Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts

Guiavarc’h, Yann; Loey, Ann Van; Zuber, François; Hendrickx, Marc

doi:10.1002/bit.20183

Cited by 19 publications

(12 citation statements)

References 22 publications

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“…Enzymatic TTIs are based on the quantification of the activity that remains after thermal treatment. Their high thermostability allows them to be used over a very wide range of temperatures (pasteurisation, sterilisation) (Guiavarc'h, Deli, Van Loey, Guiavarc'h, Van Loey, Zuber, & Hendrickx, 2004a;Guiavarc'h, Van Loey, Zuber, & Hendrickx, 2004b;Maesmans et al, 1994;Tucker, 1999;Van Loey, Arthawn, Hendrickx, Haentjens, & Tobback, 1997). Many studies on TTIs have used α-amylase from Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

Mehauden¹,

Cox²,

Bakalis³

et al. 2007

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

Mehauden¹,

Cox²,

Bakalis³

et al. 2007

Innovative Food Science & Emerging Technologies

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“…Other biological techniques such as enzymes have been used or proposed as time‐temperature indicators: Beta‐glucosidase from Pyrococcus furiosus (Yen ), alpha‐amylase from B. licheniformis (De Cordt and others ; Guiavarch and others ) or B. subtilis (Guiavarch and others ), algal R‐phycoerythrin (Smith and others ; Orta‐Ramirez and others ), glucose oxidase (Reyes‐De‐Corcuera and others ), and endogenous muscle proteins such as lactate dehydrogenase in meats (Veeramuthu and others ) and alkaline phosphatase and lactoperoxidase in milk (Claeys and others ). Advantages of using endogenous DNA, intrinsic to the plant food, over enzymes are many.…”

Section: Introductionmentioning

confidence: 99%

Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant‐Derived, Low‐Acid Foods, and Biomaterials

Caldwell

Pérez‐Díaz

Sandeep

et al. 2015

Journal of Food Science

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Cycle threshold (Ct) increase, quantifying plant-derived DNA fragmentation, was evaluated for its utility as a time-temperature integrator. This novel approach to monitoring thermal processing of fresh, plant-based foods represents a paradigm shift. Instead of using quantitative polymerase chain reaction (qPCR) to detect pathogens, identify adulterants, or authenticate ingredients, this rapid technique was used to quantify the fragmentation of an intrinsic plant mitochondrial DNA (mtDNA) gene over time-temperature treatments. Universal primers were developed which amplified a mitochondrial gene common to plants (atp1). These consensus primers produced a robust qPCR signal in 10 vegetables, 6 fruits, 3 types of nuts, and a biofuel precursor. Using sweet potato (Ipomoea batatas) puree as a model low-acid product and simple linear regression, Ct value was highly correlated to time-temperature treatment (R(2) = 0.87); the logarithmic reduction (log CFU/mL) of the spore-forming Clostridium botulinum surrogate, Geobacillus stearothermophilus (R(2) = 0.87); and cumulative F-value (min) in a canned retort process (R(2) = 0.88), all comparisons conducted at 121 °C. D121 and z-values were determined for G. stearothermophilus ATCC 7953 and were 2.71 min and 11.0 °C, respectively. D121 and z-values for a 174-bp universal plant amplicon were 11.3 min and 9.17 °C, respectively, for mtDNA from sweet potato puree. We present these data as proof-of-concept for a molecular tool that can be used as a rapid, presumptive method for monitoring thermal processing in low-acid plant products.

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“…The wide availability of fresh perishable goods characteristic of modern society only made this issue more relevant as the spontaneous spoilage of such goods-milk might probably be the best everyday life example-due to inappropriate handling and storage, particularly during long distance delivery, is a treat even more serious than adulteration. The current time-temperature indicator (TTI) [ 3,4 ] devices include two classes: (a) integrated circuits featuring data loggers and radio frequency identifi cation chips [ 5 ] and (b) simpler color indicators relying on chemical reactions such as enzymatic reactions, [ 6,7 ] dye diffusion, [ 8 ] polymerization reactions, [ 9 ] controlled dewetting processes, [ 10 ] shape memory liquid crystals, [ 11 ] and colloidal structures comprised of silver layers grown around gold nanorods. For pasteurized milk, rigorous storage at 4 °C is required, with a maximum tolerated thermal exposure of +9 °C for short periods of time (less than 3 h).…”

Section: Communicationmentioning

confidence: 99%

“…[ 17 ] Importantly, note that due to the involved (minor) change in the optical gap and (more importantly) aggregation state, the latent pigments are in general irreversible thermochromic materials, as we have recently shown in the context of organic solar cells. The current time-temperature indicator (TTI) [ 3,4 ] devices include two classes: (a) integrated circuits featuring data loggers and radio frequency identifi cation chips [ 5 ] and (b) simpler color indicators relying on chemical reactions such as enzymatic reactions, [ 6,7 ] dye diffusion, [ 8 ] polymerization reactions, [ 9 ] controlled dewetting processes, [ 10 ] shape memory liquid crystals, [ 11 ] and colloidal structures comprised of silver layers grown around gold nanorods. This reaction provides the kind of dramatic color change required for smart labels directly readable by the naked eye and it is thermally irreversible (see below), thus ensuring a reliable reading by the customer.…”

mentioning

confidence: 99%

Thermochromic Latent‐Pigment‐Based Time–Temperature Indicators for Perishable Goods

Galliani

Mascheroni

Sassi

et al. 2015

Advanced Optical Materials

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wileyonlinelibrary.com COMMUNICATION30 °C and every 6 h at 20 °C. Assuming an ambient temperature in the range of 20-25 °C, a suitable label should provide a clear signal to be read by the naked eye in around 3 h. [ 12 ] We here describe a new class of irreversible thermochromic molecular materials whose chemical transformation-when deposited as thin fi lms-from a colorless state to a strongly colored one depends upon temperature, chemical substitution, and substrate. The selection of the appropriate active molecule/ substrate combination provides sensitivity to different targeted time/temperature regimes, coherent with the sensitivity limits just described.The key process providing the required irreversible color change is connected with the "latent pigment" approach. [ 14 ] This process enables to induce the reversible transformation of organic pigments-like diketopyrrolopyrroles (as the red 254 pigment shown in Scheme S1 in the Supporting Information) [ 15 ] and quinacridones [ 16 ] -into soluble dyes by means of the protection of its hydrogen bond forming functionalities. As this is usually done by reaction of the pigment with ditert-butyl dicarbonate, the resulting tert-butylcarbonate ( t BOC) protection is both thermal and acid labile, with the evolution of CO 2 and isobutene (Scheme S1, Supporting Information). [ 17 ] Importantly, note that due to the involved (minor) change in the optical gap and (more importantly) aggregation state, the latent pigments are in general irreversible thermochromic materials, as we have recently shown in the context of organic solar cells. [ 15 ] Once applied to a very peculiar class of pigments-the 1,3-squaraines [ 18 ] shown in Scheme 1 , the optical gap variation associated with the latent pigment process becomes extreme, turning the blue pigment into a colorless molecule. This reaction provides the kind of dramatic color change required for smart labels directly readable by the naked eye and it is thermally irreversible (see below), thus ensuring a reliable reading by the customer. In details, Scheme 1 shows that the treatment of squaraines 1 and 2 with di-tert-butyl dicarbonate and 4-N , N -dimethylaminopyridine (DMAP) leads to the formation of betaines 3 and 4 . Since the addition of DMAP to the squarylium double bond breaks the typical cyanine conjugation of the dye, said betaines have no visible absorption. It should be noted, though, that under analogous experimental conditions, DMAP alone did not react with squaraines. Possibly, such unusual reactivity is a consequence of the severe twisting induced by the introduction of the four t BOC bulky groups in close proximity to the squarylium core. Such distortion makes the squarylium double bond more reactive toward the nucleophile addition. The pristine squarylium dye can be quantitatively recovered by thermal treatment or by addition of trifl uoroacetic acid, according to the well know acid catalyzed cleavage of t BOC groups.Food safety has always been a major concern for mankind. The wide availability of fresh perishab...

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Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts

Cited by 19 publications

References 22 publications

A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant‐Derived, Low‐Acid Foods, and Biomaterials

Thermochromic Latent‐Pigment‐Based Time–Temperature Indicators for Perishable Goods

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