Smart Packaging Sensors For Monitoring Of Food Quality And Safety

Smart Packaging Sensors For Monitoring Of Food Quality And Safety. Time–Temperature IndicatorsSensors For Fish and Meat FreshnessSensors For Fruit RipenessLeak IndicatorsSensors For Food Pathogens and ContaminantsIdentification Authentication and TrackingGive a selfheating or selfcooling container a sensor to tell the consumer it is at the correct temperature and the package becomes ‘smart’ (such packaging is currently commercially available) The most commonly used TTIs are a thermochromic ink dot to indicate the product is at the correct serving temperature following refrigeration or microwave heating Plastic containers of pouring syrup for pancakes can be purchased in the USA and UK that are labelled with a thermochromic ink dot to indicate that the syrup is at the right temperature following microwave heating Similar examples can be found on supermarket shelves with orange juice pack labels that incorporate thermochromicbased designs to inform the consumer when a refrigerated orange juice is cold enough to drink as given in Fig 2 [19] The TTIs presently available on the market have working mechanisms based on different principle namely chemical physical and biological For chemical or physical response it is based on ch Besides employing TTIs as freshness indicators for fish and meat as the application of FreshCheck® and CheckPont® inexpensive and simple chemical sensors that allow the realtime noninvasive and nondestructive determination of fish freshness were described in literature based on a pH change In an enclosed food package as the fish product spoils a pH increase occurs over time within the headspace which can be detected with an appropriate pH indicating sensor The fundamental characteristic of pH indicator dyes that change colour when placed in an acidic or basic environment is the key element of this sensor This is due to the fact that when fish spoils it releases a variety of basic volatile amines which are detectable with appropriate pH indicating sensors Practically these could be prepared by entrapping within a polymer matrix a pH sensitive dye (eg bromocresol green) that responds through visible colour changes to the spoilage volatile compounds that contribute to Once fruit is picked from orchards the challenge to present fruit in a top condition increases with distance from markets to fulfil more sophisticated consumer demands and need for yearround supply In the past loose fruit often unripe was sold from bins where it was easily bruised squeezed and prodded to determine its ripeness Then came “ready to eat” fruit bundled and prepackaged but in a manner whereby it is still difficult to determine its ripeness Since it is difficult to know when the fruit has reached their preferred state of ripeness this condition become a barrier to purchase for frustrates consumers ripeSense ™ [32] eliminates this problem by using a sensor label that reacts to the aromas released by fruit as it ripens The sensor is initially red and graduates to orange and finally yellow By viewing the colour of the sensor consumers choose fruit which is at their preferred ripeness as given in Fig 7 Damage in and shrinkage are reduced as this sensor s Modified atmosphere packaging (MAP) and equilibrium MAP are classified as active packaging methods [33] In these cases the atmosphere of package is not air but consists of a lowered level of O2 and a heightened level of CO2 The MAPs for nonrespiring food typically has a high concentration of CO2 (20–80%) and a low concentration of O2 (0–2%) Therefore a leak in MAP means a considerable increase in the O2 concentration and a decrease in the CO2 concentration which in turn enable aerobic microbial growth to take place In the worst case scenario the CO2 concentration will thus remain high despite leakage and permit microbial growth Thus the leak indicators for MAPs are much more than active packaging since they become smart packaging and they should rely on the detection of O2 rather than on the detection of CO2 [34] At present the main application of the commercially available O2 sensitive MAP indicators is to ensure the proper functioning of O2 absorption For example Many great and innovative platforms are being developed for the detection of pathogens and contaminants However most of these are incorporated within devices and require the extraction of a sample to determine the presence of the target molecule When considering such systems for food packaging these are focused on detecting microbial contaminant growth The challenge for such systems is that they must be capable of being integrated within the packaging provide an easily distinguished response (most likely a colour change) and be cheap to manufacture It is most likely that the presence of microbial contamination will be detected indirectly by measuring changes in gas composition within the package as a result of microbial growth using gas sensor as described earlier The numbers of concepts of package indicators for contaminants or pathogens are still very low Even if the indication of microbial growth by CO2 is difficult in MAPs which often already contain a high concentr Currently identification of products via RFID tags have been in use for a number of years but mainly employed for high value products eg electronics and clothing Typically RFID tags consist of two modules one is used for processing and information storage while the second (an antenna) is used for transmitting and receiving information A second device the reader is used to obtain information from the tag and depending on the radio frequency used this can be at distance of several meters RFID tags in the packaging industry are passive since they have no associated power source and gain energy to transmit information from the incoming radio waves from the reader Their advantage is that multiple items can be monitored at every stage in the supply chains which in turn can increase the speed and efficiency of distribution This is a very crucial factor in modern supply chains where large amounts of raw materials may be coming from different regions to be processed in one Author Bambang Kuswandi Yudi Wicaksono Jayus Aminah Abdullah Lee Yook Heng Musa AhmadCited by Publish Year 2011.

Smart packaging utilises chemical sensor or biosensor to monitor the quality & safety of food from the producers to the costumers This technology can result in a variety of sensor designs that are suitable for monitoring of food quality and safety such as freshness pathogens leakage carbon dioxide oxygen pH time or temperature.

smart packaging sensors for monitoring of food quality and safety

Advances in the fields of sensors and biosensors has enabled the development of new materials devices and multifunctional sensing systems to monitor the quality of food In this Review we place the focus on an indepth summary of the recent technological advances that hold the potential for being incorporated into food packaging to ensure food quality safety or monitoring of spoilage Author Hanie Yousefi HsuanMing Su Sara M Imani Kais Alkhaldi Carlos D M Filipe Tohid F DidarCited by Publish Year 2019.

(PDF) Smart Packaging: Sensors for monitoring of food quality

Smart packaging utilises chemical sensor or biosensor to monitor the quality & safety of food from the producers to the costumers.