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Nanofiber-Enabled Rapid and Non-Destructive Sensors for Meat Quality and Shelf-Life Monitoring: A Review

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Udgivet i:Foods vol. 14, no. 22 (2025), p. 3842-3868
Hovedforfatter: Ramachandraiah Karna
Andre forfattere: Martin, Elizabeth M, Limayem Alya
Udgivet:
MDPI AG
Fag:
Food products
Nanoparticles
Spoilage
Meat processing industry
Nanofibers
Meat products
Biosensors
Contaminants
Nanomaterials
Colorimetry
Influence
Nanotechnology
Graphene
Meat industry
Quality control
Electronic noses
Hormones
Meat quality
Real time
Enzymes
Shelf life
Inventory
Antibiotics
Humidity
Developing countries > LDCs
Industrialized nations
Lipids
Freshness
Monitoring
Packaging
Food quality
Economic impact
Composite materials
Quality assessment
Porosity
Consumers
Fabrication
Oxidation
Immobilization
Quality management
Temperature
Environmental impact
Sensors
Meat
Microorganisms
Supply chains
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Resumen:The meat industry faces significant economic losses and environmental impacts due to spoilage and waste, much of which results from inadequate, delayed, or inefficient quality assessment. Traditional methods used for assessing meat quality are often time-consuming, labor-intensive, and lack the ability to provide real-time information, making them insufficient for modern supply chains that demand safety, freshness, and minimal waste. Recent advances in nanotechnology position nanofibers (NFs) as promising materials for addressing these challenges through smart sensing and active packaging. NFs, characterized by their high surface-to-volume ratio, tunable porosity, and small diameter, enable superior encapsulation and immobilization of sensing agents. These features improve the efficiency of colorimetric indicators, electronic noses, biosensors and time–temperature indicators. Electrospun NFs functionalized with metallic nanoparticles can detect contaminants such as antibiotics and hormones, while polymeric NFs embedded with reduced graphene oxide act as electrodes for advanced biosensing. Freshness indicators based on pH and nitrogenous compounds demonstrate real-time spoilage detection through visible color changes. This review explores nanofiber fabrication methods, their integration into sensing systems, and their potential to advance rapid, sustainable, and cost-effective meat quality monitoring.
ISSN:2304-8158
DOI:10.3390/foods14223842
Fuente:Agriculture Science Database