https://scholars.lib.ntu.edu.tw/handle/123456789/632622
標題: | Development of a gallic acid based time temperature indicator with adjustable activation energy | 作者: | Chuang, Wei Pai PO-CHUAN HSIEH |
關鍵字: | Milk; Nonenzymatic browning reaction; Reaction kinetics; Titratable acidity | 公開日期: | 1-二月-2023 | 出版社: | ELSEVIER SCI LTD | 卷: | 144 | 來源出版物: | Food Control | 摘要: | 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. |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85139078516&doi=10.1016%2fj.foodcont.2022.109396&partnerID=40&md5=2459c2b5674aa104b645910ba61cc37b https://scholars.lib.ntu.edu.tw/handle/123456789/632622 |
ISSN: | 09567135 | DOI: | 10.1016/j.foodcont.2022.109396 |
顯示於: | 生物機電工程學系 |
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