KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Visibility Enhancement of Laccase-Based Time Temperature Integrator Color by Increasing Opacity

  • Kim, Hyun Chul (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Cha, Hee Jin (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Shin, Dong Un (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Koo, Yong Keun (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Cho, Hye Won (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Lee, Seung Ju (Department of Food Science and Biotechnology, Dongguk University-Seoul)
  • Received : 2021.08.03
  • Accepted : 2021.08.23
  • Published : 2021.08.31
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Abstract

Time-temperature integrators (TTIs) based on aqueous enzyme solutions produce transparent colors which lead to difficulty in distinguishing its color change by naked eye. In this present study, this issue has been solved by increasing the opacity of laccase-based TTI without changes in the kinetics (same zero-order reaction) and temperature dependency (similar Arrhenius activation energy values) of the color change. The opacity was increased by introducing TiO2, latex, BaSO4, or ZnO, in combination with a hydrocolloid (xanthan gum, acacia gum, pectin, and CMC) into the TTI system. The combination of TiO2 and xanthan gum was the best. This finding broadened the advantages of laccase-based TTI to more practical uses for consumer convenience.

Keywords

Acknowledgement

This work was supported by the Dongguk University Research Fund of 2020-21.

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