食品智能包装新鲜度指示剂研究进展

作为智能包装不可缺少的一部分——新鲜度指示剂,通过指示敏感材料与食品腐败过程中产生的特定产物发生反应,并将反应结果转换成易于消费者直接观察和判断的信号,如:颜色信号、电信号、荧光信号等,为消费者提供实时质量监控信息,有效满足市场对食品品质监控特别是对各种易变质食品例如乳制品、肉类和水果蔬菜等新鲜度评估的需求,不断朝着更安全、高级智能和绿色食品新鲜度指示剂包装的方向进行探索。本文综述了食品智能包装新鲜度指示剂的分类,包括CO₂敏感型指示剂、总挥发性盐基氮敏感型指示剂、pH敏感型指示剂及其成型工艺,涵盖了食品智能包装新鲜度指示剂的应用,旨在为食品智能包装新鲜度指示剂的发展提供参考。     

用于食品智能包装的时间温度指示器的开发与性能测试研究进展

时间温度指示器（time-temperature indicator, TTI）作为实时监测食品温度历史的有效工具,在确保食品质量安全、减少食品浪费方面具有广阔的前景。当前已形成了物理型、化学型、生物型和复合型等多种类型的TTI用于食品智能包装,产品应用于海鲜、肉制品、乳制品和果蔬等不同类型食品。本文研究总结了近年来国内外TTI的开发及商业化应用情况,重点对纳米型、微生物型、酶型、美拉德型4种TTI的工作原理和研究进展进行了综述,同时梳理分析了TTI与食品的匹配性原则、变温环境下产品适用性、可靠性测试方法以及欧盟、美国和韩国等国外法规对TTI的食品安全要求,最后提出了未来TTI发展面临的一些挑战,开发高适用性、高可靠性、高稳定性、安全低价的产品,是实现TTI商业化应用的有效途径。     

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes,preparation methods,and applications

Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional “Best Before” date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.     

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.     

Antimicrobial-coated films as food packaging: A review

Antimicrobial food packaging involves packaging the foods with antimicrobials to protect them from harmful microorganisms. In general, antimicrobials can be integrated with packaging materials via direct incorporation of antimicrobial agents into polymers or application of antimicrobial coating onto polymer surfaces. The former option is generally achieved through thermal film-making technology such as compression molding or film extrusion, which is primarily suitable for heat-stable antimicrobials. As a nonthermal technology, surface coating is more promising compared to molding or extrusion for manufacturing food packaging containing heat-sensitive antimicrobials. In addition, it also has advantages over direct incorporation to preserve the packaging materials’ bulk properties (e.g., mechanical and physical properties) and minimize the amount of antimicrobials to reach sufficient efficacy. Herein, antimicrobial food packaging films achieved through surface coating is explored and discussed. The two components (i.e., film substrate and antimicrobials) consisting of the antimicrobial-coated films are reviewed as plastic/biopolymer films; and synthetic/naturally occurring antimicrobials. Furthermore, special emphasis is given to different coating technologies to deposit antimicrobials onto film substrate. Laboratory coating techniques (e.g., knife coating, bar coating, and spray coating) commonly applied in academic research are introduced briefly, and scalable coating methods (i.e., electrospinning/spraying, gravure roll coating, flexography coating) that have the potential to bring laboratory-developed antimicrobial-coated films to an industrial level are explained in detail. The migration profile, advantages/drawbacks of antimicrobial-coated films for food applications, and quantitative analyses of the reviewed antimicrobial-coated films from different aspects are also covered in this review. A conclusion is made with a discussion of the challenges that remain in bringing the production of antimicrobial-coated films to an industrial level.     

智能化标签在食品包装中的应用及研究进展

食品智能化标签作为新型食品包装技术,能主动表征食品的质量与新鲜度,具有科学性、客观性及直观性等特点,同时也有助于增强消费者对于新鲜食品的购买信心。食品智能化标签一般分为温度型和气体型两大类,文章详尽阐述了其工作原理、应用现状及发展趋势。特别是近年来智能化标签与信息化传输技术相结合,正逐渐成为食品智能标签发展的新方向,这必将有助于提升食品安全监控的便捷性和可控性,促进食品供应链信息化的快速发展。     

智能化标签在食品包装中的应用及研究进展

食品智能化标签作为新型食品包装技术,能主动表征食品的质量与新鲜度,具有科学性、客观性及直观性等特点,同时也有助于增强消费者对于新鲜食品的购买信心。食品智能化标签一般分为温度型和气体型两大类,文章详尽阐述了其工作原理、应用现状及发展趋势。特别是近年来智能化标签与信息化传输技术相结合,正逐渐成为食品智能标签发展的新方向,这必将有助于提升食品安全监控的便捷性和可控性,促进食品供应链信息化的快速发展。      

A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation

Food Science and Biotechnology - Intelligent responsive packaging provides informative feedback or control the release of active substances like antimicrobial agents in response to stimuli in food...     

水产品活性包装和智能包装技术的研究进展

水产品贮藏品质对加工保藏技术的要求以及国内消费者对水产品加工食品质量安全的存疑促进了水产品活性包装和智能包装技术的发展。活性包装技术通过包装材料吸收不利保藏的成分,或释放有利保藏的成分,或发挥涂膜抗菌、抗氧化作用,对水产品起到防腐保鲜的作用。智能包装技术通过标签指示剂、信息溯源提高产业链管理效率以及减少消费者对水产品品质和安全的担心。虽然国内外在水果、蔬菜、奶制品等食品上已有新包装技术的应用,但是我国水产品活性包装和智能包装的工业化尚在起步阶段。本文总结了主要的活性包装和智能包装技术,并总结了新包装技术在国外水产品上的应用,以期为我国未来水产品新包装的发展提供借鉴参考。     

国外新鲜果蔬的保鲜包装新技术

论述了国外新鲜果蔬的保鲜包装新技术,其涉及到许多高新保鲜包装技术以及国外先进的保鲜包装技术。新鲜果蔬的保鲜包装新技术是多种保鲜包装方法的综合应用。     

Active and intelligent packaging for food: Is it the future?

This paper gives an overview of the legal consequences of a new EU framework regulation on food contact materials which includes controls on active and intelligent packaging. Recent developments in active and intelligent packaging systems are described, two examples of which aim at achieving improvements in quality and safety of food products. The first one is an on-command preservative-releasing packaging system. The second system is an intelligent concept, based on the development of a non-invasive microbial growth sensor to monitor the sterility of food products.     

Current topics in active and intelligent food packaging for preservation of fresh foods

The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high‐quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry     

Use of nanoclay platelets in food packaging materials: technical and cytotoxicity approach

Two organo-modified clays for food contact applications were developed to produce hydrophobically modified montmorillonite and hence to obtain better compatibility between the biopolymer and the filler (nanoclay). These nanofillers were characterised by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and thermogravimetric analysis (TGA) in order to study their composition, structure and thermal stability. The fillers were used to reinforce polylactic acid (PLA) bottles, which were characterised using different techniques such as mechanical and barrier properties, morphology and thermal stability. The results were compared with conventional PLA bottles. The use of the modified clay in PLA bottles was found to lead to an improvement in mechanical and barrier properties. Finally, cytotoxicity tests were carried out with the organo-modified clays using Caco-2 and HepG2 cell lines, with uptake of neutral red as a basal cytotoxicity biomarker.     

PVA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials

Active and intelligent food packaging films has taken more importance over conventional packaging. The aim of this study was to develop active and intelligent food packaging films based on bio-degradable polymers like polyvinyl alcohol and starch, incorporated with natural additives, that is, propolis extract (PE) and Anthocyanin. Boric acid was used as a cross-linker. The results proved the compatibility of films mixture. The mechanical strength was also measured and highest value was achieved 6.1 MPa for films containing 20% PE. Moreover, the maximum zone of inhabitation, that is, 21 and 15 mm, was also achieved at same composition against Escherichia coli and methicillin-resistant Staphylococcus aureus, respectively. Furthermore, all films had shown great color response against different pH ranging from 2 to 14. Finally, food spoilage test was performed using pasteurized milk. Films responded visibly by changing color and protected milk from spoilage. Hence, formulated bio-degradable active and intelligent films can be used as food packaging material.     

Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

The success of new food technologies hinges on consumers’ behavioral responses to the innovation. New packaging technologies associated with improved quality and safety have been introduced but it is unclear if they will be successful. The market success of food innovations depends critically on consumers’ perceptions of and response to the technologies. Using non-hypothetical consumer choice experiments and the food technology neophobia scale, this study examines consumer perceptions and estimates willingness-to-pay (WTP) for vacuum packaging of fresh beef under different information treatments. The findings suggest that information about the positive and potential negative properties of vacuum packaging play an important role in shaping consumers’ attitudes towards vacuum packaging and WTP for vacuum-packaged beef steaks. Results for participants FTNS scores are significantly correlated with their stated food safety perceptions, indicating that risk perceptions together with food safety concerns are major determinants of consumer resistance to food technologies. The results demonstrate the importance of consumer information and education about new food technologies in light of underlying resistance factors to avoid innovation failure in the marketplace.