Protein time–temperature sensor for intelligent starch polymers
Carolina Toledo Santos, Pricila Veiga‐Santos, Patricia Sestari, Nathalia Carvalho Sorrini, Roberto de Oliveira Roça
Abstract
As alternative to conventional electronic time–temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin and myoglobin-nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time–temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170°C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin-nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time–temperature sensors. Practical applications The protein time–temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer´s houses, indicating that secure cooking temperatures were reached.