A Review on Gas Indicators and Sensors for Smart Food Packaging

Abstract

Real-time monitoring of changes in packaged food is crucial to ensure safety and alleviate environmental issues. Accordingly, the development of indicators and sensors for smart packaging has long been anticipated, especially for gases related to food deterioration and microbial growth. However, the characteristics of indicators and sensors used in food packaging cannot be adjusted according to the specific food type, making it essential to select and apply suitable indicators and sensors for each type of food. In this review, the principles and characteristics of gas indicators and sensors for oxygen, carbon dioxide, and ammonia that are commercialized or in the development phase were summarized, and their application status and prospects were assessed. Indicators and sensors for smart packaging are applied in forms such as films, labels, sachets, and devices. Their detection methods include redox reactions, analyte binding, enzyme reactions, pH changes, electron transfer, conformational changes, and electrode reactions. In this work, 9 types of indicators and sensors for oxygen, carbon dioxide, and ammonia were evaluated based on their detection and indication methods, materials, sensitivity, detection range, limit of detection, and advantages and disadvantages in food applications. We anticipate our review will propose criteria for selecting the optimal indicators and sensors for specific foods. Furthermore, this review examines the current application status and future prospects of these indicators and sensors.