New enzymatic time–temperature integrator (TTI) that uses laccase

Development and characterization of an enzymatic time-temperature indicator (TTI) based on Aspergillus niger lipase

“…Kim, Park, and Hong (2012) described an enzymatic TTI system based on the reaction between Burkholderia cepacia lipase and tricaprylin. Kim, Kim, and Lee (2012) developed an enzyme based TTI prototype that used laccase.…”

Enzymes for food-packaging applications

“…In the study by Kim et al (2012a), their prototypes had activation energies ranging from 44 to 47 kJ/mol, which are considerably lower than some food deterioration reactions with activation energies typically greater than 84 kJ/mol, including nutrient loss, nonenzymatic browning, and microbial growth. First, the E a of the TTI's response, which reflects the temperature sensitivity of the indicator, should be similar to the E a of the reaction that determines the spoilage of the food product.…”

“…Yan et al (2008) developed TTIs that were based on the hydrolysis of starch by a-amylase in the presence of iodine. In another approach, Kim et al (2012a) exploited the oxidation reaction of laccase to develop a TTI that was not based on a pH change (Kim et al, 2012a). In another approach, Kim et al (2012a) exploited the oxidation reaction of laccase to develop a TTI that was not based on a pH change (Kim et al, 2012a).…”

Active and Intelligent Packaging Food - Research and Development – A Review

“…The temperature dependence of these TTIs kinetics was characterized isothermally in the range of 4-45°C, yielding activation energy (Ea) of, approximately, 50 kJ mol [Doores, 1993]. Kim et al [2012] developed a new enzyme-based TTI prototype using an advantageous enzyme, laccase, which has simple discoloration kinetics and is widely available. Laccases (EC1.10.3.2) are copper-containing enzymes that are traditionally used for many industrial processes including paper processing, prevention of wine discoloration, detoxification of environmental pollutants, oxidation of dyes, and production of chemicals from lignin [Couto& Toca Herrera, 2006; Riva, 2006;Viswanath et al, 2008].…”