Preliminary study on time–temperature indicator (TTI) system based on urease

Wu, Dan; Wang, Yajun; Chen, Jianchu; Ye, Xingqian; Wu, Qiuming; Liu, Donghong; Ding, Tian

doi:10.1016/j.foodcont.2013.04.041

Cited by 29 publications

(12 citation statements)

References 25 publications

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“…Ramstad and Volz (1950) developed the first enzymatic indicator based on the reaction between an oxidizing enzyme and a colorless phenolic compound. Recently, Wu et al (2013) developed a urease-based TTI prototype. Yan et al (2008) developed a new amylase-based TTI used for the food cold chain.…”

Section: Introductionmentioning

confidence: 99%

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

Hou

Chen

et al. 2015

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

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

Hou

Chen

et al. 2015

LWT - Food Science and Technology

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“…Ag shell -Au nanorod - Zhang et al, 2013 Alkaline lipase -PVA Milk Lu, Zheng, Lv, & Tang, 2013 Phenol red -Carbamide -Urease - Wu et al, 2013 PDA -Silica nanocomposites - Nopwinyuwong, Boonsupthip, Pechyen, & Suppakul, 2012 Weissella…”

mentioning

confidence: 99%

An overview of the intelligent packaging technologies in the food sector

Ghaani

Cozzolino

Castelli

et al. 2016

Trends in Food Science & Technology

469

258

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Background Intelligent packaging is the newest technology within the food packaging field. Even though this technology is still growing and not fully commercially viable, it has enormous potential to improve the safety, quality, and traceability of food products, as well as its convenience for consumers. Scope and Approach This paper first describes both the technical aspects and commercial applications of the most representative intelligent technologies-indicators, data carriers, and sensors-with special focus on systems and devices that are directly integrated into the package. Secondly, to provide useful guidelines for future research in the field, the paper discusses some important aspects that still hinder the full exploitation of intelligent technology within the food packaging industry.

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“…Thanks to the presence of anthocyanins, it was possible to monitor food quality changes through the detection of changes in the pH of the packaged food product. Another research group (Wu et al, ) designed a time temperature indicator system based on urease. The indicator operated on the basis of a reaction between urease and carbamide.…”

Section: Intelligent Packagingmentioning

confidence: 99%

“…In order to add value to RFID technology, various sensors are developed to be interfaced with RFID tags for monitoring different aspects of food quality. The combination of the two elements results in F I G U R E 3 Color response of the TTI prototype at 6°C during 180 hours (Wu et al 2015) F I G U R E 4 Color response of the urease-based TTI at 20°C during 60 hours (Wu et al, 2013) a better monitoring and management of the supply chain. RFID tags integrated with a simple critical temperature indicator (CTI) could provide more information regarding the distribution chain temperature conditions (Martínez-Olmos et al, 2013).…”

Section: Rfidmentioning

confidence: 99%

New perspectives in active and intelligent food packaging

Dobrucka

Przekop

2019

J Food Process Preserv

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Packaging is an intermediary product between producers and consumers. The most important role of packaging is to ensure the highest quality and safety of packaged products and to extend their shelf life. Given that microbiological contamination is a problem for manufacturers and consumers due to the fact that it reduces the quality of packaged products and poses a health risk, this work describes solutions related to antimicrobial packaging. More attention is given to antioxidant packaging that releases synthetic or natural antioxidants to prevent food oxidation. The purpose of intelligent packaging is to monitor the quality of food products, as well as inform consumers and food producers of their quality. Therefore, many studies focus on developing time temperature indicators. The work also discusses radio frequency identification (RFID), whose application has a lot of advantages, such as identifiability, management of stored products, labor cost savings and ensuring the quality and safety of packaged products. Practical applications The current trends related to food safety and the growing expectations of the consumers lead to changes in the approach to food packing. Active and intelligent packaging has been present on the global packaging market for years, and scientists all over the world are looking for novelties related to this kind of packaging. For these reasons, this work focuses on presenting new solutions in active and intelligent packaging.

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Preliminary study on time–temperature indicator (TTI) system based on urease

Cited by 29 publications

References 25 publications

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

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

An overview of the intelligent packaging technologies in the food sector

New perspectives in active and intelligent food packaging

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