Product label, system and method for providing instant information of fresh food

Abstract

The present invention provides a product label with a colorimetric sensor array and a code, and the system and the method of the present invention are mainly that the product label is attached to a fresh food, so that at least one sensing material of the colorimetric sensor array undergoes a chemical reaction with at least one metabolic molecule of the fresh food to change from an initial color to an indicating color. The present invention, by obtaining an image comprising an appearance, the code and the indicating color of the fresh food through an image acquisition device, also provides an instant information associated with the fresh food by a processing device according to a comparison result of the image and a database.

Claims

1. A product label for attaching to a fresh food comprising: a film attached to the fresh food; and a colorimetric sensor array formed on the film, the colorimetric sensor array comprising at least one sensing material for sensing the fresh food and a molecular barrier material for influencing a reaction speed of the at least one sensing material, wherein the at least one sensing material undergoes a chemical reaction with at least one metabolic molecule of the fresh food to change from an initial color to an indicating color.

2. The product label according to claim 1, further comprising a protective layer covering the colorimetric sensor array.

3. The product label according to claim 1, wherein a code associated with the fresh food is displayed on the film, the code is determined according to at least one information of the fresh food, and the at least one information is selected from a group consisting of history information, quality information, and an initial appearance.

4. A system for providing instant information of a fresh food comprising: a product label, having a film attached to the fresh food, a code displayed on the film and associated with the fresh food, and a colorimetric sensor array formed on the film, the colorimetric sensor array comprising at least one sensing material for sensing the fresh food and a molecular barrier material for influencing a reaction speed of the at least one sensing material, the at least one sensing material undergoing a chemical reaction with at least a metabolic molecule of the fresh food undergo a chemical reaction to change from an initial color to an indicating color; an image acquisition device, acquiring an image comprising an appearance of the fresh food, the code and the indicating color; and a processing device, providing an instant information associated with the fresh food according to a comparison result of the image and a database.

5. The system according to claim 4, further comprising a protective layer covering the colorimetric sensor array.

6. The system according to claim 4, wherein the code is determined according to at least information of the fresh food, and the information is selected from a group consisting of history information, quality information, and an initial appearance.

7. A method for providing instant information of fresh food, which is used for enabling a consumer to know an instant information of a fresh food, comprising the steps of: attaching a product label to the fresh food, wherein the product label comprises a film attached to the fresh food, a code displayed on the film and associated with the fresh food, and a colorimetric sensor array formed on the film, the code is determined according to at least one information of the fresh food, the colorimetric sensor array comprises at least one sensing material for sensing the fresh food and a molecular barrier material for influencing a reaction speed of the at least one sensing material, and the sensing material undergoes a chemical reaction with at least one metabolic, molecule of the fresh food to change from an initial color to an indicating color; establishing a database, wherein the database stores the at least one information of the fresh food; obtaining an image comprising an appearance of the fresh food, the code and the indicating color by using an image acquisition device for the consumer; and providing the instant information associated with the fresh food according to a comparison result of the image and the database by a processing device.

8. The method according to claim 7, wherein the at least one information is selected from a group consisting of history information, quality information, and an initial appearance.

9. The method according to claim 7, wherein the product label further comprises a protective layer covering the colorimetric sensor array.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1A is a schematic diagram showing an appearance of a product label of the present disclosure.

(2) FIG. 1B is a schematic diagram showing the appearance of the product label of the present disclosure,

(3) FIG. 2 is a schematic diagram showing the use of the product label of the present disclosure.

(4) FIG. 3 is a schematic diagram of the system architecture of the present disclosure.

(5) FIG. 4 is a schematic diagram for obtaining an image according to the present disclosure.

(6) FIG. 5 is a schematic diagram for providing an instant information according to the present disclosure.

(7) FIG. 6A is a schematic photograph of fresh apples in a first embodiment of the present disclosure.

(8) FIG. 6B is a schematic photograph of non-fresh apples in the first embodiment of the present disclosure.

(9) FIG. 6C is a photograph showing an initial color of the first embodiment of the present disclosure.

(10) FIG. 6D is a photograph showing an indicating color of the first embodiment of the present disclosure.

(11) FIG. 7A is a schematic photograph of a fresh banana in a second embodiment of the present disclosure.

(12) FIG. 7B is a schematic photograph of a non-fresh banana in the second embodiment of the present disclosure.

(13) FIG. 7C is a photograph showing the initial color of the second embodiment of the present disclosure.

(14) FIG. 7D is a photograph showing the indicating color of the second embodiment of the present disclosure.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

(15) With respect to the detailed description and technical aspects of the present disclosure, reference is now made to the following descriptions taken in conjunction with the accompanying drawings:

(16) With reference to FIG. 1A, FIG. 1B and FIG. 2, the present invention discloses a product label 10 for attaching to a fresh food 20. The product label 10 includes a film 11 and a colorimetric sensor array 12, wherein the film 11 is attached to the fresh food 20 and the colorimetric sensor array 12 is formed on the film 11. The colorimetric sensor array 12 includes at least one sensing material which is used for sensing the fresh food 20. The at least one sensing material undergoes a chemical reaction with at least one metabolic molecule of the fresh food 20 to change from an initial color to an indicating color. In one embodiment, a plurality of sensing material is provided and are formed on the film 11 in a pixel-like such as 7*7 sensing pixels.

(17) The at least one sensing material is selected according to the design function of the colorimetric sensor array 12, and the at least one sensing material includes a coloring reagent selected from a group consisting of methyl red, Congo red, bromophenol blue, bromocresol purple, bromocresol green, cresol red, phenol red, thymolphthalein, resazurin, paranitrophenol, hromthymol blue, thymol blue, neutral red, crystal violet, 4-(4-nitrobenzyl) pyridine, pyrocatechol violet, chlorophenol red, nitrazine yellow, bromophenol red, m-cresol purple, Eriochrome black T, safranine, luciferin, Eosin yellow, Brilliant green, Titan yellow, Victoria blue B, carmine, litmus, curcumin, anthocyanin, alizarin red S, alizarin yellow K, indigo carmine, rile blue A, orange yellow G, Eosin B, 3,3′,5,5′, -tetraiodophenol sulfone phenolphthalein, bromoxylenol blue, phenol blue, disperse orange 25, acridine orange, disperse orange 3, disperse red 1, bromoopyrogallol red, diaminodiphenyl acer, aminofluorescein, violet ammonium urea, 6-dichloroindophenol, catechil violet, sodium salts thereof, and mixtures thereof.

(18) In one embodiment, the at least one sensing material further includes a molecular barrier material selected from a group consisting of octadecanol, polyvinylpyrrolidone, polyvinyl formal, polyvinyl acetate resin, phenolic resin, epoxy resin, polybutene resin, polyethylene glycol, carbon black, carbon nanotubes, graphene, cellulose nanofibers (CNF), silicone compounds, and the like. The molecular barrier material can be mixed with the coloring reagent to form the sensing pixel, and the molecular barrier material can also be coated on the coloring reagent to form the sensing pixel. The molecular barrier material can influence a reaction speed of the at least one sensing material, such that the reaction speed can be modified and controlled by selecting different molecular barrier materials to meet the use requirement.

(19) In order to prevent damage from external forces or ultraviolet rays, the product label 10 further includes a protective layer 13 covering the colorimetric sensor array 12, blocking ultraviolet rays, and shielding the colorimetric sensor array 12 to prevent the colorimetric sensor array 12 from failing or being damaged by external forces. A code 14 may be displayed on the film 11 to be associated with the fresh food 20, the code 14 is determined according to at least one information of the fresh food 20, the at least one information is selected from a group consisting of a history information, a quality information, and an initial appearance. The code 14 can be a string of numbers, or a one-dimensional bar code, or a two-dimensional bar code (QR code), etc.

(20) With reference to FIG. 3, the system of the present invention includes the product label 10, an image acquisition device 30 and a processing device 40. The image acquisition device 30 acquires an image 31 including an appearance of the fresh food 20, the code 14 and the indicating color of the colorimetric sensor array 12. The processing device 40 provides an instant information associated with the fresh food 20 according to a comparison result of the image 31 and a database 50.

(21) With reference to FIG. 3, FIG. 4 and FIG. 5, the method of the present invention is provided for a consumer to know the instant information of the fresh food 20 (using a banana as an illustration) includes the steps of:

(22) attaching the product label 10 to the fresh food 20;

(23) establishing the database 50, wherein the database 50 stores the information of the fresh food 20;

(24) acquiring the image 31 by using the image acquisition device 30 for the consumer; and

(25) providing the instant information associated with the fresh food 20 according to the comparison result of the image 31 and the database 50 through the processing device 40.

(26) The image acquisition device 30 and the processing device 40 may be elements in a portable intelligent device 60 such as an intelligent mobile phone (e.g., FIG. 4), a tablet computer, etc., and the instant information of the fresh food 20 may also be displayed on a screen 61 of the portable intelligent device 60 (e.g., FIG. 5), order to facilitate the consumer to read the instant information of the fresh food 20, which includes sweetness, hardness, freshness, etc.

(27) With reference to FIG. 3, FIG. 6A, FIG. 6B, FIG. 6C, and FIG. 6D, in accordance with a first embodiment of the present invention, fresh food 20A is taking apple as an example for illustration, FIG. 6A is a schematic photograph of fresh apples, and FIG. 6B is a schematic photograph of non-fresh apples. Most apples on the market are sprayed with wax to simulate a fresh appearance for increasing selling, which results in a little difference in appearance between FIG. 6A and FIG. 6B. However, the apples of FIG. 6B are actually not fresh any more, which may cause poor taste and hygienic problems. By comparing the color of the colorimetric sensor array 12 of the product label 10 in FIG. 6C with the indicating color of the colorimetric sensor array 12 of the product label 10 in FIG. 6D, the significant change of the indicating color can be known. Therefore, by obtaining the image 31 through the image acquisition device 30, the processing device 40 can provide instant information of the fresh food 20A (apple) according to the comparison result of the image 31 and the database 50, so that the consumer can learn that the apple has deteriorated.

(28) With reference to FIG. 3, FIG. 7A, FIG. 7B, FIG. 7C, and FIG. 7D, in accordance with the second embodiment of the present invention, the fresh food 20B is illustrated as banana. FIG. 7A is a schematic photograph of a fresh banana, and FIG. 7B is a schematic photograph of a non-fresh banana. The banana must be waited for ripening to have good taste and flavor before consuming, and usually needs to be placed at room temperature for 2 days to 3 days, but a ripening speed of the banana is fast, and a problem of rotting will be occurred once the banana is placed for too long. Taking an example of the appearance of the banana as shown in FIG. 7A and FIG. 7B, which has significantly changed. However, it cannot be judged whether the banana has rotted, By comparing the initial color of the colorimetric sensor array 12 of the product label 10 in FIG. 7C with the indicating color of the colorimetric sensor array 12 of the product label 10 in FIG. 7D to determine whether the banana have spoiled, i.e., the consumer obtains the image 31 by using the image acquisition device 30 only and the processing device 40 can provide instant information on whether the fresh food 20B (banana) has rotted according to the comparison result of the image 31 and the database 50.

(29) According to the invention, the characteristics of the present invention at least include:

(30) 1. The consumer obtains the indicating color of the colorimetric sensor array and the appearance of the fresh food by using the image acquisition device, so that the consumer can know the instant information of the fresh food, such as maturity, fragrance concentration, sweetness and the like, through the processing device. The consumer can judge the condition of the fresh food, and the provider can popularize the fresh food to the consumer by using the instant information.

(31) 2. The instant information of the fresh food can be obtained only by photographing, which is a non-contact mode, and fruits can be prevented from being damaged.