The electrical capacitance (F) of the bio-sensor, the carbon dioxide (%) release by the meat and the corresponding microbial count (UCF/g)

This document describes the evolution of electrical capacitance of the gluten due to the evolution of carbone dioxid concentration that depends on the microbial growth. This table is in connection with the deliverable 3.2. The objective of the deliverable 3.2 was to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. The RFID biosensor was calibrated by linking the impedance evolution of the biocaptor (protein layer) to the gas evolution in the headspace (which depends on the microorganism growth). The smart packaging concept proposed in GLOPACK Project is based on the coupling of RFID technology and a biosensor (biopolymer). The biobased sensor is the gluten that presents some electrical properties. Modification of environmental properties may change the dielectric properties of the gluten : as relative humidity, CO2 content etc. During the storage of packaged food, the headspace gas content evolves (because of gas absorption, gas leakages, microbial growth…). Then the wheat gluten network changes and so the dielectric properties change too. Thus, the monitoring of these dielectric properties is supposed to provide an indication of food quality over time. This datasheet presents the experimental results about meat product in a modified atmosphere packaging (20% CO2, 80% O2) at 20°c during 40 hours.Tthe electrical capacitance (F), the carbon dioxide (%) were measured and the microorganisms counted (UCF/g). We notice that the electrical capacitance (corresponding to the electrical properties of the biopolymer) and the CO2 percentage evolve in the same way that the microorganisms evolution versus time.

本文件阐述了谷朊粉（gluten）的电容变化规律，该变化由依赖微生物生长的二氧化碳浓度变化所驱动。本表格与可交付成果3.2相关。可交付成果3.2的目标为识别并表征两类功能组分：其一为抗菌化合物与除氧剂等活性功能成分，其二为基于射频识别（RFID）的生物传感器等智能功能组件，用于新型聚羟基丁酸戊酸酯（PHBV）包装中，以优化并管控目标包装产品的储存过程。该RFID生物传感器的校准方式为：将生物捕获元件（蛋白质层）的阻抗变化与顶隙气体变化（该变化取决于微生物生长）相关联。GLOPACK项目提出的智能包装概念，基于射频识别（RFID）技术与生物传感器（生物聚合物）的耦合。该生物基传感器为谷朊粉，其具备特定电学特性。环境参数的改变会影响谷朊粉的介电特性，例如相对湿度、二氧化碳含量等。在包装食品的储存过程中，顶隙气体组分将发生变化（原因包括气体吸收、气体泄漏、微生物生长等），进而使小麦谷朊粉网络结构改变，介电特性亦随之变化。因此，对这些介电特性的监测，可用于实时反映食品随时间推移的品质变化。本数据表展示了20℃、改性气调包装（20%二氧化碳，80%氧气）环境下，肉制品在40小时储存过程中的实验结果。实验测定了电容（F）、二氧化碳占比（%），并对微生物进行了菌落计数（UCF/g）。结果表明，对应生物聚合物电学特性的电容值与二氧化碳占比，其变化趋势与微生物随时间的演化规律一致。