BRP (G-DBRP), pH indicator coating containing RC (pH-CRC) and BRP (pH-CBRP), pH and gas indicator control film (pH-C and G-C) and coating (pH-CC) without extract. After 3 days of storage period, bacterial population, total volatile basic-nitrogen (TVB-N) value and sensory features of the studied samples exceeded the standard level for fish fillets (7 Log CFU/g), (20 mg/100 g) and (score 3), respectively, which led to the color changes of the indicators. The designed indicators significantly (P ≤ 0.05) displayed higher sensitivity to the pH changes compared to the gas accumulation of the spoiling trout. Therefore, it seems that usage of smart films containing RC and BRP extracts as pH indicators is a better method compared with gas indicators for spoilage monitoring of food. The highest correlation coefficient of color changes of the indicators to spoilage factors such as total viable count (R2 = 0.84), psychrotrophic bacteria (R2 = 0.89), pH (R2 = 0.70), TVB-N (R2 = 0.75) values, odor (R2 = 0.93), color (R2 = 0.94), and overall acceptability (R2 = 0.94) significantly (P ≤ 0.05) belonged to the pH-RC group, and G-RC, pH-BRP, G-DRC, pH-CRC, G-BRP, G-DBRP, and pH-CBRP groups were in the next ranks, respectively. It can be concluded that pH-RC film created the highest color spectrum by the pH changes of the stored fillets and can be considered as the most efficient film in the timely monitoring of trout spoilage and introduced in the commercial smart packaging. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop an analytical method for m-xylenediamine (m-XDA), an aldehyde scavenger, in various food simulants and food matrices. The analysis was performed using HPLC–UV (270 nm) with a Capcell pak MGII C18 column (4.6 × 250 mm, 5 μm). The method validation encompassed evaluations of specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) across five food simulants and six food matrices. In the calibration curve range of 1–100 μg/mL, excellent linearity was observed with R2 ≥ 0.9992. The accuracy and precision were within the ranges of 86.4–98.6% and 0.7–2.9 relative standard deviation (RSD%), respectively. The LOD and LOQ were in the ranges of 0.26–0.56 μg/mL and 0.79–1.71 μg/mL, respectively. The significance lies in the development of analysis methods for each food matrix, not only for smart packaging simulant analysis. This research makes it well-suited for smart packaging safety management. [ABSTRACT FROM AUTHOR]

Oxygen indicators in food packaging can be used to monitor the shelf life and quality of the product, especially in a vacuum or modified atmosphere packaged, by sensing the indicator's color change. The mechanism of the oxygen indicator is a redox reaction which is compromised redox dye, reducing compound, and alkali compound. These substances can be formulated as a tablet/sachet or a printed layer or laminated in a polymer film. This study aimed to examine the performance of the oxygen indicator in various concentrations of glucose and NaOH. This research was carried out in 3 stages, i.e. (i) producing oxygen indicators; (ii) characterizing the oxygen indicator before it was activated, and (iii) testing the irreversibility of the indicator. The results showed that the oxygen indicator had been successfully made in two compartments of NaOH and glucose-methylene blue with LDPE as a membrane barrier. The indicator's color remains the same in blue before it was activated. It seems that the concentration of glucose and natrium oxide did not have any significant difference in the initial color of the indicator. Once the indicator was activated by pressing the NaOH compartment, the color of the indicator turned purplish, and after a long while, the indicator turned white. The concentration of NaOH and storage temperature significantly affected the turning color's acceleration. A sample in the concentration of glucose 0.2 M and NaOH 0.2 M proved irreversible with ohue values of 208.57 to 313.201.© hak cipta dilindungi undang-undang.

Abstract This study aimed to investigate the behavior of smart bilayer films under various temperature and relative humidity (RH). Smart bilayer films were fabricated using sodium alginate with incorporated butterfly pea anthocyanin and agar containing catechin–lysozyme. Cellulose nanospheres were added at concentrations of 0% and 10% w/w of the film and subjected to test at 4 °C and 25 °C, considering different RHs (0%, 50%, and 80%). The results showed that RH had a greater impact on the mechanical properties than temperature, leading to a decrease in tensile strength and an increase in elongation at break with higher RH. The films displayed increased strength but reduced flexibility at low temperatures. Oxygen permeability was negatively affected by increasing RH, while water vapor barrier properties were better at 25 °C than at 4 °C. In terms of color stability, the temperature played a more important role, with both types of smart bilayer films retaining their color stability throughout 14-day storage at 4 °C, even maintaining their ability to change color with pH. However, the films stored at 25 °C exhibited lower color stability and showed potential for color change with varying pH levels, but with lower intensity. The findings of this study demonstrate the significant impact of temperature and RH on the functional properties of smart bilayer films, with and without the addition of cellulose nanospheres. Such smart bilayer films have great potential for various applications, particularly in food packaging, where maintaining color, mechanical, and barrier properties under varying environmental conditions is crucial.

Abstract Nanotechnology has come up as an advanced domain in the food packaging field that has proved to be an effective solution for increasing shelf life and ensuring food products’ safety. Integration of metal-based nanoparticles with different packaging materials enhances the physical, chemical, mechanical, and thermal characteristics resulting in the robust and effective packaging barrier for the preservation of food products. This review delves into the potential of numerous metal-based nanomaterials for active packaging production. The ability of these nanomaterials to enhance various mechanical, thermal, antimicrobial, and antioxidant characteristics, and provide gas, moisture, and light barriers has been discussed. The overview of important characteristics and synthesis methods for the production of metal-based nanoparticles is also emphasized. Alongside the current industrial scenario and challenges of the nanotechnology field in the food sector. Metal-based nanoparticles played a significant role in enhancing the tensile strength, young modulus, glass transition temperature, melting temperature, antimicrobial activity, and barrier properties (light, gas, and moisture) of packaging materials. However, to achieve widespread commercialization, more comprehensive regulations and robust scientific literature on migration and toxicity of nanoparticles, sustainability, scale-up strategies, and process optimization of production methods are essential. Graphical Abstract

AbstractIntelligent packaging (also called smart packaging) has garnered significant attention for its ability to monitor food quality and spoilage during storage, without compromising packaging integrity. Natural pigments are being explored as sensors of food properties in these applications, but they are often chemically unstable, which limits their widespread utilization for this purpose. Therefore, enhancing pigment stability is imperative. This review article discusses the different types of natural pigments used in intelligent packaging applications. It then highlights the origin of their chemical instability and the factors that impact it, before outlining potential strategies to improve their stability. Natural pigments used in intelligent packaging include phenolic-, quinone-, pyrrole-, polyene- and betalain-based molecules, which are characterized by their unique chemical structures, especially the presence of conjugated structures that selectively absorb visible light. The environmental conditions that trigger a color-change in each pigment are highlighted. Pigment stability can be enhanced through a variety of approaches, including molecular modifications, pigment encapsulation, and label matrix design. These approaches modify the microenvironment of the pigments, thereby increasing their stability. These pigment enhancement methods hold promise for the development of intelligent packaging materials that can be used in the food and other industries. [ABSTRACT FROM AUTHOR]

The purpose of the presentation investigation was to fabricate an intelligent edible film based on potato starch/Coleus scutellarioides anthocyanin extract (CSAE)/nano-ZnO. Then the edible film was investigated to monitor the chicken fillets. The active film was made by casting the potato starch/(CSAE)/nano-ZnO with glycerol/sorbitol (40 w/w%) on casting plates. CSAE was added into edible films (7, 15 and, 30 ml), and the films based on potato starch/(CSAE)/nano-ZnO characteristics, such as mechanical, color, and barrier behaviors were investigated. The active films with different concentrations of 7, 15 and, 30 ml of CSAE represented significantly (p<0.05) lower water vapor permeability (WVP) than the pure biofilm with respective values of 2.66 2.4 and 1.43<1011(gm-1s-1Pa-1). The tensile strength of the intelligent films significantly decreased (p<0.05) from 192.51 to 151.33 MPa by the adding 30 ml of CSAE into the film. Based on the results, the L* index was significantly higher (p<0.05) in the film containing 30 ml of CSAE. The lowest a* factor was obtained in the film without extract. At the end of the preservation time, the TVB-N value of chicken fillets reached 38.25 mg N/100, and the mentioned index significantly increased (p<0.05), the color characteristics of the intelligent edible films also changed. The color of the active films based on potato starch/nano-ZnO/CSAE was purple, but the a* index significantly decreased. Therefore, the biodegradable film based on potato starch/nano-ZnO/CSAE can be utilized as a biocompatible indicator of chicken fillets. [ABSTRACT FROM AUTHOR]

Copyright of Kurdistan Journal of Applied Research (KJAR) is the property of Sulaimani Polytechnic University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The escalating worldwide apprehension over environmental deterioration caused by plastic pollution owing to the detrimental effects of conventional plastics has eventually led to the orientation towards biopolymer-based sustainable packaging materials. Contemporary food industries encounter a multitude of challenges to meet consumer demand of upholding food quality and implementing extended preservation strategies. This has in turn compelled the researchers to emphasize the development of multifunctional sustainable packaging materials. Biopolymers can serve as a sustainable alternative to conventional plastics, but they lack certain properties when compared to conventional plastics. The incorporation of different nanomaterials derived through organic or inorganic sources has been demonstrated to impart different properties to the resultant biocomposite films. The nanobiocomposite materials which serve as a union of nanotechnology, biodegradability, and sustainability have further paved the way for advanced packaging which offers added functionalities like enhanced mechanical strength, barrier properties, antimicrobial activity, antioxidant properties and real time monitoring of food quality. Furthermore, it discusses the potential risks associated with nanomaterial utilization. In addition, the study also emphasizes the need for continued advancements and research in nanobiocomposite film technology as ways to tackle the challenges of food preservation, waste management, a sustainable future, and consumer health. [ABSTRACT FROM AUTHOR]

Smart colorimetric packaging has been an important method to protect human health from external hazardous agents. However, the currently available colorimetric detectors use synthetic dye probes, which are costly, toxic, difficult to prepare, and non-biodegradable. Herein, an environmentally friendly cellulose nanocrystal (CNC)-supported polyvinyl alcohol (PVA) nanofibrous membrane was developed for the colorimetric monitoring of food spoilage. Anthocyanidin (ACY) is a naturally occurring spectroscopic probe that was isolated from pomegranate (Punica granatum L.). By encapsulating the anthocyanin probe in electrospun polyvinyl alcohol fibers in the presence of a mordant (M), M/ACY nanoparticles were generated. After exposure to rotten shrimp, an investigation on the colorimetric changes from purple to green for the smart nanofibrous fabric was conducted using the coloration parameters and absorbance spectra. In response to increasing the length of exposure to rotten shrimp, the absorption spectra of the anthocyanin-encapsulated nanofibrous membrane showed a wavelength blueshift from 580 nm to 412 nm. CNC displayed a diameter of 12–17 nm. The nanoparticle diameter of M/ACY was monitored in the range of 8–13 nm, and the nanofiber diameter was shown in the range of 70–135 nm. Slight changes in comfort properties were monitored after encapsulating M/ACY in the nanofibrous fabric. [ABSTRACT FROM AUTHOR]

This study developed a freshness indicator based on poly(vinyl alcohol) (PVA) and a biohybrid (BH) of Laponite® and anthocyanins adhered to linear low‐density polyethylene (LLDPE) using cold atmospheric plasma (CAP). LLDPE was treated with CAP for 0 to 300 s, which resulted in an increased surface energy, characterized by an important increase in its polar component up to 120 s of treatment, due to the formation of polar groups on the surface of LLDPE. No changes in mechanical properties and water vapor permeability of LLDPE were observed. LLDPE–PVA–BH films were more homogeneous if BH was added before the acidification of the film‐forming solution due to more negative zeta potential and lower particle size of BH in basic medium. Indicators made with BH were able to maintain color after 8 weeks of exposure to light, while those made with anthocyanin extract had fully degraded after 3 weeks. The freshness indicator's color changed from purple to blue and finally to green when exposed to ammonia hydroxide (30% NH3) and from purple to blue when exposed to a simulant liquid of spoiled meat (0.03% NH3). Similar color variance was observed when the indicator was applied to monitor shrimp freshness, changing from purple to blue when the shrimp pH reached pH 7.6. Thus, bilayer films of LLDPE–PVA and natural BH produced using CAP have potential food packaging applications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of China Plastics / Zhongguo Suliao is the property of Journal Office of CHINA PLASTICS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to investigate the behavior of smart bilayer films under various temperature and relative humidity (RH). Smart bilayer films were fabricated using sodium alginate with incorporated butterfly pea anthocyanin and agar containing catechin–lysozyme. Cellulose nanospheres were added at concentrations of 0% and 10% w/w of the film and subjected to test at 4 °C and 25 °C, considering different RHs (0%, 50%, and 80%). The results showed that RH had a greater impact on the mechanical properties than temperature, leading to a decrease in tensile strength and an increase in elongation at break with higher RH. The films displayed increased strength but reduced flexibility at low temperatures. Oxygen permeability was negatively affected by increasing RH, while water vapor barrier properties were better at 25 °C than at 4 °C. In terms of color stability, the temperature played a more important role, with both types of smart bilayer films retaining their color stability throughout 14-day storage at 4 °C, even maintaining their ability to change color with pH. However, the films stored at 25 °C exhibited lower color stability and showed potential for color change with varying pH levels, but with lower intensity. The findings of this study demonstrate the significant impact of temperature and RH on the functional properties of smart bilayer films, with and without the addition of cellulose nanospheres. Such smart bilayer films have great potential for various applications, particularly in food packaging, where maintaining color, mechanical, and barrier properties under varying environmental conditions is crucial. [ABSTRACT FROM AUTHOR]

Summary: Aflatoxins are toxic secondary metabolites produced by Aspergillus spp., found in staple food commodities. Aflatoxins are carcinogenic, teratogenic, and mutagenic and pose a serious threat to the health of humans. The identification and quantification of aflatoxins in foods is a major challenge to guarantee food safety. Therefore, developing feasible, sensitive, and robust methods for decontamination is paramount, with short processing time and negligible impact on quality. This review evaluates recent novel technologies for aflatoxins decontamination by physical methods (microwave heating, Gama and electron beam irradiation, pulse light and ultraviolet), chemical methods (ozone, natural plant extracts, and organic acids), and biological methods (atoxigenic Aspergillus strains, Trichoderma spp., and bacteria and yeast). The study highlights on the cutting‐edge technologies of smart packaging and artificial intelligence (AI). To achieve more efficiency and adaptability to different food matrices in aflatoxins decontamination, the study suggests integrating multiple strategies. The study also recommends integrating Partnership for Delivery (P4D) to share the responsibility to increase the chance for success and control aflatoxins in foods. [ABSTRACT FROM AUTHOR]