Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method

Choi, Dong Yeol; Jung, Seung Won; Lee, Dong Sun; Lee, Seung‐Ju

doi:10.1002/pts.2039

Cited by 28 publications

(10 citation statements)

References 25 publications

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“…The biological activities of carrageenan have been tested for the treatment of respiratory weakness, pendamic H1N1 influenza strain, dengue, Hepatitis A, and African swine fever viruses . Superoxidase dismutase biosensor which is modulated by the κ‐carragenan gel membrane have been reported use to test scavenging properties of commercial drugs and also in the fabrication of microbial time temperature indicator .…”

Section: Seaweed Polysaccharidesmentioning

confidence: 99%

Seaweed polysaccharides and their potential biomedical applications

et al. 2015

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Over the past two decades numerous studies have been reported on seaweeds-derived polysaccharides for biomedical and biological applications (tissue engineering, drug delivery, wound healing, and biosensor). Alginate, carrageenan, fucoidan, and ulvan are widely used marine derived polysaccharides for biological and biomedical applications due to their biocompatibility and availability. The gel forming property of alginate has increased its applications in tissue engineering and drug delivery as an extracellular matrix and delivery vehicle, respectively. Other sulfated polysaccharides such as carrageenan and fucoidan show promising application in tissue engineering due to their capacity of inducing important osteogenic, adipogenic, and chondrogenic differentiation in stem cells. In this review, we explained the extraction/isolation methods and applications of these seaweed derived polysaccharides as well as their roles in therapeutics, drug delivery, and tissue engineering.

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Section: Seaweed Polysaccharidesmentioning

confidence: 99%

Seaweed polysaccharides and their potential biomedical applications

et al. 2015

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“…

l n k = \frac{E_{a}}{R \cdot T} + l n A

where T is the absolute temperature (Kelvin), E a is the activation energy (kJ mol −1 K), R is the universal gas constant (0.0083 kJ mol −1 ·K), and A is pre‐exponential factor (Taoukis & Labuza, ). To obtain the E a value, the kinetic expressions must be validated dynamically (Brizio & Prentice, ; Choi, Jung, Lee, & Lee, ; Taoukis & Labuza ). Thus, the discolouration of TTIs and the quality of fish were investigated under different storage temperatures (4–28°C): 4 (ideal situation), 10, 16, 22, and 28 (abusive) o C.…”

Section: Methodsmentioning

confidence: 99%

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Hsiao

Chang

2016

Journal of Food Processing and Preservation

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TTIs are smart labels designed to monitor food product temperature history that could be used to reflect quality throughout the cold chain. The objectives of this study are to develop a microbial TTI for vacuum‐packed grouper fish fillets and then to test if TTI reflects microbiological and biochemical changes in fish fillets. Under constant and dynamic storage conditions, colour change can indicate three grades of fish freshness—very fresh, fresh, and spoiled—based on total volatile basic nitrogen (TVB‐N) levels. Overall, similar activation energies observed in the time‐temperature integrator (TTI) responses and the TVB‐N of grouper fish fillets make the microbial TTI a good candidate for monitoring the freshness of fish products. Practical applications Temperature management in the cold chain has begun receiving more attention because unexpected temperature abuse can lead to food safety problems and a decline in consumer confidence. A precise and applicable method to indicate freshness degree for fish products is important when there is a broken cold chain. This work demonstrates that a microbial time‐temperature indicator can be used to monitor the freshness of vacuum‐packed fish fillets in cold chains based on TVB‐N levels. This is particularly important for the fish when their microbiological and TVB‐N analyses do not correlate well.

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“…The visible response cumulatively indicates the storage temperature of a product to which the TTIs have been exposed. TTIs are based on the changes in acid‐base reaction, polymerization, and melting, as well as changes in biological activities such as enzymes, microorganisms, or spores toward time or temperature . Moreover, TTIs are categorized into full history or partial history indicators based on their response mechanism.…”

Section: Indicators Used In Meat Industrymentioning

confidence: 99%

“…TTIs are based on the changes in acid-base reaction, polymerization, and melting, as well as changes in biological activities such as enzymes, FIGURE 1 Demonstration of SP concept in food microorganisms, or spores toward time or temperature. 24,[44][45][46] Moreover, TTIs are categorized into full history or partial history indicators based on their response mechanism. Partial history TTIs do not reflect unless an increase in temperature threshold occurs and signify that a product has been exposed to high enough temperature to cause changes in quality and safety, while full history TTIs integrate temperature-dependent response during product distribution.…”

Section: Time-temperature Indicatorsmentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method

Cited by 28 publications

References 25 publications

Seaweed polysaccharides and their potential biomedical applications

Seaweed polysaccharides and their potential biomedical applications

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

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