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KMID : 1007520230320131873
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Food Science and Biotechnology
2023 Volume.32 No. 13 p.1873 ~ p.1881
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Enzymatic time?temperature indicator with cysteine-loaded chitosan microspheres/silver nanoparticles
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Cho Hye-Won
Shin Dong-Un
Adriana Bona Matos
Kim Eun-Seol
Aaron Griffith
Chih-Chia Chen
Jung Yong-Woon
Lee Seung-Ju
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Abstract
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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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KEYWORD
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Sudden color change of TTI, Silver nanoparticle/cysteine aggregation, TTI based on acid?base reaction, pH-responsive chitosan microspheres, pH dye
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