TY - JOUR
T1 - Development of a novel on–off type carbon dioxide indicator based on interactions between sodium caseinate and pectin
AU - Choi, Inyoung
AU - Han, Jaejoon
N1 - Funding Information:
This study was supported by a Basic Science Research Program of National Research Foundation (NRF) of Korea, funded by the Ministry of Education (NRF- 2017R1D1A1B03029743 ).
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/7
Y1 - 2018/7
N2 - Intelligent food packaging systems are a new concept and allow real-time monitoring of food conditions using indicators that are clearly visible to consumers. Among intelligent food packaging types, gas indicators detect changes in gas components in headspaces of food packages. This study aimed to develop a carbon dioxide (CO2) indicator based on reactions of sodium caseinate (NaCas) and pectin. Transparency and pH were measured to confirm the changes in the appearance of the two polymers, and pectin concentrations were optimized for rates of change in transparency. In Fourier transform infrared spectroscopy and confocal laser scanning microscopy analyses, NaCas and pectin suspensions were characterized, and the associations between protein–polysaccharide interactions and pH changes were determined. Subsequently, the developed indicator was applied to kimchi packaging, and changes in pH, titratable acidity, lactic acid bacteria, and CO2 contents of the kimchi packaging were determined and correlated with changes in transparency and pH of the indicator. The results demonstrated a strong correlation between parameters of kimchi and the indicator and warrant the use of visual CO2 indicator in food packaging.
AB - Intelligent food packaging systems are a new concept and allow real-time monitoring of food conditions using indicators that are clearly visible to consumers. Among intelligent food packaging types, gas indicators detect changes in gas components in headspaces of food packages. This study aimed to develop a carbon dioxide (CO2) indicator based on reactions of sodium caseinate (NaCas) and pectin. Transparency and pH were measured to confirm the changes in the appearance of the two polymers, and pectin concentrations were optimized for rates of change in transparency. In Fourier transform infrared spectroscopy and confocal laser scanning microscopy analyses, NaCas and pectin suspensions were characterized, and the associations between protein–polysaccharide interactions and pH changes were determined. Subsequently, the developed indicator was applied to kimchi packaging, and changes in pH, titratable acidity, lactic acid bacteria, and CO2 contents of the kimchi packaging were determined and correlated with changes in transparency and pH of the indicator. The results demonstrated a strong correlation between parameters of kimchi and the indicator and warrant the use of visual CO2 indicator in food packaging.
KW - CO indicator
KW - Intelligent packaging
KW - Kimchi
KW - Pectin
KW - Protein–polysaccharide interaction
KW - Sodium caseinate
UR - http://www.scopus.com/inward/record.url?scp=85044355111&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2018.01.028
DO - 10.1016/j.foodhyd.2018.01.028
M3 - Article
AN - SCOPUS:85044355111
SN - 0268-005X
VL - 80
SP - 15
EP - 23
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -