Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness
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 li...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2021-11-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4440 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849694441662578688 |
|---|---|
| author | Pelin Talu Özkaya Seval Dağbağlı |
| author_facet | Pelin Talu Özkaya Seval Dağbağlı |
| author_sort | Pelin Talu Özkaya |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-fa685a5268e64fba93720554580cf4be |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-11-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-fa685a5268e64fba93720554580cf4be2025-08-20T03:20:04ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-11-019101869187510.24925/turjaf.v9i10.1869-1875.44402226Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat FreshnessPelin Talu Özkaya0Seval Dağbağlı1Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, 45030 ManisaDepartment of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, 45030 ManisaFood 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4440colour indicatorsintelligent packagingmeat freshnessnatural pigmentsvisual monitorization |
| spellingShingle | Pelin Talu Özkaya Seval Dağbağlı Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness Turkish Journal of Agriculture: Food Science and Technology colour indicators intelligent packaging meat freshness natural pigments visual monitorization |
| title | Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness |
| title_full | Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness |
| title_fullStr | Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness |
| title_full_unstemmed | Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness |
| title_short | Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness |
| title_sort | usage of natural colour indicators in packaging materials for monitorization of meat freshness |
| topic | colour indicators intelligent packaging meat freshness natural pigments visual monitorization |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4440 |
| work_keys_str_mv | AT pelintaluozkaya usageofnaturalcolourindicatorsinpackagingmaterialsformonitorizationofmeatfreshness AT sevaldagbaglı usageofnaturalcolourindicatorsinpackagingmaterialsformonitorizationofmeatfreshness |