Enzymatic time−temperature indicator with cysteine-loaded chitosan microspheres/silver nanoparticles

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-06-26 DOI:10.1007/s10068-023-01369-z

Hye Won Cho, Dong Un Shin, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Dong Hwa Kim, Yong Woon Jung, Seung Ju Lee

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引用次数: 0

Abstract

A time−temperature indicator (TTI) based on acid−base reaction was developed by applying a new pH dye composed of cysteine-loaded chitosan (Cys-CS) microspheres and silver nanoparticles (AgNPs). It was hypothesized that cysteine released by the disintegration of Cys-CS microspheres at a critical pH would cause AgNPs to aggregate, leading to color change. Cys-CS microspheres were produced as water-in-oil (paraffin oil, MCT oil, soybean oil) emulsions according to the KOH addition method. An enzymatic TTI was made using glucose oxidase, glucose, and catalase. Only paraffin oil produced Cys-CS microspheres (average diameter, 335 ± 100 µm), whereas the others did not, probably due to saponification with KOH. FTIR analysis confirmed that cysteine was encapsulated in the microspheres. The microspheres disintegrated at pH 6.18 in a titration test. The TTI pH gradually decreased and showed a sudden color change at pH 6.10, which was similar to the critical pH of microsphere disintegration.

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半胱氨酸负载壳聚糖微球/银纳米粒子的酶促时间-温度指示剂

采用一种由半胱氨酸负载壳聚糖（Cys-CS）微球和银纳米粒子（AgNPs）组成的新型pH染料，开发了一种基于酸碱反应的时间-温度指示剂（TTI）。据推测，Cys-CS微球在临界pH下崩解释放的半胱氨酸会导致AgNPs聚集，导致颜色变化。采用KOH加成法以油包水（石蜡油、MCT油、大豆油）乳液的形式制备Cys-CS微球。使用葡萄糖氧化酶、葡萄糖和过氧化氢酶制备了酶促TTI。只有石蜡油生产Cys-CS微球（平均直径335 ± 100µm），而其他没有，可能是由于用KOH皂化。FTIR分析证实半胱氨酸被包裹在微球中。在滴定试验中，微球在pH 6.18时崩解。TTI pH逐渐降低，在pH 6.10时表现出突然的颜色变化，这与微球崩解的临界pH相似。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.