A Review on Gas Indicators and Sensors for Smart Food Packaging

Area of Science:

• Food science and technology
• Materials science
• Analytical chemistry

Background:

• Real-time monitoring of packaged food is essential for safety and sustainability.
• Smart packaging requires tailored gas indicators and sensors for specific food types.
• Existing sensors often lack adaptability for diverse food products.

Purpose of the Study:

• To review and assess gas indicators and sensors for smart food packaging.
• To summarize principles, characteristics, and applications of oxygen, carbon dioxide, and ammonia sensors.
• To propose selection criteria for optimal sensor application in specific foods.

Main Methods:

• Evaluation of 9 types of commercialized or developmental gas sensors.
• Analysis based on detection/indication methods, materials, sensitivity, and detection limits.
• Assessment of advantages and disadvantages for food applications.

Main Results:

• Summarized principles and characteristics of various gas sensors.
• Detailed evaluation of sensor performance metrics like sensitivity and detection range.
• Identified diverse application forms: films, labels, sachets, and devices.

Conclusions:

• Smart packaging sensors offer diverse detection mechanisms (e.g., redox, enzyme reactions, pH changes).
• Selection criteria are proposed to optimize sensor choice for specific food types.
• The review provides insights into current applications and future prospects of gas sensors in food packaging.