Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage

作者：Nopwinyuwong Atchareeya; Trevanich Sudsai; Suppakul Panuwat^*

来源：Talanta, 2010, 81(3): 1126-1132.

DOI：10.1016/j.talanta.2010.02.008

• Intelligent packaging
• Food spoilage indicator
• Freshness
• pH dye
• CO(2)
• Intermediate-moisture dessert

A colorimetric mixed pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of intermediate-moisture dessert spoilage, is described. This on-package indicator contains mixed pH-sensitive dyes, bromothymol blue and methyl red, that respond through visible color change to carbon dioxide (CO(2)) as a spoilage metabolite. Both indicator solution and indicator label characteristics were studied, as well as their response to CO(2). A kinetic approach was used to correlate the response of the indicator label to the changes in intermediate-moisture dessert spoilage. Color changes, in terms of total color difference of a mixed pH dye-based indicator, correlated well with CO(2) levels of intermediate-moisture dessert. Trials on golden drop have verified that the indicator response correlates with microbial growth patterns in dessert samples, thus enabling the real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation.

• 出版日期2010-5-15