Читать книгу Nanotechnology-Enhanced Food Packaging - Группа авторов - Страница 27

The chemical interactions of nanosensors with spoilage components produced during the deterioration of food resulted in color change and state the level of freshness. The electrical, electronic, magnetic, and optical properties of polymers or electrically active conjugated polymers play an important role in chemical or electrical oxidation. Particularly electrochemical-polymerized conducting polymers may switch from oxidized (doped) to reduced (undoped) isolating state, which is the basis for many applications. The product indicator includes polyaniline film, which responds to several fundamental volatile amines released by noticeable colors during fish spoilage. Color variations were well linked in terms of overall volatile amine concentrations and microbial fish sample development rates in terms of the gross polyaniline (Milkfish) color variation [55].

Intelligent package has the potential to improve food safety and reduce food bone illness. Food spoilage is induced by microorganisms whose metabolism creates volatile compounds that can be identified by the conduction and/or recognition of micro-orientations dependent on gas emissions and food-freshness detections through performing polymer nanocomposites or metal oxides. Polymer nanocomposite-based sensors are used to conduct particles that are integrated into the polymer insulation matrix. The sensor resistance changes establish a pattern that adapts to the studied material. Conducting polymer nanocomposite sensors in black and polyaniline carbon were designed for the detection and identification of foodborne pathogens by producing a specific response pattern for each microorganism (for example, Salmonella sp., Bacillus parahemolyticus). For example, chicken freshness was analyzed based on the fragrance using a neural network to analyze metallic performance results such as tin and indium oxide gas sensors. In food packaging, a device that has several nanosensors, which are extremely susceptible to spoilage markers, creates a color change that indicates when the food is harmed.