Food Control最新文献

{"title":"Kakadu plum (Terminalia ferdinandiana Exell.): Provenance authentication to support first nations enterprises, regulators, and consumers","authors":"Carol V. Tadros ,&nbsp;Debashish Mazumder ,&nbsp;Patricia S. Gadd ,&nbsp;Jagoda Crawford ,&nbsp;Paul Saeki","doi":"10.1016/j.foodcont.2025.111158","DOIUrl":"10.1016/j.foodcont.2025.111158","url":null,"abstract":"<div><div><em>Terminalia ferdinandiana</em> Exell., commonly known as Kakadu plum, is a native fruit that holds cultural and economic significance for Australian Indigenous people. This wild-harvested fruit, owing to its remarkable nutritional and medicinal properties, has seen a rapid rise in demand from a farmgate value of just over $200,000 in 2012, $1.6 million in 2019 and is predicted to attain a farmgate value of up to $3.5 million Australian dollars by 2025. To secure the Kakadu plum industry from fraudulent activities, it is crucial to develop reliable methods to verify the origin of fruit products. This research aims to determine multi-elemental fingerprints of authentic Kakadu plum samples harvested in northern Australia and build a statistical model to authenticate their geographic origin. Kakadu plum fruit from 21 regions across the Kimberley region of Western Australia and Northern Territory (<em>n</em> = 443) were analysed for 30 mineral elements (Mg, Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, As, Se, Br, Rb, Sr, Y, Zr, Cd, Sn, Sb, Nd, Hf, Pb, Bi, and U) using Itrax micro X-ray fluorescence. A Kakadu plum reference database was then created for storing the analytical data and providing access for statistical analyses. The elemental fingerprint of these reference samples were analysed by principal component analysis (PCA), and random forest (RF) was employed to develop a pattern recognition classification model that predicts the origin of each sample. PCA results showed that this technique is not suitable for geographic origin authentication, as there was a significant overlap in plum samples and there were no well-defined groups of Kakadu plum fruit for each location. Despite similarities in elemental fingerprints of plums between neighbouring geographic locations, the application of RF as a method for reliably classifying the geographical origin of samples is demonstrated. An overall accuracy of approximately 82% is achieved, and the model revealed that the soil-derived elements Rb, Cu, Cr, and Mn, are the most important origin markers for effectively differentiating Kakadu plums between the 21 locations. This is the first research focussed on using elemental fingerprinting to authenticate the geographic origins of Kakadu plum harvest sites and is a significant step towards supporting Aboriginal community-based enterprises to protect this cultural resource across Northern Australia and safeguard both producers and consumers against fraud.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111158"},"PeriodicalIF":5.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance of technological and microbiological quality characteristics of germinated rice: A comparative study of cooking techniques","authors":"Maria Eugenia Araujo Silva Oliveira ,&nbsp;Monique Barreto Santos ,&nbsp;Gabriel Gozzi ,&nbsp;Carine da Fonseca Cechin ,&nbsp;Leda Maria Fortes Gottschalk ,&nbsp;Priscila Zaczuk Bassinello ,&nbsp;José Manoel Colombari Filho ,&nbsp;Dirce Yorika Kabuki ,&nbsp;Carlos Wanderlei Piler de Carvalho ,&nbsp;Cristina Yoshie Takeiti","doi":"10.1016/j.foodcont.2025.111164","DOIUrl":"10.1016/j.foodcont.2025.111164","url":null,"abstract":"<div><div>Germination is a process used to improve the nutritional and sensory quality of brown rice, but technological and microbiological characteristics under different cooking techniques and storage conditions are neglected. In this scenario, this study aimed to evaluate the effect of rice types (germinated, parboiled and polished) on the physical, chemical and microbiological characteristics in terms of different cooking rice preparation methods and storage conditions. In general, germination did not affect crystallinity and DSC parameters but was effective in reducing the cooking time (31–22 min) using a conventional pan. A resistant starch content was observed after 30 days under freezing and increasing pronouncedly if samples were cooked in an electric rice cooker (100 %), highlighting the prebiotic aspect. After cooking (t = 0 h), germination induced the highest values of hardness (19.7 N) and chewiness (24.6 N) in germinated brown rice prepared by electric cooker. The freeze-thaw cycling (t = 30 days) reduced hardness (19.2 −12.7 N) and chewiness (17.1–5.3 N) compared to commercial and non-germinated samples (p &lt; 0.05). Solely germinated rice stored at room temperature (25 °C) showed <em>B. cereus</em> growing. It is concluded that germination has the potential to become an innovative process to improve gamma-aminobutyric acid (GABA), changing the carbohydrate chemistry and texture, adding value to brown rice. In contrast, germination can favor the <em>B. cereus</em> growing under specific conditions and refrigeration or freezing immediately cooking consist in safe procedures to prevent outbreaks related to germinated rice-based product consumption.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111164"},"PeriodicalIF":5.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Cinnamomum cassia essential oil combined with enzymes on the elimination and regrowth potential of Listeria monocytogenes and Salmonella enterica biofilms formed on stainless steel surfaces","authors":"Cervantes-Huamán B.R.H.,&nbsp;Vega-Sánchez A.,&nbsp;Rolón-Verdún P.,&nbsp;Gervilla-Cantero G.,&nbsp;Rodríguez-Jerez J.J.,&nbsp;Ripolles-Avila C","doi":"10.1016/j.foodcont.2024.111120","DOIUrl":"10.1016/j.foodcont.2024.111120","url":null,"abstract":"<div><div>This study investigates the biofilm-forming potential of five distinct <em>Listeria monocytogenes</em> (ST-388, S2-bac, EDG-e, CECT 5672, and CECT 935) and <em>S</em><em>almonella</em> <em>enterica</em> strains (CECT 4594, CECT 4156, CECT 4300, CECT 4155, and CECT 4396), and evaluates the efficacy of various treatments involving <em>Cinnamomum cassia</em> essential oil (EO) and/or the enzymes protease, amylase, and mannanase on biofilms formed on stainless steel surfaces. Employing both quantitative and qualitative methodologies (<em>i.e.,</em> TEMPO system and Direct Epifluorescence Microscopy (DEM)), the research aims to elucidate the biofilm formation dynamics and treatment outcomes. No significant differences were observed (<em>P</em> &lt; 0.05) among the eight treatments applied to the model strain ST-388, while for <em>S.</em> Typhimurium treatments from A1 to A4 were the most effective (<em>P</em> &gt; 0.05). Quantitative and qualitative evaluations showed significant biofilm cell detachment, with reductions ranging from 4.97 ± 0.85 to 6.19 ± 0.56 Log CFU/cm², depending on the strain and treatment applied. The antimicrobial activity of <em>C. cassia</em> EO, primarily due to trans-cinnamaldehyde, was effective against both pathogens and increased its inhibition when applied with the enzymatic formulation. Imaging analyses confirmed the structural breakage of biofilms, highlighting strain-specific responses to the treatments. Although none of the treatments achieved complete eradication of biofilms, the remaining cell load varied among strains, influencing the regeneration potential. Surviving cells were capable of consolidating new biofilm structures during subsequent incubation. However, regrowth levels did not fully reach the initial biofilm density. These findings underscore the potential of alternative approaches utilizing natural compounds and enzymatic treatments to enhance biofilm control strategies within the food industry's standard cleaning and disinfection protocols.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111120"},"PeriodicalIF":5.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of a home-grown palm wood germination tray with lime oil on enhancing GABA and inhibiting foodborne pathogens in RTE sunflower sprout salad and its mode of action","authors":"Nirundorn Matan ,&nbsp;Narumol Matan","doi":"10.1016/j.foodcont.2025.111159","DOIUrl":"10.1016/j.foodcont.2025.111159","url":null,"abstract":"<div><div>Cultivating fresh, safe sprouts at home has gained popularity for busy lifestyles. However, ready-to-eat (RTE) salads, often consumed raw, can be a source of foodborne illnesses. The objective of this study was to develop a germination tray made from palm wood containing lime oil (LO) at concentrations of 0.006%, 0.012%, 0.018%, and 0.024% to boost the production of γ-aminobutyric acid (GABA) during the germination of sunflower seeds to produce RTE fresh salad sprouts for home growing. The shelf life of RTE sprouts was then investigated during cold storage (4 ± 2 °C) for an additional 5 days. The results confirmed that the palm tray with 0.012% LO was the most effective in producing the highest GABA content (235 mg/100 g), total phenolic content (58 mg GAE/100 g), total flavonoid content (1934 mg QE/100 g), and antioxidant ABTS activity (155 mg TEAC/100 g) within 72 h of the germination process, approximately double that of the control. Additionally, components of LO (limonene 12%, citral 8%, eucalyptol 1%, and γ-terpineol 1%) were detected in the sprouts. These components were effective against the growth of <em>Escherichia coli</em> and <em>Listeria monocytogenes</em> in the sprouts by damaging the cell walls, causing nucleic acid leakage, and reducing biofilm production. The sprouts treated with LO in the tray extended the shelf life of RTE sprouts in cold storage by at least 5 days, compared to just 1 day for the control. These findings suggest that growing sprout seeds for ready-to-eat (RTE) salads at home using the developed palm tray containing LO can ensure safer salad production in house options and potentially be marketed for sale in supermarkets.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111159"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing sodium alginate based edible film incorporated with potassium sorbate and application for fresh cold pork preservation","authors":"Weiwei Jiang ,&nbsp;Xu Ding ,&nbsp;Ziting Zhang ,&nbsp;Wenhan Li ,&nbsp;Xuejin Li ,&nbsp;Lan Chen ,&nbsp;Yao Tang ,&nbsp;Yuqian Jiang","doi":"10.1016/j.foodcont.2025.111154","DOIUrl":"10.1016/j.foodcont.2025.111154","url":null,"abstract":"<div><div>Cold-stored fresh pork is widely consumed worldwide, whereas quality deterioration and spoilage limit its shelf-life and commercial value. The present study aims to develop a sodium alginate-based edible film incorporated with varying concentrations of potassium sorbate (PS) ranging from 0% to 5%, using 4% glycerol as a plasticizer. The optimal concentration of PS was determined to be 3% based on a comprehensive characterization of the film's optical, mechanical, and antimicrobial properties. The edible film containing 3% PS in a 2% sodium alginate substrate exhibited a uniform surface and well-arranged microstructure, with the film thickness of 0.43 mm, tensile strength (TS) of 7.11 MPa, elongation at break (EB) of 75.5%, and Water vapor permeability (WVP) of 1.33 g‧mm‧m⁻²‧h⁻¹‧kPa⁻¹. This formulation demonstrated superior tensile strength, elongation at break, and appropriate water vapor permeability. The preservation efficacy of the developed PS edible film on fresh pork was evaluated in comparison to PS solution spraying and dipping approaches. The results indicated that the PS edible film most effectively maintained the appearance, sensory attributes, and physiological quality of fresh pork during cold storage at 4 °C for 14 d. On the 14 d, the total volatile basic nitrogen (TVB-N) content was as low as 2.38 mg‧100 g⁻¹, the thiobarbituric acid reactive substances (TBARS) content was 0.63 mg‧kg⁻¹, the total viable count (TVC) was 5.12 log cfu‧g⁻¹, and the total count of molds and yeasts was 5.05 log cfu‧g⁻¹, which were significantly lower than those observed in the spraying and dipping treatments. These findings support the use of the PS edible film as an effective antimicrobial packaging solution, offering significant potential for preserving the quality of cold-stored fresh pork and extending its shelf life.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111154"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A portable smartphone sensing platform for simple, rapid, and visual detection of SO2 in food","authors":"Baoli Xue ,&nbsp;Chenyang Yue ,&nbsp;Hongxia Tan ,&nbsp;Fangkai Du ,&nbsp;Lirong Jiang ,&nbsp;Lintao Zeng","doi":"10.1016/j.foodcont.2025.111165","DOIUrl":"10.1016/j.foodcont.2025.111165","url":null,"abstract":"<div><div>Excessive sulfur dioxide (SO₂) and its derivatives (HSO₃⁻/SO₃²⁻) in food pose a serious threat to human health. This study aimed to design a butterfly-shaped fluorescent probe DCMN to enhance food safety. The probe exhibited a chromogenic and fluorescence “turn-on” dual-mode response to HSO₃⁻. Furthermore, the probe was fabricated into a paper-based chip and a portable smartphone-adaptable sensing platform for simple, rapid, and visual detection of SO₂ in food. The sensing platform exhibited excellent performance in detecting HSO₃⁻, including high selectivity, fast response (&lt;6 s), and a low detection limit (11.4 nM). The sensing platform could replace sophisticated instruments by combining smartphone image recognition and paper-based sensing chips with mobility, flexibility, and intelligence. This smartphone sensing platform was successfully applied for detecting HSO₃⁻ in sugar, vermicelli, dried bean curd, and tremella with high sensitivity and good recovery (92.10%–107.00%). Therefore, this sensing platform can serve as a simple, low-cost, and portable device for rapid, intuitive on-site detection of sulfite in food.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111165"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mycotoxins status in Morocco during the period 2011–2024: Monitoring in food and feed, risk assessment and regulation aspects","authors":"Mourad El Youssfi ,&nbsp;Samira El Akhdari ,&nbsp;Mounaim-Halim El Jalil ,&nbsp;Abdelaziz Laghzizil ,&nbsp;Aicha Sifou ,&nbsp;Abdelrhafour Tantaoui-Elaraki ,&nbsp;Abdellah Zinedine","doi":"10.1016/j.foodcont.2025.111151","DOIUrl":"10.1016/j.foodcont.2025.111151","url":null,"abstract":"<div><div>Mycotoxins issues continue to attract the interest of scientists and decision-makers worldwide given their harmful effects on human and animal health, and their economic impact. In Morocco, a Mediterranean and North African country, mycotoxins may constitute a potential risk for consumers and numerous research papers have been published during the last decade to assess the situation. Thus, the main objectives of this literature review are to provide the scientific community and Moroccan decision-makers with recent data and general overview of mycotoxin contamination over the period (2011–2024), to highlight the main contaminated food and feed, the most mycotoxins found and their contamination levels. Published data showed that the most studied food commodities in the country were cereals and their derivatives, spices, animal feed, dried fruits, medicinal plants, green tea and milk. The prevalence of some hazardous mycotoxins such as aflatoxins, ochratoxin A, deoxynivalenol, zearalenone and enniatins was found sometimes high in some investigated commodities (up to 93%). The regulatory aspects recently adopted in the country regarding mycotoxins will also be detailed, in comparison with the international legislation in the European area, as well as with the Codex Alimentarius regulations. Finally, the main studies on exposure assessment and risk assessment will also be discussed.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111151"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibiofilm potential of cumin and lemongrass essential oils against multidrug-resistant Vibrio parahaemolyticus in retailed fish samples","authors":"Amnah A. Alasgah ,&nbsp;Ghada E. Ahmed ,&nbsp;Rasha M. El Bayomi ,&nbsp;Abdallah Fikry A. Mahmoud ,&nbsp;Ahmed S. El-tahlawy ,&nbsp;Karima M.E. Abdallah ,&nbsp;Mohamed T. Elabbasy ,&nbsp;Usama M. Ibrahem ,&nbsp;Alaa Eldin M.A. Morshdy","doi":"10.1016/j.foodcont.2025.111162","DOIUrl":"10.1016/j.foodcont.2025.111162","url":null,"abstract":"<div><div>The rising prevalence of antibiotic-resistant bacteria and biofilm formation in seafood presents significant public health risks. This study examined 90 fish samples, including brush tooth lizard (<em>Saurida undosquamis</em>), red porgy (<em>Pagrus pagrus</em>), and mullet (<em>Mugil cephalus</em>) (30 of each), to investigate the anti-biofilm properties of essential oils derived from cumin and lemongrass against <em>V. parahaemolyticus</em> at varying temperatures (4 °C and 37 °C). Additionally, the study assessed virulence-encoded genes in <em>V. parahaemolyticus</em> and the susceptibility of <em>Vibrio</em> isolates to antimicrobial agents. Bacteriological analysis identified 46 (51.1%) <em>Vibrio</em> species. Among these isolates, 36.8% carried the virulence-associated genes <em>tdh</em>, <em>trh</em>, and <em>tlh</em>. Antibiotic sensitivity testing revealed significant resistance among the isolates, with an average multiple antibiotic resistance (MAR) index of 0.473. <em>V. parahaemolyticus</em> showed markedly increased biofilm formation at 37 °C compared to 4 °C, highlighting a substantial temperature-dependent difference in production. Furthermore, lemongrass essential oil (LEO) and cumin essential oil (CEO) effectively inhibited <em>V. parahaemolyticus</em> biofilm production at sub-minimum inhibitory concentrations. These findings underscore the importance of regularly monitoring seafood for <em>Vibrio</em> species due to their antibiotic resistance, unique molecular traits, and biofilm-forming ability, all of which are critical for improving seafood safety. The demonstrated efficacy of LEO and CEO in inhibiting biofilm formation also presents a promising strategy for the food industry to enhance the safety and shelf-life of seafood products, potentially reducing the reliance on conventional antibiotics and addressing the growing challenge of antibiotic resistance. Overall, the study demonstrated that LEO and CEO could feasibly inhibit <em>V. parahaemolyticus</em> biofilm production and enhance the safety of consumed fish.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111162"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving mango cold-damage and bruise detection using thermal imaging and flexible spectral sensing","authors":"Wenhao He ,&nbsp;Wentao Huang ,&nbsp;Tomo Popovic ,&nbsp;Zhiqiang Zhu ,&nbsp;Xiaoshuan Zhang","doi":"10.1016/j.foodcont.2025.111163","DOIUrl":"10.1016/j.foodcont.2025.111163","url":null,"abstract":"<div><div>Influenced by chemical processes such as respiration, ethylene production, and oxidation reactions, fruits are prone to cold damage and bruising during storage and transportation. To this end, this paper presents an ensemble learning network based on dual-modal data fusion for real-time detection and assessment of mango quality. On one hand, we developed a non-destructive classification system that integrates thermal imaging technology with flexible visible/near-infrared spectral sensing, capturing the physicochemical characteristics of mangoes both on the surface and internally. On the other hand, the CNN-ATT-BiLSTM-based ensemble learning framework effectively enables data fusion from the feature layer to the decision layer. Results indicate that mangoes can be classified into four categories: bruised, cold-damaged, both cold-damaged and bruised, and normal. The CNN-ATT-BiLSTM network achieved an overall accuracy of 95.24%. Experiments on grading pipelines demonstrated the system's strong stability. This research contributes new methodologies to the development of fruit quality assessment technologies.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111163"},"PeriodicalIF":5.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in green halochromic smart film packaging: Investigating the natural colorant as biosensor in smart film packaging for real-time meat freshness monitoring","authors":"Najma Farhaten Latiff ,&nbsp;Mannur Ismail Shaik ,&nbsp;Nizaha Juhaida Mohamad ,&nbsp;Wan Mohd Khairul ,&nbsp;Adibah Izzati Daud ,&nbsp;Bambang Nurhadi ,&nbsp;Norizah Mhd Sarbon","doi":"10.1016/j.foodcont.2025.111157","DOIUrl":"10.1016/j.foodcont.2025.111157","url":null,"abstract":"<div><div>Increasing awareness of maintaining meat freshness and environmental concerns has led to the innovation of film packaging. Introducing the smart film, which utilizes natural colorants, biodegradable polymers, and nanoparticles, enables a practicable approach to maintaining meat freshness as it offers real-time monitoring of meat spoilage and informs consumers of any alterations in the packaging environment. This review provides an overview of the current research on halochromic smart films incorporating natural colorants to biodegradable film packaging in reducing the risk of meat spoilage. The results from various studies demonstrate that halochromic properties are possessed by natural colorants, enabling the use of natural colorants as biosensors in smart film. Biosensors such as anthocyanin, betalains, and curcumin are reliable tools for detecting meat spoilage as they are non-toxic and sensitive to pH changes. Anthocyanin has been the most preferred biosensor due to its high sensitivity to pH changes and abundant availability. Moreover, incorporating nanoparticles in the smart film enhances the sensitivity of biosensors toward pH changes. Future studies should consider essential elements, including consumer acceptance, cost, and regulatory issues, to improve the properties of smart films for commercial applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"172 ","pages":"Article 111157"},"PeriodicalIF":5.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}