ArticleFood science and biotechnology2023
Enzymatic time-temperature indicator with cysteine-loaded chitosan microspheres/silver nanoparticles.
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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