Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 63, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2020.102370
Keywords
Time-temperature indicator; Laccase; Electrospin; Chitosan; Intelligent packaging
Categories
Funding
- Ministry of Science and Technology of Taiwan, ROC [MOST 106-2320-B-197-001-MY3, MOST 107-2321-B-197-003]
Ask authors/readers for more resources
Laccase was immobilized on the electrospun chitosan/poly(vinyl alcohol) fiber (ceCPL) with specific area of 17.05 m(2)/g to reinforce the stability of enzymatic time-temperature indicator (TTI). The ceCPL exhibited a high relative activity within 4 degrees C-40 degrees C and the activation energy (Ea) of coloration with guaiacol approached 40.9 +/- 2.8 kJ/mol for 80 mu g/cm(2) of ceCPL-immobilized laccase. In dynamic temperature response experiments of ceCPL using intermittent temperature changes between 4 degrees C and 25 degrees C, irreversible inactivation did not occur, indicating the desirable tolerance and sensitivity of ceCPL to temperature alterations. Approximately 1 or 38 days was required to reach the endpoint of coloration at 4 degrees C when 80 or 8 mu g/cm(2) of laccase were immobilized on ceCPL, respectively. The regression equation derived from kinetic model analysis was conducted and could be further utilized to design a suitable time-temperature indicator (TTI) to monitor food quality according to the color change of ceCPL coloration.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available