The coloration rate and Ea of the reaction between guaiacol and laccase TTI, prepared by immobilizing laccase with electrospun fiber with high specific surface area, can be manipulated by adjusting the amount of laccase, pH and NaN3. The laccase TTI exhibits high accuracy, stability, temperature reversibility, low cost, and can be applied in intelligent food packaging to monitor food quality.

The laccase immobilized with electrospun nanofibers can be a solution to overcome the defects, high cost and instability, of enzymatic TTI. The high specific surface area contributed to reduce the enzyme dose; the immobilization contributed to the enzyme stability and temperature reversibility; the kinetic model contributed to the accuracy of the of food quality monitoring deterioration.

The laccase TTI exhibits high accuracy, stability, temperature reversibility, low cost, and can be applied in intelligent food packaging to monitor food quality by accumulating information on time and temperature to the managers of food manufacturer, logistics, vendors, and consumers. Its cost-effective, friendly to observer design can monitor quality information on food to reduce risk in the cold chain.