Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp
Intelligent packaging embedded with food freshness indicators can monitor food quality and be deployed for food safety and cutting food waste. The innovative nano-inks for dynamic shelf-life printing based on natural food colorant with application in real-time monitoring of shrimp freshness were pre...
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| Veröffentlicht in: | Food chemistry 2024-07, Vol.447, p.138963-138963, Article 138963 |
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| creator | Mehrzad, Atiyeh Verdian, Asma Sarabi-Jamab, Mahboobe |
| description | Intelligent packaging embedded with food freshness indicators can monitor food quality and be deployed for food safety and cutting food waste. The innovative nano-inks for dynamic shelf-life printing based on natural food colorant with application in real-time monitoring of shrimp freshness were prepared. Co-assembly of saffron petal anthocyanin (SPA) with hydrophobic curcumin (Cur) into chitin nano-scaffold (particle sizes around 26 ± 8 nm) could deliver hindering SPA leaching, confirmed by FT-IR, FE-SEM, AFM, and color stability test. The best response to pH-sensitivity was found in a ratio of (1:4) Cur/SPA (30% (v/w) in ChNFs that was correlated with the chemical and microbial changes of shrimp during shrimp freshness. However, smart screen-printed inks signified higher responsiveness to pH changes than FFI films. Therefore, smart-printed indicators introduced the excellent potential for a short response time, easy, cost-effective, eco-friendly, co-assembly, great color stabilities, and lifetime for nondestructively freshness monitoring foods and supplements.
[Display omitted]
•Edible and eco-friendly printed smart inks on shrimp packaging are developed for spoilage monitoring.•Smart printed inks denoted higher responsiveness to different pH conditions than FFI films.•Curcumin strongly enhanced the entrapment of anthocyanin in ChNFs and hindered SPA leaching. |
| doi_str_mv | 10.1016/j.foodchem.2024.138963 |
| format | Article |
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[Display omitted]
•Edible and eco-friendly printed smart inks on shrimp packaging are developed for spoilage monitoring.•Smart printed inks denoted higher responsiveness to different pH conditions than FFI films.•Curcumin strongly enhanced the entrapment of anthocyanin in ChNFs and hindered SPA leaching.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.138963</identifier><identifier>PMID: 38492301</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anthocyanin ; anthocyanins ; chitin ; Chitin-nanofiber ; color ; cost effectiveness ; Curcumin ; food chemistry ; food colorants ; Food freshness indicators ; food quality ; food safety ; food waste ; freshness ; hydrophobicity ; saffron ; shelf life ; shrimp ; Smart ink</subject><ispartof>Food chemistry, 2024-07, Vol.447, p.138963-138963, Article 138963</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-369c7479454f7b243019e8fdbde56155b424da48ed71346d02ccfc4049ff49263</citedby><cites>FETCH-LOGICAL-c401t-369c7479454f7b243019e8fdbde56155b424da48ed71346d02ccfc4049ff49263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.138963$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38492301$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mehrzad, Atiyeh</creatorcontrib><creatorcontrib>Verdian, Asma</creatorcontrib><creatorcontrib>Sarabi-Jamab, Mahboobe</creatorcontrib><title>Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>Intelligent packaging embedded with food freshness indicators can monitor food quality and be deployed for food safety and cutting food waste. The innovative nano-inks for dynamic shelf-life printing based on natural food colorant with application in real-time monitoring of shrimp freshness were prepared. Co-assembly of saffron petal anthocyanin (SPA) with hydrophobic curcumin (Cur) into chitin nano-scaffold (particle sizes around 26 ± 8 nm) could deliver hindering SPA leaching, confirmed by FT-IR, FE-SEM, AFM, and color stability test. The best response to pH-sensitivity was found in a ratio of (1:4) Cur/SPA (30% (v/w) in ChNFs that was correlated with the chemical and microbial changes of shrimp during shrimp freshness. However, smart screen-printed inks signified higher responsiveness to pH changes than FFI films. Therefore, smart-printed indicators introduced the excellent potential for a short response time, easy, cost-effective, eco-friendly, co-assembly, great color stabilities, and lifetime for nondestructively freshness monitoring foods and supplements.
[Display omitted]
•Edible and eco-friendly printed smart inks on shrimp packaging are developed for spoilage monitoring.•Smart printed inks denoted higher responsiveness to different pH conditions than FFI films.•Curcumin strongly enhanced the entrapment of anthocyanin in ChNFs and hindered SPA leaching.</description><subject>Anthocyanin</subject><subject>anthocyanins</subject><subject>chitin</subject><subject>Chitin-nanofiber</subject><subject>color</subject><subject>cost effectiveness</subject><subject>Curcumin</subject><subject>food chemistry</subject><subject>food colorants</subject><subject>Food freshness indicators</subject><subject>food quality</subject><subject>food safety</subject><subject>food waste</subject><subject>freshness</subject><subject>hydrophobicity</subject><subject>saffron</subject><subject>shelf life</subject><subject>shrimp</subject><subject>Smart ink</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkc1uGyEUhVHUKnaTvELEsptx-RuG2bWy2iZSpCzSrBEDlxhnBlwYV8rbB8txt14hrr7D4Z6D0C0lK0qo_LZd-ZSc3cC0YoSJFeWql_wCLanqeNORjn1CS8KJahQVcoG-lLIlhDBC1SVacCV6xgldouFpMnnG0cTUhPha8GAKOJxiHc37bEZ88ME2jSmbONdbxsVmgNjscohziC84eezeopmCxWUDo8dj8HCYlk0O0-4affZmLHDzcV6h518__6zvmofH3_frHw-NFYTODZe97UTXi1b4bmCifq8H5d3goJW0bQfBhDNCgesoF9IRZq2vUtF7X7eR_Ap9Pb67y-nvHsqsp1AsjKOJkPZFc9rytu04EWdR1reK9VRKVVF5RG1OpWTwuu5dM3vTlOhDFXqrT1XoQxX6WEUV3n547IcJ3H_ZKfsKfD8CUEP5FyDrYgNECy5ksLN2KZzzeAfrLJ0W</recordid><startdate>20240730</startdate><enddate>20240730</enddate><creator>Mehrzad, Atiyeh</creator><creator>Verdian, Asma</creator><creator>Sarabi-Jamab, Mahboobe</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240730</creationdate><title>Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp</title><author>Mehrzad, Atiyeh ; Verdian, Asma ; Sarabi-Jamab, Mahboobe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-369c7479454f7b243019e8fdbde56155b424da48ed71346d02ccfc4049ff49263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Anthocyanin</topic><topic>anthocyanins</topic><topic>chitin</topic><topic>Chitin-nanofiber</topic><topic>color</topic><topic>cost effectiveness</topic><topic>Curcumin</topic><topic>food chemistry</topic><topic>food colorants</topic><topic>Food freshness indicators</topic><topic>food quality</topic><topic>food safety</topic><topic>food waste</topic><topic>freshness</topic><topic>hydrophobicity</topic><topic>saffron</topic><topic>shelf life</topic><topic>shrimp</topic><topic>Smart ink</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mehrzad, Atiyeh</creatorcontrib><creatorcontrib>Verdian, Asma</creatorcontrib><creatorcontrib>Sarabi-Jamab, Mahboobe</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mehrzad, Atiyeh</au><au>Verdian, Asma</au><au>Sarabi-Jamab, Mahboobe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-07-30</date><risdate>2024</risdate><volume>447</volume><spage>138963</spage><epage>138963</epage><pages>138963-138963</pages><artnum>138963</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>Intelligent packaging embedded with food freshness indicators can monitor food quality and be deployed for food safety and cutting food waste. The innovative nano-inks for dynamic shelf-life printing based on natural food colorant with application in real-time monitoring of shrimp freshness were prepared. Co-assembly of saffron petal anthocyanin (SPA) with hydrophobic curcumin (Cur) into chitin nano-scaffold (particle sizes around 26 ± 8 nm) could deliver hindering SPA leaching, confirmed by FT-IR, FE-SEM, AFM, and color stability test. The best response to pH-sensitivity was found in a ratio of (1:4) Cur/SPA (30% (v/w) in ChNFs that was correlated with the chemical and microbial changes of shrimp during shrimp freshness. However, smart screen-printed inks signified higher responsiveness to pH changes than FFI films. Therefore, smart-printed indicators introduced the excellent potential for a short response time, easy, cost-effective, eco-friendly, co-assembly, great color stabilities, and lifetime for nondestructively freshness monitoring foods and supplements.
[Display omitted]
•Edible and eco-friendly printed smart inks on shrimp packaging are developed for spoilage monitoring.•Smart printed inks denoted higher responsiveness to different pH conditions than FFI films.•Curcumin strongly enhanced the entrapment of anthocyanin in ChNFs and hindered SPA leaching.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38492301</pmid><doi>10.1016/j.foodchem.2024.138963</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Anthocyanin anthocyanins chitin Chitin-nanofiber color cost effectiveness Curcumin food chemistry food colorants Food freshness indicators food quality food safety food waste freshness hydrophobicity saffron shelf life shrimp Smart ink |
| title | Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp |
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