Development of a gallic acid based time temperature indicator with adjustable activation energy. (February 2023)

• Record Type: Journal Article
• Authors: Chuang, Wei-Pai; Hsieh, Bo-Chuan
• Is Part Of: Food control. Volume 144(2023)
• Publication Date: 2023-02
• Subjects: Nonenzymatic browning reaction -- Reaction kinetics -- Titratable acidity -- Milk; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2022.109396
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: A time temperature indicator (TTI) is an intelligent packaging device that can monitor and reveal food quality loss through visualized information. In this study, a new TTI mechanism was demonstrated based on the nonenzymatic browning reaction of gallic acid (GA), a nontoxic, low-cost ingredient. The influence of pH condition (pH 8.0–6.0) on the chemical kinetics and coloring process of the GA aqueous solution (20 mM) was investigated. The coloring reaction was easily observable with the naked eye, exhibiting kinetics suitable for visualizing temperature's impact on food storage and transportation. The pH-dependent activation energies ( Ea ) of the proposed TTI ranged from 17.57 kJ/mol (at pH 8.0) to 70.36 kJ/mol (at pH 6.0). The milk quality model was also established through titratable acidity analysis, and the Ea was calculated to be 51.68 kJ/mol, correspond to the GA TTI with a pH of 6.5. Graphical abstract: Image 1 Highlights: A nontoxic and low-cost ingredient, gallic acid, was used for TTI development. Non-enzymatic browning reaction of gallic acid can provide observe color change. The activation energy ( Ea ) of TTI can be easily regulated by pH. The wide Ea range of proposed TTI can apply to monitor various food products. Quality loss of milk can be monitored by pH 6.5 gallic acid based TTI.