A Chromatic Enzymatic Time-Temperature Integrator Device Based on the Degradation of Phenolic Compounds for the Real-Time Prediction of the Quality and Shelf Life of Cherries

Abstract

The particular characteristics of cherries, such as color, firmness, and palate increase their demand, as does, among other things, their antioxidant properties that benefit human health. However, their high perishability leads to a reduced shelf life and consequently generates undesirable changes in the cherry flow chain. To ensure food quality and safety and prevent food waste, a smart device prototype is proposed. The concepts related to the formulation and design of the enzymatic-type chromatic time-temperature integrator (TTI) device used to monitor the real-time quality of cherries are described. The kinetic parameters for thermal inactivation of cultivar Santina cherries were determined based on the degradation of phenolic compounds that are substrates of the polyphenol oxidase enzyme, whose hydroxylation reaction of a monophenol to o-diphenol leads to the oxidation in o-quinone. The proposed device concept aims to help retailers and consumers decide upon selling and buying according to the remaining shelf life, thus promoting sustainability related to food processes.