Vol. 7, Issue 10 (2018)

Author(s):
Rohit Kumar Jaiswal, Sanjod Kumar Mendiratta, Suman Talukder, Arvind Soni and Babu Lal Saini

Abstract:
Due to budding demand for safety, quality and convenience of food products, intelligent packaging particularly enzymatic Time Temperature Indicators (TTI) are in demand since decades due to irretrievable and distinct colour change properties. The colour change in TTI seems to have good correlation with physicochemical and microbiological parameters. Number of enzymes viz. amylase, lipase, laccase, urease, etc. has been used for different categories of food to monitor the quality and safety during supply chain as a result of thermal abuse conditions. These enzymatic TTIs have specific kinetic energies and activation energies (Ea) and can be used for various categories of food systems by manipulating the concentration of substrate and enzymes.