Pengembangan Sensor Kesegaran Buah Pepaya Potong (Carica Papaya L.) Pada Kemasan Pintar Berbasis Indikator pH Alami Kunyit (Curcuma Longa L.)

Papaya cut easily loses quality, so a smart label is needed to detect the freshness of the papaya cut.. Smart label for detecting papaya freshness are made by immobilizing whatmann filter paper membrane on the indicator of turmeric. Smart label have a 2 minutes response time, good reproducibility is indicated by the RSD values <5%, and the usage time is 15 days. Smart label have been successfully applied to detect freshness of cut papayas on the market

Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.

Sustainable roll-to-roll manufactured multi-layer smart label

Sustainability in electronics has a growing importance due to, e.g. increasing electronic waste, and global and European sustainability goals. Printing technologies and use of paper as a substrate enable manufacturing of sustainable electronic devices for emerging applications, such as the multi-layer anti-counterfeit label presented in this paper. This device consisted of electrochromic display (ECD) element, NFC (near field communication) tag and circuitry, all fully roll-to-roll (R2R) printed and assembled on plastic-free paper substrate, thus leading to a sustainable and recyclable device. Our setup uses harvested energy from HF field of a smartphone or reader, to switch an electrochromic display after rectification to prove authenticity of a product. Our novelty is in upscaling the manufacturing process to be fully printable and R2R processable in high-throughput conditions simulating industrial environment, i.e. in pilot scale. The printing workflow consisted of 11 R2R printed layers, all done in sufficient quality and registration. The printed antennas showed sheet resistance values of 32.9±1.9 mΩ/sq. The final yield was almost 1500 fully printed devices, and in R2R assembly over 1400 labels were integrated with 96.5% yield. All the assembled tags were readable with mobile phone NFC reader. The optical contrast (ΔE*) measured for the ECDs was over 15 for all the printed displays, a progressive switching time with a colour change visible in less than 5 s. The smart tag is ITO-free, plastic-free, fully printed in R2R and has a good stability over 50 cycles and reversible colour change from light to dark blue.

Synthesis of Fluorogenic Arylureas and Amides and Their Interaction with Amines: A Competition between Turn-on Fluorescence and Organic Radicals on the Way to a Smart Label for Fish Freshness

We describe the synthesis of fluorogenic arylureas and amides and their interaction with primary or secondary amines under air and light in organic-aqueous mixtures to give rise to a new class of persistent organic radicals, described on the basis of their electron paramagnetic resonance (EPR), as well as UV–vis, fluorescence, NMR, and quantum mechanics calculations, and their prospective use as multi-signal reporters in a smart label for fish freshness.

The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.