Showing 4 results for Intelligent Packaging
Tara Zarei, Masoud Rezaie, Nader Bahramifar,
Volume 13, Issue 1 (1-2024)
Abstract
Rainbow trout have found a good place in the household food basket due to their valuable nutritional properties. Therefore, supply in the form of hygienic packaging of this product due to CORONA pandemic in the country will be inevitable. This research has been done in order to provide intelligent packaging with the ability to detect microbial spoilage of rainbow trout. Fish fillet was packaged with H2S gas sensor based on FeCl3/Cellulose acetate. These packages were examined for total bacteria, temperatures swing, H2S producing bacteria and Escherichia coli (1×104 CFU/ml) during storage at 25 ° C for 3 days as well as storage at 4 ° C for 16 days. After imaging the correlation, the color changes of the sensor were calculated and evaluated as the color value. Sensor performance in terms of color change was significant (P <0.05) and the correlation between sensor color value and total bacterial growth in a 3-day period was 0.901. In order to accurately identify the growth of Escherichia coli, the correlation of Pearson color value and bacterial growth was equal to 0.932. Also, in the study the correlation between the color value with the number of total bacteria, temperatures swing bacteria and H2S producing bacteria were 0.835, 0.869 and 0.836, respectively. Using a sensor with a combination of iron (III) chloride and cellulose acetate to determine the microbial spoilage of rainbow trout can be used in the future as a consumer-centric quality control method that can be commercialized.
Volume 18, Issue 117 (11-2021)
Abstract
The aims of this study were the optimization and fabrication of a biodegradable film with suitable mechanical and physical properties and also the production of a biodegradable indicator based on curcumin to detect the fish spoilage. In order to fabrication of the biodegradable packaging, the effect of different concentrations of glycerol (30, 50 and 70%) on the physicomechanical properties of films was examined. The results showed, increasing glycerol concentration led to increase of the thickness, water absorption, solubility and elongation at beak of the films, while density and tensile strength of the films showed a decreasing trend. The result of microbial test revealed that curcumin-loaded film had a good antimicrobial effect against both gram positive and gram negative bacteria. The variation of color of the films was monitored in contacting with fish during storage time. Overall, it was observed that the developed intelligent films could effectively detect the spoilage of films.
Volume 19, Issue 122 (4-2022)
Abstract
In this study, natural dye curcumin wasused to monitor the quality of packaged fish meat through color changing indicators and the color changes of the indicators were evaluated visually and with colorimeter during storage of fish samples at room temperature (for 60 hours) and in the refrigerator (for 12 days). In order to evaluate performance of paper indicators for monitoring the quality of fish, the quality characteristics of fish such as total viable count, pH, and TVB-N were evaluated. This indicator had very good characteristics such as less moisture absorption than the control, excellent stability during storage for 30 days, and high selectivity to pH changes. The FTIR results showed that the curcumin was well stabilized on cellulose filter paper. The results of color changes of the indicator during fish storage indicated that with increasing the storage time, the brightness (L *) of the indicator based on curcumin significantly decreased and red-green (a *) and yellow - Blue (b *) parameters increased. Colorimetric indicator based on curcumin indicated significant color changes from yellow to orange due to sensitivity to pH and detection of TVB-N and hydrogen sulfide compounds. According to the results obtained from the qualitative characteristics of fish in relation to performance and function of colorimetric indicator during fish spoilage, it can be concluded that curcumin provides a promising approach in intelligent packaging systems for meat products to monitor fish meat freshness.
Volume 20, Issue 142 (10-2023)
Abstract
In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.
The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.
Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.
