000101629 001__ 101629
000101629 005__ 20230519145428.0
000101629 0247_ $$2doi$$a10.1016/j.tifs.2021.02.042
000101629 0248_ $$2sideral$$a123967
000101629 037__ $$aART-2021-123967
000101629 041__ $$aeng
000101629 100__ $$0(orcid)0000-0003-4242-3864$$aBecerril, R.$$uUniversidad de Zaragoza
000101629 245__ $$aBring some colour to your package: freshness indicators based on anthocyanin extracts
000101629 260__ $$c2021
000101629 5060_ $$aAccess copy available to the general public$$fUnrestricted
000101629 5203_ $$aBackground: Nowadays, consumers are more aware about what they eat and how it is packaged. Food quality is of paramount importance and consumers are eager to be constantly updated about the perishability and shelf-life of the food products they buy. This gave rise to intelligent packaging (IP) materials and devices that can communicate with all people throughout the entire food route. One of the main colour-based IP systems is based on the use of anthocyanin (ATH)-based natural dyes by exploiting their pH-dependent colour changes that can be easily readable by the naked eye. Scope and approach: This review focuses on recent studies regarding ATH-based sensor packaging materials development for IP applications, offering valuable insights regarding the main factors that affect the efficacy of the developed IP, such as the material where the ATH is anchored, ATH type and concentration, the ingredients used in the formulation of the sensor and the storage conditions of the food product. Additionally, the last ATH-based IP developed are also summed and discussed in detail to identify the major bottlenecks that need to be overcome for accelerating the commercial application of ATH-based sensors in IP. Key findings and conclusions: Although ATH-based indicators are able to correctly indicate food shelf-life in several products at a laboratory scale, their industrial production is still impaired by the production methods used for this type of sensors. Furthermore, ATHs are labile compounds that require stabilization in the packaging material to yield stable, standardized and durable IP materials.
000101629 536__ $$9info:eu-repo/grantAgreement/ES/DGA/53-T20$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00$$9info:eu-repo/grantAgreement/ES/UZ-OTRI/2016-0580
000101629 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000101629 590__ $$a16.002$$b2021
000101629 592__ $$a2.402$$b2021
000101629 594__ $$a18.1$$b2021
000101629 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b2 / 144 = 0.014$$c2021$$dQ1$$eT1
000101629 593__ $$aFood Science$$c2021$$dQ1
000101629 593__ $$aBiotechnology$$c2021$$dQ1
000101629 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000101629 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza
000101629 700__ $$aSilva, F.
000101629 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000101629 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000101629 773__ $$g111 (2021), 495-505$$pTrends food sci. technol.$$tTRENDS IN FOOD SCIENCE & TECHNOLOGY$$x0924-2244
000101629 8564_ $$s2600113$$uhttps://zaguan.unizar.es/record/101629/files/texto_completo.pdf$$yVersión publicada
000101629 8564_ $$s2520172$$uhttps://zaguan.unizar.es/record/101629/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000101629 909CO $$ooai:zaguan.unizar.es:101629$$particulos$$pdriver
000101629 951__ $$a2023-05-18-14:14:33
000101629 980__ $$aARTICLE