title: Evaluation of Time-Temperature Integrators (TTIs) with Microorganism-Entrapped Microbeads Produced Using Homogenization and SPG Membrane Emulsification Techniques.
abstract: A comparative study was conducted to evaluate precision and accuracy in controlling the temperature dependence of encapsulated microbial time-temperature integrators (TTIs) developed using two different emulsification techniques. Weissela cibaria CIFP 009 cells, immobilized within 2% Na-alginate gel microbeads using homogenization (5,000, 7,000, and 10,000 rpm) and Shirasu porous glass (SPG) membrane technologies (10 μm), were applied to microbial TTIs. The prepared micobeads were characterized with respect to their size, size distribution, shape and morphology, entrapment efficiency, and bead production yield. Additionally, fermentation process parameters including growth rate were investigated. The TTI responses (changes in pH and titratable acidity (TA)) were evaluated as a function of temperature (20°C, 25°C, and 30°C). In comparison with conventional methods, SPG membrane technology was able not only to produce highly uniform, small-sized beads with the narrowest size distribution, but also the bead production yield was found to be nearly 3.0 to 4.5 times higher. However, among the TTIs produced using the homogenization technique, poor linearity (R(2)) in terms of TA was observed for the 5,000 and 7,000 rpm treatments. Consequently, microbeads produced by the SPG membrane and by homogenization at 10,000 rpm were selected for adjusting the temperature dependence. The Ea values of TTIs containing 0.5, 1.0, and 1.5 g microbeads, prepared by SPG membrane and conventional methods, were estimated to be 86.0, 83.5, and 76.6 kJ/mol, and 85.5, 73.5, and 62.2 kJ/mol, respectively. Therefore, microbial TTIs developed using SPG membrane technology are much more efficient in controlling temperature dependence.
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University, Goyang 410-820, Republic of Korea.|Center for Intelligent Agro-Food Packaging (CIFP), Goyang 410-820, Republic of Korea.
authors.forename: A T M Mijanur
authors.initials: AT
authors.lastname: Rahman
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University, Goyang 410-820, Republic of Korea.|Center for Intelligent Agro-Food Packaging (CIFP), Goyang 410-820, Republic of Korea.
authors.forename: Seung Ju
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University, Goyang 410-820, Republic of Korea.|Center for Intelligent Agro-Food Packaging (CIFP), Goyang 410-820, Republic of Korea.
authors.forename: Seung Won
authors.initials: SW
authors.lastname: Jung
mesh_terms: D000464:Alginates; D018914:Cells, Immobilized / Q000502:physiology*; D004655:Emulsions; D005285:Fermentation; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D006863:Hydrogen-Ion Concentration; D008863:Microspheres; D013696:Temperature; D013997:Time Factors; D058836:Weissella / Q000502:physiology*
chemical_list: D000464:Alginates; D004655:Emulsions; D006603:Hexuronic Acids; D020723:Glucuronic Acid
keywords: Shirasu porous glass (SPG) membrane technology; homogenization method; microbial TTIs; microencapsulation; temperature dependency