A laccase/guaiacol-embedded carboxymethyl chitosan-gelatin hydrogel as a time-temperature indicator for monitoring pasteurized milk shelf life

IF 13.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2026-11-01 Epub Date: 2026-05-14 DOI:10.1016/j.foodhyd.2026.112882

Mengna Zhao , Jie Zhang , Wenqi Li , Zhan Li , Yao Guo , Xueqing Zhang , Xinye Zhao , Lulu Chu , Wenjie Wang

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Abstract

For monitoring pasteurized milk shelf life, a novel time-temperature indicator (TTI) was developed based on a laccase/guaiacol system embedded in a carboxymethyl chitosan (CMCS)-gelatin composite hydrogel. The TTI formulation was optimized by modulating gelatin (6%-10%), CMCS (1%-3%), and laccase (3-6 mg/mL) concentrations. The optimal matrix (8% gelatin, 2% CMCS) exhibited enhanced structural compactness and thermal stability due to interactions between laccase-generated quinone polymers and the gel network. TTI showed irreversible color change (colorless→reddish-brown) at 4-37 °C, with color change rates following the Arrhenius equation. Apparent activation energy (Ea) was tunable between 34.54 and 43.13 kJ/mol by adjusting laccase concentration. Comparison with pasteurized milk acidity change (Ea = 52.37 kJ/mol) showed that TTI#4 (Ea = 43.13 kJ/mol) exhibited the closest Ea value. This study provides a strategy for designing enzyme-based TTIs with potential applications in intelligent packaging for dairy and other cold chain foods.

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漆酶/愈创木酚包埋羧甲基壳聚糖-明胶水凝胶作为时间-温度指标监测巴氏杀菌牛奶的保质期

为监测巴氏杀菌牛奶的保质期，研制了一种基于漆酶/愈创木酚包埋在羧甲基壳聚糖(CMCS)-明胶复合水凝胶中的新型时间-温度指示器（TTI）。通过调节明胶（6% ~ 10%）、CMCS（1% ~ 3%）和漆酶（3 ~ 6 mg/mL）的浓度对TTI的配方进行优化。由于漆酶生成的醌聚合物和凝胶网络之间的相互作用，最佳基质（8%明胶，2% CMCS）表现出增强的结构致密性和热稳定性。TTI在4-37℃时呈现不可逆的变色（无色→红棕色），变色速率符合Arrhenius方程。表观活化能（Ea）可通过调节漆酶浓度在34.54 ~ 43.13 kJ/mol之间进行调节。与巴氏奶酸度变化（Ea = 52.37 kJ/mol）比较，TTI#4 （Ea = 43.13 kJ/mol）的Ea值最接近。该研究为设计基于酶的tti提供了一种策略，该策略在乳制品和其他冷链食品的智能包装中具有潜在的应用前景。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.