A feasibility study of application of laccase-based time-temperature indicator to kimchi quality control on fermentation process

Kang, You Jin; Kang, Jin‐Won; Choi, Jung‐Hwa; Park, Soo Yeon; Rahman, Arifur; Jung, Seung Won; Lee, Seung‐Ju

doi:10.1007/s13765-014-4178-x

Cited by 10 publications

(7 citation statements)

References 13 publications

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“…Consequently, the TTI prototype formed a barrier on the surface of the laccase due to the precipitation of particles stacked on the electrospun fiber; this affected the contact between the laccase and guaiacol, and interfered with the catalytic oxidation reaction, leading to unstable coloration in the TTI prototype. In general, a TTI is applied to monitor the condition of packaged foods and their surrounding environments, and it can also provide visual monitoring via color changes that correspond to accumulated time and temperature information [28]. In order to enable managers and consumers to accurately evaluate information on changes in food In general, a TTI is applied to monitor the condition of packaged foods and their surrounding environments, and it can also provide visual monitoring via color changes that correspond to accumulated time and temperature information [28].…”

Section: Coloration Of Laccase Tti Prototypementioning

confidence: 99%

Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics

et al. 2021

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Enzymatic time–temperature indicators (TTIs) usually suffer from instability and inefficiency in practical use as food quality indicator during storage. The aim of this study was to address the aforementioned problem by immobilizing laccase on electrospun chitosan fibers to increase the stability and minimize the usage of laccase. The addition of NaN3, as and enzyme inhibitor, was intended to extend this laccase TTI coloration rate and activation energy (Ea) range, so as to expand the application range of TTIs for evaluating changes in the quality of foods during storage. A two-component time–temperature indicator was prepared by immobilizing laccase on electrospun chitosan fibers as a TTI film, and by using guaiacol solution as a coloration substrate. The color difference of the innovative laccase TTI was discovered to be <3, and visually indistinguishable when OD500 reached 3.2; the response reaction time was regarded as the TTI’s coloration endpoint. Enzyme immobilization and the addition of NaN3 increased coloration Km and reduced coloration Vmax. The coloration Vmax decreased to 64% when 0.1 mM NaN3 was added to the TTI, which exhibited noncompetitive inhibition and a slower coloration rate. Coloration hysteresis appeared in the TTI with NaN3, particularly at low temperatures. For TTI coloration, the Ea increased to 29.92–66.39 kJ/mol when 15–25 μg/cm2 of laccase was immobilized, and the endpoint increased to 11.0–199.5 h when 0–0.10 mM NaN3 was added. These modifications expanded the applicability of laccase TTIs in intelligent food packaging.

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Section: Coloration Of Laccase Tti Prototypementioning

confidence: 99%

Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics

et al. 2021

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“…A TTI is a simple and economical device attached to the package that makes it possible to monitor time–temperature history consecutively during the storage and distribution of food (Brizio & Prentice, 2015; Jung, Mijanur Rahman, & Lee, 2015; Kang et al. 2014; Schmitt, Wedrich, Müller, & Mehner, 2017). The visible response gives a cumulative indication on the storage conditions that the TTI has experienced (Koutsoumanis & Gougouli, 2015).…”

Section: Introductionmentioning

confidence: 99%

Prediction of fruit quality based on the RGB values of time–temperature indicator

Yang

2020

Journal of Food Science

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Time–temperature indicators (TTIs) are cost‐efficient tools that may be used to predict food quality. In this paper, a diffusion TTI was used to predict fruit quality during storage. Both the color changing characters of TTI and the quality parameters, including weight loss, soluble solids content, vitamin C content, titratable acidity, and antioxidant capacity of three kinds of fruits (kiwifruit, strawberry, and mango), were investigated for storage temperatures (5, 10, 15, and 20 °C). The relationships between the color changing properties and fruit quality parameters have been built based on the activation energy (Ea). The results showed that the storage temperature and time had significant effects on the color changing of TTI and fruit quality. The RGB value of TTI decreased with time, and the higher the storage temperature, the faster the RGB value reduced. Also, the higher the storage temperature, the faster the fruit quality changed and the poorer they were. Furthermore, all of the differences of Ea between TTI color response and fruit quality change are less than 25 kJ/mol, which indicates that the TTI can be used to predict these fruit quality. Finally, prediction models were built and validated based on the RGB values of TTI. It provides the possibility for low‐cost quality monitoring and has more application potential in food quality predicting. Practical Application By monitoring the color change of diffuse time–temperature indicator (TTI) and the quality change of fruit, the feasibility of TTI for fruit quality monitoring was determined and the quality prediction model was established. The diffusion TTI and fruit quality prediction model can realize the monitoring and predicting of fruit quality based on the TTI, which provides a basis for the combination of TTI Quick Response Code and fruit quality monitoring, with a view to achieving fruit quality status by scanning the Quick Response Code of TTI with mobile phones in the future. This method may provide a new solution to monitor the fruit quality during storage and distribution based on visualization technology that can simplify the methods of detecting fruit quality and achieve fast quality detection. It provides the possibility for low‐cost quality monitoring and has more application potential in food quality predicting. Further studies on diffusion TTI are needed to develop its application in more field of food and make the diffusion TTI an intelligent mean for food quality monitoring and predicting.

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“…The TTI color change is based on physical, chemical, or biological reactions [ 2 , 3 ], depending on temperature [ 4 ]. The performance of TTIs for monitoring food deterioration due to the temperature abuse during the storage or distribution has been successful in many cases such as kimchi [ 5 ], frozen vegetables [ 6 , 7 ], fish products [ 8 , 9 , 10 , 11 ], meat products [ 12 , 13 , 14 ], mushrooms [ 15 ], and dairy products [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging

Rahman

Kim

Jang

et al. 2018

Sensors

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A glucose biosensor was utilized as a platform for the time-temperature integrator (TTI), a device for intelligent food packaging. The TTI system is composed of glucose oxidase, glucose, a pH indicator, and a three-electrode potentiostat, which produces an electrical signal as well as color development. The reaction kinetics of these response variables were analyzed under isothermal conditions. The reaction rates of the electrical current and color changes were 0.0360 ± 0.0020 (95% confidence limit), 0.0566 ± 0.0026, 0.0716 ± 0.0024, 0.1073 ± 0.0028 µA/min, and 0.0187 ± 0.0005, 0.0293 ± 0.0018, 0.0363 ± 0.0012, 0.0540 ± 0.0019 1/min, at 5, 15, 25, and 35 °C, respectively. The Arrhenius activation energy of the current reaction (Eacurrent) was 25.0 ± 1.6 kJ/mol and the Eacolor of the color reactions was 24.2 ± 0.6 kJ/mol. The similarity of these Ea shows agreement in the prediction of food qualities between the electrical signal and color development. Consequently, the function of the new time-temperature integrator system could be extended to that of a biosensor compatible with any electrical utilization equipment.

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A feasibility study of application of laccase-based time-temperature indicator to kimchi quality control on fermentation process

Cited by 10 publications

References 13 publications

Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics

Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics

Prediction of fruit quality based on the RGB values of time–temperature indicator

Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging

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