• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The disclosure provides a puncturing neutral protease type time-temperature indicating device, composed of an indicator and a color card. The indicator includes a container, which contains a color development reagent, a substrate and an enzyme, wherein the color development reagent is a Folin-Phenol reagent with a concentration of 2 mg/L, the substrate is a casein solution with a mass fraction of 2%, which is composed of a casein, 0.1 mol/L of a NaOH solution and a distilled water, and the enzyme is a neutral protease solution with a concentration of 2 mg/L. The present disclosure provides a color development system with enzyme-substrate reaction designed according to the method of determining protein concentration with Folin-Phenol, wherein the irreversible color changes can occur over time or temperature fluctuations to result in visible color changes, so that the purpose of intuitively indicating the quality change of the frozen food is realized.
    公开号:NL2024639A
    申请号:NL2024639
    申请日:2020-01-09
    公开日:2020-02-10
    发明作者:Xie Jing；Huang Wenbo；Wang Jinfeng
    申请人:Univ Shanghai Ocean；
    IPC主号:
    专利说明:

    PUNCTURING NEUTRAL PROTEASE TYPE TIME-TEMPERATURE INDICATING DEVICE
    FIELD OF TECHNOLOGY
    The present disclosure relates to the technical field of cold chain logistics, in particular, to a time-temperature indicating device capable of monitoring the qualify status and freshness of food in the cold chain logistics process in real time.
    BACKGROUND ART
    Fresh aquatic food requires a low temperature environment during storage and transportation. Fluctuations in storage temperature will have an important impact on the safety of such food. To ensure the safety of food, the storage temperature of food has to be effectively monitored. Thus, the principle of least-shelf-life/first-out (LSFO) can be implemented based on the actual qualify of the food.
    Time-temperature indicating device (TTI) is a device for reflecting the temperature change history of the food experienced through the cumulative effect on time and temperahire, which usually manifested as mechanical deformation or color change, and can reflect all or partial temperature history and remaining shelf life of the indicated food, so as to grasp the freshness of the food in time.
    At present, there are no mature commercial TTIs, and some applications focus on electronic TTIs. Research on TTIs with enzymes has considerably conducted, but they are mainly limited to theoretical research (relevant literature and patents) and have not been applied. Therefore, developing a TTI product that is easy to operate and can monitor the qualify status and freshness of food in the cold chain logistics process in real time is necessary.
    Currently, there is a phenomenon of chain scission in cold chain logistics, so consumers lack sufficient trast in cold chain food products. Thus, developing a TTI that visually reflects the shelf life of the food can greatly increase the consumer’s confidence in the cold chain food.
    SUMMARY
    The present disclosure provides a puncturing neutral protease type time-temperature indicating device, to overcome the deficiencies in the prior art.
    In the present disclosure, the method for determining protein concentration with FolinPhenol reagent is used to design a colored system of enzyme-substrate reaction, wherein irreversible color changes may occur over time or temperature fluctuation, resulting in visible color changes, so that the purpose of indicating the quality change of the frozen food over time or temperature is realized. And also, a visual TTI packaging is provided that is easy to operate, effective immediately, and may be attached to low-temperature food packaging.
    The technical problem to be solved by the present disclosure is achieved by the following technical measures:
    A puncturing neutral protease type time-temperature indicating device is composed of an indicator and a color card, and the indicator includes a container, which is a PVC transparent cylinder with a button, the cylinder contains a color development reagent, a substrate and an enzyme, wherein an amount of the color development reagent added is between 1% and 5%, a volume amount of the substrate added is between 10% and 50%, and an amount of the enzyme added is between 2% and 8%; and a color b* value of -38 is determined to be an end point for color development of the time-temperature indicating device;
    (1) the color development reagent is a Folin-Phenol reagent with a concentration of 2 mg/L;
    (2) the substrate is a casein solution with a mass fraction of 2%, which is mixed by a casein solution, 0.1 mol/L of NaOH solution and a distilled water;
    (3) the enzy me is a neutral protease solution with a concentration of 2 mg/L;
    (4) the cylinder further comprises a layer of transparent plastic PE film, which divides the cylinder into an upper pail and a lower part;
    (5) the cylinder has a height of 8 to 14 mm, and a bottom diameter of 56 to 66 mm;
    (6) the upper part of the cylinder has a height of 4 to 6 mm for containing 1.2 ml of the neutral protease solution and 7 ml of tire distilled water;
    (7) the lower part of the cylinder has a height of 6 to 9 mm for containing a mixture of the 0.8 ml of Folin-Phenol reagent, 9 ml of the casein solution, and the 1 ml of NaOH solution;
    (8) the button is composed of two white solid cylinders and a cone, wherein the flat solid cylinder has a height of 1 to 3 mm and a diameter of 56 to 66 mm, the solid cylinder between the flat solid cylinder and the cone has a height of 2 to 5 mm and a diameter of 3 to 10 mm, and the bottom diameter of the cone is greater than or equal to the diameter of the solid cylinder connected to tire cone and does not exceed 10 mm;
    (9) the button is attached with a double-sided tape for sticking on a surface of a food packaging.
    Preferably, in tire above solutions, the puncturing neutral protease ty pe time-temperature indicating device has a suitable temperahire of 0 to 25oC.
    Preferably, in the above solutions, the prepared color development reagent, the substrate and the enzyme are stored at 0 oC, respectively.
    Preferably, in the above solutions, when the present disclosure is in use, the intermediate film is punctured by pressing the button, moreover the cylinder and the button can stick together, and then one side of the button is stuck to an outer packaging of a low-temperature food to be monitored after shaking.
    Preferably, in the above solutions, the film in the container is punctured by pressing the button to mix the substrate with the enzy me, and a shelf life of the product is determined bycomparing the color changes under the action of the color development reagent with the color card.
    The technical effects of the present disclosure are that the time-temperature indicating device is inexpensive to package, simple to operate, and easy7 to observe, and when the puncturing neutral protease type time-temperature indicating device is stored with the food to be monitored at the same temperature, the color of the puncturing neutral protease ty pe time-temperature indicating device may be directly compared with a reference color using eyes to evaluate the quality7 of the food and the remaining shelf life.
    The present disclosure is designed depending on the method for determining protein concentration with Folin-PhenoL and irreversible color changes can occur. When the temperature rises, the cnz me activity is strengthened and the enzy me reacts quickly with the substrate, which speeds up the irreversible color changes of the puncturing neutral protease ty pe time-temperature indicating device, and then the change in food quality and the remaining shelflife can be estimated by observing the change of the color.
    The system of puncturing neutral protease ty pe time-temperature indicating device in the present disclosure has a strong stability7, an inexpensive cost and is environmentally friendly. The selection of substrates and reactants for enzymatic reactions is cost-effective and convenient for mass production applications in the market.
    BRIEF DESCRIPTION OF THE DRAWINGS
    Fig. 1 shows a variation trend of b* of the puncturing neutral protease ty pe timetemperature indicating devices with four different formula at 4oC;
    Fig. 2 shows a variation trend of b* of the puncturing neutral protease ty pe timetemperature indicating device with formula 1 at different temperatures;
    Fig. 3 shows a sensory evaluation trend of surimi at different temperatures;
    Fig. 4 shows a color card of the puncturing neutral protease ty pe time-temperature indicating device;
    Fig. 5 shows a front view of the puncturing neutral protease ty pe time-temperature indicating device packaging, wherein A - a bottom diameter of the cone, B - a height of the container cylinder, C - a bottom diameter of the container cylinder, D - a height of the upper part of the container cylinder for containing neutral protease solution, E - a height of the lower part of the container cylinder for containing Folin-Phenol reagent, F - a thickness of the white solid cylinder (a height of the flat solid cylinder), G - a height of the gap between the white solid cylinder and the container cylinder (a height of the solid cylinder between the flat solid cylinder and the cone);
    Fig. 6 shows a top view of the puncturing neutral protease type time-temperature indicating device packaging, wherein R1 - a bottom radius of the cone, R2 - a bottom radius of the container cylinder.
    DETAILED DESCRIPTION OF THE EMBODIMENTS
    In order to fully disclose the puncturing neutral protease ty pe time-temperature indicating device of the present disclosure, technical solutions will be clearly and completely described with the drawings.
    Design a colored system of enzyme-substrate reaction depending on the method for determining protein concentration with Folin-Phenol reagent, in which irreversible color changes occur. The color changes from light yellow-green to deep green-blue, and finally to dark blue. A b value (b*) in the Lab color system is used as the criterion for color evaluation.
    Through a large amount of analytical experiments with combination of refrigerating a surimi of grass carp at 4oC, it is determined that an amount of the color development reagent added is between 1% and 5%, a volume amount of the substrate added is between 10% and 50%, and an amount of the enzyme added is between 2% and 8%; and the value of the b* at -38 is determined as the color development end point of the time-temperature indicating device.
    The following describes the preferred embodiments of the present disclosure. The preferred embodiments described herein are only used to illustrate and explain the present disclosure, and do not limit the present disclosure.
    Embodiment 1:
    Four formulas of the puncturing neutral protease ty pe time-temperature indicating device are obtained according to the parameters obtained, as shown in Table 1, and storage is conducted at 4oC, Then, the change trend of b* is observed and recorded, as shown in Fig. 1. and it can be found that the change trend is regular and inversely proportional to time. The activation energies of the four formulas are tested respectively, as shown in Table 2, and it can be found that the activation energies of the four formulations for TTI are between 51 to 63 kJ/moL which may be used as a determination of time under low-temperature transportation. Then, the color changes over time at different temperatures are observed for the puncturing neutral protease type time-temperature indicating device in Formula 1, as shown in Fig. 2, and the b* value of -38 is determined as the end point with the combination of the storage of the surimi of grass carp. As shown in Fig. 3, the resulted change trends are consistent with the change trends of sensory evaluation scores of the surimi product of grass carp under corresponding temperatures. Therefore, the prepared color development system of enzyme-substrate reaction may be used as a time-temperature indicating device for the surimi of grass carp.
    Table 1 Four formulas of TTI
    No. of formula of TTIFolincasein solutionNaOHprotease solutiondistilled water12%50%4%2%42%23%50%6%3%38%34%50%8%4%34%45%50%10%5%30%
    Table 2 Activation energy of each formula of TTI and preexponential factors
    No. of formula of TTIactivation energy (kJ/mol)preexponential factorR2 151.4652.89^109 0.9969257.0141.77 'TO10 0.9979360.1752.31x100.9946462.9512.49x100.9991
    Further, to verify the applicability of the present disclosure, colors of the developed timetemperature indicating device are compared with data of shelf life for the surimi of grass carp at constant temperature and conditions of storage temperature fluctuates greatly. According to all experimental data, the deviation on the quality evaluation of the surimi of grass carp is within 5%, which proves that the present disclosure has a strong applicability in indicating the shelf life of surimi of grass carp.
    Embodiment 2:
    A system of puncturing neutral protease type time-temperature indicating device is composed of a color development reagent, a substrate and an enzyme solution;
    (1) the color development reagent is a 0.8 ml of Folin-Phenol reagent of with a concentration of 2 mg/L;
    (2) the substrate is a mixture composed of 9 ml of casein solution with a mass fraction of 2% and 1 ml of NaOH solution, wherein the casein solution is mixed by a casein, a 0.1 mol/L NaOH solution and a distilled water;
    (3) the enzyme solution is 1.2 ml of neutral protease solution with a concentration of 2 mg/L and 7 ml of distilled water;
    (4) After adding and mixing the above according to the above concentration ratio and the order of addition, they are reacted at different temperatures, and then a correspondence between the color changes and the reaction time is observed.
    The time-temperature indicating device obtained in Embodiment 2 is placed under different temperature gradients to periodically observe the color changes of the system at different temperahires (color and brightness changes and tire rate of change) and to express those as RGB values. The results are shown in Table 3 and 4.
    Table 3 Color codes of TTI and corresponding RGB ranges
    color codeABCDEFGHRGBrange130.145.13 Ο-Ι 60.1 65.150110.130.13 0-120.140.145100.120.125-110.130.14060.95.100-80.120.13555.100.140-80.115.15030.70.120-50.85.13030.55.100-40.80.12035.45.80-40.60.910
    The reaction of enzymes and proteins is related to time and temperature, and color changes occur under tire action of indicator, thus changes over time and temperature may be directlyreflected by the color changes and such changes are irreversible. Under different temperatures, the 15 color change trend of the puncturing neutral protease ty pe time-temperature indicating device over time within 10 days is shown in Table 4, wherein the RGB ranges corresponding to the color codes are shown in Table 3.
    Table 4 Color change trend of TTI within 10 days under different temperatures
    TimeColor codeTemperature0°C4°C20°COhAAA6 hAAC12 hABE24 hBBH30 hBB
    36 hBB 48 hBC 54 hCC 60 hCC 72 hCC 78 hCD 84 hDD 96 hDD 108 hDE 120 hDE 132 hEE 144 hEF 168 hEF 192 hFG 216 hFG 240 hFH
    The following numbered clauses include embodiments that are contemplated and nonlimiting:
    1. A puncturing neutral protease type time-temperature indicating device, wherein the device is composed of an indicator and a color card, the indicator comprises a container, which is a PVC transparent cylinder with a button, the cylinder contains a color development reagent, a substrate and an enzy me, wherein an amount of the color development reagent added is between 1% and 5%, a volume amount of the substrate added is between 10% and 50%, and an amount of tire enzyme added is between 2% and 8%, a color b* value of -38 is determined to be an end point for color development of the time-temperature indicating device;
    (1) the color development reagent is a folin-phenol reagent with a concentration of 2 rng/L;
    (2) the substrate is a casein solution with a mass fraction of 2%, which is mixed by a casein solution, 0.1 mol/L of a NaOH solution and a distilled water;
    (3) the enzyme is a neutral protease solution with a concentration of 2 mg/L;
    (4) the cylinder further comprises a layer of transparent plastic PE film, which divides the cylinder into an upper part and a lower part;
    (5) the cylinder has a height of 8 to 14 mm, and the cylinder has a bottom diameter of 56 to 66 mm;
    (6) the upper part of the cylinder has a height of 4 to 6 mm for containing 1.2 ml of the neutral protease solution and 7 ml of the distilled water;
    (7) the lower part of the cylinder has a height of 6 to 9 mm for containing a mixture of 0.8 ml of the folin-phenol reagent, 9 ml of the casein solution, and 1 ml of the NaOH solution;
    (8) the button is composed of two white solid cylinders and a cone, wherein the flat solid cylinder has a height of 1 to 3 mm and a diameter of 56 to 66 mm, the solid cylinder between the flat solid cylinder connected and the cone has a height of 2 to 5 mm and a diameter of 3 to 10 mm, and tire bottom diameter of the cone is greater than or equal to the diameter of the solid cylinder connected to the cone and does not exceed 10 mm;
    (9) the button is attached with a double-sided tape for sticking on a surface of a food packaging.
    2. The puncturing neutral protease ty pe time-temperature indicating device according to clause 1, wherein the transparent plastic PE film in the container is punctured by pressing the button to mix the substrate with the enzy me, and a shelf life of the product is determined by' comparing color changes under the action of the color development reagent with the color card.
    3. The puncturing neutral protease ty pe time-temperature indicating device according to clause 1, wherein the time-temperature indicating device has a suitable temperature of 0 to 25 °C.
    4. The puncturing neutral protease ty pe time-temperature indicating device according to clause 1, wherein the color development reagent, the substrate and the enzy me are stored at 0°C, respectively.
    5. The puncturing neutral protease ty pe time-temperature indicating device according to clause 1, wherein when in use, the transparent plastic PE film is punctured by pressing the button, the cylinder and the button stick together, and then one side of the button is stuck to an outer packaging of a low-temperature food to be monitored after shaking.
    The above are only preferred embodiments of the present disclosure and is not intended to limit the present disclosure. Although the present disclosure has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in all the foregoing embodiments, or equivalently replace some of the technical features. Any modifications, equivalent substitutions, improvements, and the like within the spirit and principles of the disclosure are intended to be included within the scope of the present disclosure.
    权利要求:
    Claims (9)
    [1]
    Conclusions
    A piercing neutral protease type time-temperature indication device, the device being composed of an indicator and a color chart; the indicator has a reservoir, which consists of a transparent PVC chinder with a button; the cylinder has a color development rcagcns. a substrate and an enzyme, wherein an amount of the added color development agents is between 1% and 5%, a volume amount of the substrate between 10% and 50% is added and an amount of the enzyme between 2% and 8%; a color b * value of -38 is recorded as an end point for color development of the time temperature indicator;
    (1) the color development reagent is a folin-phenol reagent with a concentration of 2 mg / L;
    [2]
    (2) the substrate is a casein solution with a mass fraction of 2%, which is mixed by a casein solution, 0.1 mol / l of a NaOH solution and a distilled water;
    [3]
    (3) the enzyme is a neutral protease solution with a concentration of 2 mg / L;
    [4]
    (4) the cylinder further comprises a layer of transparent plastic PE film, which divides the cylinder into an upper and a lower portion;
    [5]
    (5) the cylinder has a height of 8 to 14 mm and the cylinder has a bottom diameter of 56 to 66 mm;
    [6]
    (6) the upper part of the cylinder has a height of 4 to 6 mm for a content of 1.2 ml of neutral protease solution and 7 ml of distilled water;
    [7]
    (7) the lower part of the cylinder has a height of 6 to 9 mm for a content of a mixture of 0.8 ml of the folin-phenol reagent, 9 ml of the casein solution and 1 ml of the NaOH solution;
    [8]
    (8) the knob consists of two white solid cylinders and a cone, the flat solid cylinder having a height of 1 to 3 mm and a diameter of 56 to 66 mm, the solid cylinder bends the connected flat solid cylinder and the cone a has a height of 2 to 5 mm and a diameter of 3 to 10 mm, and the bottom diameter of the cone is greater than or equal to the diameter of the fixed cylinder connected to the cone and is no greater than 10 mm;
    [9]
    (9) the button is attached with a double-sided tape to stick to a surface of a food package.
    The puncturing neutral protease type time-temperature indicator device according to claim 1, wherein the transparent plastic PE film is punctured in the container by pressing the button to mix the substrate with the enzyme; and the shelf life of the product is determined by comparing the color changes under the influence of the color development reagent with the color chart.
    3. The puncturing neutral protease type time-temperature indication device according to claim 1,
    5 wherein the time-temperature indicating device has a suitable temperature of 0 to 25 ° C.
    The puncturing neutral protease type time-temperature indication device according to claim 1, wherein the color development reagent, the substrate and the enzyme are respectively stored at 0 ° C.
    5. The puncturing neutral protease type time-temperature indication device according to claim 1, wherein the transparent plastic PE film, when in use, is punctured by compressing the button, the cylinder and the button stick: and then one becomes side of the button stuck on an outer package of low temperature food that should be
    15 checked after shaking.
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    同族专利:
    公开号 | 公开日
    NL2024639B1|2021-02-23|
    CN109706216A|2019-05-03|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN101539553B|2009-04-24|2011-11-09|上海海洋大学|Method for monitoring shelf life of perishable chill item|CN111982336A|2020-08-26|2020-11-24|中国烟草总公司郑州烟草研究院|Tobacco hot processing strength detection method based on temperature-sensitive marker|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN201910050658.6A|CN109706216A|2019-01-20|2019-01-20|A kind of puncture type neutral proteinase type time temperature indicator|
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