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

Journal of Food Science
Lixuan ZhangJing Qian

Abstract

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 cha...Continue Reading

References

Aug 21, 2012·Journal of Food Science·Seokwon LimJee-Young Imm
Nov 26, 2015·Proteomics·Cristian PirasAlessio Soggiu
Feb 6, 2017·Food Chemistry·Massimiliano RinaldiEmma Chiavaro
Aug 15, 2017·Biotechnology Journal·Preetam AnbukarasuAnastasia L Elias

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Citations

Sep 14, 2021·Small·Junaid SiddiquiM Jamal Deen

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