Time‐Temperature Indicator Based on Enzymatic Degradation of Dye‐Loaded Polyhydroxybutyrate

Anbukarasu, Preetam; Sauvageau, Dominic; Elias, Anastasia L.

doi:10.1002/biot.201700050

Cited by 27 publications

(19 citation statements)

References 36 publications

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“…It becomes necessary to record the cumulative effects of both time and temperature due to how crucial they are when it comes to assessing the quality and safety of food products. [17,19,[71][72][73] TTIs provide an irreversible visible color change correlated with changes in temperature, which result from chemical, [74][75][76] physical, [77][78][79][80] enzymatic, [81][82][83] or microbiological changes, [84,85] where the relationship between the activation energy in the TTIs and the food is shown in Figure 8.…”

Section: Time-temperature Indicatormentioning

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: Time-temperature Indicatormentioning

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 visual signal TTIs exhibiting over temperature and time can reflect the food quality in realtime. Different types of TTIs, such as enzyme-and dye-based, have been developed (Anbukarasu, Sauvageau, & Elias, 2017;Azra, Alhazov, & Zussman, 2015). Notably, TTIs prepared with gelatin and gold precursor have excellent color-changing signals (Lim, Gunasekaran, & Imm, 2012;Wang, Lu, & Gunasekaran, 2015).…”

Section: Introductionmentioning

confidence: 99%

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Zhang

Sun

et al. 2020

Journal of Food Science

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Time–temperature indicators (TTIs) can monitor the quality and safety of food. A new temperature–time point comparison method was proposed to match TTIs with food. This method omits the step of calculating activation energy (Ea). It only compares the difference between TTI response time and food shelf life to determine their matching degree. Taking gold nanoparticle‐based TTIs and muffins as experimental objects, the new and the traditional matching methods were used to match the absorbance of TTI and the peroxide value of muffins. The two results are not significantly different. TTIs with gelatin solution and gold precursor solution concentration of 150.00 and 2.05 mg/mL, respectively, can show the quality of muffins. TTIs changed from light yellow to pink and finally appeared deep purple. The deep purple represented spoilage and inedibility of muffins. Comparing Ea of food and that of TTIs can preliminarily evaluate their matching degree, improving the experiment efficiency. Hence, it is reasonable to use the traditional matching method in most cases, and use the new method only when Ea of food cannot be obtained. Practical Application The deterioration rate of food is usually calculated by developing kinetic models of characteristic quality parameters. When the reaction rate is unavailable or inaccurate, the activation energy of food cannot be obtained. In this case, it is impossible to match TTIs with food based on the traditional method. This research develops a new matching method and helps TTIs and food to be matched without considering activation energy. It will promote the application of TTIs in more products.

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“…Sensors based on smart materials, which undergo visible and gradual changes in color in response to a stimulus of interest, can be used effectively to monitor both storage conditions and analytes indicative of food safety. For example, time-temperature indicators, which undergo gradual changes in color at a temperature-dependent rate, can reliably track the refrigeration history of goods, which is vital for food preservation [1]. While storage conditions such as temperature, humidity, and oxygen are indirect indicators of freshness, it is also desirable to monitor direct analytes such as chemicals released during food ripening (e.g., ethylene oxide [2]).…”

Section: Introductionmentioning

confidence: 99%

Amine Responsive Poly(lactic acid) (PLA) and Succinic Anhydride (SAh) Graft-Polymer: Synthesis and Characterization

Lopera-Valle

Elias

2019

Polymers

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Amines are known to react with succinic anhydride (SAh), which in reactions near room temperature, undergoes a ring opening amidation reaction to form succinamic acid (succinic acid-amine). In this work, we propose to form an amine-responsive polymer by grafting SAh to a poly(lactic acid) (PLA) backbone, such that the PLA can provide chemical and mechanical stability for the functional SAh during the amidation reaction. Grafting is performed in a toluene solution at mass content from 10 wt% to 75 wt% maleic anhydride (MAh) (with respect to PLA and initiator), and films are then cast. The molecular weight and thermal properties of the various grafted polymers are measured by gel permeation chromatography and differential scanning calorimetry, and the chemical modification of these materials is examined using infrared spectroscopy. The efficiency of the grafting reaction is estimated with thermogravimetric analysis. The degree of grafting is determined to range from 5% to 42%; this high degree of grafting is desirable to engineer an amine-responsive material. The response of the graft-polymers to amines is characterized using X-ray photoelectron spectroscopy, infrared spectroscopy, and differential scanning calorimetry. Changes in the chemical and thermal properties of the graft-polymers are observed after exposure to the vapors from a 400 ppm methylamine solution. In contrast to these changes, control samples of neat PLA do not undergo comparable changes in properties upon exposure to methylamine vapor. In addition, the PLA-g-SAh do not undergo changes in structure when exposed to vapors from deionized water without amines. This work presents potential opportunities for the development of real-time amine sensors.

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Time‐Temperature Indicator Based on Enzymatic Degradation of Dye‐Loaded Polyhydroxybutyrate

Cited by 27 publications

References 36 publications

Nanomaterials in Smart Packaging Applications: A Review

Nanomaterials in Smart Packaging Applications: A Review

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Amine Responsive Poly(lactic acid) (PLA) and Succinic Anhydride (SAh) Graft-Polymer: Synthesis and Characterization

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