Sustainable Innovations in e-nose Sensor Arrays for Meat and Seafood Preservation: Advances in Volatile Compound Detection

• Sustainable e-nose systems enhance real-time monitoring of meat and seafood freshness • Metal oxide nanostructures and biodegradable sensors reduce environmental impact • AI and machine learning improve the detection of VOCs in spoilage assessment • Integration with IoT and smart packaging enables non-invasive freshness evaluation • Case studies show e-nose systems can reduce food waste and improve shelf-life control • Self-powered and MEMS-based sensors lower energy consumption in food quality monitoring Electronic nose (e-nose) sensor arrays have emerged as a crucial technology for meat and seafood preservation through their ability to detect volatile organic compounds (VOCs). The growing need for sustainable food preservation methods has driven significant developments in this field, particularly focusing on environmental responsibility and economic viability. This review examines recent innovations in e-nose technology, focusing on sustainable materials and energy-efficient designs. It analyzes developments in sensing materials, including metal oxide semiconductors and biodegradable components, along with energy-efficient innovations such as self-powered sensors and optimized arrays. The study also evaluates the integration of e-nose systems with spectroscopic methods, biosensors, and sustainable cloud computing solutions, supported by machine learning algorithms. The review reveals significant advancements in sustainable e-nose technology, demonstrating improved detection accuracy while maintaining environmental responsibility. Integration with complementary technologies has enhanced comprehensive quality assessment capabilities. Case studies in meat and seafood preservation showcase the technology's potential for reducing food waste and improving monitoring efficiency. While challenges remain in optimizing sensor selectivity and stability for low-concentration VOCs, ongoing developments in sustainable materials and energy-efficient designs indicate promising future applications in food preservation practices. These innovations contribute to both environmental sustainability and economic feasibility in the food industry.