Skip to main content
SpringerLink
Log in

Investigation of the temperature dependence of encapsulated microbial cells based TTI by applying a variety of color parameters

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

In the present study, a new microbial TTI system was developed based on encapsulation techniques. TTI response (color change) was evaluated by using primarily the CIELab coordinates which were further used for the conversion into the secondary and tertiary variables and finally compared all the variables to choose the best ones for calculation of activation energy (Ea) quickly and accurately. In order to select the best variables for calculating the Ea, 95% confidence interval was also used. Primary variable a* exhibited the best linearity, narrowest 95% confidence interval and simplicity in interpretation of the color-developing reaction. Ea of the developed microbial TTIs ranged from 57.28 to 110.23 kJ/mol and maintains a consistent performance similar to that of other microbial and nonmicrobial TTIs which are commercially available. Therefore, it can be concluded that this new microbial TTI system can be used effectively in the food industry for monitoring food quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Vaikousi H, Biliaderis CG, Koutsoumanis KP. Development of a microbial time temperature indicator (TTI) prototype for monitoring microbiological quality of chilled foods. Appl. Environ. Microbiol. 74: 3242–3250 (2008)

    Article  CAS  Google Scholar 

  2. Nuin M, Alfaro B, Cruz Z, Argarate N, George S, Marc YL. Modelling spoilage of fresh turbot and evaluation of a timetemperature integrator (TTI) label under fluctuating temperature. Int. J. Food Microbiol. 127: 193–199 (2008)

    Article  Google Scholar 

  3. Tsironi T, Stamatiou A, Giannoglou M, Velliou E, Taoukis PS. Predictive modelling and selection of time temperature integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets. LWT-Food Sci. Technol. 44: 1156–1163 (2011)

    Article  CAS  Google Scholar 

  4. Mendoza TF, Welt BA, Otwell S, Teixeira AA, Kristonsson H, Balaban MO. Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood. J. Food Sci. 69: 90–96 (2004)

    Google Scholar 

  5. Taoukis PS. Application of time-temperature integrators for monitoring and management of perishable product quality in the cold chain. pp. 61–73. In: Smart Packaging Technologies for Fast Moving Consumer Goods. Kerry J, Buttler B (eds). John Wiley & Sons Ltd., Chichester, West Sussex, UK (2008)

    Chapter  Google Scholar 

  6. Kim KH, Kim EJ, Lee SJ. 2012. New enzymatic time-temperature integrator (TTI) that uses laccase. J. Food Eng. 113: 118–123 (2012)

    Article  CAS  Google Scholar 

  7. Ellouze M, Augustin JC. Applicability of biological time temperature integrators as quality and safety indicators for meat products. Int. J. Food Microbiol. 138: 119–129 (2010)

    Article  CAS  Google Scholar 

  8. Taoukis PS, Labuza TP. Applicability of time temperature indicators as shelf life monitors of food products. J. Food Sci. 54: 783–788 (1989a)

    Article  Google Scholar 

  9. Pacquit A, Crowley K, Diamond D. Smart packaging technologies for fish and seafood products. pp. 75–98. In: Smart Packaging Technologies for Fast Moving Consumer Goods. Kerry J, Buttler B (eds). John Wiley & Sons Ltd., Chichester, West Sussex, UK (2008)

    Chapter  Google Scholar 

  10. Taoukis PS, Koutsoumanis K, Nychas GJE. Use of timetemperature integrators and predictive modeling for shelf life control of chilled fish under dynamic storage conditions. Int. J. Food Microbiol. 53: 21–31 (1999)

    Article  CAS  Google Scholar 

  11. Kim MJ, Jung SW, Park HR, Lee SJ. Selection of an optimum pHindicator for developing lactic acid bacteria-based time-temperature integrators (TTI). J. Food Eng. 113: 471–478 (2012)

    Article  CAS  Google Scholar 

  12. Vaikousi H, Biliaderis CG, Koutsoumanis KP. Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. Int. J. Food Microbiol. 133: 272–278 (2009)

    Article  CAS  Google Scholar 

  13. Shah NP, Ravula RR. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Austral. J. Dairy Technol. 55: 139–144 (2000)

    Google Scholar 

  14. Sheu TY, Marshall RT. Microentrapment of Lactobacilli in calcium alginate gels. J. Food Sci. 54: 557–561 (1993)

    Article  Google Scholar 

  15. Akamatsu K, Maruyama K, Chen W, Nakao A, Nakao SI. Drastic difference in porous structure of calcium alginate microsphers prepared with fresh or hydrolyzed sodium alginate. J. Colloid. Interf. Sci. 363: 707–710 (2011)

    Article  CAS  Google Scholar 

  16. Mokarram RR, Mortazavi SA, Habibi Najafi MB, Shahidi F. The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice. Food Res. Int. 42: 1040–1045 (2009)

    Article  CAS  Google Scholar 

  17. Korea Food and Drug Administration. The guide line for establishment of shelf life of foods. Available from: http://kfda.go.kr. Accessed Oct. 15, 2012.

  18. Wanihsuksombat C, Hongtrakul V, Suppakul P. Development and characterization of a prototype of a lactic acid-based timetemperature indicator for monitoring food product quality. J. Food Eng. 100: 427–434 (2010)

    Article  Google Scholar 

  19. Sakkalis T. The topological conguration of a real algebraic curve. Bull. Austrl. Math. Soc. 43: 37–50 (1991)

    Article  Google Scholar 

  20. Fu B, Labuza TP. Shelf-life testing: procedures and prediction methods for frozen foods. pp. 377–415. In: Quality in Frozen Food. Erickson MC, Hung YC (eds). Chapman & Hall, New York, NY, USA (1997)

    Chapter  Google Scholar 

  21. Welt BA, Sage DS, Berger KL. Performance specification of timetemperature integrators designed to protect against botulism in refrigerated fresh foods. J. Food Sci. 68: 1–8, (2003)

    Article  Google Scholar 

  22. Taoukis PS, Labuza TP. Reliability of time-temperature indicators as food quality monitors under nonisothermal conditions. J. Food Sci. 54: 789–792 (1989b)

    Article  Google Scholar 

  23. Fu B, Taoukis PS, Labuza TP. Predictive microbiology for monitoring spoilage of dairy products with time-temperature indicators. J. Food Sci. 56: 1209–1215 (1991)

    Article  Google Scholar 

  24. Taoukis PS. Modelling the use of time-temperature indicators in distribution and stock rotation. pp. 402–431. In: Food Process Modelling. Tijskens LMM, Hertog MLATM, Nicolai BM (eds). CRC Press, Washington, DC, USA (2001)

    Chapter  Google Scholar 

  25. Giannakourou MC, Taoukis PS. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. J. Food Sci. 68: 201–209 (2003)

    Article  CAS  Google Scholar 

  26. Giannakouroua M, Koutsoumanisb K, Nychasc GJE, Taoukis PS. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int. J. Food Microbiol. 102: 323–36 (2005)

    Article  Google Scholar 

  27. Tsironi T, Gogou E, Velliou E, Taoukis PS. Application and validation of the TTI based chill chain management system SMAS (safety monitoring and assurance system) on shelf life optimization of vacuum packed chilled tuna. Int. J. Food Microbiol. 128: 108–115 (2008)

    Article  Google Scholar 

  28. Shimoni E, Anderson EM, Labuza TP. Reliability of timetemperature indicators under temperature abuse. J. Food Sci. 66: 1337–1340 (2001)

    Article  CAS  Google Scholar 

  29. Yan S, Huawei C, Limin Z, Fazheng R, Luda Z, Hengtao Z. Development and characterization of a new amylase type timetemperature indicator. Food Control 19: 315–319 (2008)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 100-715, Korea

    A. T. M. Mijanur Rahman, Seung Won Jung, Dong Yeol Choi & Seung Ju Lee

  2. Center for Intelligent Agro-Food Packaging (CIFP), 81-1, Pil-dong 2-ga, Jung-gu, Seoul, 100-272, Korea

    A. T. M. Mijanur Rahman, Seung Won Jung, Dong Yeol Choi, Sanghoon Ko & Seung Ju Lee

  3. Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea

    Sanghoon Ko

Authors
  1. A. T. M. Mijanur Rahman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seung Won Jung
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dong Yeol Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sanghoon Ko
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Seung Ju Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seung Ju Lee.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mijanur Rahman, A.T.M., Jung, S.W., Choi, D.Y. et al. Investigation of the temperature dependence of encapsulated microbial cells based TTI by applying a variety of color parameters. Food Sci Biotechnol 22, 1–9 (2013). https://doi.org/10.1007/s10068-013-0219-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0219-1

Keywords

Search

Navigation