Development of a gallic acid based time temperature indicator with adjustable activation energy

Chuang, Wei-Pai; Hsieh, Bo-Chuan

doi:10.1016/j.foodcont.2022.109396

Cited by 13 publications

(6 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To reduce the prediction error of TTIs in monitoring the quality change of foods, the coloration Ea of TTIs should be designed to be as close as possible to the Ea of food quality deterioration (Chuang & Hsieh, 2023). Therefore, different LTTI formulations were tested, namely LTTIs with immobilised laccase amounts of 15, 20, and 25 μg cm −2 with 0.075–0.1 m m NaN 3 addition (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Measuring the activation energy (Ea) of food quality deterioration is the most efficient method to determine how easily food quality can change due to fluctuations in the ambient temperature (Chuang & Hsieh, 2023). According to Kim et al (2016), the allowable difference in Ea between foods and TTIs is AE25 kJ mol −1 for accurate predictions of food quality, with an error of <15%.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ameliorating the prediction ability of laccase time temperature indicator for dynamic monitoring quality of fresh‐cut papaya

Lin

Chen

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryLaccase was immobilised on electrospun chitosan fibres to prepare a laccase time–temperature indicator (LTTI) to predict the quality deterioration of fresh‐cut papaya. Using sodium azide (NaN3) as an enzyme inhibitor could retard the laccase‐catalysed coloration and to expand activation energy (Ea) range, in which the LTTI was calibrated to correlate with fresh‐cut papaya deterioration. The fresh‐cut papaya reaching total plate count (TPC) of 105 CFU g−1 demonstrated unacceptable quality and the time it took was close to the coloration endpoint of formulated LTTI at different storage temperatures. The Ea of the LTTI, formulated with 20 μg cm−2 of laccase and 0.1 mm NaN3, was 55.69 kJ mol−1, which only differed by approximately 15 kJ mol−1 from the Ea of the TPC of fresh‐cut papaya. In the 5, 15, 25, and 35 °C isothermal response tests, the prediction errors were 1.15%, 2.78%, 2.78%, and 0.83%, respectively. In temperature fluctuation response experiments, the coloration endpoint of the LTTI was correlated with the quality deterioration of fresh‐cut papaya. These results revealed that the formulated LTTI had high reliability in evaluating the shelf life of fresh‐cut papaya.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ameliorating the prediction ability of laccase time temperature indicator for dynamic monitoring quality of fresh‐cut papaya

Lin

Chen

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The final TTI cost depends on raw materials (types and qualities), fabrication methods and storage conditions (if needed). Therefore, TTIs with cheap raw materials (such as gallic acid 123 ) and fabrication methods are welcomed. TTIs that need no storage also can lower the cost.…”

Section: Applications Of Ttismentioning

confidence: 99%

Principle, development and application of time–temperature indicators for packaging

Liu

et al. 2023

Packag Technol Sci

View full text Add to dashboard Cite

Time–temperature indicators (TTIs) can visually reflect the remaining shelf life of various products, especially in cold chain transportation, by taking consideration of both time and temperature influences. Though various TTIs have been developed, few have been commercialized. This review aims at providing a timely reference to scientific community and valuable guidance for the future design of TTIs to boost the commercialization. This review firstly introduces the general principle and models for TTIs including key parameters of reaction rate constants, activation energies and activation energy matching. Then, four classical types of TTIs covering diffusion‐based, polymer‐based, enzyme‐based, and microbial TTIs are introduced regarding their working mechanisms, advantages and disadvantages as well as commercialized TTI products as examples. The development trend of TTI design and fabrication is highlighted from three categories including nanoparticles, electrospun nanofibers and printable inks. Furthermore, the review summarizes recent application of TTIs for monitoring the quality and safety of various products (meat, seafood, dairy, vaccines and fruits and vegetables). We also point our concerns from the perspective of safety, accuracy, multifunctionality and commercialization for the future development of TTIs.

show abstract

“…Researchers have used gallic acid to crosslink collagen or gelatin molecules through phenolic hydroxyl groups in order to improve the structural, mechanical, antifungal, and antimicrobial properties of the resulting lms. [13][14][15] Although some studies have reported a color change in gallic acid for use as a food expiration indicator, antibacterial inhibition zone indicator, or ultraviolet (UV) absorber to prevent UV exposure, 16,17 there have been no reports on the use of a color change in gallic acid to detect airborne pathogens or studies on a relevant detection mechanism.…”

Section: Introductionmentioning

confidence: 99%

Pathogen inhibition and indication by gelatin nonwoven mats with incorporation of polyphenol derivatives

Bai,

Wang,

Chen

et al. 2023

RSC Adv.

View full text Add to dashboard Cite

show abstract

Development of a gallic acid based time temperature indicator with adjustable activation energy

Cited by 13 publications

References 43 publications

Ameliorating the prediction ability of laccase time temperature indicator for dynamic monitoring quality of fresh‐cut papaya

Ameliorating the prediction ability of laccase time temperature indicator for dynamic monitoring quality of fresh‐cut papaya

Principle, development and application of time–temperature indicators for packaging

Pathogen inhibition and indication by gelatin nonwoven mats with incorporation of polyphenol derivatives

Contact Info

Product

Resources

About