Journal articles: 'Food spoilage monitoring'

1

Hindle, Francis, Lotta Kuuliala, Meriem Mouelhi, Arnaud Cuisset, Cédric Bray, Mathias Vanwolleghem, Frank Devlieghere, Gaël Mouret, and Robin Bocquet. "Monitoring of food spoilage by high resolution THz analysis." Analyst 143, no. 22 (2018): 5536–44. http://dx.doi.org/10.1039/c8an01180j.

Full text

Abstract:

High resolution rotational Terahertz (THz) spectroscopy is suited to studies of numerous polar gas phase molecules, and particularly volatile organic compounds (VOCs). Analysis of the headspace gas of packed Salmon fillets indicates the degree of food spoilage.

APA, Harvard, Vancouver, ISO, and other styles

2

Calabretta, Maria Maddalena, Denise Gregucci, Riccardo Desiderio, and Elisa Michelini. "Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring." Biosensors 13, no. 1 (January 11, 2023): 126. http://dx.doi.org/10.3390/bios13010126.

Full text

Abstract:

Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers’ demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the “best before date” indicated on the label, confirming the potential applicability of the sensor as a smart label.

APA, Harvard, Vancouver, ISO, and other styles

3

Sternisa, Meta, Mihael Cargo, and Sonja Smole-Mozina. "Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C." Acta Periodica Technologica, no. 50 (2019): 278–85. http://dx.doi.org/10.2298/apt1950278s.

Full text

Abstract:

Microbial growth and metabolism in food leads to organoleptic spoilage through altering colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics of organoleptic spoilage, initial microbial contamination and storage temperature of food play an important role. Bacteria Pseudomonas are known as the most common spoilage bacteria. Aim of this study was to evaluate the ability of selected Pseudomonas strains to grow at 5?C in different food models, and to evaluate their spoilage potential as the ability to produce different hydrolytic enzymes at 5?C. This was determined through monitoring the number of bacterial cells in food models at 5?C, over 9 days of incubation, and on agars for detection of proteolytic and lipolytic activity. Of the four selected Pseudomonas strains (P. fragi CC151, P. fragi CC275, P. psychrophila CC291, P. lactis CC194), all were capable of producing lipolytic and proteolytic enzymes. When monitoring Pseudomonas growth in different food models (minced meat, pasteurized milk, apples) as compared to broth, the best growth was achieved in minced meat model, and the lowest in apple model. Thereby, the importance of the nutrients availability and the use of hydrolytic enzymes to exploit more complex nutrient molecules, especially proteins, has been confirmed. Selected Pseudomonas strains are able to grow in a variety of food media, and have the ability to produce hydrolytic enzymes, confirming their universality as refrigerated food spoilers, with high potential of persisting in the food storage environment.

APA, Harvard, Vancouver, ISO, and other styles

4

Magnaghi, Lisa Rita, Federica Capone, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli, and Raffaela Biesuz. "Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods." Foods 9, no. 5 (May 25, 2020): 684. http://dx.doi.org/10.3390/foods9050684.

Full text

Abstract:

Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (not enriched at any extend with spoilage products), progressively shows a colour change in the six spots. Photos of the array were acquired as a function of time, RGB indices were used to follow the spoilage, Principal Component Analysis to model the data set. We demonstrate that the array allows for the monitoring the overall spoilage process of chicken, beef, pork and fish, obtaining different models that mimic the degradation pathway. The spoilage processes for each kind of food, followed by the array colour evolution, were eventually compared using three-way PCA, which clearly shows same degradation pattern of protein foods, altered only according to the different substrates.

APA, Harvard, Vancouver, ISO, and other styles

5

Xu, Lingfeng, Ling Ni, Lihe Sun, Fang Zeng, and Shuizhu Wu. "A fluorescent probe based on aggregation-induced emission for hydrogen sulfide-specific assaying in food and biological systems." Analyst 144, no. 22 (2019): 6570–77. http://dx.doi.org/10.1039/c9an01582e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Borawake, Dr M. P. "E-Gadget to Detect Food Freshness using IoT and ML." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (December 31, 2021): 2072–76. http://dx.doi.org/10.22214/ijraset.2021.39615.

Full text

Abstract:

Abstract: The food we consume plays an important role in our daily life. It provides us energy which is needed to work, grow, be active, and to learn and think. The healthy food is essential for good health and nutrition. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. Food kept at room temperature undergoes some chemical reactions after certain period of time, which affects the taste, texture and smell of a food. Consuming spoiled food is harmful for consumers as it can lead to foodborne diseases. This project aims at detecting spoiled food using appropriate sensors and monitoring gases released by the particular food item. Sensors will measure the different parameters of food such as pH, ammonia gas, oxygen level, moisture, etc. The microcontroller takes the readings from sensors and these readings then given as an input to a machine learning model which can decide whether the food is spoilt or not based on training data set. Also, we plan to implement a machine learning model which can calculate the lifespan of that food item. Index Terms: Arduino Uno, Food spoilage, IoT, Machine Learning, Sensors.

APA, Harvard, Vancouver, ISO, and other styles

7

Qin, Yujuan, Pengcheng Huang, and Fang-Ying Wu. "Histamine-responsive dye-incorporated carbon dots for visual monitoring of food spoilage." Sensors and Actuators B: Chemical 365 (August 2022): 131911. http://dx.doi.org/10.1016/j.snb.2022.131911.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Al-Hamry, Ammar, Tianqi Lu, Jing Bai, Anurag Adiraju, Tharun K. Ega, Igor A. Pašti, and Olfa Kanoun. "Layer-by-Layer Deposited Multi-Modal PDAC/rGO Composite-Based Sensors." Foods 12, no. 2 (January 6, 2023): 268. http://dx.doi.org/10.3390/foods12020268.

Full text

Abstract:

Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could lead to the loss of food resources and food production with harmful contaminants and a short lifetime. For this reason, precise monitoring of different environmental parameters and contaminations during food processing and storage is a key factor for maintaining its safety and nutritional value. Thus, developing reliable, efficient, cost-effective sensor devices for these purposes is of utmost importance. This paper shows that Poly-(diallyl-dimethyl ammonium chloride)/reduced Graphene oxide (PDAC/rGO) films produced by a simple Layer-by-Layer deposition can be effectively used to monitor temperature, relative humidity, and the presence of volatile organic compounds as indicators for spoilage odors. At the same time, they show potential for electrochemical detection of organophosphate pesticide dimethoate. By monitoring the resistance/impedance changes during temperature and relative humidity variations or upon the exposure of PDAC/rGO films to methanol, good linear responses were obtained in the temperature range of 10–100 °C, 15–95% relative humidity, and 35 ppm–55 ppm of methanol. Moreover, linearity in the electrochemical detection of dimethoate is shown for the concentrations in the order of 102 µmol dm−3. The analytical response to different external stimuli and analytes depends on the number of layers deposited, affecting sensors’ sensitivity, response and recovery time, and long-term stability. The presented results could serve as a starting point for developing advanced multi-modal sensors and sensor arrays with high potential for analytical applications in food safety and quality monitoring.

APA, Harvard, Vancouver, ISO, and other styles

9

Ma, Yuchen, Wei Yang, Yujie Xia, Wenshuang Xue, Haixia Wu, Zhanming Li, Fang Zhang, Bin Qiu, and Caili Fu. "Properties and Applications of Intelligent Packaging Indicators for Food Spoilage." Membranes 12, no. 5 (April 28, 2022): 477. http://dx.doi.org/10.3390/membranes12050477.

Full text

Abstract:

Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and cannot provide related information about food spoilage. Intelligent packaging can feel, inspect, and record external or internal changes in food products to provide further information about food quality. Importantly, intelligent packaging indicators will account for a significant proportion of the food industry’s production, with promising application potential. In this review, we mainly summarize and review the upcoming progress in the classification, preparation, and application of food packaging indicators. Equally, the feasibility of 3D printing in the preparation of intelligent food packaging indicators is also discussed in detail, as well as the limitations and future directions of smart food packaging. Taken together, the information supported in this paper provides new insights into monitoring food spoilage and food quality.

APA, Harvard, Vancouver, ISO, and other styles

10

Ahmad, Noor Azizah, Lee Yook Heng, Faridah Salam, Mohd Hazani Mat Zaid, and Sharina Abu Hanifah. "A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry." Sensors 19, no. 21 (November 5, 2019): 4813. http://dx.doi.org/10.3390/s19214813.

Full text

Abstract:

A developed colorimetric pH sensor film based on edible materials for real-time monitoring of food freshness is described. The mixed natural dyes from edible plants Clitoria sp and Brassica sp were extracted and incorporated into ι-carrageenan film as a colorimetric pH sensor film for monitoring food spoilage and its freshness. The color changes of the developed colorimetric sensor film were measured with chromametry and UV-vis spectroscopy, respectively. Experimental results show that colorimetric pH sensor film demonstrated statistically significant differences (p < 0.05) between CIE-L*a*b* coordinates color system indicated that the developed colorimetric sensor film was able to give a gradual change in color over a wide pH range. The color of the colorimetric sensor film also changes discretely and linearly with factors that contribute to food spoilage using shrimp and durian samples. Moreover, the developed colorimetric pH sensor film has the potential to be used as a safe, non-destructive testing and also a flexibly visual method for direct assessment of food freshness indicator during storage.

APA, Harvard, Vancouver, ISO, and other styles

11

Salinas, Yolanda, José V. Ros-Lis, José-Luis Vivancos, Ramón Martínez-Máñez, M. Dolores Marcos, Susana Aucejo, Nuria Herranz, Inmaculada Lorente, and Emilio Garcia. "A novel colorimetric sensor array for monitoring fresh pork sausages spoilage." Food Control 35, no. 1 (January 2014): 166–76. http://dx.doi.org/10.1016/j.foodcont.2013.06.043.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Hu, Yaoyun, Zhuye Shang, Juan Wang, Min Hong, Run Zhang, Qingtao Meng, and Zhiqiang Zhang. "A phenothiazine-based turn-on fluorescent probe for the selective detection of hydrogen sulfide in food, live cells and animals." Analyst 146, no. 24 (2021): 7528–36. http://dx.doi.org/10.1039/d1an01762d.

Full text

Abstract:

A phenothiazine-based fluorescent probe features high selectivity and sensitivity, low cytotoxicity and reliability at physiological pH, enabling the detection of H2S in biosystems and monitoring H2S produced in the foods spoilage process.

APA, Harvard, Vancouver, ISO, and other styles

13

FU, BIN, PETROS S. TAOUKIS, and THEODORE P. LABUZA. "Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators." Journal of Food Science 56, no. 5 (September 1991): 1209–15. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04736.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Gholampour, Sanaz, Hossein Jalali, Rahele Zhiani, Hassan Rashidi, and Alireza Motavalizadehkakhky. "Food Quality Monitoring Based on Hydrolysis-Induced Au-Catalyzed Heck Cross-Coupling by Ag Metallization." Journal of Sensors 2021 (May 26, 2021): 1–9. http://dx.doi.org/10.1155/2021/6653866.

Full text

Abstract:

Visual detection of meat spoilage was performed based on hydrolysis-induced silver metallization on gold nanoparticles (Au NPs). The hydrolysis of 4-I-benzene-bounded Wang resin was induced by the release of a biogenic amine followed by Au-catalyzed Heck cross-coupling reaction that made silver-coated gold core-shell NPs (Au@Ag) in the presence of Ag ions (Ag metallization). A portable sensory cap was designed by this hypothesis and the successful results were obtained for histamine, trimethylamine, and a spoilage sheep meat. With this protocol, the localized surface plasmon resonance (LSPR) is tuned for absorption of Au NPs and leads to LSPR peak blue shift of gold nanoparticles due to the Ag metallization and the preparation of Au@Ag core-shell NPs. Au NPs and the resulting Au@Ag NPs were characterized by transmission electron microscopy (TEM), BET, ultraviolet-visible (UV-Vis), X-ray diffraction (XRD), energy dispersive X-ray (EDX), and dynamic light scattering (DLS) analyses. Also, various control experiments were set up to credit the portable sensory tube.

APA, Harvard, Vancouver, ISO, and other styles

15

Rukchon, Chompoonoot, Atchareeya Nopwinyuwong, Sudsai Trevanich, Tunyarut Jinkarn, and Panuwat Suppakul. "Development of a food spoilage indicator for monitoring freshness of skinless chicken breast." Talanta 130 (December 2014): 547–54. http://dx.doi.org/10.1016/j.talanta.2014.07.048.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Gillespie, James, Tamíris Pacheco da da Costa, Xavier Cama-Moncunill, Trevor Cadden, Joan Condell, Tom Cowderoy, Elaine Ramsey, et al. "Real-Time Anomaly Detection in Cold Chain Transportation Using IoT Technology." Sustainability 15, no. 3 (January 25, 2023): 2255. http://dx.doi.org/10.3390/su15032255.

Full text

Abstract:

There are approximately 88 million tonnes of food waste generated annually in the EU alone. Food spoilage during distribution accounts for some of this waste. To minimise this spoilage, it is of utmost importance to maintain the cold chain during the transportation of perishable foods such as meats, fruits, and vegetables. However, these products are often unfortunately wasted in large quantities when unpredictable failures occur in the refrigeration units of transport vehicles. This work proposes a real-time IoT anomaly detection system to detect equipment failures and provide decision support options to warehouse staff and delivery drivers, thus reducing potential food wastage. We developed a bespoke Internet of Things (IoT) solution for real-time product monitoring and alerting during cold chain transportation, which is based on the Digital Matter Eagle cellular data logger and two temperature probes. A visual dashboard was developed to allow logistics staff to perform monitoring, and business-defined temperature thresholds were used to develop a text and email decision support system, notifying relevant staff members if anomalies were detected. The IoT anomaly detection system was deployed with Musgrave Marketplace, Ireland’s largest grocery distributor, in three of their delivery vans operating in the greater Belfast area. Results show that the LTE-M cellular IoT system is power efficient and avoids sending false alerts due to the novel alerting system which was developed based on trip detection.

APA, Harvard, Vancouver, ISO, and other styles

17

Nabi, Brera Ghulam, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "High-Pressure Processing for Sustainable Food Supply." Sustainability 13, no. 24 (December 16, 2021): 13908. http://dx.doi.org/10.3390/su132413908.

Full text

Abstract:

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

APA, Harvard, Vancouver, ISO, and other styles

18

Lin, Jia, Yu Cao, Junyong Sun, and Jian Lu. "Monitoring Spoilage Bacteria and Wild Yeasts in Eastern Chinese Breweries." Journal of the American Society of Brewing Chemists 66, no. 1 (January 2008): 43–47. http://dx.doi.org/10.1094/asbcj-2007-1219-01.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Özkaya, Pelin Talu, and Seval Dağbağlı. "Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 1, 2021): 1869–75. http://dx.doi.org/10.24925/turjaf.v9i10.1869-1875.4440.

Full text

Abstract:

Food packaging has an important role in protecting food against physical, chemical, and biological hazards during storage and distribution and in informing the consumer about the product. The packaging of foods that susceptible to chemical / microbiological spoilage especially such as meat, hence limited storage time, is even more important than other foods. In addition, the tendency of health-conscious consumers to be a part of real-time controls and monitoring food safety has led to the widening of this packaging perception. Hence, there have been innovative studies in recent years, especially aiming real time monitorization of freshness indicators. The focus of these studies is “colour indicators” used in the production of intelligent indicator films and colorimetric sensors within specific matrices to be integrated into packaging materials. The colour indicators change colour in the presence of certain metabolites released in food spoilage, which allows freshness to be determined. Colour substances used for this purpose can be natural or synthetic. Hence, natural pigments such as anthocyanin, curcumin, etc. have been more preferrable since being harmless to the health as well as increasing tendency of consumers to utilization from natural resources. In this review, information about natural colour indicators and studies in which these indicators are used to determine the freshness of meat in real time and visually are given.

APA, Harvard, Vancouver, ISO, and other styles

20

Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes Nadala, Cesar Nadala, and Mansour Samadpour. "Simultaneous Detection of Multiple Wine-Spoilage Organisms Using a PCR-Based DNA Dipstick Assay." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 490–96. http://dx.doi.org/10.5740/jaoacint.18-0144.

Full text

Abstract:

Abstract Background: The presence of microbial contaminants such as Brettanomyces in wine can lead to undesirable wine. Therefore, monitoring for the presence of these spoilageorganisms is critical for winemakers to ensure thequality of their end product. Objective: To address this problem, Molecular Epidemiology, Inc. (MEI, Seattle, WA) has developed a wine-spoilage organism detection kit consisting of a multiplex PCR DNA dipstick that simultaneously detects these organisms. Methods: Wine samples obtained from local wineries that tested negative by routine microbiological culture were spiked with the target microorganisms, while samples that were designated as spoiled by the wineries were usedas-is without spiking for assessing the performancecharacteristics of the DNA dipstick assay. Microbial enumeration was performed following standard microbiological plating methods. Samples spiked with low cell numbers (<5 cells per 100 mL) were enriched using wine enrichment media (WSE; optional component of the kit) prior to analysis using the DNA dipstick assay. Suitability of WSE medium to support the growth of wine-spoilage microorganisms was compared with standard microbiological media. Results: Testing of 92 diverse bacterial and yeast strains commonly found in winery and food operations and 50 various strains of spoilage organisms isolated from wineries indicated that the dipstick assay can exclusively detect the target wine-spoilage microorganisms. All target spoilage organisms in samples containing low cell numbers (<5 cells per 100 mL) were detected by dipstick assay 48 hpostenrichment in WSE, except for a few strains of Brettanomyces bruxellensis that required longer incubation times. Conclusions: The wine-spoilage organism detection kithas a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the wine-making process to detect multiplespoilage-causing microorganisms in a single assay, thus offering a convenient test system for winemakers interested in monitoring the quality of their product.

APA, Harvard, Vancouver, ISO, and other styles

21

Farkas, József, and István Dalmadi. "Near infrared and fluorescence spectroscopic methods and electronic nose technology for monitoring foods." Progress in Agricultural Engineering Sciences 5, no. 1 (December 1, 2009): 1–29. http://dx.doi.org/10.1556/progress.5.2009.1.

Full text

Abstract:

There is a clear need for application of proper methods for measuring food quality and safety in the globalized food-webs. Numerous instrumental methods have been established in the course of the 20th century and are developing further, together with data analysis techniques, for such purposes. Among them, near-infrared and fluorescence spectroscopic methods and chemical sensor arrays called electronic noses show particular promise for rapid, non-destructive, non-invasive and cost-effective ways for assessing changes and enhancing control during processing and storage of foods. Their key advantages as analytical tools are 1) their relatively high speed of analysis, 2) the lack of a need to carry out complex sample preparation or processing, 3) their relatively low cost, and 4) their suitability for on-line monitoring or quality control. The present survey attempts to demonstrate examples from the above areas, limiting itself mainly to monitoring some quality indices which contribute to the functionality or acceptability of foods as affected by alternative processing technologies, or loss of freshness/microbial safety, or developing spoilage during storage and marketing. These instrumental methods are correlative techniques: they must be calibrated first against (traditional) reference properties, and the instrumental data are evaluated with the help of chemometric methods. Near-infrared (NIR) spectroscopy can be used in either the reflectance or the transmittance mode. NIR spectra transformed to mathematical derivatives allows subtle spectrum changes to be resolved. Selected examples from the extensive NIRS literature relate to assessment of the quality of frozen fish, predicting cooking loss of chicken patties, detecting complex physico-chemical changes of minced meat as a function of the intensity of high hydrostatic pressure treatment, comparing changes of NIR spectrometric “fingerprints” caused by gamma radiation or high pressure pasteurization of liquid egg white. Changes of NIR spectra reflect several parameters which suit the evaluation of loss of freshness, and onset of spoilage of various foods. NIR spectroscopy shows an application potential for rapid detection of bacterial or mould contamination. It may serve as a tool for detecting initial stages of mobilization processes during germination of cereal grains, or even for GMO screening. Spectrofluorometic measurements have shown potential, e.g. to monitor lipid oxidation and development of meat rancidity, to differentiate between raw and processed milks, and to monitor fish and egg freshness. Electronic noses containing chemical sensor arrays offer a rapid method for evaluation of head-space volatiles of food samples, important for characterizing quality and safety. Such gas sensors may be able to classify storage time, and determine spoilage, either earlier or at the same time as the human senses, or “sniffing out” bacterial pathogens or (toxigenic) fungal growth on certain foods. Electronic nose sensing is also a promising method for detecting quality changes of fruit- and vegetable products non-destructively. In relation to some examples to be presented in the paper, certain software developments as qualitative classification tools made by Hungarian scientists will be pointed out.

APA, Harvard, Vancouver, ISO, and other styles

22

Jung, Yeongju, JinKi Min, Joonhwa Choi, Junhyuk Bang, Seongmin Jeong, Kyung Rok Pyun, Jiyong Ahn, et al. "Smart paper electronics by laser-induced graphene for biodegradable real-time food spoilage monitoring." Applied Materials Today 29 (December 2022): 101589. http://dx.doi.org/10.1016/j.apmt.2022.101589.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Kim, Kyung Ho, Chul Soon Park, Seon Joo Park, Jinyeong Kim, Sung Eun Seo, Jai Eun An, Siyoung Ha, et al. "In-situ food spoilage monitoring using a wireless chemical receptor-conjugated graphene electronic nose." Biosensors and Bioelectronics 200 (March 2022): 113908. http://dx.doi.org/10.1016/j.bios.2021.113908.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Lin, Tianran, Yarong Wu, Zhihong Li, Zhiping Song, Liangqia Guo, and Fengfu Fu. "Visual Monitoring of Food Spoilage Based on Hydrolysis-Induced Silver Metallization of Au Nanorods." Analytical Chemistry 88, no. 22 (November 4, 2016): 11022–27. http://dx.doi.org/10.1021/acs.analchem.6b02870.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Alvarez-Ordóñez, Avelino, Laura M. Coughlan, Romain Briandet, and Paul D. Cotter. "Biofilms in Food Processing Environments: Challenges and Opportunities." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 173–95. http://dx.doi.org/10.1146/annurev-food-032818-121805.

Full text

Abstract:

This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. The effect on the biofilm formation ability of particular food components and different environmental conditions that commonly prevail during food processing is discussed. Available tools for the in situ monitoring and characterization of wild microbial biofilms in food processing facilities are explored. Finally, research on novel agents or strategies for the control of biofilm formation or removal is summarized.

APA, Harvard, Vancouver, ISO, and other styles

26

Sobhan, Abdus, Kasiviswanathan Muthukumarappan, and Lin Wei. "A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage." Food Bioscience 46 (April 2022): 101523. http://dx.doi.org/10.1016/j.fbio.2021.101523.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Shaalan, Nagih M., Faheem Ahmed, Shalendra Kumar, Ammar Melaibari, Prince M. Z. Hasan, and Abdullah Aljaafari. "Monitoring Food Spoilage Based on a Defect-Induced Multiwall Carbon Nanotube Sensor at Room Temperature: Preventing Food Waste." ACS Omega 5, no. 47 (November 18, 2020): 30531–37. http://dx.doi.org/10.1021/acsomega.0c04396.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

De Oliveira Mota, Juliana, Pauline Kooh, Emmanuel Jaffrès, Hervé Prévost, Thomas Maignien, Nathalie Arnich, Moez Sanaa, Géraldine Boué, and Michel Federighi. "First Survey about Current Practices of Environmental Monitoring Programs within French Agri-Food Industries." Biology 11, no. 1 (January 7, 2022): 89. http://dx.doi.org/10.3390/biology11010089.

Full text

Abstract:

Food safety is a constant challenge for stakeholders in the food industry. To manage the likelihood of microbiological contamination, food safety management systems must be robust, including food and environmental testing. Environmental monitoring programs (EMP) have emerged this last decade aiming to validate cleaning–sanitation procedures and other environmental pathogen control programs. The need to monitor production environments has become evident because of recent foodborne outbreaks. However, the boundaries of environmental monitoring are not only limited to the management of pathogens but also extend to spoilage and hygiene indicators, microorganisms, allergens, and other hygiene monitoring. Surfaces in production environments can be a source of contamination, either through ineffective cleaning and disinfection procedures or through contamination during production by flows or operators. This study analyses the current practices of 37 French agri-food industries (small, medium, or large), reporting their objectives for EMPs, microbial targets, types, numbers and frequency of sampling, analysis of results, and types of corrective actions.

APA, Harvard, Vancouver, ISO, and other styles

29

TAKAHASHI, HAJIME, BON KIMURA, MIWAKO YOSHIKAWA, SEITARO GOTOU, ITARU WATANABE, and TATEO FUJII. "Direct Detection and Identification of Lactic Acid Bacteria in a Food Processing Plant and in Meat Products Using Denaturing Gradient Gel Electrophoresis." Journal of Food Protection 67, no. 11 (November 1, 2004): 2515–20. http://dx.doi.org/10.4315/0362-028x-67.11.2515.

Full text

Abstract:

We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

APA, Harvard, Vancouver, ISO, and other styles

30

Cao, Xuan-Tu, and Wan-Young Chung. "Range-extended wireless food spoilage monitoring with a high energy efficient battery-free sensor tag." Sensors and Actuators A: Physical 299 (November 2019): 111632. http://dx.doi.org/10.1016/j.sna.2019.111632.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes M. Nadala, Cesar Nadala, and Mansour Samadpour. "Dipstick Assay for Rapid Detection of Beer Spoilage Organisms." Journal of AOAC INTERNATIONAL 101, no. 6 (November 1, 2018): 1913–19. http://dx.doi.org/10.5740/jaoacint.17-0479.

Full text

Abstract:

Abstract Background: Beer spoilage caused by wild yeast and bacteria is a major concern to both commercial and home brewers. Objective: To address this problem, Molecular Epidemiology Inc. (MEI, Seattle, WA) has developed a beer spoilage organism detection kit consisting of an enrichment media (BSE) and a multiplex PCR DNA dipstick that simultaneously detects these organisms within 2 h following enrichment. Methods: The kit was tested by using samples obtained from breweries located in the Greater Seattle area. Samples were spiked with the target microbes, when necessary, and used for assessing the performance characteristics of the DNA dipstick assay. Microbial enumerations were performed as per the standard microbiological plating methods. The suitability of the BSE medium to support the growth of beer spoilage microbes was compared with the industry-approved NBB-C medium (Dohler, Darmstadt, Germany). Results: Inclusivity (a panel of 50 isolates) and Exclusivity (a panel of 92 isolates) testing indicated that the dipstick assay can exclusively detect the indicated target beer spoilage microbes. When compared with the NBB-C medium (Dohler, Darmstadt, Germany) approved by the European Brewers Convention for beer spoilage organisms, the BSE medium supported faster growth of critical spoilage lactic acid bacteria such as Lactobacillus brevis, L. lindneri, and Pediococcus damnosus. Conclusions: The beer spoilage organism detection kit has a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the brewing process, thus offering a convenient, cost effective, and faster test system for brewers interested in monitoring the quality of their product.

APA, Harvard, Vancouver, ISO, and other styles

32

Majdinasab, Marjan, Seyed Mohammad Hashem Hosseini, Marziyeh Sepidname, Manizheh Negahdarifar, and Peiwu Li. "Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage." Journal of Food Science and Technology 55, no. 5 (March 2, 2018): 1695–704. http://dx.doi.org/10.1007/s13197-018-3082-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

PEGORARO, NATÁLIA, RICARDO CALADO, LETÍCIA N. DUARTE, SÓNIA C. MANCO, FERNANDO J. FERNANDES, ANA R. M. POLÓNIA, DANIEL F. R. CLEARY, and NEWTON C. M. GOMES. "Molecular Analysis of Skin Bacterial Assemblages from Codfish and Pollock after Dry-Salted Fish Production." Journal of Food Protection 78, no. 5 (May 1, 2015): 983–89. http://dx.doi.org/10.4315/0362-028x.jfp-14-390.

Full text

Abstract:

Dry-salted codfish and pollock are commercially important food products with a relatively long shelf life. To date, bacterial assemblages present in these products that are relevant for food safety have been monitored using only classical molecular and/or cultivation methods. The present study employed a rapid and accurate identification method involving PCR with denaturing gradient gel electrophoresis and pyrosequencing to characterize the bacterial assemblages in the skin of three closely related fishes: Gadus morhua, Gadus macrocephalus, and Theragra chalcogramma. This methodology can be crucial for timely identification of food spoilage, hazard analysis, and monitoring of critical control points during food production. Although all specimens were processed in the same factory, there were significant compositional differences in their skin bacterial communities. In general, the bacterial community was dominated by gram-negative species of the Gammaproteobacteria. Pyrosequencing yielded 90, 69, and 245 operational taxonomic units associated with G. morhua, G. macrocephalus, and T. chalcogramma, respectively. The most dominant operational taxonomic units were assigned in order to Pseudomonas sp., Serratia marcescens, Salinisphaera sp., and Psychrobacter pulmonis. Spoilage and pathogenic bacterial groups were detected in all the studied salted gadoid samples.

APA, Harvard, Vancouver, ISO, and other styles

34

Roy, Swarup, Parya Ezati, Deblina Biswas, and Jong-Whan Rhim. "Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp." Materials 15, no. 19 (September 23, 2022): 6615. http://dx.doi.org/10.3390/ma15196615.

Full text

Abstract:

A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

APA, Harvard, Vancouver, ISO, and other styles

35

MOORE, CHRISTINA M., and BRIAN W. SHELDON. "Use of Time–Temperature Integrators and Predictive Modeling To Evaluate Microbiological Quality Loss in Poultry Products." Journal of Food Protection 66, no. 2 (February 1, 2003): 280–86. http://dx.doi.org/10.4315/0362-028x-66.2.280.

Full text

Abstract:

The purpose of this study was to characterize the kinetics of the spoilage process of chicken drumsticks in order to evaluate the application of an enzyme process–based time–temperature integrator (TTI) as a continuous quality monitor of poultry products. Shelf life studies were conducted at several temperatures (3 to 20°C) to characterize (i) the poultry spoilage process as a function of total aerobic bacteria and Pseudomonas species populations and (ii) the TTI chroma response function. Two types of poultry products were examined: ice-packed and chill-packed drumsticks. An enzyme-based TTI with a color change response from green to yellow was used. Activation energies for each of the poultry products and each of the bacterial populations were as follows: 21.8 ± 1.6 kcal/mol (ca. 91.2 ± 6.7 kJ/mol) for ice-packed drumsticks and total aerobic population, 18.8 ± 4.5 kcal/mol ca. 78.7 ± 18.8 kJ/mol) for ice-packed drumsticks and Pseudomonas spp., 17.0 ± 2.3 kcal/mol (ca. 71.1 ± 9.6 kJ/mol) for chill-packed drumsticks and total aerobic population, and 14.1 ± 3.6 kcal/mol (ca. 59.0 ± 15.1 kJ/mol) for chill-packed drumsticks and Pseudomonas spp. The activation energy calculated for the TTI, 19.1 ± 1.8 kcal/mol (ca. 79.9 ± 7.5 kJ/mol), was determined to be adequately close to that of the poultry spoilage process to make effective quality predictions possible. Initial bacteria levels on the chicken drumsticks were uniform and not judged as important limiting factors in the application of TTIs to poultry products. Because the poultry spoilage process was reasonably characterized on the basis of Arrhenius kinetics, there is further need to conduct validation studies to determine the ability of TTIs to provide a continuous quality monitoring system.

APA, Harvard, Vancouver, ISO, and other styles

36

Van Duy, Lai, To Thi Nguyet, Dang Thi Thanh Le, Nguyen Van Duy, Hugo Nguyen, Franco Biasioli, Matteo Tonezzer, Corrado Di Natale, and Nguyen Duc Hoa. "Room Temperature Ammonia Gas Sensor Based on p-Type-like V2O5 Nanosheets towards Food Spoilage Monitoring." Nanomaterials 13, no. 1 (December 28, 2022): 146. http://dx.doi.org/10.3390/nano13010146.

Full text

Abstract:

Gas sensors play an important role in many areas of human life, including the monitoring of production processes, occupational safety, food quality assessment, and air pollution monitoring. Therefore, the need for gas sensors to monitor hazardous gases, such as ammonia, at low operating temperatures has become increasingly important in many fields. Sensitivity, selectivity, low cost, and ease of production are crucial characteristics for creating a capillary network of sensors for the protection of the environment and human health. However, developing gas sensors that are not only efficient but also small and inexpensive and therefore integrable into everyday life is a difficult challenge. In this paper, we report on a resistive sensor for ammonia detection based on thin V2O5 nanosheets operating at room temperature. The small thickness and porosity of the V2O5 nanosheets give the sensors good performance for sensing ammonia at room temperature (RT), with a relative change of resistance of 9.4% to 5 ppm ammonia (NH3) and an estimated detection limit of 0.4 ppm. The sensor is selective with respect to the seven interferents tested; it is repeatable and stable over the long term (four months). Although V2O5 is generally an n-type semiconductor, in this case the nanosheets show a p-type semiconductor behavior, and thus a possible sensing mechanism is proposed. The device’s performance, along with its size, low cost, and low power consumption, makes it a good candidate for monitoring freshness and spoilage along the food supply chain.

APA, Harvard, Vancouver, ISO, and other styles

37

Zhu, Jian, Zhiqing Liu, Hui Chen, Hongsheng Liu, Xianyang Bao, Chunyan Li, Ling Chen, and Long Yu. "Designing and developing biodegradable intelligent package used for monitoring spoilage seafood using aggregation-induced emission indicator." LWT 151 (November 2021): 112135. http://dx.doi.org/10.1016/j.lwt.2021.112135.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments." Sustainability 12, no. 5 (March 6, 2020): 2050. http://dx.doi.org/10.3390/su12052050.

Full text

Abstract:

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance.

APA, Harvard, Vancouver, ISO, and other styles

39

Beshai, Heba, Gursimran Sarabha, Pranali Rathi, Arif Alam, and M. Deen. "Freshness Monitoring of Packaged Vegetables." Applied Sciences 10, no. 21 (November 9, 2020): 7937. http://dx.doi.org/10.3390/app10217937.

Full text

Abstract:

Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of products, ensuring the safety and the compliance of these packages while reducing the food waste; hence, lessening the negative environmental impacts. Many new concepts were developed to serve this purpose, especially in the meat and fish industry with less focus on fruits and vegetables. However, making use of these evolving technologies in packaging of vegetables will yield in many positive outcomes. In this review, we discuss the new technologies and approaches used, or have the potential to be used, in smart packaging of vegetables. We describe the technical aspects and the commercial applications of the techniques used to monitor the quality and the freshness of vegetables. Factors affecting the freshness and the spoilage of vegetables are summarized. Then, some of the technologies used in smart packaging such as sensors, indicators, and data carriers that are integrated with sensors, to monitor and provide a dynamic output about the quality and safety of the packaged produce are discussed. Comparison between various intelligent systems is provided followed by a brief review of active packaging systems. Finally, challenges, legal aspects, and limitations facing this smart packaging industry are discussed together with outlook and future improvements.

APA, Harvard, Vancouver, ISO, and other styles

40

Sobhan, Abdus, Kasiviswanathan Muthukumarappan, Lin Wei, Ruanbao Zhou, and Hemachand Tummala. "Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring of beef spoilage." Analytical Methods 13, no. 23 (2021): 2612–23. http://dx.doi.org/10.1039/d1ay00365h.

Full text

Abstract:

Nowadays, food safety is one of the biggest challenges in global markets. Therefore, there is a critical need to develop a simple, affordable, and environmentally friendly color indicator that can rapidly and conveniently monitor and indicate the quality of packaged food products.

APA, Harvard, Vancouver, ISO, and other styles

41

Lee, Kaeun, Seunghye Baek, Dowan Kim, and Jongchul Seo. "Development of a Food Freshness Indicator for Monitoring Spoilage of Chicken Breast Using a Porous Substrate." KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY 23, no. 1 (April 30, 2017): 37–45. http://dx.doi.org/10.20909/kopast.2017.23.1.37.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Qin, Yuqing, Weikang Ke, Aroosha Faheem, Yueyun Ye, and Yonggang Hu. "A rapid and naked-eye on-site monitoring of biogenic amines in foods spoilage." Food Chemistry 404 (March 2023): 134581. http://dx.doi.org/10.1016/j.foodchem.2022.134581.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Zhang, Guopeng, and Richard A. Holley. "Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats." Food Microbiology 16, no. 6 (December 1999): 633–44. http://dx.doi.org/10.1006/fmic.1999.0281.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

MANIOS, STAVROS G., ARGYRIS G. SKIADARESIS, KOSTAS KARAVASILIS, ELEFTHERIOS H. DROSINOS, and PANAGIOTIS N. SKANDAMIS. "Field Validation of Predictive Models for the Growth of Lactic Acid Bacteria in Acidic Cheese-Based Greek Appetizers." Journal of Food Protection 72, no. 1 (January 1, 2009): 101–10. http://dx.doi.org/10.4315/0362-028x-72.1.101.

Full text

Abstract:

A microbial model was developed for spoilage of two acidic Greek appetizers, namely, tyrosalata (TS) and tyrokafteri (TK), with pH values of 4.34 to 4.50 and 4.22 to 4.38, respectively. The specific spoilage organisms of these products were lactic acid bacteria (LAB), which dominated during storage, while yeasts, whenever present, remained at low levels (1 to 2 log CFU/g). Correlations of LAB populations with changes in pH and sensory characteristics indicated that the spoilage level of LAB ranged from 8.1 to 8.6 log CFU/g for both products. TK showed a relatively higher microbial stability than did TS. The growth of LAB was modeled with the Baranyi model, while their maximum specific growth rates were further modeled as a function of temperature with square-root model and Arrhenius equations for each appetizer. The validation of the model was performed under nonisothermal conditions in the laboratory and in a field validation trial with temperature logging during distribution of individual packages in the chill supply chain, including transportation from the plant to the distribution center, retail display, and household refrigerators. Models for both appetizers showed satisfactory agreement with data, with a slight tendency of overprediction of LAB in TS. The field validation process also confirmed the higher stability of TK over TS. The developed models may serve as a useful tool for monitoring the microbiological quality of such complex products and manage their distribution. Furthermore, depending on the seasonal variation of chill chain conditions, reassessment of shelf life may be performed.

APA, Harvard, Vancouver, ISO, and other styles

45

Lei, Yang, Yali Zhang, Yiqun Cheng, Jichao Huang, and Ming Huang. "Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage." Food Science and Human Wellness 12, no. 1 (January 2023): 28–34. http://dx.doi.org/10.1016/j.fshw.2022.07.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Cavaglia, Julieta, Daniel Schorn-García, Barbara Giussani, Joan Ferré, Olga Busto, Laura Aceña, Montserrat Mestres, and Ricard Boqué. "ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection." Food Control 109 (March 2020): 106947. http://dx.doi.org/10.1016/j.foodcont.2019.106947.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Martorell, Patricia, M. Teresa Fernández-Espinar, and Amparo Querol. "Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources." International Journal of Food Microbiology 101, no. 3 (June 2005): 293–302. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Cruz, Luís, Vânia Gomes, Marta Guimarães, Gabriela Gonçalves, and Victor de Freitas. "Bioinspired Synthesis and Physical-Chemical Properties of a New 10-Methylpyrano-4′-hydroxyflavylium Chloride Salt." Synlett 31, no. 04 (November 7, 2019): 334–38. http://dx.doi.org/10.1055/s-0039-1690744.

Full text

Abstract:

A novel bioinspired 10-methylpyranoflavylium dye was synthesized. The dye was fully characterized by LC-DAD/ESI-MS and NMR 1D and 2D techniques, and its equilibrium constants towards pH variations were determined by UV–vis titration. These studies revealed the presence of three species (a flavylium cation AH+, a neutral quinoidal base A, and an anionic quinoidal base A–) in the pH range 1–12, driven by the two pK a values of the dye: pK a1 = 6.8 ± 0.1 and pK a2 = 10.8 ± 0.1. The first deprotonation of the dye occurs within the pH range for spoilage of many packed-food products, making the dye an excellent candidate for use as a pH sensor for real-time monitoring of the quality and freshness of foods.

APA, Harvard, Vancouver, ISO, and other styles

49

Luo, Xiaoyu, and Loong-Tak Lim. "Cinnamil- and Quinoxaline-Derivative Indicator Dyes for Detecting Volatile Amines in Fish Spoilage." Molecules 24, no. 20 (October 12, 2019): 3673. http://dx.doi.org/10.3390/molecules24203673.

Full text

Abstract:

Colorimetric indicators are versatile for applications such as intelligent packaging. By interacting with food, package headspace, and/or the ambient environment, color change in these indicators can be useful for reflecting the actual quality and/or monitoring distribution history (e.g., time and temperature) of food products. In this study, indicator dyes based on cinnamil and quinoxaline derivatives were synthesized using aroma compounds commonly present in food: diacetyl, benzaldehyde, p-tolualdehyde and p-anisaldehyde. The identities of cinnamil and quinoxaline derivatives were confirmed by Fourier transform infrared (FT–IR) spectroscopy, mass spectrometry (MS), 1H nuclear magnetic resonance (NMR) and 13C NMR analyses. Photophysical evaluation showed that the orange-colored cinnamil derivatives in dimethylsulfoxide (DMSO) turned to dark brownish coloration when exposed to strong alkalis. The cinnamil and acid-doped quinoxaline derivatives were sensitive to volatile amines commonly present during the spoilage in seafood. Quinoxaline derivatives doped by strong organic acid were effective as pH indicators for volatile amine detection, with lower detection limits than cinnamil. However, cinnamil exhibited more diverse color profiles than the quinoxaline indicators when exposed to ammonia, trimethylamine, triethylamine, dimethylamine, piperidine and hydrazine. Preliminary tests of acid-doped quinoxaline derivatives on fresh fish demonstrated their potential as freshness indicators in intelligent packaging applications.

APA, Harvard, Vancouver, ISO, and other styles

50

Guo, Xujing, Xirui Chen, Rui Chen, Yujie Tu, Tianying Lu, Yuqian Guo, Liang Guo, Yonghua Xiong, Xiaolin Huang, and Ben Zhong Tang. "Ratiometric Monitoring of Biogenic Amines by a Simple Ammonia-Response Aiegen." Foods 11, no. 7 (March 24, 2022): 932. http://dx.doi.org/10.3390/foods11070932.

Full text

Abstract:

Herein, we developed a paper-based smart sensing chip for the real-time, visual, and non-destructive monitoring of food freshness using a ratiometric aggregation-induced emission (AIE) luminogen (i.e., H+MQ, protonated 4-(triphenylamine)styryl)quinoxalin-2(1H)-one) as pH sensitive indicators. Upon exposure to amine vapors, the deprotonation of H+MQ occurs and triggers its color change from blue to yellow, with the fluorescence redshift from blue to amaranth. Consequently, we successfully achieved the sensitive detection of ammonia vapors by recording the bimodal color and fluorescence changes. Given the high sensitivity of H+MQ to ammonia vapor, a paper-based smart sensor chip was prepared by depositing H+MQ on the commercial qualitative filter paper through a physical deposition strategy. After being placed inside the sealed containers, the developed H+MQ-loaded paper chip was applied to the real-time monitoring of biogenic amine contents according to its color difference and ratio fluorescence change. The detection results were further compared with those obtained by the high-performance liquid chromatography method, which verified the feasibility of the designed paper chip for the food spoilage degree evaluation. Briefly, this work indicates that the designed H+MQ-loaded paper chip could be a promising approach for improving food freshness monitoring.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Food spoilage monitoring'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles