New Enzymatic Time-temperature Integrator (TTI) Using Porcine Esterase for Monitoring Food Quality

Abstract

An enzymatic time-temperature integrator (TTI) system based on the reaction between porcine esterase and tripropionin, which causes a pH change, was developed. A pH decline in the esterase-based TTI system changed the color of the pH indicator from blue to light green. After calculating the response rate constant by measuring color changes in the TIT under different temperature conditions, an Arrhenius plot was prepared, and activation energy was estimated. The activation energy of the TTI measured at isothermal conditions (5, 10, 15, 20, and 30 degrees C) was 53.6-54.6 kJ/mol. In addition, the TB endpoint could be adjusted by modifying the amount of esterase consumed to fit different shelf lives of food. The results showed that the new esterase-based TTI could be used to indicate the time-temperature history of food.