期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 23, 期 1, 页码 115-120出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0015-6
关键词
carbon dioxide indicator; whey protein isolate; food freshness; intelligent food packaging
资金
- Agriculture Research Center program of the Ministry for Food, Agriculture, Forestry and Fisheries, Korea
- National Research Foundation of Korea [22A20130012338] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
A whey protein isolate (WPI) based carbon dioxide (CO2) indicator was studied under different CO2 conditions. WPI based CO2 indicators were prepared and incubated in a CO2 filled chamber in order to investigate the CO2 dependent transition behavior in visual appearance. Transparency of the WPI based CO2 indicator with 0.1% WPI changed from 91.8% to 24.6%. An indicator with 0.3% WPI changed from 73.7% to 7.7%. The change in visual appearance at the transition point was definite. The indicator showed an irreversible visual change due to the hysteresis behavior of the indicator. Desorption of CO2 did not restore the transparency. The CO2 dependent visual transition point was controlled by adding different concentrations of NaCl to the indicators. A WPI based CO2 indicator has potential for application as a CO2 dependent spoilage and over-ripeness indicator for a variety of foods.
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