Journal
SENSORS
Volume 21, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/s21062148
Keywords
active packaging; intelligent packaging; biopolymer; anthocyanins; pH sensor; food shelf-life
Funding
- Foundation for Science and Technology-FCT [2020.04441.BD]
- Associate Laboratory for Green Chemistry-LAQV - national funds from FCT/MCTES [UIDB/50006/2020, UIDP/50006/2020]
- Mechanical Engineering and Resource Sustainability Center-MEtRICs - national funds from FCT/MCTES [UIDB/04077/2020, UIDP/04077/2020]
- PANACEA project from the European Union's Horizon 2020 Research and Innovation program [773501]
- FlexFunction2Sustain \ Innovation for nano-functionalized flexible plastic surface - Horizon2020, IA-Innovation Action [862156]
- Fundação para a Ciência e a Tecnologia [UIDP/04077/2020, UIDP/50006/2020, UIDB/04077/2020, UIDB/50006/2020, 2020.04441.BD] Funding Source: FCT
- H2020 Societal Challenges Programme [773501] Funding Source: H2020 Societal Challenges Programme
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Intelligent food packaging utilizes indicators and sensors to monitor food quality and safety, but most current indicators are made of non-renewable and non-biodegradable synthetic materials. Therefore, the development of bio-based sensors using compounds from natural extracts is crucial for improving the sustainability of food packaging.
Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.
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