Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics.

Cheng-Xuan Lin,Shih-Hsin Chen,Shyi-Neng Lou,Hao-Hsin Hsu,Yu-Hsuan Chang,Hui-Huang Chen,Shih-Bin Lin

doi:10.3390/polym13213646

Cheng-Xuan Lin, Shih-Hsin Chen + Show 5 more

Open Access

https://doi.org/10.3390/polym13213646

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Journal: Polymers	Publication Date: Oct 22, 2021
Citations: 10	License type: CC BY 4.0

Affiliation: National Ilan University, National Taiwan University

Abstract

Enzymatic time–temperature indicators (TTIs) usually suffer from instability and inefficiency in practical use as food quality indicator during storage. The aim of this study was to address the aforementioned problem by immobilizing laccase on electrospun chitosan fibers to increase the stability and minimize the usage of laccase. The addition of NaN3, as and enzyme inhibitor, was intended to extend this laccase TTI coloration rate and activation energy (Ea) range, so as to expand the application range of TTIs for evaluating changes in the quality of foods during storage. A two-component time–temperature indicator was prepared by immobilizing laccase on electrospun chitosan fibers as a TTI film, and by using guaiacol solution as a coloration substrate. The color difference of the innovative laccase TTI was discovered to be <3, and visually indistinguishable when OD500 reached 3.2; the response reaction time was regarded as the TTI’s coloration endpoint. Enzyme immobilization and the addition of NaN3 increased coloration Km and reduced coloration Vmax. The coloration Vmax decreased to 64% when 0.1 mM NaN3 was added to the TTI, which exhibited noncompetitive inhibition and a slower coloration rate. Coloration hysteresis appeared in the TTI with NaN3, particularly at low temperatures. For TTI coloration, the Ea increased to 29.92–66.39 kJ/mol when 15–25 μg/cm2 of laccase was immobilized, and the endpoint increased to 11.0–199.5 h when 0–0.10 mM NaN3 was added. These modifications expanded the applicability of laccase TTIs in intelligent food packaging.

Highlights

Introduction published maps and institutional affilIntelligent food packaging is attracting extensive interest from researchers and the food industry, because such packaging aims to monitor food quality in real time during storage and feed back information to logistics managers or consumers [1]
Enzymatic temperature indicator (TTI) were successfully prepared by immobilizing laccase on electrospun chitosan fibers
The desirable tolerance and sensitivity to temperature fluctuations of laccase TTIs with NaN3 is an important contribution of intelligent packaging to provide information on temperature alternation and time accumulation during food storage, reflecting changes in food quality

Summary

Introduction

Intelligent food packaging is attracting extensive interest from researchers and the food industry, because such packaging aims to monitor food quality in real time during storage and feed back information to logistics managers or consumers [1]. A TTI device is attached to the outer packaging of food products; with the device, consumers or managers can estimate the risk of food quality deterioration during storage, which previously could only be determined by the expiration date on a food packaging label [3]. TTIs can be used as an auxiliary strategy alongside expiration dates to judge changes in the quality of food during storage, which can reduce the risk of consuming deteriorated food before the expiration date, and help to reduce food waste due to nearing the expiration date. TTIs can be used as an auxiliary strategy alongside expiration dates to judge changes in the quality of food during storage, which can reduce the risk of consuming deteriorated food before the expiration date, and help to reduce food waste due to nearing the expiration date. iations.

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