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Cysteine-loaded pH-responsive liposome/gold nanoparticles as a time-temperature indicator with instantaneous color change

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dc.contributor.authorLee, Ji Hyun-
dc.contributor.authorKoo, Yong Keun-
dc.contributor.authorCho, Hye Won-
dc.contributor.authorCha, Hee Jin-
dc.contributor.authorShin, Dong Un-
dc.contributor.authorOh, Tae Gyu-
dc.contributor.authorLee, Seung Ju-
dc.date.accessioned2023-04-27T15:41:02Z-
dc.date.available2023-04-27T15:41:02Z-
dc.date.issued2021-10-
dc.identifier.issn1466-8564-
dc.identifier.issn1878-5522-
dc.identifier.urihttps://scholarworks.dongguk.edu/handle/sw.dongguk/4401-
dc.description.abstractA novel time-temperature indicator (TTI) with instantaneous color change was developed by applying cysteineloaded pH-responsive liposome/gold nanoparticles (Cys-pRL/AuNP) as a pH indicator to the glucose oxidase/ glucose (GOx/Glu) TTI. It was hypothesized that the pH change caused by gluconic acid production causes cysteine release from the Cys-pRL, resulting in the AuNP aggregation (red -> blue) at the pRL critical pH. The CyspRL with a lipid bilayer (phosphatidylcholine/dioleoylphosphatidylethanolamine/cholesterol/oleic acid in molar ratio of 24/24/40/12) was prepared by the freeze-drying method. The spherical morphology of the CyspRL was confirmed from TEM micrographs. FTIR analysis revealed that the cysteine was captured in the Cys-pRL. The critical pH of the pRL was found to be 4.0-4.7 by using [Cys-pRL/AuNP]/HCl. [Cys-pRL/AuNP]/[GOx/Glu] TTI showed the instantaneous color change in a narrow transition zone (pH 4.0-4.6), whereas a conventional TTI with regular pH indicator bromocresol green/[GOx/Glu] showed the gradual color change in a wide transition zone (pH 3.9-6.1).-
dc.language영어-
dc.language.isoENG-
dc.publisherELSEVIER SCI LTD-
dc.titleCysteine-loaded pH-responsive liposome/gold nanoparticles as a time-temperature indicator with instantaneous color change-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.ifset.2021.102794-
dc.identifier.scopusid2-s2.0-85112535989-
dc.identifier.wosid000694767600005-
dc.identifier.bibliographicCitationINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v.73-
dc.citation.titleINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES-
dc.citation.volume73-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusLACTIC-ACID BACTERIA-
dc.subject.keywordPlusSENSITIVE LIPOSOMES-
dc.subject.keywordPlusGOLD NANOPARTICLES-
dc.subject.keywordPlusQUALITY MONITORS-
dc.subject.keywordPlusINTEGRATOR TTI-
dc.subject.keywordPlusDRUG-DELIVERY-
dc.subject.keywordPlusPHOSPHOLIPIDS-
dc.subject.keywordPlusSPECTROSCOPY-
dc.subject.keywordPlusSYSTEM-
dc.subject.keywordPlusFISH-
dc.subject.keywordAuthorInstantaneous color-changing TTI-
dc.subject.keywordAuthorpH-responsive liposome-
dc.subject.keywordAuthorGold nanoparticle-
dc.subject.keywordAuthorcysteine aggregation-
dc.subject.keywordAuthorpH change by glucose oxidase-
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