Skip to main content
SpringerLink
Log in

Real time on-package freshness indicator for guavas packaging

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

A novel on-package color indicator has been fabricated based on bromophenol blue, and tests have been conducted to assess the freshness of guava (Psidium guajava L.). Bromophenol blue (BPB) was immobilized onto bacterial cellulose membrane via absorption method. The BPB/cellulose membrane as color indicator works based on pH decrease as the volatile organic compounds (e.g. acetic acid), produced gradually in the package headspace during developing of guava. Subsequently the color of the indicator will change from blue to green for over-ripe indication, which can be visible to the naked eye. The results showed that the color indicator could be used to determine the state of freshness of the guava at ambient condition (28–30 °C). The color change of the indicators reflects the pH of headspace of the guava packaging. Furthermore, it also in similar trends to the change of several parameters (soluble solids content, texture and sensory evaluation) that normally used to characterize the freshness of guava. Therefore, the indicator can be used for real time visual monitoring of freshness state of packaged guavas.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

References

  1. M. Smolander, The use of freshness indicators in packaging, in Novel Food Packaging Techniques, ed. by R. Ahvenainen (Woodhead, Cambridge, 2003), pp. 128–143

    Google Scholar 

  2. K.L. Yam, P.T. Takhistov, J. Miltz, Intelligent packaging: concepts and applications. J. Food Sci. 70, 1–10 (2005)

    Article  Google Scholar 

  3. B. Kuswandi, Y. Wicaksono, Jayus, A. Abdullah, L. Y. Heng, M. Ahmad, Smart packaging: sensors for monitoring of food quality and safety. Sens. Instrum. Food Qual. Saf. 5, 137–146 (2011)

    Article  Google Scholar 

  4. K.L. Yam, D.S. Lee (eds.), Emerging Food Packaging Technologies: Principles and Practice (Woodhead, Cambridge, 2012)

    Google Scholar 

  5. R. Ahvenainen, Active and intelligent packaging: an introduction, in Novel Food Packaging Techniques, ed. by R. Ahvenainen (Woodhead, Cambridge, 2003), pp. 5–21

    Chapter  Google Scholar 

  6. J.P. Kerry, M.N. O’Grady, S.A. Hogan, Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci. 74, 113–130 (2006)

    Article  CAS  Google Scholar 

  7. M. Smolander, Freshness indicators for food packaging, in Smart Packaging Technologies for Fast Moving Consumer Goods, ed. by Butler, Kerry (Wiley, Chichester, 2008), pp. 111–123

    Chapter  Google Scholar 

  8. B.A. Welt, D.S. Sage, K.L. Berger, Performance specification of time–temperature integrators designed to protect against botulism in refrigerated fresh foods. J. Food Sci. 68, 2–9 (2003)

    Article  CAS  Google Scholar 

  9. P.S. Taoukis, T.P. Labuza, Time–temperature indicators (TTIs), in Novel Food Packaging Techniques, ed. by R. Ahvenainen (Woodhead, Cambridge, 2003), pp. 103–126

    Chapter  Google Scholar 

  10. M. Smolander, H.-L. Alakomi, T. Ritvanen, J. Vainionpa, R. Ahvenainen, Monitoring of the quality of modified atmosphere packaged broiler cuts stored in different temperature conditions A. Time–temperature indicators as quality-indicating tools. Food Cont. 15, 217–229 (2004)

    Article  Google Scholar 

  11. http://www.ripesense.com (available 10/11/2011)

  12. J.H. Kim, S. Shiratori, Fabrication of color film to detect ethylene gas. Japan. J. Appl. Phys. 45, 4274–4278 (2006)

    Article  CAS  Google Scholar 

  13. C. Lang, T. Hubert, A colour ripeness indicator for apples. Food Biol. Technol. (2011). doi:10.1007/s1947-011-0694-4

    Google Scholar 

  14. S.-I. Hong, W.-S. Park, Development of color indicators for Kimchi packaging. J. Food Sci. 64, 255–257 (1999)

    Article  CAS  Google Scholar 

  15. B.I. Brown, R.B.H. Wills, Postharvest changes in guava fruits of different maturity. Sci. Hortic. 19, 237–243 (1983)

    Article  CAS  Google Scholar 

  16. H.A. Bashir, A.A. Abu-Goukh, Compositional changes during guava fruit ripening. Food Chem. 80, 557–563 (2003)

    Article  CAS  Google Scholar 

  17. S.P. Singh, R.K. Pal, Controlled atmospheric storage of guava (Psidium guajava L.) fruit. Postharvest Biol. Technol. 47, 296–306 (2008)

    Article  CAS  Google Scholar 

  18. B. Kuswandi, Jayus, T. S. Larasati, A. Abdullah, L. Y. Heng, Real time monitoring of shrimp spoilage using on-package sticker indicator based on natural dye of curcumin. Food Anal. Methods 5, 881–889 (2011)

    Article  Google Scholar 

  19. P.W. Atkins, Physical Chemistry, 4th edn. (Oxford University Press, Oxford, 1990)

    Google Scholar 

  20. L. Byrne, K.T. Lau, D. Diamond, Monitoring of headspace total volatile basic nitrogen from selected fish species using reflectance spectroscopic measurements of pH sensitive films. Analyst 127, 1338–1343 (2002)

    Article  CAS  Google Scholar 

  21. F.J. Francis, Colorimetric properties of foods, in Engineering Properties of Foods, 2nd edn., ed. by M.A. Rao, S.S.H. Rizvi (Marcel Dekker, New York, 1994), pp. 495–523

    Google Scholar 

  22. S. Gunasekaran, Computer vision technology for food quality assurance. Trends Food Sci. Technol. 7, 245–253 (1996)

    Article  CAS  Google Scholar 

  23. K.L. Yam, S.E. Papadakis, A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 61, 137–142 (2004)

    Article  Google Scholar 

  24. A. Abdullah, Prinsip Penilaian Sensori (Unri Press, Pekan Baru, 2005)

    Google Scholar 

  25. S.K. Lee, A.A. Kader, Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol. 20, 207–220 (2000)

    Article  CAS  Google Scholar 

  26. S.P. Singh, R.K. Pal, Ionizing radiation treatment to improve postharvest life and maintain quality of fresh of guava fruit. Radiation Phys. Chem. 78, 135–140 (2009)

    Article  CAS  Google Scholar 

  27. R.E. El Bulk, E.F.E. Babiker, A.H.E. Tinay, Change in chemical composition of guava fruits during development and ripening. Food Chem. 59, 395–399 (1997)

    Article  Google Scholar 

  28. E. Mercado-Silva, P.B. Bautista, M.D.L.A.G. Velasco, Further studies on the controlled atmosphere storage of avocados. Postharvest Biol. Technol. 13, 143–150 (1998)

    Article  Google Scholar 

  29. E. Pesis, The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration. Postharvest Biol. Technol. 37, 1–19 (2005)

    Article  CAS  Google Scholar 

  30. Z.M. Ali, L.H. Chin, H. Lazan, A comparative study on wall degrading enzyme, pectin modifications and softening during ripening of selected tropical fruits. Plant Sci. 167, 317–327 (2004)

    Article  CAS  Google Scholar 

  31. M.U. Reyes, R.E. Paull, Effect of storage temperature and ethylene treatment on guava (Psidium guajava L.) fruit ripening. Postharvest Biol. Technol. 6, 357–365 (1995)

    Article  CAS  Google Scholar 

  32. R.M. Beaudry, Effect of O2 and CO2 partial pressure on selected phenomena affecting fruit and vegetable quality. Postharvest Biol. Technol. 15, 293–303 (1999)

    Article  Google Scholar 

  33. R.H.H. Wills, T.H. Lee, D. Graham, W.B. McGlasson, F.G. Hall, Postharvest: An Introduction to Physiology and Handling of Fruit and Vegetables (AVE Publ. co., Westport, 1981)

    Google Scholar 

  34. G. Mowlah, S. Itoo, Guava (Psidium guajava L.). Sugar component and relation to enzymes at stages of fruit development and ripening. J. Japan. Soc. Food Sci. Technol. 29, 472–476 (1982)

    Article  CAS  Google Scholar 

  35. E. Pesis, A. Copel, R. Ben-Arie, O. Feygenberg, Y. Aharoni, Low oxygen treatment for inhibition of decay and ripening in organic banana. J. Hortic. Sci. Biotech. 76, 648–652 (2001)

    CAS  Google Scholar 

  36. L.M. Mota, A. Aquiar, I. Ferreira, P. Guedes De Pinho, Volatile profiling of kiwifruits (Actinidia deliciosa ‘Hayward’) evaluated by HS-SPME and GC-IT/MS: influence of ripening training system and storage. Food Bioprocess Technol. (2011). doi:10.1007/s11947-011-0602-y

    Google Scholar 

Download references

Acknowledgments

The authors gratefully thank the DP2M, Higher Education, Ministry of National Education, Republic of Indonesia for supporting this work via the International Research Collaboration Program 2011 (Penelitian Kerjasama Luar Negeri dan Publikasi Internasional Nomor: 503/SP2H/PL/Dit.Litabmas/VII/2011).

Author information

Authors and Affiliations

  1. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121, Indonesia

    Bambang Kuswandi, Chrysnanda Maryska &  Jayus

  2. School of Chemical Sciences & Food Technology, Faculty of Science & Technology, UKM, 43600, Bangi, Selangor, Malaysia

    Aminah Abdullah & Lee Yook Heng

Authors
  1. Bambang Kuswandi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chrysnanda Maryska
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jayus
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Aminah Abdullah
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lee Yook Heng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Bambang Kuswandi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kuswandi, B., Maryska, C., Jayus et al. Real time on-package freshness indicator for guavas packaging. Food Measure 7, 29–39 (2013). https://doi.org/10.1007/s11694-013-9136-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-013-9136-5

Keywords

Search

Navigation