Development of a microbial time-temperature integrator system using lactic acid bacteria

Lim, Sung‐Hwan; Choe, Woo Yeong; Son, Byung Hyun; Hong, KwangWon

doi:10.1007/s10068-014-0066-8

Cited by 13 publications

(3 citation statements)

References 20 publications

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“…[85,99,100] With the drop in pH due to the microbial growth, there is a corresponding irreversible color change that matches the duration and the length of the food's shelf-life. [99,[101][102][103] Microbial TTIs are made of the TTI microorganism, the substrate media, and a pH indicator. The microorganism is used to detect the time-temperature relationships via metabolic activity and growth rate.…”

Section: Microbial Ttismentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

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a crucial factor in quality control, making it crucial in controlling its effects on consumer health. [6] Expiration dates on food are currently used to estimate its effective lifetime, which indicate the quality as well, however, the lack of real time information and inability to report food conditions put consumers at risk of either contracting food-borne illnesses or wasting food. The cumulative effect of these issues have demanded the need to build and develop systems that can be integrated with the food while it is being stored or in transit from the farms to the stores. [7] Traditional packaging has promising potential as an alternative to traditional packaging. The aim of traditional packaging is to support and maintain food quality while also extending the food product freshness. To do so, various systems or system components can be inserted/embedded into the food packaging which can release/absorb substances from/into the packaged food to help prevent the food from spoiling or to monitor the spoiling process. [8,9] Packaging materials and their capabilities are growing rapidly with the research and development of smart packaging using novel materials and methods for applications like detecting and reporting the quality of food in real-time. The main goal of smart packaging is to be able to monitor the conditions of the packaged food and/or the surrounding environment, and provide this information to a consumer in real-time using sensors to detect or record any changes relevant to the conditions of the food. [10] Among the many noninvasive sensors that can monitor food quality and safety, pH sensors are of note as the pH levels in the food are indicators of changes in its chemical composition, and influence of chemical and biological reactions in the food. Time-temperature indicators (TTIs) are also critical indicators in indicating the changes of the composition of food because the temperature determines if chemical reactions occur, and if so, to what degree. [11,12] Temperature is known to affect pH through its influence on chemical reactions as well as the concentration of hydrogen ions (H + ) or hydroxide ions (OH − ). The pH sensors will detect the pH level to provide information on the chemical composition of the food and how the chemical composition changes. The TTIs will indicate how quickly the temperaturedependent chemical reactions occur and the influence temperature has on the pH of each food. Together, pH sensors and TTIs can detect the collective effects of pH and temperature in food and how they influence the spoiling process. [13] Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor foo...

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Section: Microbial Ttismentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

Small

View full text Add to dashboard Cite

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“…The temperature dependency is represented by the Arrhenius activation energy, which is an important specification of a TTI. Therefore, the activation energy ( E a ) of TTI and that of food quality should be the same or close to the same (Lim, Choe, & Son, 2014; Mijanur Rahman, Jung, Choi, Ko, & Lee, 2013). There is a theory that TTI can be used to indicate the food quality when the difference of E a between the TTI and food quality was less than 25 kJ /mol (Kim et al., 2012; Lim et al., 2014; Min et al., 2016; Park et al., 2013).…”

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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“…Microbiological and enzymatic-based TTIs have been successfully used for food storage and processing (Fryer et al, 2011;Guiavarc'h, Van Loey, & Hendrickx, 2005;Lim et al, 2014;Tucker, Lambourne, Adams, & Lach, 2002). Nonenzymatic browning could be a new possible TTI-system to monitor food processing and storage in the form of color development.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of a new nonenzymatic colored time–temperature indicator

Uddin

Boonsupthip

2019

J Food Process Engineering

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Time–temperature indicators (TTIs) are effective tool for monitoring food quality during processing and distribution. In this study, a new colored nonenzymatic browning (fructose and glycine)‐based TTI was developed. Twelve TTIs were made at four different substrate concentrations and three pH ranges 8.0–10.0. The mathematical models of each TTI were drawn up, which showed the relationships between the color change in terms of absorbance (420 nm), time and temperature. The activation energies (Ea), calculated from Arrhenius relationship ranged between 58.09 and 95.54 kJ mol−1 of all TTIs. Activation energies could be changed to match the Ea of food product, by modifying pH and the proportion of the fructose and glycine. A visual color change of TTI and a wide range of activation energy illustrated that this new chemical‐based TTI could be applied to show the time–temperature history of foodstuffs, and to indicate the food quality, which is associated with the undergoing of the time–temperature exposure. Practical applications This work provides the development of a new smart temperature indicator based on nonenzymatic browning. The indicators are more useful for food quality monitoring from manufacturing till consumer consumption. However, the application of the TTI's can be extended to food processing, that is, sterilization, pasteurization, and drying process. Thus, the use of the TTIs can encourage food producers to scrutinize food processing and distribution to deliver good quality to consumers with guaranteed security.

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Development of a microbial time-temperature integrator system using lactic acid bacteria

Cited by 13 publications

References 20 publications

Nanomaterials in Smart Packaging Applications: A Review

Nanomaterials in Smart Packaging Applications: A Review

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

Development and characterization of a new nonenzymatic colored time–temperature indicator

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