TY - JOUR
T1 - High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors
AU - Banerjee, Swagata
AU - Kelly, Caroline
AU - Kerry, Joseph P.
AU - Papkovsky, Dmitri B.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/4/1
Y1 - 2016/4/1
N2 - Intelligent and active packaging technologies have gained attention in recent time due to increased demand by the consumers and manufacturers for sustaining the quality and safety of food products, improved shelf-life as well as real time monitoring of the packaging, storage and handling processes. In this context, phosphorescence based sensors for molecular oxygen (O2) are important tools for monitoring of packaged products, new product development and optimisation. They allow fast, reversible, real-time and quantitative monitoring of residual O2 levels in a non-destructive manner, being superior over alternative systems. In this review, we describe the main types of phosphorescent O2-sensitive materials, fabrication methods and general requirements for sensors for food packaging applications. The main developments and representative examples are provided which illustrate the application of such sensors for monitoring of gaseous and dissolved O2 in various types of packaged foods and beverages. We also compare commercial O2 sensing instrumentation and disposable O2 sensors currently in use.
AB - Intelligent and active packaging technologies have gained attention in recent time due to increased demand by the consumers and manufacturers for sustaining the quality and safety of food products, improved shelf-life as well as real time monitoring of the packaging, storage and handling processes. In this context, phosphorescence based sensors for molecular oxygen (O2) are important tools for monitoring of packaged products, new product development and optimisation. They allow fast, reversible, real-time and quantitative monitoring of residual O2 levels in a non-destructive manner, being superior over alternative systems. In this review, we describe the main types of phosphorescent O2-sensitive materials, fabrication methods and general requirements for sensors for food packaging applications. The main developments and representative examples are provided which illustrate the application of such sensors for monitoring of gaseous and dissolved O2 in various types of packaged foods and beverages. We also compare commercial O2 sensing instrumentation and disposable O2 sensors currently in use.
KW - Disposable sensors
KW - Food and beverage packaging
KW - Food safety
KW - High throughput analysis
KW - MAP foods
KW - Non-destructive analysis
KW - Optical oxygen sensors
KW - Phosphorescence lifetime based oxygen sensing
KW - Quality assurance
KW - Residual oxygen
UR - https://www.scopus.com/pages/publications/84960490013
U2 - 10.1016/j.tifs.2016.01.021
DO - 10.1016/j.tifs.2016.01.021
M3 - Review article
AN - SCOPUS:84960490013
SN - 0924-2244
VL - 50
SP - 85
EP - 102
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -