A new method for matching gold nanoparticle-based time-temperature indicators with muffins without obtaining...

Area of Science:

• Food Science
• Materials Science
• Chemical Engineering

Background:

• Time-temperature indicators (TTIs) are crucial for monitoring food quality and safety.
• Traditional TTI matching relies on activation energy (Ea) calculations, which can be complex or unavailable for some foods.

Purpose of the Study:

• To develop and validate a new method for matching TTIs with food products that does not require activation energy (Ea) calculation.
• To simplify and broaden the applicability of TTIs in food quality monitoring.

Main Methods:

• A novel temperature-time point comparison method was proposed, focusing on the difference between TTI response time and food shelf life.
• Gold nanoparticle-based TTIs were used to monitor the peroxide value of muffins.
• The new method was compared against the traditional activation energy (Ea) matching method.

Main Results:

• The new matching method yielded results comparable to the traditional Ea-based method.
• Optimized TTI formulations (150.00 mg/mL gelatin, 2.05 mg/mL gold precursor) effectively indicated muffin quality.
• TTI color changes from yellow to pink to deep purple signified muffin spoilage and inedibility.

Conclusions:

• The new TTI matching method is a viable alternative, especially when food activation energy (Ea) is unobtainable.
• This approach enhances experimental efficiency and promotes wider adoption of TTIs in the food industry.
• The developed TTIs provide a clear visual indicator of food spoilage.