Recent developments in the application of natural pigments as pH-sensitive food freshness indicators in biopolymer-based smart packaging : challenges and opportunities
| dc.contributor.author | Ndwandwe, Bongekile K. | |
| dc.contributor.author | Malinga, Soraya P. | |
| dc.contributor.author | Kayitesi, Eugenie | |
| dc.contributor.author | Dlamini, Bhekisisa C. | |
| dc.date.accessioned | 2024-10-17T11:37:52Z | |
| dc.date.available | 2024-10-17T11:37:52Z | |
| dc.date.issued | 2024-04 | |
| dc.description | DATA AVAILABILITY STATEMENT : Data sharing is not applicable to this article as no new data were generated or analysed during this study. | en_US |
| dc.description.abstract | Recently, the assimilation of pH-sensitive natural pigments into biopolymers has shown promising prospects for pH-reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due to migration, natural pigments have negligible toxicity levels both to humans and the environment and some even possess nutritional and pharmacological properties. To complement the advantages of natural pigments, natural biopolymers have proven to be ideal candidates for the development of smart packaging because of their biocompatibility, availability, biodegradability, stability, minimum toxicity and good film-forming capability. Smart packaging gives consumers real-time signals on the quality of packaged food via food deterioration indicators like pH alteration. This review will consider the recent progress in the development of pH-responsive smart packaging based on natural pH-sensitive pigments and natural biopolymers from 2013 to the present. It will further discuss the challenges and opportunities of colorimetric smart packaging. | en_US |
| dc.description.department | Consumer Science | en_US |
| dc.description.department | Food Science | en_US |
| dc.description.librarian | hj2024 | en_US |
| dc.description.sdg | SDG-02:Zero Hunger | en_US |
| dc.description.sponsorship | University Research Committee, University of Johannesburg. | en_US |
| dc.description.uri | https://onlinelibrary.wiley.com/journal/13652621 | en_US |
| dc.identifier.citation | Ndwandwe, B.K., Malinga, S.P., Kayitesi, E. et al. 2024, 'Recent developments in the application of natural pigments as pH-sensitive food freshness indicators in biopolymer-based smart packaging: challenges and opportunities', International Journal of Food Science and Technology, vol. 59, no. 4, pp. 2148-2161, doi : 10.1111/ijfs.16990. | en_US |
| dc.identifier.issn | 0950-5423 (print) | |
| dc.identifier.issn | 1365-2621 (online) | |
| dc.identifier.other | 10.1111/ijfs.16990 | |
| dc.identifier.uri | http://hdl.handle.net/2263/98650 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.rights | © 2024 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF). This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License. | en_US |
| dc.subject | Biopolymers | en_US |
| dc.subject | Food freshness indicator | en_US |
| dc.subject | Natural pigments | en_US |
| dc.subject | pH-sensitive | en_US |
| dc.subject | Smart packaging | en_US |
| dc.subject | SDG-02: Zero hunger | en_US |
| dc.title | Recent developments in the application of natural pigments as pH-sensitive food freshness indicators in biopolymer-based smart packaging : challenges and opportunities | en_US |
| dc.type | Article | en_US |