Abstract
Dye-based ultraviolet (UV) activated colorimetric oxygen indicator possess the potential for communication of package integrity to consumers. A research study was envisaged to evaluate the performance of biopolymer (sodium alginate, sodium caseinate and kappa-carrageenan) based ultraviolet activated smart oxygen sensor as spoilage or quality indicator for Mozzarella cheese. Mozzarella cheese samples were stored in a vacuum and 100% N2 at refrigerated temperature for 16 days and gas composition, indicator colour values and physico–chemical parameters (moisture, pH, acid degree value, thiobarbituric acid value and water activity) changes were studied. The indicators showed significant colour change after photo-activation and during storage also. The oxygen indicator’s colour was recovered at a very low oxygen concentration (0.381%). The indicator films could be potentially used for evaluating the purity of nitrogen and carbon dioxide gas cylinders used in modified atmosphere packaging of food.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ahmed I, Lin H, Zou L, Li Z, Brody AL, Qazi IM, Lv L, Pavase RT, Khan MU, Khan S, Sun L (2018) An overview of smart packaging technologies for monitoring safety and quality of meat and meat products. Packag Technol Sci 31(7):449–471
Alves RMV, De Luca Sarantopoulos CIG, Van Dender AGF, De Jose AFF (1996) Stability of sliced mozzarella cheese in modified-atmosphere packaging. J Food Prot 59(8):838–844
Bellinger P, Foucaud C, Hemme D (1993) Carbondioxide production from citrate and glucose in Leuconostoc species determined by an adapted enzymatic method. Milchwissenschaft 48(10):548–551
Bumbudsanpharoke N, Ko S (2019) Nanomaterial-based optical indicators: Promise, opportunities and challenges in the development of colorimetric systems for intelligent packaging. Nano Res 12(8):489–500
Corrales M, Fernandez A, Han JH (2014) Antimicrobial packaging systems. In: Han JH (ed) Innovations in Food Packaging, 2nd edn. Academic Press, Amsterdam, pp 133–170
Deeth HC, Fitz-Gerald CH (1983) Lipolytic enzymes and hydrolytic rancidity in milk and milk products. In: Fox PF (ed) Developments in Dairy Chemistry, vol 2. Springer, Netherlands, pp 195–239
Deshwal GK, Panjagari NR, Badola R, Singh AK, Minz PS, Ganguly S, Alam T (2018) Characterization of biopolymer-based UV-activated intelligent oxygen indicator for food-packaging applications. J Pack Technol Res 2(1):29–43
Fox PF, McSweeney PL, Cogan TM, Guinee TP (2004) Cheese: chemistry, physics and microbiology: general aspects. Academic Press, Amsterdam
FSSR (2018) Food safety and standards authority of India. Akalnak Publications, New Delhi, India, Food Safety and Standards Act, Rules and Regulations
Garabal JI, Rodriguez-Alonso P, Franco D, Centeno JA (2010) Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow’s milk cheeses: effects of storage under vacuum and different modified atmospheres. J Dairy Sci 93(5):1868–1881
Ghaani M, Cozzolino CA, Castelli G, Farris S (2016) An overview of the intelligent packaging technologies in the food sector. Trends Food Sci Technol 51:1–11
IS: SP 18 (Part XI) 1981 Handbook of Food Analysis. Dairy Products. Bureau of Indian Standards, Manak Bhavan, New Delhi, India.
Jana AH, Mandal PK (2011) Manufacturing and quality of mozzarella cheese: a review. Int J Dairy Sci 6:199–226
McMahon DJ, Paulson B, Oberg CJ (2005) Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified non-fat Mozzarella cheese. J Dairy Sci 88(11):3754–3763
Mihindukulasuriya SDF, Lim LT (2014) Nanotechnology development in food packaging: a review. Trends Food Sci Technol 40(2):149–167
Prieto B, Franco I, Fresno JM, Bernardo A, Carballo J (2000) Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process. Int Dairy J 10(3):159–167
Pro-lab (2020) https://www.pro-lab.com/wp-content/uploads/2016/11/Neutral-Red.pdf. Accessed 24 Nov 2020
Ramamoorthy R, Dutta PK, Akbar SA (2003) Oxygen sensors: materials, methods, designs and applications. J Mat Sci 38(21):4271–4282
Robertson GL (2013) Food packaging: principles and practice. CRC Press, Boca Raton
Sousa MJ, Ardo Y, McSweeney PLH (2001) Advances in the study of proteolysis during cheese ripening. Int Dairy J 11(4):327–345
Statista (2020) www.statista.com. Accessed 20 Nov 2020
Tarladgis BG, Watts BM, Younathan MT, Dugan L Jr (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37(1):44–48
Wen J, Huang S, Jia L, Ding F, Li H, Chen L, Liu X (2019) Visible colorimetric oxygen indicator based on Ag-loaded Tio2 nanotubes for quick response and real-time monitoring of the integrity of modified atmosphere packaging. Adv Mater Technol 4(9):1900121
Yousefi H, Su HM, Imani SM, Alkhaldi K, Filipe CDM, Didar TF (2019) Intelligent food packaging: a review of smart sensing technologies for monitoring food quality. ACS Sensors 4(4):808–821
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Deshwal, G.K., Panjagari, N.R., Singh, A.K. et al. Performance Evaluation of a Biopolymer-based In-Package UV Activated Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella Cheese. J Package Technol Res 5, 51–57 (2021). https://doi.org/10.1007/s41783-021-00108-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s41783-021-00108-1