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Chu JO, Jeong HS, Park JP, Park K, Kim SK, Yi H, Choi CH. Capsule-based colorimetric temperature monitoring system for customizable cold chain management. CHEMICAL ENGINEERING JOURNAL (LAUSANNE, SWITZERLAND : 1996) 2023; 455:140753. [PMID: 36506703 PMCID: PMC9721202 DOI: 10.1016/j.cej.2022.140753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/08/2022] [Accepted: 11/30/2022] [Indexed: 06/17/2023]
Abstract
The COVID-19 pandemic and the resulting supply chain disruption have rekindled crucial needs for safe storage and transportation of essential items. Despite recent advances, existing temperature monitoring technologies for cold chain management fall short in reliability, cost, and flexibility toward customized cold chain management for various products with different required temperature. In this work, we report a novel capsule-based colorimetric temperature monitoring system with precise and readily tunable temperature ranges. Triple emulsion drop-based microfluidic technique enables rapid production of monodisperse microcapsules with an interstitial phase-change oil (PCO) layer with precise control over its dimension and composition. Liquid-solid phase transition of the PCO layer below its freezing point triggers the release of the encapsulated payload yielding drastic change in color, allowing user-friendly visual monitoring in a highly sensitive manner. Simple tuning of the PCO layer's compositions can further broaden the temperature range in a precisely controlled manner. The proposed simple scheme can readily be formulated to detect both temperature rise in the frozen environment and freeze detection as well as multiple temperature monitoring. Combined, these results support a significant step forward for the development of customizable colorimetric monitoring of a broad range of temperatures with precision.
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Affiliation(s)
- Jin-Ok Chu
- Division of Cosmetic Science and Technology, Daegu Haany University, 1 Haanydaero, Gyeongsan, Gyeongbuk 38610, Republic of Korea
| | - Hye-Seon Jeong
- Division of Cosmetic Science and Technology, Daegu Haany University, 1 Haanydaero, Gyeongsan, Gyeongbuk 38610, Republic of Korea
| | - Jong-Pil Park
- Basic Research Laboratory, Department of Food Science and Technology, Chung-Ang University, 4726, Seodongdaero, Daedeok, Anseong, Gyeonggi 17546, Republic of Korea
| | - Kyeongsoon Park
- Department of Systems Biotechnology, Chung-Ang University, 4726, Seodongdaero, Daedeok, Anseong, Gyeonggi 17546, Republic of Korea
| | - Sun-Ki Kim
- Basic Research Laboratory, Department of Food Science and Technology, Chung-Ang University, 4726, Seodongdaero, Daedeok, Anseong, Gyeonggi 17546, Republic of Korea
| | - Hyunmin Yi
- Department of Chemical and Biological Engineering, Tufts University, Medford, MA 02155, USA
| | - Chang-Hyung Choi
- Division of Cosmetic Science and Technology, Daegu Haany University, 1 Haanydaero, Gyeongsan, Gyeongbuk 38610, Republic of Korea
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Wang L, Li F, Wang S, Wu J, Zhang W, Zhang Y, Liu W. Time-temperature indicators based on Lipase@Cu3(PO4)2 hybrid nanoflowers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Freitas J, Vaz-Pires P, Câmara JS. Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Mohammadian E, Alizadeh‐Sani M, Jafari SM. Smart monitoring of gas/temperature changes within food packaging based on natural colorants. Compr Rev Food Sci Food Saf 2020; 19:2885-2931. [DOI: 10.1111/1541-4337.12635] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Esmaeil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy Tehran University of Medical Sciences Tehran Iran
| | - Mahmood Alizadeh‐Sani
- Department of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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Zhang L, Sun R, Yu H, Yu H, Xu G, Deng L, Qian J. A new method for matching gold nanoparticle-based time-temperature indicators with muffins without obtaining activation energy. J Food Sci 2020; 85:2589-2595. [PMID: 32691409 DOI: 10.1111/1750-3841.15348] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/29/2022]
Abstract
Time-temperature indicators (TTIs) can monitor the quality and safety of food. A new temperature-time point comparison method was proposed to match TTIs with food. This method omits the step of calculating activation energy (Ea ). It only compares the difference between TTI response time and food shelf life to determine their matching degree. Taking gold nanoparticle-based TTIs and muffins as experimental objects, the new and the traditional matching methods were used to match the absorbance of TTI and the peroxide value of muffins. The two results are not significantly different. TTIs with gelatin solution and gold precursor solution concentration of 150.00 and 2.05 mg/mL, respectively, can show the quality of muffins. TTIs changed from light yellow to pink and finally appeared deep purple. The deep purple represented spoilage and inedibility of muffins. Comparing Ea of food and that of TTIs can preliminarily evaluate their matching degree, improving the experiment efficiency. Hence, it is reasonable to use the traditional matching method in most cases, and use the new method only when Ea of food cannot be obtained. PRACTICAL APPLICATION: The deterioration rate of food is usually calculated by developing kinetic models of characteristic quality parameters. When the reaction rate is unavailable or inaccurate, the activation energy of food cannot be obtained. In this case, it is impossible to match TTIs with food based on the traditional method. This research develops a new matching method and helps TTIs and food to be matched without considering activation energy. It will promote the application of TTIs in more products.
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Affiliation(s)
- Lixuan Zhang
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Ruonan Sun
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Hufei Yu
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Hailong Yu
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Gaolei Xu
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Liming Deng
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
| | - Jing Qian
- Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, China
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Sun W, Liu Y, Jia L, Saldaña MDA, Dong T, Jin Y, Sun W. A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14648] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Wuliang Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Yilin Liu
- School of Life Sciences and Biotechnology Shanghai Jiao Tong University Shanghai200240China
| | - Lu Jia
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Marleny D. A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton ABT6G 2P5Canada
| | - Tungalag Dong
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton ABT6G 2P5Canada
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Gao T, Tian Y, Zhu Z, Sun DW. Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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